Chewy Earl Grey Sugar Cookies – London Fog-Inspired Treat Recipe
Experience the perfect blend of tea and sweet with these Chewy Earl Grey Sugar Cookies, inspired by the comforting flavors of London Fog. These tender, buttery cookies infused with fragrant Earl Grey tea leaves offer a soft, chewy bite with a subtle citrusy bergamot note. Topped with sparkling coarse sugar and an optional vanilla icing drizzle, they make an elegant and delicious teatime treat.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Total Time: 27 minutes
- Yield: 24 cookies 1x
- Category: Dessert
- Method: Baking
- Cuisine: British-inspired
- Diet: Vegetarian
Ingredients
Scale
Wet Ingredients
- 1 cup (226g) unsalted butter, softened
- 1 cup (200g) granulated or cane sugar
- 1 large egg + 1 egg yolk
- 1 tablespoon vanilla extract
- 1 tablespoon Earl Grey tea leaves (about 3–4 tea bags, tear bags to use leaves)
Dry Ingredients
- 2 1/2 cups (300g) all-purpose flour
- 1/2 teaspoon salt
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
Topping
- 1/4 cup (50g) sanding, coarse, or cane sugar
Optional Vanilla Icing Drizzle
- 1/4 cup (29g) powdered sugar
- 1 teaspoon vanilla extract
- 1–2 tablespoons milk or heavy cream
- Pinch of salt
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) to prepare for baking the cookies evenly.
- Cream Butter and Sugar: In a large bowl, beat the softened butter and sugar together for 2-3 minutes until light and fluffy. This creates the tender texture desired in sugar cookies.
- Add Wet Ingredients: Mix in the egg, egg yolk, vanilla extract, and Earl Grey tea leaves. Beat until fully combined to distribute the tea flavor evenly.
- Combine Dry Ingredients: In a separate bowl, whisk together the flour, salt, baking powder, and baking soda to ensure even leavening.
- Mix Dough: Gradually fold the dry ingredients into the wet mixture using a spatula or wooden spoon, being careful not to overmix.
- Prepare Cookies for Baking: Line a baking sheet with parchment paper. Scoop dough into 1.5 tablespoon-sized balls. Roll each ball in coarse sugar for a sparkly, crisp topping. Optional: refrigerate dough for up to 24 hours to deepen flavor.
- Bake: Place dough balls 2 inches apart on the baking sheet. Bake for 10-12 minutes, until edges are set but centers remain soft. Cookies continue baking as they cool.
- Cool: Let cookies rest on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
- Optional Icing: Once cooled, whisk powdered sugar, vanilla, milk or cream, and a pinch of salt together until smooth. Drizzle over cookies for an elegant finish.
Notes
- Using Earl Grey tea leaves rather than brewed tea intensifies the distinctive bergamot flavor in the cookies.
- Chilling dough enhances flavor depth and helps control spreading during baking.
- Cookies should be soft when removed from oven; they firm up as they cool.
- For gluten-free adaptation, substitute all-purpose flour with a gluten-free flour blend.
- Store cookies in an airtight container at room temperature for up to 5 days or freeze for longer storage.
- The icing drizzle is optional but adds a lovely sweet decorative touch.
Keywords: Earl Grey cookies, London Fog cookies, chewy sugar cookies, tea-infused cookies, vanilla icing drizzle, Earl Grey tea dessert
