Browned Butter Earl Grey Sugar Cookies
These Browned Butter Earl Grey Sugar Cookies are super chewy like a snickerdoodle with light floral and citrus notes from the tea, and toffee notes from the browned butter. It’s seriously the best cookie for when you’re craving something not overly sweet!
Ingredients you’ll need:
- Unsalted Butter
- Early Grey Tea Leaves
- Egg
- Dark Brown Sugar – it’s important that you use dark brown sugar, and not light!
- Granulated Cane Sugar
- Vanilla
- All Purpose Flour
- Baking Soda
- Salt
What does Earl Grey Tea taste like?
The main flavor in Earl Grey Tea is bergamot which is a type of citrus fruit with tasting similarities to the Meyer Lemon and a little bit of grapefruit. It’s very floral with distinct lemony citrus notes.
What is the Best Way to Store homemade Cookies?
The best way to store soft cookies is in an airtight container or ziplock bag lined with parchment paper. First, you want to allow the cookies to completely cool. Then, you’ll place them in your container in single layers, each layer separated by a piece of parchment paper or wax paper to keep the cookies from touching each other.
Cook with me!
Browned Butter Earl Grey Sugar Cookies
Ingredients
- 1 stick (8 tbsp) Unsalted Butter
- 1 1/2 tbsp. Earl Grey Tea Leaves
- 1 large Egg
- 2/3 cups Dark Brown Sugar
- 1/3 cup Granulated Cane Sugar + more for topping
- 1 tsp. Vanilla Extract
- 1 tsp (Optional) Vanilla Bean Extract or seeds from a vanilla bean
- 1 1/4 cups All Purpose Flour
- 1/2 tsp. Baking Soda
- 1/4 tsp. Fine Sea Salt or to taste
Instructions
- Preheat oven to 350F. Line 1-2 baking pans with parchment paper.
- In a small saucepan, melt the butter over medium heat, stirring frequently with a wooden spoon until golden-brown milk solids form at the bottom.
- Reduce heat to LOW. Add the Earl Grey tea leaves and stir for 30 seconds.
- Remove the saucepan from the heat. Let the tea steep for 3-5 minutes in the browned butter, depending on the strength of flavor you desire.
- While the tea is steeping, whisk the egg in a mixing bowl until smooth.
- In the same bowl, add the dark brown sugar, granulated cane sugar, vanilla extract, and vanilla bean paste. Whisk vigorously for 1-2 minutes.
- Place a mesh sieve over the mixing bowl and pour the browned butter through it, so that the sieve catches any earl grey tea leaves. Set aside the tea leaves for later use. Whisk in the butte until well-incorporated.
- Add the flour, baking soda, and a generous pinch of salt to the butter mixture. Fold together just until combined.
- Using 1.5 – 2 tablespoons dough per cookie, roll in the palm of your hands, then place on the prepared baking pans. Flatten each cookie with your fingers to be about 1/4″ thick.
- Sprinkle with a little more cane sugar, gently pressing down with your fingers. Add a pinch of the earl grey tea leaves that were set aside to the centers of each.
- Bake for 7-8 minutes, until crinkly and set along the edges.
- Let rest on the baking pan for at least 5-10 minutes, then enjoy!
I truly hope you all enjoy this treasured recipe that has nestled its way into our hearts here in the ABM kitchen! ’till next time… xxL
“For I know the plans I have for you,” declares the Lord, “plans to prosper you and not to harm you, plans to give you hope and a future.” ~ Jeremiah 29:11 NIV
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So yummy!! Mine look a bit more like biscuits but they were chewy and soft just as the recipe promised 🙂
This has to be my favorite cookie recipe of all time!!!! Classic and inventive!
Thank you for sharing this recipe
its soooo good i would def recycle using nice earl gray tho
Ive made this recipe 2 times so far, and I definitely think I’ll be making it again and again. Super easy for something so delicious!.