Classic Chewy Earl Gray Sugar Cookies

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Classic Chewy Earl Gray Sugar Cookies

Sometimes you want a simple, classic chewy earl gray cookie and these fit the bill perfectly. These cookies are based off of Sarah Kieffer’s classic chewy sugar cookie recipe and are transformed into earl gray cookies by subbing earl gray sugar into the cookie dough and rolling the cookies in earl gray rubbed sugar. The coarse earl gray tea dotting the cookie adds beautiful dimension, texture and flavor to the cookie. These are pillowy soft, delightfully chewy and perfect to eat with a cup of hot earl gray tea. Now who wouldn’t want that?

If you can get a hold of some loose earl gray tea use that for these cookies! The bagged earl gray usually is very fine, which is not that bad but you do lose out on some of that wonderful crunch and texture.

Classic Chewy Earl Gray Sugar Cookies

Serving: Makes 24 cookies'

Ingredients:

  • 2 1/2 cups of all purpose flour (364 grams)

  • 3/4 teaspoon baking soda

  • 3/4 teaspoon salt

  • 1 3/4 cup of white sugar (350 grams)

  • 1 tablespoon of loose earl gray tea (2 grams)

  • 2 sticks of butter, at room temperature (226 grams)

  • 1 tablespoon vanilla bean paste

  • 1 egg

  • 1 egg yolk

Earl Gray sugar, for rolling

  • 1/4 cup of white sugar (50 grams)

  • 1 tablespoon of loose earl gray tea leaves (2 grams)

Method:

  1. Preheat your oven to 350 degrees.

  2. Combine all purpose flour, baking soda, salt and whisk until incorporated. Set aside.

  3. In a food processor blitz sugar and earl gray leaves until they are both blended well, set aside.

  4. In a stand mixer or with an electric mixer, beat butter for about a minute on medium speed until fluffy and pale.

  5. Add earl gray sugar to the butter and beat for another 2 to 3 minutes until light in color and creamy.

    • Note: Scrape the sides of your bowl in between to ensure that everything is combined.

  6. Add vanilla extract, the egg and the egg yolk into the creamed butter/sugar mixture and beat for 2 to 3 minutes or until the mixture is well combined.

    • Note: Scrape the sides of your bowl half way to ensure everything is getting mixed.

  7. In batches, add the flour mixture to the wet mixture and blend on low speed until barely combined.

    • Note: Make sure to scrape the sides and bottom of the bowl to get any dry bits that haven’t been incorporated.

  8. Using a 2 tablespoon cookie scoop, measure out cookie dough onto a parchment lined tray. For super accurate cookie dough balls, measure out the cookie dough into 40 gram dough balls.

  9. Make the earl gray sugar and gently roll the cookie dough fully in the sugar.

  10. Place 5 to 6 balls of dough on the baking tray, leaving about 2 inches or more of space between each and bake for 8 to 9 minutes or just until the edges or the cookie are set. . It’s okay if they look slightly under baked in the center, they will firm up as they cool. While the cookies are still hot, scoot them with a cookie cutter to get round cookies.

    • Note: Pulling them out when they look under baked will help keep them chewy and soft after they cool.

  11. Let them cool for 5 minutes and enjoy!