The Sunday New York Times of February 20, 2022 included the supplement “Brilliant Baking.” After leafing through it, I found some marvelous recipes that I wanted to try. The first of these was Chewy Earl Grey Sugar Cookies by Yossy Arefi. Ms. Arefi is a contributor to The New York Times Cooking section. She is also photographer and baker with a website called Apt. 2B Baking Co. As luck would have it I happened to have some loose Earl Grey tea in the house. This recipe came at the perfect time as I need a small hostess gift to bring to a friend’s house for dinner.
For the recipe you’ll need granulated sugar, unsalted butter, finely ground Earl Grey tea leaves, light brown sugar, finely grated orange zest, an egg, vanilla extract, all-purpose flour, baking powder and baking soda.
If you prefer to use loose tea, may I suggest purchasing some from Sweet Tease Tea Room in Belmar, NJ. They have over 40 varieties of tea ranging from black, green, rooibos and wellness blends. Ms. Arefi also suggests substituting a chai blend or chamomile tea, but you can also choose your favorite flavor.
It takes about 45 minutes from start to finish to make these cookies, with a bake time of 16-19 minutes. The cookies are cooled on the baking sheets which adds carryover baking. I couldn’t wait to taste these cookies; the scent that filled my kitchen was heavenly. The cookies had a nice mouth feel, a lovely citrus taste and not overly sweet. My friend’s husband who does not love tea, enjoyed these cookies. Whether you’re having a tea party or need a cookie to go with your iced tea, Chewy Earl Grey Cookies are terrific choice.
Chewy Earl Grey Sugar Cookies
By Yossy Arefi
The New York Times, “Brilliant Baking”
From the Cooking Supplement, Sunday February 20, 2022
Yield: approximately 20 cookies
Time: 45 minutes
“Floral and citrusy Earl Grey tea livens up these chewy sugar cookies. Instead of adding the leaves to the dough, the tea is steeped in melted butter for maximum flavor. If you are using loose leaf tea instead of tea from bags, use a mortar and pestle or spice grinder to finely grind it before adding it to the butter. Try adding a handful of chopped chocolate shards to the dough to make these cookies even more special. Swap in a chai blend or chamomile tea for the Earl Grey, or experiment with your favorite flavors.”
1 ¼ cups/250 grams granulated sugar
14 tablespoons/198 grams unsalted butter
1 tablespoon finely ground Earl Grey tea leaves, from about 3 tea bags
½ cup/100 grams light brown sugar
¾ teaspoon kosher salt (Diamond Crystal)
½ teaspoon finely grated orange zest
1 large egg
2 teaspoons vanilla extract
2 ½ cups/320 grams all-purpose flour
½ teaspoon baking powder
½ teaspoon baking soda
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A former teacher, shop-a-holic, empty-nester redefining quick, family approved dinners.