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These Earl Grey sugar cookies are soft, lightly sweet, and gently infused with black tea. Finished with a simple glaze, they’re easy to bake—perfect for when you want something quick that still feels special.
If you’re looking for a quick baking activity that still feels like a little treat yourself moment, these Earl Grey sugar cookies are it! They’re soft, slightly sweet, and feel a little special while still being easy to bake. The Earl Grey is infused into the cookie and glaze, and the tea flavor is not overpowering. They’re perfect for slow afternoons, warm mugs, and coming back for just one more.
Ingredients & Notes
- Butter – Use unsalted butter for this recipe, and add the tea to the melted butter while it’s still warm so the tea really infuses into the cookie batter.
- Sugars – The brown sugar helps keep the cookie moist, while the white sugar helps give it a classic sugar cookie taste.
- Earl Grey Tea – Use a tea you like to drink for the best flavor. I used the Twinings Lady Grey tea bags, but loose-leaf tea is also a great substitute for the cookies.
Step-by-Step Instructions
Soft and Chewy Earl Grey Cookies
Chill the dough in the refrigerator for at least 30 minutes (or overnight).
Earl Grey Tea Glaze
Tips & Inspiration (Variations etc.)
- Chill the Cookie Dough – Since the recipe uses melted butter, it’s best to chill the dough for at least 30 minutes. You can also freeze unbaked cookies and pull them out as you want.
- Puffy cookies – the cookies may be a bit puffy when they first come out of the oven, but will flatten as they cool.
- Enjoy the cookies fresh – These Earl Grey sugar cookies are best enjoyed within 1-2 days since they’re moist and chewy.
- Freeze Cookies – You can also freeze baked cookies or unbaked cookies for up to three months in the freezer. Bake from frozen.
- Cookie Storage – Chewy Earl Grey sugar cookies can be stored at room temperature for 3–5 days in an airtight container.
Variations
If you’d like to experiment with this cookie base, here are some ideas or options to make them your own:
- Skip the glaze – just dust with powdered sugar to keep it simple.
- Swap the Earl Grey – use another tea like masala chai or even coffee, similar to these Gingerbread Latte Cookies.
- Add lemon or lavender – swap the vanilla for lemon zest or extract, or some culinary-grade lavender, both of which work well with Earl Grey tea.
Follow me on Instagram @sprinklesandscribbles for more baking inspiration!
Earl Grey Sugar Cookies
These Earl Grey sugar cookies are soft, lightly sweet, and gently infused with black tea. Finished with a simple glaze, they’re easy to bake—perfect for when you want something quick that still feels special.
Ingredients
Earl Grey Sugar Cookies
- 150 grams unsalted butter melted (about 1½ sticks)
- ¾ cup white sugar 150 grams
- ½ cup light brown sugar 100 grams
- 1 large egg
- 2 tsp vanilla extract
- 2½ cups all-purpose flour 300 grams
- ½ tsp baking soda
- ¼ tsp salt
- 2 Earl Grey tea bags
Icing
- 1 Earl Grey tea bag
- ½ cup powdered sugar
- ½ tsp vanilla extract
- 1/4 cup boiling water
Instructions
Soft Earl Grey Cookies
- Add the melted butter to a bowl along with the Earl Grey tea bags. Let the tea steep in the butter as it cools to room temperature, about 10–15 minutes. Remove and discard the tea bags.
- Add the white sugar and brown sugar and mix well until fully combined. Add the egg and vanilla and continue mixing until smooth and incorporated.
- Add the dry ingredients (flour, baking soda, and salt) and mix just until combined. Be careful not to overmix.
- Scoop about **1½–2 tablespoons of dough**, roll gently in your hands, and place on a plate or baking sheet.
- Chill the dough in the refrigerator for at least 30 minutes (or overnight). The longer the chill, the better the texture.
Bake the Cookies
- When ready to bake, preheat the oven to 325°F (165°C) and line a baking sheet with parchment paper or a silicone baking mat.
- Bake for 12–18 minutes, until the cookies look set, the edges are lightly golden, and the centers still look soft.
- Let the cookies cool slightly on the baking sheet, then carefully transfer to a wire rack to cool completely.
- The cookies will look slightly puffy when they come out of the oven and will gently deflate as they cool.
Earl Grey Tea Glaze
- While the cookies cool, prepare the glaze.
- Cut open an earl grey tea bag and transfer the leaves to a bowl and crush them finely.
- Add ¼ cup boiling water to the leaves to make a strong tea. Let it cool to room temperature.
- Strain out the tea leaves for a smooth glaze, or leave them in for a speckled finish.
- Add the powdered sugar and crushed Earl Grey tea leaves to a bowl. Stir in 2 tablespoons of the cooled tea and the vanilla.
- Adjust with more tea as needed until the glaze reaches your desired consistency.
Glaze the Cookies
- Once the cookies are mostly cool, drizzle with the Earl Grey glaze.
- Let the glaze set for about 15–20 minutes before serving.
Store the Cookies
- Chewy Earl Grey sugar cookies can be stored at room temperature for 3–5 days in an airtight container.
- These cookies also freeze beautifully. Wrap fully cooled cookies tightly or store in a zip-top bag inside an airtight container to prevent freezer burn.
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