This recipe is based off of Alton Brown's Sugar Cookies. I was looking for a good sugar cookie recipe when I came across the idea of adding Earl Grey tea into them. Since Brannon and I LOVE Earl Grey, I decided to give them a try. The cookies were good, but needed something to give them that punch - enter the lemon icing. I took them to a Christmas party, and was surprised that the kids LOVED them...to the point where they were demanding their parents get the recipe. So ever since then, when I have to make cookies, these are one of the top 2 I make (Chocolate Chip ones of course being #1). -Janet
Sift together flour, baking powder, salt, and the Earl Grey tea leaves. Set aside.
Place butter and sugar in large bowl of electric stand mixer and beat until light in color. Add egg, milk, and Lemon extract and beat to combine.
Put mixer on low speed, gradually add flour, and beat until mixture pulls away from the side of the bowl.
Divide the dough in half, wrap in waxed paper, and refrigerate for 2 hours. (For Quick cook method below, roll each half into 2" diameter logs)
Click for a 2 hour timer
Preheat oven to 375ºF.
Quick Method: Cut each log into 1/4" thick pieces.
Traditional Method: Sprinkle a large flat surface, where you will roll out the dough, with powder sugar. Remove 1 pack of dough, and place in the center of the surface. Sprinkle more powder sugar on the rolling pin, and roll out dough to 1/4" thick. Move the dough around and check underneath frequently to make sure it isn't sticking. If dough has warmed during ruling, place a fold cookie sheet on top for 5-10 minutes to chill. Cut dough into desired shape.
Place cookies onto cookie sheet, lined with parchment or silicone baking mat. Make sure they are at least 1" apart.
Bake for 7-9 minutes or until cookies are just beginning to turn brown around the edges. Rotate cookie sheet halfway through baking to insure even baking.
Click for a 7 minute timer
Click for a 2 minute timer
Click for a 1 minute timer
Let sit on baking sheet for 2 minutes after removal from oven and then move to complete cooling on wire rack.
In a bowl, combine the powder sugar and enough lemon juice until you have a thick, but smooth consistency.
Place parchment paper, wax paper, or tin foil under the cooling racks.
Drizzle the lemon icing over the cookies on the cooling rack and allow to harden. The paper under the cooling racks will help catch any run offs.
For an extra zing, add lemon zest to the icing.
Ingredients
Directions
Sift together flour, baking powder, salt, and the Earl Grey tea leaves. Set aside.
Place butter and sugar in large bowl of electric stand mixer and beat until light in color. Add egg, milk, and Lemon extract and beat to combine.
Put mixer on low speed, gradually add flour, and beat until mixture pulls away from the side of the bowl.
Divide the dough in half, wrap in waxed paper, and refrigerate for 2 hours. (For Quick cook method below, roll each half into 2" diameter logs)
Click for a 2 hour timer
Preheat oven to 375ºF.
Quick Method: Cut each log into 1/4" thick pieces.
Traditional Method: Sprinkle a large flat surface, where you will roll out the dough, with powder sugar. Remove 1 pack of dough, and place in the center of the surface. Sprinkle more powder sugar on the rolling pin, and roll out dough to 1/4" thick. Move the dough around and check underneath frequently to make sure it isn't sticking. If dough has warmed during ruling, place a fold cookie sheet on top for 5-10 minutes to chill. Cut dough into desired shape.
Place cookies onto cookie sheet, lined with parchment or silicone baking mat. Make sure they are at least 1" apart.
Bake for 7-9 minutes or until cookies are just beginning to turn brown around the edges. Rotate cookie sheet halfway through baking to insure even baking.
Click for a 7 minute timer
Click for a 2 minute timer
Click for a 1 minute timer
Let sit on baking sheet for 2 minutes after removal from oven and then move to complete cooling on wire rack.
In a bowl, combine the powder sugar and enough lemon juice until you have a thick, but smooth consistency.
Place parchment paper, wax paper, or tin foil under the cooling racks.
Drizzle the lemon icing over the cookies on the cooling rack and allow to harden. The paper under the cooling racks will help catch any run offs.
For an extra zing, add lemon zest to the icing.