It’s been a rainy couple of days. Rainy days always make me want to curl up with a cup of tea and cookies to watch a good movie. But not just any cookie will do. For a rainy fall day I wanted a big batch of Earl Grey Tea Cookies with Lemon Glaze. These cookies have the light citrus flavor of bergamot that’s perfect for a day like today!
Making Earl Grey Tea Cookies with Lemon Glaze is so easy! And if you want to make it a lemon-themed day you can try these as dessert after dining on Breaded Chicken in Lemon Cream Sauce
I measured the powdered and regular sugar and put them in a bowl together. They go in at the same time so it saves a bowl. The flour went right into my food processor and I cut up 1 cup of unsalted butter into 2 tablespoon size pieces (that’s roughly 1 inch pieces).
Next I opened 6 bags of my Earl Grey tea and emptied the leaves into a bowl.
I added both sugars, the tea leaves, and 1/2 teaspoon of salt to the flour. I pulsed these ingredients until the tea leaves were mixed in really well.
Then I added the butter, 1 teaspoon of lemon juice, and 1 teaspoon of water to the dry ingredients and pulsed it all until the dough formed.
I rolled the dough into a ball, cut it in half, and rolled each piece into a ball. These were wrapped in plastic wrap and I put them in the refrigerator for 30 minutes.
You can see the tea leaves right in the cookie dough!
When the waiting was up I preheated the oven to 375F degrees and began to cut out my cookies. I did this by sprinkling some flour on the board and on the rolling pin. I dusted one of the balls with a little flour, too.
The ball got rolled out to about 1/4 inch thick. Using a 2 inch cookie cutter I cut the dough, re-rolling it when it got down to scraps. Each ball gave me 1 1/2 dozen cookies. I added just a dusting of flour to the board and rolling pin as it was needed.
Next I lined a baking sheet with parchment paper and put the cookies, on the paper, into the oven for about 11 – 13 minutes. They’re done when the edges are just browned.
I let them cool and rolled out the second ball and baked as above.
The Earl Grey Tea Cookies with Lemon Glaze are ready to glaze!
While the cookies were cooling I made the Lemon Glaze by combining powdered sugar, fresh lemon juice, and lemon zest.
I spread the glaze on the cookies with the back of a spoon.
I made a cup of Earl Grey tea and grabbed a couple of cookies and headed off to watch a movie. Perfect!
Earl Grey Tea Cookies
Sweet with the perfect amount of lemon flavor and hints of bergamot Earl Grey Tea Cookies with Lemon Glaze are the perfect summertime dessert!
- For the cookies:
- 2 cups all-purpose flour
- ½ cup granulated sugar
- ½ cup confectioners’ sugar
- 6 bags earl grey tea leaves
- ½ teaspoon salt
- 1 cup unsalted butter, cut into pieces
- 1 teaspoon lemon juice
- 1 teaspoon water
- For the glaze:
- 1/2 cup powdered sugar
- 1 tablespoon fresh lemon juice
- 1/2 - 1 teaspoon lemon grated lemon zest (depending on how lemony you want it)
- For the cookies:
- In a food processor, pulse the flour, sugars, salt and tea leaves until tea leaves are completely mixed.
- Add butter, lemon juice and water.
- Pulse the ingredients to combine until dough forms.
- Divide the dough in half and form into balls then cover with plastic wrap and refrigerate for 30 minutes. Preheat oven to 375° and prepare a baking sheet with parchment paper.
- Roll out each dough ball into about an 8 inch round about 1/4 inch thick and cut out using around a 2inch cookie cutter
- Re-roll the extra dough and continue cutting cookies.
- Place the cookies on the parchment and bake for 11 - 13 minutes or until the edges have browned.
- Remove from oven and transfer to cooling rack.
- Let cool completely before glazing.
- For the glaze:
- Combine all ingredients well.
- Spread glaze on cookies with the back of a spoon.