I first tried a version of these cookies from a fantastic little coffee shop out in Abbotsford, BC, called Oldhand Coffee. They do all of their baking in-house and often feature Scandinavian treats, like Skolebrød.
Shortly thereafter a colleague shared a recipe for these cookies with me. I massaged the recipe a little and – voila! An easy, delicious new take on a classic cookie.
Earl Grey Snickerdoodles
Yield: about 24 cookies
Notes: Be sure to leave enough time for the dough to chill (about an hour) and for the steeped tea to come to room temperature.
- 2 ¾ cups all-purpose flour
- 2 tsp cream of tartar
- 1 tsp baking soda
- ¼ tsp salt
- 1 cup unsalted butter, room temperature
- 2-3 Tbsp of your favourite loose Earl Grey tea (I prefer a Cream of Earl Grey)
- 1 ½ cups granulated sugar
- 2 large eggs
- ¾ cup icing sugar, plus extra as needed
- 2 – 4 Tbsp brewed Earl Grey tea, room temperature
- Grind the loose Earl Grey tea in a mortar and pestle. If you do not have one, you can grind them with the back of a spoon on a cutting board.
- In a medium bowl, sift together the dry ingredients (flour, cream of tartar, baking soda, and salt) and set aside.
- In the bowl of a stand mixer fitted with paddle attachment, or a in large bowl with a hand mixer, cream the butter and ground Earl Grey tea leaves on medium speed until evenly incorporated, 2-3 minutes.
- Add the granulated sugar to the butter mixture and continue to cream on medium until incorporated, about another 2 minutes. By this point the butter should be lighter in colour with even specs of tea throughout.
- Add the eggs, one at a time, to the butter mixture and cream on medium until incorporated, about 1 minute per egg.
- Add the dry ingredients and mix on low/medium until fully combined, about 2 minutes.
- Gather the dough into one large mass in the mixing bowl, cover the bowl with plastic wrap, and chill in the fridge for one hour.
- Preheat oven to 400°F.
- Line cookie sheets with parchment or your preferred non-stick liner.
- Remove dough from the fridge and use an ice-cream scoop or large spoon to gather into golfball-sized balls.
- Space dough balls a generous 2” apart on the prepared cookie sheets and flatten them with the bottom of a drinking glass.
- Bake each sheet for about 11 minutes. Mine turned out best one sheet at a time on the middle rack. If you are pressed for time, you can do two sheets at a time but be sure to rotate their baking positions (top-to-bottom and 180°) halfway through baking time. You will likely need to bake three or four sheets.
- Cookies are done when slightly browned on the bottom and just browned around the edges.
- Once cookies are done, transfer the sheet to a cooling rack for 5 minutes, then transfer cookies directly onto cooling rack until room temperature.
- In a small bowl, add 2 Tbsp of cooled, brewed Earl Grey tea to the icing sugar. Stir until smooth.
- Adjust for desired consistency by adding more icing sugar or tea.
- Note that if you are drizzling the icing over the cookies, this should be enough. If you want to spread an even layer over all of them, I would recommend doubling the icing recipe (this is what I normally do!).
- Drizzle, pipe, or spread the icing over cooled cookies. Optional garnish: crush a few extra tea leaves in your fingers and sprinkle over the cookies.
- Allow roughly 30 minutes to set, or enjoy right away!