Description
Soft, aromatic cookies infused with Earl Grey tea and vanilla. No mixer needed and ready in about 30 minutes—perfect for tea lovers and quick bakes.
Ingredients
Units
Scale
Wet Ingredients
- 1/2 cup unsalted butter (melted; infuse with ground Earl Grey while hot)
- 1 tbsp Earl Grey tea leaves (finely ground (about 2 tea bags))
- 5/8 cup granulated sugar
- 1 large egg (room temperature)
- 1 tbsp pure vanilla extract (or vanilla bean paste)
Dry Ingredients
- 1 1/3 cups all-purpose flour
- 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp fine sea salt
- 1 tbsp milk powder (optional, for a chewier texture)
Instructions
- Preheat & prep: Position a rack in the center. Preheat to 375°F (190°C) convection or 400°F (200°C) conventional. Line a large baking sheet with parchment.
- Melt & infuse butter: Melt butter in a microwave-safe bowl or small saucepan. While hot and bubbling, stir in the finely ground Earl Grey; let cool completely to infuse.
- Whisk dry: In a separate bowl, whisk flour, baking powder, baking soda, salt, and (optional) milk powder. If you skipped the infusion, whisk in the ground tea now.
- Combine: To the cooled, tea-infused butter, add sugar, egg, and vanilla; stir. Add dry ingredients and mix just until no dry streaks remain.
- Scoop: Portion dough with a medium scoop (about 3 tbsp) and place 2–3 inches apart on the prepared sheet. Makes ~14 cookies.
- Bake: 8–10 minutes, until edges are set and golden and centers look slightly soft.
- Cool: Cool on the sheet for 10 minutes (they’ll deflate and crackle), then transfer to a wire rack.
Notes
For stronger tea flavor, extend the butter infusion 10–15 minutes, then strain if desired. Weighing ingredients yields the most consistent results. If your oven runs hot, bake a single test cookie first and adjust time by ±1 minute.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Cookies, Dessert
- Cuisine: American
Nutrition
- Calories: 155
- Sugar: 11
- Sodium: 110
- Fat: 7
- Saturated Fat: 4
- Carbohydrates: 20
- Protein: 2
