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Soft and Chewy Earl Grey Sugar Cookies with Lemon Glaze

A stack of freshly baked Earl Grey cookies topped with a white lemon glaze drizzle on a white plate.
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Make these soft, chewy Earl Grey Sugar Cookies infused with real tea leaves. The bergamot flavor pairs perfectly with a bright, simple lemon glaze for an elegant, easy-to-make treat.

Ingredients

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  • 1 cup unsalted butter, softened
  • 1 cup granulated sugar
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 2 1/4 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 3 tablespoons finely ground Earl Grey tea leaves (from about 4 tea bags)
  • For the Glaze: 1 1/2 cups powdered sugar
  • 2 tablespoons fresh lemon juice
  • 1 teaspoon lemon zest

Instructions

  1. Place the Earl Grey tea leaves in a spice grinder or mortar and pestle. Grind until the leaves resemble a fine powder. Set aside.
  2. In a large bowl, cream together the softened butter and granulated sugar until light and fluffy. This step helps create a chewy texture.
  3. Beat in the egg and vanilla extract until just combined.
  4. In a separate bowl, whisk together the flour, baking powder, salt, and the ground Earl Grey tea.
  5. Gradually add the dry ingredients to the wet ingredients, mixing on low speed until a soft dough forms. Do not overmix.
  6. Divide the dough in half, wrap each half in plastic wrap, and flatten into a disk. Chill the dough for at least 1 hour.
  7. Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper.
  8. On a lightly floured surface, roll out one disk of dough to about 1/4 inch thickness. Use a 2-inch cookie cutter to cut out shapes. Place the cutouts on the prepared baking sheets.
  9. Bake for 9 to 11 minutes, or until the edges are just set. The centers should still look slightly soft.
  10. Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
  11. While the cookies cool, prepare the glaze: Whisk together the powdered sugar, lemon juice, and lemon zest until smooth. Add a few more drops of lemon juice if the glaze is too thick.
  12. Once cookies are fully cool, drizzle or dip the tops into the lemon glaze. Allow the glaze to set before serving.

Notes

  • To achieve a strong bergamot flavor, use high-quality Earl Grey tea bags or loose leaf tea.
  • For a London Fog flavor profile, add 1/4 teaspoon of pure almond extract to the wet ingredients.
  • If you prefer a shortbread texture, reduce the baking powder to 1/2 teaspoon and chill the dough for 2 hours.

Nutrition

Find it online: https://cookingbyfelix.com/earl-grey-cookies-soft-chewy-lemon-glaze/