Earl Grey Sugar Cookies with Lemon Glaze Recipe

If you’re looking for a cookie that’s both comforting and a little unexpected, this Earl Grey Sugar Cookies with Lemon Glaze Recipe is going to be your new favorite. I absolutely love how the fragrant bergamot from the Earl Grey tea perfectly complements the bright, tangy lemon glaze—it’s like a cozy afternoon tea and a zesty summer treat all in one bite. When I first tried this recipe, the combination was surprisingly delightful and quickly became a staple for gifting and celebrations alike.

You’ll find that these cookies work wonderfully as a special weekend baking project or when you want to impress guests without a ton of fuss. What makes this Earl Grey Sugar Cookies with Lemon Glaze Recipe really worth trying is how the tea infuses the dough, lending a subtle floral complexity that you just don’t get with regular sugar cookies. Plus, the lemon glaze adds that perfect pop of freshness that balances the cookie’s sweetness beautifully.

Ingredients You’ll Need

Each ingredient in this Earl Grey Sugar Cookies with Lemon Glaze Recipe plays an important role in creating balance and texture. The dry ingredients blend with the tea leaves for depth, while the sugars give the cookies their perfect sweetness and chewiness.

• All-purpose flour: The base of your cookie dough, use fresh flour for best results.
• Baking powder and baking soda: These leavening agents work together to help the cookies rise just right.
• Salt: Helps bring out the flavors and balance the sweetness.
• Earl Grey tea leaves or tea bag: Make sure to cut open the bag and use the leaves or loose tea for maximum flavor infusion.
• Unsalted butter: Softened to room temperature for easy creaming and a tender texture.
• Granulated sugar and brown sugar: The mix adds both sweetness and a hint of caramel depth.
• Large egg: Adds moisture and helps bind everything together.
• Vanilla extract: Enhances the cookie’s overall flavor.
• Extra granulated sugar for rolling: Creates a pretty sparkle and slight crunch on the cookie exterior.
• Powdered sugar and lemon juice for glaze: The glaze adds a bright, citrus finish that complements the Earl Grey’s bergamot notes.

Variations

I like to play around a bit when I make this Earl Grey Sugar Cookies with Lemon Glaze Recipe, especially depending on the season or who I’m baking for. Don’t be shy about tinkering with the teas or citrus zest to put your own spin on it.

• Use Lavender Earl Grey: For a floral twist, I swapped out the regular Earl Grey for a lavender-infused blend once, and my family went crazy for that delicate aroma.
• Glaze with Orange or Lime: Sometimes I substitute lemon juice with orange or lime juice in the glaze for a subtle difference that’s great for holiday seasons.
• Make It Vegan: I’ve experimented by replacing the butter with coconut oil and using a flax egg; the cookies are just as tasty and a little lighter.
• Add Finely Chopped Nuts: I occasionally toss in some pistachios or almonds for extra texture and a nutty touch that pairs well with the tea flavor.

How to Make Earl Grey Sugar Cookies with Lemon Glaze Recipe

Step 1: Infuse Your Dry Ingredients

Start by mixing your flour, baking powder, baking soda, and salt in a medium bowl, then add in the loose Earl Grey tea leaves or the opened contents of one tea bag. This is where the magic starts—the tea leaves sprinkle in those fragrant bergamot flavors, so make sure they’re evenly distributed with the dry ingredients for a consistent taste in every bite.

Step 2: Cream Butter and Sugars Until Fluffy

Using an electric hand mixer, beat your softened butter on medium speed until it’s creamy and pale—this usually takes about 2-3 minutes. Then add the granulated sugar and brown sugar and keep mixing until everything is light and fluffy; this creates that melt-in-your-mouth texture you’ll love. Pro tip: Don’t skip this step—it really impacts the cookie’s tenderness.

Step 3: Combine Wet Ingredients

Next, add the egg and vanilla extract to your creamed mixture and beat everything together until fully combined. Make sure your egg is at room temperature to avoid curdling or a grainy texture in your dough.

Step 4: Gently Fold in the Dry Ingredients

Add the flour and tea mixture gradually to the wet ingredients on low speed. You want to mix just until combined—no more. Any leftover patches of flour can be folded in carefully with a spatula to avoid overmixing, which can make cookies tough instead of soft and chewy.

Step 5: Chill and Shape Your Cookies

Scoop cookie dough balls (about 4 tablespoons each) onto a parchment-lined board and pop it into the fridge for about 15 minutes. I discovered this trick when my cookies used to spread too much in the oven—chilling the dough firms them up for a better shape. When ready, roll each dough ball in your hands to smooth it out, then coat it entirely in granulated sugar for a pretty sparkling finish.

Step 6: Bake and Perfect the Shape

Bake your cookies at 350°F for 11 to 12 minutes. Keep a close eye—the edges should turn a soft golden, and the centers will still look slightly underdone. This is exactly how you want them to be for that chewy center. Right after removing from the oven, I use a large cookie cutter or the bottom of a bowl to gently swirl each cookie into a perfect round shape—a trick I learned to make my cookies look bakery-level fabulous.

Step 7: Cool and Add the Lemon Glaze

Let the cookies cool on the baking sheet for about 10 minutes before transferring them to a wire rack to cool completely. While they cool, whisk together powdered sugar and lemon juice until it forms a thick but pourable glaze. Drizzle the glaze generously across your cookies, and you’re ready to serve up some elegance with every bite!

How to Serve Earl Grey Sugar Cookies with Lemon Glaze Recipe

Garnishes

I like to sprinkle a tiny bit of finely grated lemon zest on the glaze just before it sets for an extra zing and pretty finishing touch. Sometimes, a few dried edible flowers or a light dusting of powdered sugar add a charming, sophisticated vibe—especially when I serve these at tea parties.

Side Dishes

These cookies go wonderfully with a cup of hot Earl Grey tea to keep the flavor theme going, or even with a refreshing glass of sparkling lemonade. I’ve also paired them with a simple vanilla bean ice cream for a lovely dessert plate that impressed my friends last summer.

Creative Ways to Present

For special occasions, I arrange these cookies in a circular pattern around a small pot of honey or lemon curd for dipping. Gift-wise, wrapping them in parchment and tying with a lemon-colored ribbon is a crowd-pleaser. I once made a cookie stack layered with edible flowers for a bridal shower, and it was a total hit!

Make Ahead and Storage

Storing Leftovers

I keep leftover Earl Grey Sugar Cookies with Lemon Glaze Recipe in an airtight container at room temperature. This keeps them fresh and chewy for up to 4 days—just make sure they’re fully cooled before sealing to avoid sogginess.

Freezing

If you want to freeze these cookies, I suggest freezing the dough balls before baking. I wrap them tightly in plastic and freeze for up to 3 months. When ready, I bake them straight from the freezer, adding a minute or two to the baking time. Freezing after baking is possible, but the glaze can crack or lose its shine.

Reheating

To refresh leftover cookies, I pop them in a 300°F oven for about 4-5 minutes. This softens the center again and slightly reactivates the glaze shine. Just be sure to watch closely so they don’t overbake.

FAQs

Final Thoughts

This Earl Grey Sugar Cookies with Lemon Glaze Recipe holds a special place in my heart because it’s the perfect blend of classic comfort and something a bit unexpected. If you’re a fan of tea, citrus, or just looking for a cookie that stands out from the plain old sugar cookie, this is the one to try. I know you’ll enjoy making them as much as eating them, and they’ll definitely impress your friends and family. So grab your apron, pick up some Earl Grey tea, and treat yourself to a little homemade magic—you won’t regret it!

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