Ingredients
Dry Ingredients
- 180 g all-purpose flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 Earl Grey tea bag (cut open, or 1 tablespoon loose tea leaves)
Wet Ingredients
- 115 g unsalted butter (softened to room temperature)
- 150 g granulated sugar
- 50 g brown sugar
- 1 large egg (room temperature)
- 1 tablespoon vanilla bean paste
Coating and Glaze
- 30 g granulated sugar (for rolling)
- 40 g powdered sugar (for glaze)
- 2 teaspoons lemon juice (for glaze)
Instructions
- Mix dry ingredients: In a medium bowl, stir together the all-purpose flour, baking powder, baking soda, salt, and the tea leaves from the Earl Grey tea bag. Set this mixture aside for later.
- Cream butter and sugars: In a large mixing bowl, use an electric hand mixer to beat the softened unsalted butter until it becomes very creamy and pale in color. Add the granulated sugar and brown sugar, and continue beating on medium speed until the mixture is fluffy, about 3 minutes.
- Mix wet ingredients: Add the egg and vanilla bean paste to the creamed butter mixture, beating again until everything is fully combined.
- Add dry to wet mixture: Add the flour and tea leaf mixture to the wet ingredients and mix on low speed just until combined. If there are any remaining flour patches, use a spatula to gently fold the dough together to avoid overmixing.
- Scoop cookie dough: Line a small cutting board with parchment paper. Use a 4-tablespoon cookie scooper to scoop balls of dough and place them on the board.
- Chill: Refrigerate the cookie dough balls on the board for about 15 minutes until they are firm to the touch but not sticky.
- Prep baking sheet: Meanwhile, preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper to prepare for baking.
- Roll in sugar: Once chilled, roll each dough ball between your hands to form smooth balls. Roll each ball in granulated sugar to coat all sides, then place them evenly spaced (about 2 inches apart) on the prepared baking sheet to allow for spreading during baking.
- Bake: Bake the cookies for 11-12 minutes or until the edges are slightly golden brown, but the centers remain soft. The centers may look underdone but will set as they cool into chewy centers.
- Swirl cookies: Immediately after removing from the oven, press a large cookie cutter or an inverted bowl gently onto each cookie to swirl and reshape any irregular edges into perfect rounds.
- Cool on sheet: Allow the cookies to cool on the baking sheet for about 10 minutes before transferring them carefully to a wire rack to cool completely.
- Prepare lemon glaze: In a small bowl, mix together powdered sugar and lemon juice until the glaze achieves a thick but pourable consistency.
- Drizzle glaze: Use a piping bag or a spoon to drizzle the lemon glaze artistically over each cooled cookie, adding a bright and tangy finish.
Notes
- For the best flavor, use high-quality Earl Grey tea leaves or a premium tea bag.
- Chilling the dough helps control spread and retain the cookie’s chewy texture.
- Rolling the dough balls in granulated sugar adds a delightful crunch and sparkle to the outside of the cookies.
- The swirl step immediately after baking ensures uniform round shapes and a professional appearance.
- The lemon glaze adds a fresh, zesty contrast to the floral tea flavor, but can be omitted if desired.
- Cookies keep well in an airtight container for up to 5 days.
- Prep Time: 20 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
