A few weeks ago, I made a Vanilla Earl Grey Bundt Cake and was so please with the results, I couldn’t wait to try the tea in other bakes. Cookies immediately came to mind, and after a couple of disappointments, I arrived at these little gems.
Rich and buttery, with chewy centres and just a kiss of Earl Grey, they were a hit will all who got to try them… Admittedly, Dave and I did scarf down the majority. Oops! 😊
A note on technique: When mixing the dough, don’t whisk the tea in with the flour, make sure to cream it in with the vegan butter and shortening. This is because the fat acts as a flavour carrier and helps bring out the subtle notes of the Earl Grey. If you add it along with the flour mixture, you may end up not tasting the tea at all.
Did you try these cookies? Snap a picture and tag me @themisfitbaker on Instagram. I’d love to see how they turned out! 😃
Earl Grey Sugar Cookies
Recipe Type: dessert
Makes: 30 cookies
- 2 cup All-Purpose Flour
- 3/4 tsp Baking Soda
- 1/2 cup Vegan Butter
- 1/4 cup Shortening
- 1 tsp Earl Grey Tea Leaves*
- 1 cup Granulated Sugar
- 1/4 cup Non-Dairy Yogurt (plain & unsweetened, I used coconut Yoso)
- 1 tsp Lemon Juice
- 1 tsp Vanilla Extract
- Coarse Sugar, for sprinkling (optional)
Preheat oven to 350°F and line cookie sheets with parchment paper.
Whisk together the flour and baking soda. Set aside.
Cream the vegan butter, shortening together, and tea leaves until soft and combined (about 60 seconds). Add sugar and beat until light and fluffy. Add the yogurt, lemon juice, and vanilla, and beat on medium-high for 60 – 90 seconds, scrapping sides of the bowl when necessary. Beat in the flour mixture just until mixed (be careful to not over beat).
Scoop 1 tablespoon of dough and gently roll into a ball (doesn’t have to be perfect). Place the ball on a cookie sheet and gently press into a 1/2″ thick disc. Repeat with the rest of the dough, placing the balls 2 inches apart on the cookie sheet. Sprinkle with coarse sugar, if using.
Bake for 10 – 12 minutes (they will appear puffy and slightly golden, with cracks in the top). Allow to cool on sheets for 3 – 5 minutes before transferring to a wire rack. Cool completely before storing.
Store in a tightly sealed container.
*I found that 1 tea bag equalled 1 teaspoon. Use a brand that has finely ground tea leaves. I used Twinings.