Description
Tender cookies infused with fragrant Earl Grey tea fill the senses with a whisper of bergamot. Crispy at the edges, soft in the center, these tea-infused treats pair perfectly with a steaming cup.
Ingredients
- 1 cup unsalted butter
- 3/4 cup granulated sugar
- 1/2 cup powdered sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 2 tablespoons finely ground Earl Grey tea leaves
- 2 cups all purpose flour
- 1/2 cup cornstarch
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
Instructions
- Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a large bowl, cream the butter, granulated sugar, and powdered sugar until light and fluffy.
- Beat in the egg and vanilla extract until fully incorporated.
- Stir in the ground Earl Grey tea leaves until evenly distributed.
- In a separate bowl, whisk together the flour, cornstarch, baking powder, and salt.
- Gradually add the dry ingredients to the wet ingredients and mix until a soft dough forms.
- Scoop tablespoons of dough, roll into balls, and place on the prepared baking sheet about 2 inches apart.
- Bake for 10 to 12 minutes or until the edges are lightly golden. Allow cookies to cool on the sheet for 5 minutes before transferring to a wire rack.
Notes
- Dough can be chilled for 30 minutes before baking to reduce spreading
- Use high quality Earl Grey tea for the best flavor profile
- Store cooled cookies in an airtight container for up to 3 days
- Dust with additional powdered sugar before serving if desired