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Crispy and delicately flavored with a fragrant tea, and a hint of orange zest, these Earl Grey Tea Cookies are unique and amazing! Earl Grey Tea Cookies
I’m a huge fan of tea, especially Earl Grey. I love the taste of course, but the scent is amazing. I’ve cooked with Earl Grey tea before, I made Earl Grey Peach Preserves a while ago and it was so good, that when I spotted this recipe I knew it was going to be a winner.
This particular time, I used decaf Earl Grey, because I had it hanging about in the cupboard leftover from when I was pregnant (like, forever ago) and was trying to follow the rules about caffeine. The attempt to self ban didn’t last long, and my family, work colleagues and the general public were probably relieved when I brought caffeine back into my life!
You can use either, the result will be the same!
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The orange zest in these is essential – I could smell it all through the house when baking, and it definitely takes these delicate little cookies to the next level of YUM.
With all the tea in them, you’d think the flavor of earl grey would be overwhelming. HOT TIP: It’s not. The flavor and fragrance is nicely balanced with the orange zest, and the combination is absolutely irresistible.
Love cookies? Of course you do! How about these?
What is your favorite cookie to bake for the holidays? I need some ideas! Let me know, hit “leave a comment” below!
Fragrant Earl Grey Tea CookiesPrint Pin
- 2 3/4 cup flour
- 2 Tbs Earl Grey tea leaves (approx 8 tea bags)
- 1/2 tsp baking powder
- 1/4 tsp kosher salt
- 1 cup unsalted butter at room temperature, s, 2 sticks
- 3/4 cup granulated sugar
- 1 large egg
- 2 tsp grated orange zest
- Whisk together the flour, tea leaves, baking powder, and salt in a bowl, and set aside.
- In a food processor, blitz the butter and sugar until smooth. Add the egg and orange zest and pulse to just combine.
- Add the flour mixture and pulse to combine.
- Transfer the mixture to a lightly floured surface and roll into two logs, about 2 inch in diameter.
- Wrap the logs in plastic wrap, and chill for at least an hour.
- Heat the oven to 350 degrees F. Line cookie sheets with parchment paper, OR use a baking stone.
- Slice the cookies 1/8 inch thick and place on the cookie sheet, spacing them about an inch apart.
- Bake 14 to 16 minutes - the edges should lightly brown around the edges only (don't overbake!)
- Remove from oven and let cool for 5 minutes then transfer to a rack to cool completely.
Source: Adapted from a recipe seen in Women’s Day Magazine
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