Earl Grey tea livens up chewy sugar cookies
This recipe puts the tea in tea cookies — literally — by infusing melted butter with tea leaves. It’s a true light-bulb moment, a technique that’s simple but yields fragrant results, running the cookies through with deep tea flavor. Swap in a chai blend or chamomile tea for the Earl Grey, or experiment with your favorite flavors. A handful of chocolate chips is a nice addition, and a cup of tea works well alongside any rendition.
CHEWY EARL GREY SUGAR COOKIES
Makes: About 20 cookies
Total time: 45 minutes
1 ¼ cups granulated sugar
14 tablespoons unsalted butter 1 tablespoon finely ground Earl Grey tea leaves, from about 3 tea bags
½ cup light brown sugar
¾ teaspoon kosher salt (Diamond Crystal)
½ teaspoon finely grated orange zest
1 large egg
2 teaspoons vanilla extract
2 ½ cups all-purpose flour
½ teaspoon baking powder
½ teaspoon baking soda
1. Heat oven to 350 degrees and line two half-sheet pans with parchment paper. Put
½ cup granulated sugar in a small bowl or shallow dish and set aside.
2. Combine the butter and tea leaves in a small saucepan set over medium heat. Melt the butter, stirring occasionally, until it just begins to sizzle around the edges. Remove from the heat and let cool for 5 minutes.
3. Add the tea butter to a large bowl, then add brown sugar, salt, orange zest and remaining ¾ cup granulated sugar. Use an electric mixer on medium speed or a whisk to combine for about 30 seconds; the mixture will be grainy and separated. Add the egg and vanilla, and mix until combined and smooth, about 30 seconds.
4. Add flour, baking powder and baking soda to bowl, and mix on low speed or with a rubber spatula until just combined. Use spatula to scrape sides and bottom of the bowl to ensure the dough is evenly mixed.
5. Use a 2 tablespoon cookie scoop to portion the cookies. Alternatively, measure 2 tablespoons of dough with a measuring spoon. Roll each dough ball in the reserved granulated sugar, then place on the baking sheets 2 inches apart.
6. Bake the cookies until set, light golden around and crackled on top, 16 to 19 minutes, rotating the sheets from top to bottom and front to back in the oven halfway through the baking time. Remove cookies from the oven and let cool on the baking sheets. Store extra cookies in an airtight container at room temperature for up to 3 days, or for a few weeks in the freezer.
Note: If you are using loose leaf tea instead of tea from bags, use a mortar and pestle or spice grinder to finely grind it before adding it to the butter.