Chewy Earl Grey Sugar Cookies (London Fog-Inspired)

Wet:

• 1 cup (226) unsalted butter softened
• 1 TBSP earl grey tea leaves (about 3 -4 tea bags, tear the tea bags and pour the tea leaves into the cookie batter) 
• 1 cup (200) granulated or cane sugar
• 1 large egg
• 1 egg yolk
• 1 TBSP pure vanilla extract

Dry:

• 2 1/2 cups (300g)  all-purpose flour, leveled and spooned (*see notes) 
• 1/2 tsp  salt
• 1 tsp baking powder
• 1/2 tsp baking soda

Topping: 

• 1/4 cup (50g) sanding, coarse or cane sugar (if you only have granulated sugar you can use that) 
• 1 tsp earl grey leaves finely grounded

1. Preheat oven to 350°F (175°C).
2. In a large bowl, beat the softened butter and Earl Grey tea leaves until combined. Add the sugar and cream for 2–3 minutes until light and fluffy. This step creates that soft, tender texture we want in a sugar cookie.
3. Mix in the egg, egg yolk and vanilla extract until fully combined.
4. In a separate bowl, whisk together flour, salt, baking powder and baking soda. Gradually fold into the wet mixture using a spatula or wooden spoon.‍
5. In a small bowl mix together the topping ingredients, sugar and finely ground earl grey leaves. Lightly grind the tea leaves using a mortar and pestle or spice grinder.
6. Line a baking sheet with parchment paper. Scoop dough balls , I used a large cookie 3 oz scoop and roll each one in coarse sugar. You can place cookie dough in the fridge for up to 24 hours for a deeper flavor.
7. Place dough balls at least 2 inches apart on the baking sheet and bake for 11–12 minutes, until edges are set but centers are still soft. If making small cookies check them at 9 minutes. They’ll continue to cook slightly as they cool. Let the cookies rest in on the baking sheet for 5 minutes then transfer them to a cooling rack to continue to cool. Using a circular object like a pastry cutter or bowl shape the warm cookies when they are on the baking tray.

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Notes: 

*How to Measure Flour (Correctly)

Measuring flour properly makes a big difference in how baked goods turn out. For best results, use a kitchen scale and measure in grams. This ensures consistency and prevents adding too much flour, which can make these cookies dry and cakey.

If you don’t have a scale:

• Do not scoop flour directly with the measuring cup.
• Use a spoon to gently fill the measuring cup.
• Level it off with the back of a knife.
• Do not pack the flour down.