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
- 7 tbsp (100 gr) unsalted butter, room temperature
- 1/2 cup (65 gr) confectioners' sugar
- 1 egg yolk
- 1/2 tsp vanilla extract
- 1 cup (125 gr) cake flour
- 1 1/2 tbsp (10 gr) cornstarch
- 1 tbsp (4 gr) loose earl grey tea, or 2 tea bags
- 1/4 tsp salt
- 24 chocolate chips/callets, optional
Instructions
- Preheat oven to 340℉/170℃ and line two baking sheets with parchment paper or silicone baking mat.
- In a small spice grinder, blitz the tea leaves until finely ground. If you use tea bags, you can use them directly. Just cut the bags and add.
- Using a hand mixer or stand mixer fitted with a paddle attachment, cream together butter and confectioners' sugar on high speed until pale and fluffy.
- Add egg yolk and vanilla. Beat the mixture until well combined.
- Sift in cake flour, cornstarch, ground tea, and salt. Mix with a spatula until well incorporated. Don't overmix.
- Add a French star piping tip to the piping bag. Transfer the 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, hold the piping bag vertically, hold the tip about 1/2-inch/1.2 cm above the baking pan, and squeeze evenly until the cookies are about 1 1/2-inch/3.8 cm in diameter, leaving 2 inches apart on the baking sheet.
- Place a chocolate chip/callet in the middle of each cookie.
- Chill in the fridge for at least 30 minutes to let the dough firm up so that they keep their shape better during baking. This step is optional.
- Bake cookies for 15-18 minutes or until the edges are light brown. Bake for 15 minutes for softer cookies, bake for 18 minutes for crisper cookies.
- Remove from the oven and immediately transfer them to a wire rack to cool completely.
Notes
Make sure to measure the flour correctly if using volume measurement. The cookies will end up too dry 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.
Nutrition
Serving: 1cookie | Calories: 70kcal | Carbohydrates: 8g | Protein: 1g | Fat: 4g | Saturated Fat: 3g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 1g | Trans Fat: 0.1g | Cholesterol: 17mg | Sodium: 27mg | Potassium: 16mg | Fiber: 0.2g | Sugar: 3g | Vitamin A: 115IU | Vitamin C: 0.01mg | Calcium: 7mg | Iron: 0.1mg
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