Thick Earl Grey Cookies
These thick earl grey cookies have a gentle floral taste with a melt in your rmouth texture. Perfect tea time cookies.
Servings: 16 cookies
- 1 stick butter
- ⅓cup +2 tablespoon granulated sugar
- 2 teaspoon earl grey tea ground
- 1 egg at room temperature
- 1 teaspoon vanilla extract
- 1+⅓ cup flour
- ¼ teaspoon baking soda
- ½ teaspoon baking powder
- ¼ teaspoon salt
- 3 tablespoon sugar for rolling
Start by mixing the butter, sugar, and earl grey tea in the stand mixer for about 2-3 minutes or of until light and fluffy. Add in the room temeprature egg and vanilla and mix just until incorporated.
Now add in the sifted flour, baking soda, baking powder, and salt to the wet mixture and mix just until the flour disappears. You don't want to overmix your cookie dough.
Using a small cookie scooper scoop 16 equally sized cookie dough balls and place them on a parchment or silicone lined baking sheet. Place the baking sheet in the freezer for 20 minutes. While the cookies are chilling turn on the oven to350 F to preheat.
Once the cookies have chilled in the freeze you can either roll them in the granulated sugar right away or roll them in the palm of your hands first and then roll them in the sugar then place them back on the baking sheet.
Bake the cookies for 10-12 minutes. The cookies will continue baking as your remove them from the oven so don't worry if they look slightly underdone. Let the cookies cool on the baking sheet for 10 minutes then transfer to a cooling wrack. Enjoy!
Calories: 235Calories | Carbohydrates: 41g | Protein: 3g | Fat: 6g | Saturated Fat: 1g | Cholesterol: 10mg | Sodium: 143mg | Potassium: 37mg | Fiber: 1g | Sugar: 19g | Vitamin A: 267IU | Calcium: 16mg | Iron: 1mg