Earl Grey Cookies (Tea Cake Recipe)
User Reviews
5
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Prep Time
20 mins
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Cook Time
10 mins
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Total Time
30 mins
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Servings
36 tea cakes
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Calories
133 kcal
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Course
Dessert, Snacks, Baked Goods
Earl Grey Cookies (Tea Cake Recipe)
Description
This Earl Grey Cookies (Tea Cake) recipe blends softened butter and sugar until light and fluffy, then incorporates eggs, vanilla, baking powder, salt, and flour mixed with Earl Grey tea leaves. The tea leaves impart a fragrant citrus note characteristic of Earl Grey. The dough is portioned into small balls, baked until just golden with a tender center.
The cookie texture shows a softly puffy center and slightly golden edges. The tea's bergamot oils give these cookies a mild, aromatic flavor that differentiates them from typical sugar or butter cookies. Once cooled, a lemon glaze made from powdered sugar and lemon juice is applied to enhance the citrus undertones and add a bit of sweetness and tang.
These tea cakes are ideally enjoyed with a warm beverage, particularly tea, making for a refined and lightly flavored snack or dessert. Proper storage in an airtight container at room temperature preserves their softness for up to a week.
Ingredients
- 1 cup butter softened (2 sticks, unsalted
- 1 ½ cups granulated sugar
- 2 large egg
- 1 tablespoon vanilla extract
- 1 ½ teaspoons baking powder
- ½ teaspoon salt
- 3 cups all-purpose flour
- 1 tablespoon earl grey tea about 3 bags, leaves
- 1 cup powdered sugar
- 4 teaspoons lemon juice
Instructions
- Preheat the oven to 350°F. Set out several baking sheets and line them with parchment paper.
- Set out a stand mixer. Add the softened butter and sugar to the mixing bowl. Beat on high for 3 to 5 minutes until the butter is extremely light and fluffy.
- Scrape the bowl, then turn the mixer on low and beat in the eggs, vanilla extract, baking powder, and salt.
- Scrape the bowl again, then turn the mixer on low and add in the flour, 1/2 cup at a time. Quickly add in the Earl Grey tea leaves with the last portion of flour. As soon as the flour is fully blended, turn off the mixer as to not overmix the dough.
- Use a cookie scoop to measure the dough portions out in 1 ½ tablespoon scoops. Roll each scoop into a ball. Place the balls on the cookie sheets, 2 inches apart.
- Bake the tea cakes for 10-12 minutes until puffy in the center and just barely golden around the edges. Allow them to cool on the cookie sheets.
- Meanwhile, set out a small bowl and combine the powdered sugar and lemon juice. Whisk well until the glaze is smooth. Once the tea cookies have cooled, dip the top of each cookie in the glaze and set them back on the parchment paper to dry.
Notes
- Store cookies in an airtight container at room temperature for up to one week to maintain freshness.
- The lemon glaze offers a complementary citrus note that highlights the Earl Grey flavor.
Nutrition Information
Show DetailsNutrition Facts
Serving: 36tea cakes
Amount Per Serving
Calories 133 kcal
% Daily Value*
| Serving | 1cookie | |
| Calories | 133kcal | 7% |
| Carbohydrates | 20g | 7% |
| Protein | 1g | 2% |
| Fat | 5g | 8% |
| Saturated Fat | 3g | 15% |
| Polyunsaturated Fat | 0.3g | 2% |
| Monounsaturated Fat | 1g | 5% |
| Trans Fat | 0.2g | 10% |
| Cholesterol | 23mg | 8% |
| Sodium | 37mg | 2% |
| Potassium | 22mg | 0% |
| Fiber | 0.3g | 1% |
| Sugar | 12g | 24% |
| Vitamin A | 171IU | 3% |
| Vitamin C | 0.2mg | 0% |
| Calcium | 6mg | 1% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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