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Earl Grey Cookies

Earl grey tea leaves in crispy cookies make for a delicious and unconventional afternoon snack!

Earl Grey Tea Cookies
Adapted from The Kitchn‘s recipe

What I Changed (Reflected Below): Whole wheat pastry flour instead of white all-purpose flour for nutrition; Succanat instead of white sugar for nutrition; Pulverized tea leaves before adding to other dry ingredients to ensure tea flavor was distributed evenly.

1 cup whole wheat pastry flour
1/4 cup succanat (sugar)
1/4 cup confectioners’ sugar
1 tablespoon Earl Grey tea leaves (emptied from 3 or 4 tea bags), pulverized in spice grinder
1/4 teaspoon salt
1/2 teaspoon vanilla
1 teaspoon water
1/2 cup unsalted butter

1. Preheat oven to 375°F. Pulse together all the dry ingredients in a food processor until the tea leaves are pulverized.

2. Add vanilla, water, and butter. Pulse together until a dough is formed. Form the dough into a log onto a piece of wax or parchment paper. Wrap the paper around and roll the log smooth. Freeze now, or chill for at least 30 minutes.

3. When chilled, slice the log into 1/3 inch thick pieces. Place on baking sheets, keeping room for spreading. Bake until the edges are just brown, about 14 minutes. Let cool on sheets for 5 minutes, then transfer to wire racks.

Makes ~20 cookies

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10 thoughts on “Earl Grey Cookies

  1. Wow, these sound so good! I will have to try this soon. I want to try it with a ginger tea instead of the Grey. Think that would work?

  2. Hi Danielle,
    Since Earl Grey is dark and smokey tasting, ginger would totally change the flavor of the cookie. But since ginger is also delicious, I see no reason why the swap wouldn’t work. The resulting cookie will be a lighter color, too, which might look even prettier. Let me know if you make them and how they come out!

  3. These look lovely!

  4. Hi Y,
    Thanks!

  5. Love Earl Grey & also love your picture. I’ll definitely be trying these!

  6. Hi Brooke,
    Great! Let me know how they turn out.

  7. Maybe the stars were not aligned in my favour, but these turned into a disaster for me! I followed the recipe to the letter, but they disintegrated! I used my classic icebox recipe though, and added earl grey and they turned out delicious. Also works well with chai 🙂

  8. Hi Lindy,

    Mine were certainly delicate and I worried they might disintigrate until the last few minutes in the oven when they seemed to miraculously firm up.

    I love your chai idea.

  9. Maggie on said:

    This recipe is great. My cookies turned out crispy on the edges and chewy in the center!! Thanks!

  10. Hi Maggie,

    So glad to hear that! Yum…

    Thanks for commenting!

    Hilary

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