Chewy Earl Grey Sugar Cookies Recipe (2024)

i too was confused when recipes started specifying the brand of kosher salt--subsequent investigation uncovered the different methods that diamond and morton use for creating their kosher salt. diamond's flakes are larger as a result, which means that more of morton's smaller crystals can fit in a measured amt, hence making morton's "saltier." general rule of thumb is to use half the amt of morton's for diamond kosher salt. hope that helps!

Love this recipe! It was delicious, wouldn’t make any changes. I subbed English Breakfast and lemon zest instead of Earl Grey and orange zest (because of what I had on hand), and it worked well. This recipe would also probably be yummy with Chai. You really don’t need a 1/2 cup of sugar for rolling the cookies, more like 1/4 cup. Overall, a great cookie!

Just buy a cheap scale. I resisted for a long time and when I finally gave it it revolutionized everything

I put a dash of cardamom in the rolling sugar - perfection! These cookies are a winner!

Delicious! I used Chinese breakfast tea because it was what we had, and added roughly chopped dark chocolate because I have no self control.

The Escali model F115 scale was the best kitchen equipment purchase I’ve made. It’s wafer thin and takes up almost no space. Everything I bake now comes out perfectly— including these amazing cookies. Can’t wait to try them with clementine zest this winter.

The best cookie, hands down. I agree with others’ recommendation to double the zest. I found 16 min way too long. For a more tender cookie (less hard/crunchy) do 12 min.

Hear me out: Make these with 8 tablespoons of butter and 6 tablespoons of Crisco. Steep the tea in the butter and add the Crisco with the other wet ingredients. They're much chewier if you replace some of the butter with Crisco. I know it's not a fashionable ingredient, but they're tastier.

Very nice. Like sugar cookies, only interesting.

The cookie dough seemed too crumbly so I added a splash of milk, just enough to slightly bind the dough so I could scoop it. The cookies came out delicious, soft, and chewy. I love Earl Grey tea so I knew I would love these cookies!

It has to do with the shape and weight of the actual crystal—with morton's being denser and thus heavier, so the same amount of morton's will be about twice as salty tasting as the same amount of diamond crystal.

I don't care much for Earl Gray tea and didn't want to waste my money on a whole box of it for this recipe so I tried Mint Medley tea. With the addition of the chocolate shards recommended, it is a heavenly combination. I think Peppermint tea would work too.

Diamond Kosher is listed not as a requirement, but as a detail, to record which type of salt the author used to create this recipe. As others have explained, Morton is roughly 2x as salty as Diamond (so use half of the listed amount if Morton's is what you have on hand; same goes for fine sea salt and table salt - use half of the listed amount for Diamond).

These are fantastic, both the flavor and the texture. I used a gluten free "cup for cup" flour blend and zest from a blood orange. Delicious.

The tea out of teabags is ground finely enough- open them up and mix right into the butter as it melts.

Easy and tasty! Will make again for sure, perhaps reducing the amount of granulated sugar by 25g.

These are delicious. I forgot to set a timer and over baked them so they were a bit crunchy, and they’re STILL amazing. Can’t wait to give them another go and pull them out when they’re still chewy.

Very disappointed. The zest overwhelmed the tea flavour that i was looking forward to tasting, which in retrospect I perhaps shouldn't have been surprised by. I also didn't read the notes beforehand and cooked to the minimum time given in recipe (silly me?), resulting in very hard cookies and not chewy as billed. It's not a good recipe if 400 people have to repeatedly note how to fix it - not improve on it - fix it.

I've been doing this with double the earl grey and orange zest, and adding 1 tbsp ground lavender to the bowl of sugar. soooo good

double earl grey and orange zest. add 1tbsp ground lavender to the bowl of sugar

My family loved these. Followed a previous suggestion to add extra zest and another to reduce the salt if using Mortons instead of Diamond. Delicious!!

absolute favorite, they're so good on their own or dunked in milk. Make sure not to brown the butter cus it'll make the cookies rock hard. also i would suggest switching the amount of brown and white sugar to make the cookies more chewy! (so like 1 1/4 c light brown sugar and then 1/2 white sugar)

Really good, rubbed the orange zest into the granulated sugar and added some rough chopped dark chocolate I had on hand and they’re absolutely delicious. I would probably try English Breakfast and lemon next time minus the chocolate since I usually have those two on hand unlike oranges and earl grey but I think those would work just as well.

Magnifique! And they came out just like the photos! My guests loved them even more than the brownies.

I really liked this cookie but found them to be crunchy not chewy. But they were a great dunking cookie! Baking time too long maybe. Any way I’ll make them again and decrease baking time.

People go nuts for these!! Doubled the orange zest and added a healthy amount of dark chocolate. Rubbed some extra zest into the rolling sugar for more orange flavor. After a particularly dark first batch I reduced my oven temp to 330, and ~13 minutes was perfect. These do taste JUST like Froot Loops; don’t say I didn’t warn you!!

Made these following recipe and they were great. Also made with Paris tea, also great. Absolute favorite variation: replace 3 bags earl grey tea with 1 bag camomile tea, 1 bag lavender camomile tea and enough culinary lavender to make a heaping tablespoon after grinding in mortar pestle. Used lemon zest instead of orange. Positively delightful!!!

12/31/23Cooked 15 minutes or soJust eyeballed 2 TBSAmy brought these for Christmas, hers were too hard by accident. Yummy tho…put in microwave to soften.

Perfection! Everyone loves them so much that I've made them probably 5 times in the last 5 weeks for holidays parties etc. I sprinkle sugar on top instead of rolling the dough into balls and tossing in a bowl of sugar. Easier and just as good! I love how the sugar rests in the crinkles from the cookie scoop. I bake for 8-9 minutes so they stay chewy and soft.

These sugar cookies are so flavorful. I love the tea and orange. This recipe is perfect for when you want to bake cookies that impress but are also super easy!