Earl Grey Tea Cookies, Two Ways

When I moved to Seattle in 2012, I became addicted to Molly Moon’s earl grey ice cream (which no longer exists; thank goodness for their bergamot oil). When I attempted to give up coffee during grad school, I consistently craved a London Fog. Earl grey is just one of my favorites. Infused in cookies, it has a delicate but distinct flavor. It holds its own paired with cinnamon sugar or lemon icing, which is why I couldn’t pick just one. Warning: if you’re anything like me and my husband, you’ll devour every single one of these in 4 hours with only a hint of shame.

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Earl Grey Tea Cookies, Two Ways

Half Powdered / Half Frosted

Prep Time20 minutes mins

Active Time10 minutes mins

Wait/Cool Time1 hour hr

Total Time1 hour hr 30 minutes mins

Course: Dessert, tea

Cuisine: Vegan

Keyword: Earl Grey, Plant-Based, Tea, Vegan

Yield: 24 Cookies

Calories: 72kcal

Materials

For the Cookies:

• 1 Earl Grey tea bag
• 1/3 cup boiling water
• 1 tbsp ground flax meal
• 3 tbsp water
• 1/4 cup vegan butter
• 1/2 cups sugar
• 2 cups flour
• 1/2 tsp cinnamon ground
• 1/4 tsp cardamom ground
• 1/4 tsp salt

For the Toppings:

• 4 tbsp powdered sugar
• 1/4 tsp cinnamon ground
• 2 tsp lemon juice
• 1/2 tsp lemon zest

Instructions

• Place tea bag in a small cup or bowl. Add boiling water and steep for 10 minutes. Discard tea bag and let tea cool completely.
• In a separate bowl, make flax egg by combining ground flax meal and water. Stir gently and let sit for 5-10 minutes.
• Preheat oven to 400°.
• Using a stand mixer or wooden spoon, cream butter and sugar until light and fluffy. Mix in flax egg and cooled tea.
• In a separate bowl, whisk flour, cinnamon, cardamom and salt; gradually beat into creamed mixture.
• Spoon level tablespoons of dough 2 inches apart on ungreased baking sheet. Flatten dough by gently pressing with the bottom of a glass.
• Bake for 10 minutes or until light brown. Move to wire racks to cool completely.
• In a small bowl, stir 1 tbsp of powdered sugar and cinnamon and dust over first 12 cookies.
• In a second small bowl, combine remaining 3 tbsp of powdered sugar, lemon juice, and lemon zest. Stir to combine. Spoon onto remaining 12 cookies. Be sure cookies are completely cooled before adding frosting, otherwise it will melt and drip off.
• Enjoy!