Earl Grey Tea Cookies Recipe

Earl Grey Tea Cookies Recipe
Earl Grey Tea Cookies Recipe photo by Taste of Home
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Earl Grey Tea Cookies Recipe

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Biscuit-like Earl Grey cookies are a wonderful addition to holiday cookie swaps because they are truly unique. —Veronica Callaghan, Glastonbury, Connecticut
Featured In: Food Gifts for Mom
MAKES:
36 servings
TOTAL TIME:
Prep: 25 min. + cooling Bake: 10 min./batch + cooling
MAKES:
36 servings
TOTAL TIME:
Prep: 25 min. + cooling Bake: 10 min./batch + cooling

Ingredients

  • 1 Earl Grey tea bag
  • 1/3 cup boiling water
  • 1/4 cup butter, softened
  • 1/2 cup sugar
  • 1 large egg
  • 2 cups all-purpose flour
  • 1 teaspoon ground cinnamon, divided
  • 1/4 teaspoon ground cardamom
  • 1/4 teaspoon salt
  • 2 tablespoons confectioners' sugar

Directions

Place tea bag in a 1-cup glass measuring cup. Add boiling water; steep 3-5 minutes. Discard tea bag. Cool completely.
Preheat oven to 400°. In a small bowl, cream butter and sugar until light and fluffy. Beat in egg and cooled tea. In another bowl, whisk flour, 1/2 teaspoon cinnamon, cardamom and salt; gradually beat into creamed mixture.
Shape level tablespoons of dough into balls; place 2 in. apart on ungreased baking sheets. Flatten slightly with bottom of a glass.
Bake 6-8 minutes or until light brown. Remove to wire racks to cool completely. Mix confectioners' sugar and remaining cinnamon. Dust cookies with cinnamon mixture. Yield: 3 dozen.
Originally published as Earl Grey Tea Cookies in Cookies & Candies Bookazine 2014, p46

  • 1 Earl Grey tea bag
  • 1/3 cup boiling water
  • 1/4 cup butter, softened
  • 1/2 cup sugar
  • 1 large egg
  • 2 cups all-purpose flour
  • 1 teaspoon ground cinnamon, divided
  • 1/4 teaspoon ground cardamom
  • 1/4 teaspoon salt
  • 2 tablespoons confectioners' sugar
  1. Place tea bag in a 1-cup glass measuring cup. Add boiling water; steep 3-5 minutes. Discard tea bag. Cool completely.
  2. Preheat oven to 400°. In a small bowl, cream butter and sugar until light and fluffy. Beat in egg and cooled tea. In another bowl, whisk flour, 1/2 teaspoon cinnamon, cardamom and salt; gradually beat into creamed mixture.
  3. Shape level tablespoons of dough into balls; place 2 in. apart on ungreased baking sheets. Flatten slightly with bottom of a glass.
  4. Bake 6-8 minutes or until light brown. Remove to wire racks to cool completely. Mix confectioners' sugar and remaining cinnamon. Dust cookies with cinnamon mixture. Yield: 3 dozen.
Originally published as Earl Grey Tea Cookies in Cookies & Candies Bookazine 2014, p46

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