Description
Delight your taste buds with these elegant Earl Grey Lemon Cookies, featuring the fragrant infusion of Earl Grey tea and a zesty lemon glaze. These soft, buttery cookies balance the subtle citrus notes with the distinctive bergamot flavor of the tea for a sophisticated treat perfect for afternoon tea or a sweet snack.
Ingredients
Cookie Dough
- 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, Ahmad Tea brand recommended)
- 1 ¼ tablespoons whipping cream
- 2 teaspoons lemon juice
- ½ tablespoon lemon zest
- 1 cup cake flour
- ½ cup almond flour
Lemon Glaze
- 4 tablespoons freshly squeezed lemon juice
- ¼ cup powdered sugar
Instructions
- Preheat the Oven: Preheat your oven to 320℉ (160℃) and line a baking sheet with parchment paper to prevent the cookies from sticking and ensure even baking.
- Mix Butter and Sugar: In a mixing bowl, combine the softened butter, powdered sugar, and salt using a spatula or whisk. Mix until the mixture is smooth and no white powdered sugar remains visible, creating a creamy base for the dough.
- Add Egg Yolks: Incorporate the two egg yolks into the butter mixture, mixing until everything is evenly combined and the mixture begins to lighten in color.
- Incorporate Earl Grey and Lemon: Stir in the Earl Grey tea powder (from the tea bags), whipping cream, lemon juice, and lemon zest until well combined, allowing the flavors to meld together.
- Add Flours: Sift the cake flour and almond flour into the bowl to remove any lumps, then gently fold these dry ingredients into the wet mixture using a cut-and-lift motion. Be careful not to overmix to maintain a tender cookie texture.
- Pipe Cookies: Transfer the cookie dough into a piping bag fitted with your preferred piping tip. Pipe rosette shapes directly onto the prepared baking sheet, spacing them evenly to allow for slight spreading.
- Bake the Cookies: Place the baking sheet in the preheated oven and bake for 15 minutes until the cookies are set and lightly golden.
- Prepare Lemon Glaze: While cookies bake, whisk together ¼ cup powdered sugar and 4 tablespoons freshly squeezed lemon juice in a small bowl until the glaze is thick yet pourable.
- Cool and Glaze: Allow the cookies to cool completely on a wire rack. Once cool, either drizzle the lemon glaze over them or dip the cookies into the glaze. Let the glaze set before serving for a glossy, flavorful finish.
Notes
- Ensure the butter is softened at room temperature for easy mixing.
- Use fresh lemon juice and zest for the best citrus flavor.
- Do not overmix the flour into the dough to keep cookies tender and light.
- You can substitute almond flour with finely ground almonds if preferred.
- Store glazed cookies in an airtight container at room temperature for up to 3 days.
- For a stronger Earl Grey flavor, add an extra half packet of tea, but be cautious not to overpower the lemon notes.
