These Earl Grey Sugar Cookies are soft, chewy, and loaded with Earl Grey! They're ready in under 30 minutes with no chilling required!
A soft, chewy, sugar cookie is an absolutely divine afternoon tea treat. Throw in some Earl Grey tea leaves and take sugar cookies to the next level!
These Earl Grey Sugar Cookies are perfect and easy treats for afternoon teas or straight up snacking. They need less than 30 minutes from start to finish and require no chilling time!
If you're looking for soft, buttery, floral cookies loaded with aromatic Earl Grey flavors, you really need to try this simple recipe!
Ingredients and Variations
The Dry Ingredients: You will need flour (AP is fine), baking soda, salt, and a pinch of cream of tartar. Cream of tartar helps cookies rise and acts as a stabilizer.
Earl Grey: You can use the contents of 2-3 Earl Grey teabags. You can also use 2-3 tsp. of loose-leaf tea, but I suggest finely grounding it before using. I prefer using teabags here since the contents are usually finely ground and blend in well into the dough.
Eggs - Use medium-sized, room-temperature eggs.
Butter - Use unsalted butter softened at room temperature.
Sugar - Granulated sugar or caster sugar work fine for these cookies. You will also need some sugar to roll the cookies into before baking.
Vanilla Extract - Optional, for flavouring. Vanilla pairs beautifully with Earl Grey flavours. Use good quality vanilla extract for best results.
How to Make Earl Grey Sugar Cookies
Preheat the oven to 175°C (350F) and line a large baking sheet with parchment paper (you may need 2 baking sheets for these cookies).
Make Cookie Dough
Sift and mix the dry ingredients.
Place sugar and cubed softened butter in a large mixing bowl of a stand mixer fitted with the paddle attachment (you can also use a handheld mixer).
Mix on medium speed until pale and fluffy. Use a spatula to scrape any ingredients from the side of the bowl.
Add vanilla extract and eggs, and mix until combined (around 2 minutes).
Add the dry ingredients and contents of Earl Grey teabags (or ground loose leaf tea) and mix until cookie dough forms.
The cookie dough should be quite hard but not sticky.
Assembly and Baking
Place 3-4 tablespoons of granulated sugar in a plate.
Using a cookie scoop or your hands, grab around 40g (1.4 oz) of cookie dough and roll into a ball. Repeat for the remaining cookie dough.
Roll each cookie dough ball into some sugar and transfer to baking sheet, leaving a 2 inch space between each one.
Bake in the oven for 11-13 minutes, or until the edges start to turn slightly golden brown.
Cookies will be soft when out of the oven and will harden as they cool.
Cool for 5 minutes on the baking sheet, then transfer to a wire rack to cool completely.
Tips for the Best Sugar Cookies
Weigh your ingredients using digital kitchen scales. Avoid using measuring cups as these are not accurate and may not yield perfect results.
To avoid curdling of the batter, use room temperature ingredients, especially butter, eggs, and flour.
Use high quality Earl Grey teabags or tea leaves for the best Earl Grey flavour.
Making Ahead and Storing
These cookies keep well for up to 4 days. Store in an airtight container at room temperature.
The batter can be made ahead, covered, and refrigerated overnight. Bring out to room temperature 30-40 minutes before baking.
How to Serve
These cookies pair perfectly with afternoon tea. You can serve these with tea sandwiches, scones or citrus flavoured treats such as Orange Loaf Cake, Blood Orange Upside Down Cake, or Pistachio Lemon Biscotti.
Serve with your favourite cup of Earl Grey tea or any other tea or coffee or as a sweet treat at any time of day.
Yes. Make sure the cookies have cooled down completely before freezing.
Wrap each cookie individually in plastic wrap and foil.
Thaw overnight before serving.
Other Earl Grey Recipes
Earl Grey Sugar Cookies
- 360 g all-purpose flour (approx. 3 cups minus 1 tbsp.)
- ½ tsp. baking soda
- ½ tsp. cream of tartar
- ¼ tsp. salt
- 226 g unsalted butter softened and cubed (1 cup)
- 300 g granulated sugar or caster sugar (1½ cups) + 4 tbsp. for rolling
- 1 medium-sized egg
- 1 egg yolk
- 1 tsp. vanilla extract
- 2-3 Earl Grey teabags (or 2-3 tsp. loose leaf tea, ground)
- Preheat the oven to 175°C (350F) and line a large baking sheet with parchment paper (you may need to line 2 baking sheets or make these in 2 rounds).
- Sift and mix dry ingredients (flour, baking soda, cream of tartar, salt) in a large bowl and set aside.
- Place softened cubed butter and sugar in a large bowl of a stand mixer fitted with the paddle attachment. Mix on medium speed until mixture is pale and fluffy (1-2 minutes). Use a spatula to scrape any ingredients from the side of the bowl.
- Add vanilla extract, egg, and egg yolk and mix for 2 minutes until well-combined.
- Add dry ingredients and the contents of 2-3 Earl Grey teabags (or ground loose leaf tea) and mix until just combined and cookie dough forms. Do not overmix.
- Using a cookie scoop or your hands, grab around 40g (1.4oz) of cookie dough and roll into a ball. Repeat for the remaining cookie dough.
- Roll each cookie dough ball into some sugar and transfer to baking sheet, leaving a 2 inch space between each one.
- Bake in the oven for 11-13 minutes, or until the edges start to turn slightly golden brown. Cookies will be soft when out of the oven and will harden as they cool.
- If you'd like flat, wrinkly cookies, carefully lift the baking sheet (be careful as it would be hot), then bang down on a heat-proof surface a few times, to force cookies to breathe out all their hot air and flatten. Allow to cool slightly, then transfer to a wire rack to cool completely.