Servings: 12 cookies, store at room temperature for up to a week
Contains: dairy, gluten, eggs
Ingredients
Equipment
Instructions:
Add ½ cup unsalted butter and 2 tablespoons earl grey tea leaves into a saucepan and heat until
melted.
Alternatively, melt in a microwave-safe bowl in 15-second intervals. Let fully cool.
In a large bowl, use silicone spatula to mix melted earl grey-infused butter, ½ cup granulated
sugar,
and ¼ cup light or dark brown sugar until combined.
Mix in 1 egg and 1 tablespoon vanilla until smooth.
Add in all of the dry ingredients: 1 ½ cups all-purpose flour, ½ teaspoon baking powder, ½ teaspoon
baking soda, and ½ teaspoon table salt. Mix until no dry spots remain.
Cover the dough with plastic wrap and refrigerate for 30-60 minutes, or up to 2 days.
Preheat oven to 325°F/163°C and line two baking trays with parchment paper.
In a small bowl or plate, add 4 tablespoons granulated sugar for rolling the dough.
Use cookie dough scoop to gather dough (2-3 tablespoons). Roll into granulated sugar and place on
lined
baking tray, spacing cookies about 3-4 inches apart.
Bake for 9-11 minutes, or until edges are slightly golden brown and set. Cool cookies on pan for 5
minutes, then transfer cookies to wire rack to cool completely. Enjoy!
