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Strawberry Earl Grey Cookies

Perfect for summer these cookies are bursting with completely natural strawberry flavor, with notes of bittersweet citrus from earl grey tea. Made from two different doughs, these cookies two main flavors are presented through its multicolored swirled appearance. These cookies are crisp on the outside and gooey and chewy on the inside for the perfect warm weather treat!
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Prep Time 1 hour
Cook Time 12 minutes
Total Time 1 hour
Servings: 20 cookies
Ingredients Method

Ingredients
  

Strawberry Dough
  • 1 ½ cups freeze dried strawberries
  • ¾ cup granulated sugar
  • ¼ cup brown sugar
  • ½ cup salted butter at room temperature
  • 1 large egg at room temperature
  • ½ teaspoon vanilla extract
  • 1 ¼ cups all purpose flour
  • ½ teaspoon baking soda
  • ½ teaspoon baking powder
  • ¼ teaspoon salt
Earl Grey Dough
  • 3 earl grey tea bags
  • ¾ cup granulated sugar
  • ¼ cup brown sugar
  • ½ cup salted butter at room temperature
  • 1 large egg at room temperature
  • ½ teaspoon vanilla extract
  • 1 ¾ cup all purpose flour
  • ½ teaspoon baking soda
  • ½ teaspoon baking powder
  • ¼ teaspoon salt
Rolling
  • ¾ cup granulated sugar

Method
 

  1. Preheat the oven to 350℉. Line two large baking sheets with parchment paper or a silicone baking mat. Set aside.
Start by making the strawberry dough
  1. Place the strawberries in a medium sized ziplock bag and seal tightly. Using a rolling pin, crush the strawberries into a fine powder. You should have about ½ cup of strawberry powder. Set aside.
  2. In a large bowl using either a hand or stand mixer fitted with a paddle attachment, beat the butter, granulated sugar, and brown sugar together on medium speed until fluffy and smooth. Add the egg and vanilla extract and mix again on medium speed until creamy and combined. Set aside.
  3. In a medium sized bowl, whisk together the ½ cup of the strawberry powder, flour, baking soda, baking powder, and salt. Add the dry ingredients to the wet ingredients and mix on low speed until just combined. Set aside while we make the earl grey dough.
Make the earl grey dough
  1. Cut open the three earl grey teabags and dump the contents into a mortal and pestle. Grind up the tea a little until you have a very fine powder. It should be a little more than 1 Tablespoon. Set aside.
  2. In a large mixing bowl using either a hand or a stand mixer fitted with a paddle attachment, beat the butter and both sugars on medium high speed until fluffy and smooth. Add the egg and vanilla. and mix on medium speed until creamy and combined. Set aside.
  3. In a small mixing bowl, whisk together 1 tablespoon of the earl grey tea, flour, baking soda, baking powder, and salt. Add the dry ingredients into the wet ingredients and beat on low speed until just combined.
Shape and bake!
  1. Pour ¾ of granulated sugar into a medium sized bowl to roll the cookies in.
  2. Using a cookie scoop or your hands, take roughly 1 Tablespoon of each dough and roll them together into a ball, trying not to completely mix them together. Roll the cookie dough balls in the granulated sugar and place on the previously prepared baking sheets, roughly two inches apart.
  3. Bake the cookies for 10-12 minutes or until the edges are set and slightly brown, but the center is still a little soft. Let the cookies cool on the baking sheets for 10 minutes before enjoying warm or transferring to a wire cooling rack to cool completely. Cookies stay fresh for up to 5 days sealed in an airtight container at room temperature.