Earl Grey Tea Cookies
10m prep 15m cook 55m ready
Delicate butter cookies infused with Earl Grey tea leaves and orange zest. Perfect for an afternoon tea.
Nutrition (per serving, estimated)
Estimated based off 6 of 8 identified ingredients (per 100 g food data, scaled by amount).
Vitamins & minerals
- Calcium: 292 mg
- Iron: 17.8 mg
- Magnesium: 91.2 mg
- Phosphorus: 584 mg
- Potassium: 543 mg
- Zinc: 3.36 mg
Let's Prepare
Collect
Gather these ingredients - no prep needed yet.
- 651 ml all-purpose flour
- 29.6 ml fine Earl Grey tea leaves
- 2.46 ml baking powder
- 1.23 ml kosher salt
- 177 ml granulated sugar
- 1 large egg
- 4.93 ml grated orange zest
Prepare
- 237 ml unsalted butter, at room temperature
Let's Cook
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Step 1.
In a large bowl, whisk together 2¾ cups all-purpose flour, 2 tablespoons fine Earl Grey tea leaves, ½ teaspoon baking powder, and ¼ teaspoon kosher salt; set aside.
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Step 2.
In a food processor, process 1 cup (2 sticks) unsalted butter, at room temperature, and ¾ cup granulated sugar until smooth. Add 1 large egg and 1 teaspoon grated orange zest, and pulse to combine. Then add the flour mixture and pulse until just combined.
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Step 3.
Transfer the dough to a lightly floured surface and roll into 2 logs, each about 2 inches in diameter. Wrap each log in plastic wrap and chill for at least 30 minutes.
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Step 4.
While the dough chills, heat the oven to 350°F. Line 2 large baking sheets with parchment paper.
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Step 5.
After chilling, slice the logs crosswise into ⅛-inch-thick rounds. Transfer the rounds to the prepared baking sheets, spacing them 1 inch apart.
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Step 6.
Bake, rotating the positions of the baking sheets halfway through, until the cookies are light golden brown around the edges, 14 to 16 minutes. Let cool on the baking sheets for 5 minutes, then transfer to a cooling rack to cool completely.
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