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Chewy Earl Grey Sugar Cookies with Lemon Glaze

A stack of freshly baked Earl Grey cookies drizzled with white icing and topped with bright yellow lemon zest.
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Make these soft, chewy Earl Grey sugar cookies infused with bergamot flavor. A simple recipe perfect for afternoon tea or elegant dessert baking, topped with a bright lemon glaze.

Ingredients

Scale
  • 1 cup unsalted butter, softened
  • 1 cup granulated sugar
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 2 1/4 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 3 tablespoons finely ground Earl Grey tea leaves (from about 4–5 tea bags)
  • 1/4 cup milk (for London Fog flavor notes)
  • For the Lemon Glaze:
  • 1 1/2 cups powdered sugar
  • 3 tablespoons fresh lemon juice
  • 1 teaspoon lemon zest

Instructions

  1. Prepare the tea: Place the Earl Grey tea leaves in a spice grinder or mortar and pestle and grind until they resemble fine powder. Set aside.
  2. In a large bowl, cream together the softened butter and granulated sugar until light and fluffy. This creates a melt-in-your-mouth base.
  3. Beat in the egg and vanilla extract until just combined.
  4. In a separate bowl, whisk together the flour, baking soda, salt, and the ground Earl Grey tea leaves.
  5. Gradually add the dry ingredients to the wet ingredients, mixing on low speed. Add the milk and mix until the dough just comes together. Do not overmix.
  6. Divide the dough in half, wrap each half in plastic wrap, and chill in the refrigerator for at least 1 hour.
  7. Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper.
  8. Roll the chilled dough out on a lightly floured surface to about 1/4 inch thickness. Use cookie cutters to cut out shapes.
  9. Place the cut-out cookies onto the prepared baking sheets.
  10. Bake for 9 to 11 minutes, or until the edges are set. The centers should remain soft for a chewy texture.
  11. Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
  12. Prepare the glaze: Whisk together the powdered sugar, lemon juice, and lemon zest until smooth. Add more powdered sugar for a thicker glaze or more juice for a thinner consistency.
  13. Once cookies are completely cool, drizzle or dip the tops in the lemon glaze. Let the glaze set before serving.

Notes

  • For the best bergamot flavor, use high-quality Earl Grey tea bags or loose leaf tea.
  • If you prefer a floral note, add 1 teaspoon of dried, culinary lavender buds along with the ground tea leaves.
  • To achieve a ‘London Fog’ profile, ensure you use whole milk or cream in the dough for richness.

Nutrition

Find it online: https://miameal.com/earl-grey-cookies-chewy-sugar-lemon-glaze/