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Hamilton Beach Commercial Blog


Earl Grey Tea Sugar Cookies

3:20 PM on March 5, 2020


Add these Earl Grey Tea Sugar Cookies to your menu for a twist on a classic sugar cookie. Or keep it simple with the variations for Traditional Sugar Cookies and Cinnamon Sugar Cookies.

Any of these versions are a breeze to create in the CPM800 stand mixer.

Earl Grey Tea Sugar Cookies



1 c (227 g)               unsalted butter, softened 
1¾ c (350 g)            granulated sugar, divided
1 (50 g)                    large egg
2¼ cups (281 g)      all-purpose flour
2 Tbsp (12 g)           finely ground loose leaf Earl Grey tea, divided
+ ¾ tsp
1 tsp (2 g)                grated lemon zest
½ tsp (2.5 g)            baking powder
½ tsp (2.5 g)            kosher salt
1 tsp (4 ml)              vanilla extract


¼ c (60 ml)              Earl Grey tea, strongly brewed
2¼ c (270 g)            confectioners' sugar
½ tsp (2 ml)             vanilla extract
1. To make the cookies: In the mixing bowl of the CPM800 fitted with the beater attachment, beat butter and 1½ cups (300 g) granulated sugar on medium-high speed until light and fluffy, 2-3 minutes. Scrape down the sides of the bowl, add egg, and beat until blended.
2. In a medium bowl, stir together flour, 2 tablespoons (12 g) tea, zest, baking powder, and salt until blended. Reduce the mixer speed to medium-low and add the flour mixture, ½ cup (60 g) at a time, until blended; scrape down the bowl as needed. Add vanilla extract and beat until blended. Cover and refrigerate overnight to develop flavor.
3. In a small bowl, mix remaining ¼ cup (50 g) granulated sugar and remaining ¾ teaspoon (1.5 g) tea. Cover and let stand overnight on the counter to develop the flavor.
4. When ready to bake: Preheat the oven to 350ºF (180ºC) with a rack set in the middle position. Line 2 cookie sheets with parchment paper. Set aside.
5. Remove the dough from the refrigerator and let the dough stand at room temperature until soft enough to work with, about 30 minutes. Using a scoop or a rounded tablespoon, shape the dough into 1-inch (3-cm) balls and roll into the sugar mixture. Arrange on prepared cookie sheets about 2 inches (6 cm) apart.
6. Bake each sheet until the cookies are lightly golden brown, 10-12 minutes.
7. Let cool on the pan for 5 minutes. move the cookies to a wire rack and let cool completely.
8. Make the glaze: in a bowl, combine brewed tea, confectioners' sugar, and vanilla extract. Place the cooled cookies on a rack over a sheet pan. Drizzle the cookies with the glaze and let stand until the glaze is set. Yield is around 38 cookies, depending on size.


Traditional Sugar Cookies

Follow recipe step 1. Omit tea and zest in step 2. Omit step 3. In step 5, roll the balls in coarse sugar instead of the tea and sugar mixture described above. Bake and cool as directed. Omit step 8.

Cinnamon Sugar Cookies

Follow recipe step 1. In step 2, omit tea and zest; add 1 tsp (2 g) ground cinnamon into the flour. Omit step 3. In step 5, mix ¼ c (50 g) granulated sugar and 2 tsp (4 g) ground cinnamon; roll the balls into the cinnamon mixture. Bake and let cool as directed. Omit step 8. 

Discover all Hamilton Beach Commercial’s equipment solutions for bakeries.


Topics: Featured, Recipes, bakery, cookies

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