Earl Grey Lemon Cookies
Earl Grey Lemon Cookies are the kind of treat that works for almost anything—gifting, potlucks, or just something to keep around. You can make the dough ahead of time and even freeze the cookies before glazing, which makes them great for prepping in batches. They travel well, store easily, keep their shape, don’t dry out, and taste just as good after a quick defrost from frozen. It’s a no-fuss recipe that delivers every time, whether you’re planning ahead or sharing on the spot.
Equipment
Ingredients
- 4 ounces unsalted butter softened
- ⅔ cup powdered sugar
- ¼ teaspoon salt
- 2 medium size egg yolks
- 2 packets Earl Grey tea from tea bags approximately 0.15 ounce, I used Ahmad Tea brand
- 1 ¼ tablespoons whipping cream
- 2 teaspoons lemon juice
- ½ tablespoon lemon zest
- 1 cup cake flour
- ½ cup almond flour
For the Lemon Glaze:
- 4 tablespoons freshly squeezed lemon juice
- ¼ cup powdered sugar
Instructions
- Preheat the oven to 320℉ (160℃) and line a baking sheet with parchment paper.
- In a mixing bowl, combine softened butter, powdered sugar, and salt using a spatula or whisk until no white powdered sugar remains visible.4 ounces unsalted butter, ⅔ cup powdered sugar, ¼ teaspoon salt
- Add the egg yolks and mix until evenly combined.2 medium size egg yolks
- Stir in the Earl Grey tea powder, whipping cream, lemon juice, and lemon zest, mixing until well combined.2 packets Earl Grey tea from tea bags, 1 ¼ tablespoons whipping cream, 2 teaspoons lemon juice, ½ tablespoon lemon zest
- Sift cake flour and almond flour into the bowl, then gently fold it into the butter mixture using a cut-and-lift motion until just incorporated (do not overmix!).1 cup cake flour, ½ cup almond flour
- Transfer the cookie mixture to a piping bag fitted with a piping tip and pipe rosettes onto the prepared baking sheet.
- Bake for 15 minutes, then let the cookies cool completely.
- While the cookies bake, prepare the lemon glaze by mixing ¼ cup powdered sugar with 4 tablespoons lemon juice in a small bowl until thick yet pourable.4 tablespoons freshly squeezed lemon juice, ¼ cup powdered sugar
- Once the cookies have cooled, drizzle or dip them in the lemon glaze, then allow the glaze to set before serving.
Notes
- Use Room Temperature Butter: Let the butter sit out for about 30 minutes so it mixes more smoothly with the sugar and gives you a better texture. If you’re short on time, you can microwave it; just don't let it melt completely, as that can make the dough greasy.
- Grind the Tea Leaves if Needed: Some Earl Grey blends have larger leaves, which don’t blend well into cookie dough. Give them a quick blitz in a spice grinder or crush them with a mortar and pestle.
- Add a Touch of Vanilla: For extra depth, feel free to stir in ½ teaspoon of vanilla extract with the tea and lemon ingredients. It softens the citrus and brings out the buttery flavor without overpowering the Earl Grey.
- Choose the Right Piping Tip: A star tip gives a classic rosette shape, but any medium-sized tip will work. If piping feels tricky, you can also shape the dough with a spoon.
- Bake a Test Cookie: If you’re unsure about size or texture, bake one cookie first to test how it spreads and adjust oven time if needed.
- Cool Completely Before Glazing: Let the cookies cool all the way so the glaze sticks properly and doesn’t run off.
- Adjust the Glaze Consistency: If it’s too thin, add a little powdered sugar. If it’s too thick, a few extra drops of lemon juice will loosen it up.
- Let the Glaze Set Fully: Give them time to dry before storing or stacking to keep the glaze from smudging.
Nutrition
Calories: 110kcalCarbohydrates: 11gProtein: 2gFat: 7gSaturated Fat: 3gPolyunsaturated Fat: 0.3gMonounsaturated Fat: 1gTrans Fat: 0.2gCholesterol: 33mgSodium: 31mgPotassium: 14mgFiber: 0.5gSugar: 6gVitamin A: 182IUVitamin C: 2mgCalcium: 12mgIron: 0.2mg
Tried this recipe?Let us know how it was!