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Chewy Earl Grey Sugar Cookies (London Fog-Inspired) Recipe

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4.3 from 9 reviews

These Chewy Earl Grey Sugar Cookies are inspired by the classic London Fog tea latte, blending fragrant Earl Grey tea leaves with a soft and tender sugar cookie base. With a delicate balance of citrusy bergamot and vanilla tones, these cookies offer a chewy texture that melts in your mouth. Perfect for tea time or any sweet craving, they feature a unique coarse sugar and finely ground Earl Grey topping for added crunch and flavor.

Ingredients

Wet Ingredients

  • 1 cup (226g) unsalted butter, softened
  • 1 TBSP Earl Grey tea leaves (about 3 – 4 tea bags, tea leaves removed from bags)
  • 1 cup (200g) granulated or cane sugar
  • 1 large egg
  • 1 egg yolk
  • 1 TBSP vanilla bean paste

Dry Ingredients

  • 2 1/2 cups (300g) all-purpose flour, leveled and spooned (see notes)
  • 1/2 tsp salt
  • 1 tsp baking powder
  • 1/2 tsp baking soda

Topping

  • 1/4 cup (50g) sanding sugar, coarse sugar, or cane sugar (granulated sugar can be used as substitute)
  • 1 tsp finely ground Earl Grey tea leaves

Instructions

  1. Preheat Oven: Set your oven to 350°F (175°C) to prepare for baking the cookies.
  2. Cream Butter and Tea Leaves: In a large bowl, beat the softened butter together with the Earl Grey tea leaves until combined, allowing the flavors to infuse.
  3. Add Sugar and Beat: Add the sugar to the butter mixture and cream for 2 to 3 minutes until the mixture is light and fluffy. This creates the soft, tender cookie texture.
  4. Incorporate Eggs and Vanilla: Mix in the egg, egg yolk, and vanilla bean paste until fully combined, ensuring an even batter.
  5. Combine Dry Ingredients: In a separate bowl, whisk the all-purpose flour, salt, baking powder, and baking soda until well mixed.
  6. Fold Dry into Wet: Gradually fold the dry ingredients into the wet mixture using a spatula or wooden spoon until just combined, avoiding overmixing.
  7. Prepare Topping: In a small bowl, combine the sanding sugar and finely ground Earl Grey tea leaves. Use a mortar and pestle or spice grinder to finely grind the tea leaves for best flavor.
  8. Scoop and Coat Dough: Line a baking sheet with parchment paper. Using a large cookie (3 oz) scoop, portion dough balls and roll each one in the coarse sugar mixture to coat the surface.
  9. Optional Chill: You may place the cookie dough balls in the fridge for up to 24 hours to develop a deeper flavor before baking.
  10. Arrange and Bake: Place the coated dough balls at least 2 inches apart on the baking sheet. Bake for 11 to 12 minutes until edges are set but centers remain soft. For smaller cookies, start checking at 9 minutes.
  11. Cool and Shape: Let the cookies rest on the baking sheet for 5 minutes after baking, then transfer to a cooling rack to cool completely. While still warm on the baking tray, use a circular object such as a pastry cutter or bowl to gently shape the cookies to a round form.

Notes

  • Level and spoon the flour when measuring to avoid dense cookies.
  • Chilling dough up to 24 hours enhances flavor and texture but is optional.
  • You can substitute granulated sugar for sanding or coarse sugar if needed for topping.
  • Shaping the warm cookies helps ensure a perfect round shape and even thickness.

Find it online: https://yumntasty.com/chewy-earl-grey-sugar-cookies-london-fog-inspired-recipe/