Chewy Earl Grey Sugar Cookies
Ingredients
- 1-¼ cups granulated sugar
- 14 tbsp. unsalted butter
- 1 tbsp. finely ground Earl Grey tea leaves, from about 3 tea bags
- ½ cup light brown sugar
- ¾ tsp. kosher salt
- ½ tsp. orange zest, finely grated
- 1 large egg
- 2 tsp. vanilla extract
- 2-½ cups all-purpose flour
- ½ tsp. baking powder
- ½ tsp. baking soda
Instructions
- Pre-heat oven to 350°F and line two half-sheet pans with parchment paper.
- Put 1/2 cup granulated sugar in a small bowl, or shallow dish; set aside.
- Combine the butter and tea leaves, in a small saucepan, set over medium heat; melt the butter, stirring occasionally, until it just begins to sizzle around the edges; remove from the heat and let cool for 5 minutes.
- Add the tea butter, to a large bowl, and add brown sugar, salt, orange zest and remaining ¾ cup granulated sugar.
- Use an electric mixer, on medium speed, or a whisk, to combine for about 30 seconds; the mixture will be grainy and separated.
- Add the egg and vanilla; mix until combined and smooth; about 30 seconds.
- Add the flour, baking powder and baking soda to the bowl; mix, on low speed, or with a rubber spatula, until just combined; use the spatula to scrape the sides and bottom of the bowl to ensure the dough is evenly mixed.
- Use a 2 tablespoon cookie scoop to portion the cookies; alternatively, measure 2 tablespoons of dough with a measuring spoon.
- Roll each dough ball in the reserved granulated sugar, then place on the baking sheets 2-inches apart.
- Place in the pre-heated oven and bake the cookies until set; light golden around and crackled on top; 16 to 19 minutes; rotating the sheets from top to bottom and front to back in the oven halfway through the baking time.
- Remove cookies from the oven and let cool on the baking sheets.
- Store cookies in an airtight container, at room temperature, for up to 3 days, or for a few weeks, in the freezer.
Notes
Try substituting English Breakfast tea and lemon zest instead of Earl Grey tea and orange zest.
