Earl Grey Butter Cookies
Crisp, tender, and buttery Earl Grey Butter Cookies with a hint of tea and chocolate. They are an easy and delightful sweet treat that's perfect for afternoon tea, holiday cookies, and the cookie jar at home!
Servings: cookies
Ingredients
- 2/3 cup (150 gr) unsalted butter, room temperature
- 10 tbsp (75 gr) confectioners' sugar
- 1 tbsp milk
- 1/2 tsp vanilla extract
- 1 1/3 cups (165 gr) cake flour
- 6 tbsp (45 gr) cornstarch
- 1/2 tsp salt
- 2 tbsp loose earl grey tea
- 25 chocolate chips/callets, optional
Instructions
- Preheat oven to 340℉/170℃ and line a baking sheet with parchment paper or silicone baking mat.
- In a food processor, blend half of the flour and tea together until the tea is spotted throughout the flour.
- In a medium bowl, mix the tea-blended flour, with the remaining flour, cornstarch, and salt until well combined. Set aside.
- Using a mixer or spatula, cream together butter and confectioners sugar until well incorporated. Add milk and vanilla extract. Mix until well combined.
- Sift in the flour mixture and mix with a spatula until well incorporated.
- Add a French star piping tip to the piping bag. Spoon a little bit of dough into the piping bag and try piping on the prepared baking sheet. If the dough is too thick to pipe, transfer the dough back to the mixing bowl and add 1 tsp of milk. If the dough is creamy enough to pipe, continue piping the dough, leaving 2-inch apart on the baking sheet.
- Place a chocolate chip/callet in the middle of each cookie.
- Bake cookies for 15-17 minutes or until the edges are light brown.
- Remove from the oven and immediately transfer them to a wire rack to cool completely.
Notes
This recipe will make crisp and tender cookies with a snap. If you prefer chewier cookies, substitute the milk with 1 egg yolk and substitute cake flour and cornstarch with the same amount of all-purpose flour.
Make sure to measure the flour correctly if using volume measurement. The cookies will end up too hard to pipe if you add too much flour. Use a spoon to scoop the flour into the measuring cup. Then, level the top with a knife or other straight-edged utensil.
If you don't have the piping tip, you can alternatively use a cookie press to shape the cookies. If you don't have a cookie press or large piping tips, snip 1/2-inch corner off the end of a plastic bag and pipe the dough into lines/flat swirls.
Nutrition
Serving: 1cookie | Calories: 95kcal | Carbohydrates: 11g | Protein: 1g | Fat: 5g | Saturated Fat: 3g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 1g | Trans Fat: 0.2g | Cholesterol: 13mg | Sodium: 50mg | Potassium: 16mg | Fiber: 0.2g | Sugar: 4g | Vitamin A: 155IU | Vitamin C: 0.01mg | Calcium: 6mg | Iron: 0.1mg
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