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Earl Grey Snowflake Cookies

These festive cookies are just like your favorite sugar cookie, but infused with earl grey flavors! They're crisp and buttery with ripples of wintery spiced citrus. The dough comes together with a handful of kitchen staples, and the icing is a simple earl grey infused vanilla glaze. These make the perfect addition to your holiday cookie box!
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Prep Time 2 hours
Cook Time 10 minutes
Total Time 2 hours 10 minutes
Servings: 20
Ingredients Method

Ingredients
  

Earl Grey Cookies
  • 2 earl grey tea bags
  • 2 ¼ cups all purpose flour
  • ½ teaspoon baking powder
  • ¼ teaspoon salt
  • ¾ cup unsalted butter softened to room temperature
  • ¾ cup granulated sugar
  • 1 large egg at room temperature
  • 2 teaspoons pure vanilla extract
Earl Grey Glaze
  • 1 earl grey tea bag
  • 2 Tablespoons hot water
  • 1 cup confectioners sugar
  • 1 Tablespoon heavy cream
  • a pinch of salt

Method
 

Grind the tea
  1. Cut open two of the earl grey tea bags. Pour the tea into a spice grinder or a mortar and pestle. Grind until powdery and fine. Set aside.
Make the dough
  1. In a medium sized bowl, whisk together the ground up tea, flour, baking powder, and salt. Set aside
  2. Add the butter and sugar to a large bowl. Using a hand or stand mixer fitted with a paddle attachment, beat on medium speed until fluffy and smooth. Add the egg and vanilla and beat to combine. Add the dry ingredients and beat on low speed just until a thick dough forms. Dough will seem crumbly, but if you keep mixing it should come together.
Roll out the dough
  1. Split the dough in half. On a piece of floured parchment, roll out half of the dough to about ¼ inch thickness. On a separate piece of floured parchment, , repeat with the second half of the dough. Lightly flour the tops of one of the dough sheets, and place the other one on top (with the parchment in between to prevent sticking.)
  2. Place the stacked doughs in the refrigerator to chill for 1-2 hours or until firm.
Once chilled, cut out the cookies
  1. Preheat the oven to 350℉. Line two baking sheets with parchment paper or a silicon baking mat. Set aside.
  2. Remove one of the dough sheets from the refrigerator. Using a large snowflake cookie cutter (or whatever kind you want!), cut out the cookies. I used a second smaller cutter to make an indent in the center, but this is optional. Re-roll and cut the scraps. Repeat with the second sheet of dough.
  3. Place the cookies on the previously prepared baking sheets, about 2 inches apart. Bake for 10-12 minutes or until edges are just starting to brown. I start checking mine after about 8 minutes because cooking times vary based off on your oven.
  4. Place the cookies on wired cooling rack to cool completely before icing.
Make the icing
  1. Cut open one earl grey tea bag and pour it into a small bowl. Add the hot water and whisk together. Pour this (including the tea residue) into a larger bowl with the confectioners sugar, cream, and salt. Whisk until smooth and combined. It will be thin.
  2. Carefully dip the cooled cookies into the icing. Place on a cooling rack for about an hour to let the icing set before enjoying.
  3. Cookies stay fresh sealed at room temperature for up to 5 days.