Earl Gray Cookies Recipe

Earl Gray Cookies Recipe
Earl Gray Cookies
Maya Noguchi

Earl Gray Cookies

Here's the perfect dessert for your afternoon tea. Serve with tea sandwiches or other passed hors d'oeuvres.

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  • 7 unsalted butter
  • 1 egg
  • 1 2/3 flour
  • 1 baking powder
  • 1-2 earl gray tea leaves
  • Pinch of salt
  • 6 sugar, plus 2-4 tablespoons for coating the cookies
  • 1/2 vanilla extract


Leave the butter and egg at room temperature for 30 minutes.

In a medium-sized bowl, sift the flour and baking powder through a sifter (or fine strainer) twice. Over a work surface, rub the tea leaves into a fine powder by rubbing them between your fingers. Add the tea leaves and a pinch of salt into the flour mixture.

In a large bowl, cream the butter using a whisk. Add 6 tablespoons of the sugar into the butter in 2 stages and whisk until butter becomes white, about 5 minutes. In a small bowl, beat the egg and vanilla extract together. Slowly and gradually add the egg mixture into the butter mixture and whisk quickly until well incorporated. (If the egg mixture and butter mixture get separated while combining, add a pinch of flour to the mixture.)

With a wooden spoon, add the flour mixture and gradually mix until all of the ingredients are well blended. Shape the dough by hand into a 9-by-1 ½-inch-square block and wrap in plastic wrap. Chill in the refrigerator for 30 minutes.

Preheat the oven to 350 degrees.

Remove the dough from the refrigerator and cut into ¼-inch-thick square slices. If desired, place 2-4 tablespoons sugar in a small plate and coat the edges of each slice with the sugar.

Place the cookies 1 inch apart on an ungreased nonstick baking sheet. Bake in the oven for about 13–15 minutes until light golden brown. Remove from the oven, let cool, and serve.

Cookie Shopping Tip

Be sure to purchase the correct flour a recipe calls for – flours differ in gluten or protein content, making each suited for specific tasks.

Cookie Cooking Tip

Insert a toothpick into the center of cakes, bar cookies, and quick breads to test for doneness – it should come out clean or only have a few crumbs clinging to it.

Cookie Wine Pairing

Milk is more traditional with cookies than wine in the U.S., but a few cookies and a glass of sweet wine make a simple, enjoyable dessert. Sweet chenin blanc, muscat, or amontillado sherry with nut-based cookies; sauternes or sweet German wines with sugar cookies; cabernet sauvignon or cabernet franc with chocolate desserts; Italian vin santo with biscotti.