Description
Delight in these delicate Earl Grey Snowball Cookies, infused with the fragrant notes of finely ground Earl Grey tea leaves. These buttery, melt-in-your-mouth treats are perfectly soft with a tender crumb, coated in a dusting of powdered sugar for an elegant finish. Ideal for tea parties or a cozy afternoon snack, they combine classic snowball cookie texture with a sophisticated tea flavor.
Ingredients
Scale
Butter Mixture
- 5 tbsp (75 g) unsalted butter, room temperature
- 1/3 cup (40 g) powdered sugar
- 1 tsp vanilla extract
Dry Ingredients
- 1 1/4 cups (145 g) cake flour
- 3 tbsp (21 g) almond flour
- 2 tbsp (16 g) milk powder
- 2 tsp (5 g) Earl Grey tea leaves (from 1–2 tea bags, finely ground)
- 1/4 tsp salt
Instructions
- Cream butter and sugar: In the bowl of a stand mixer fitted with the paddle attachment, cream the butter and powdered sugar together on medium speed until smooth and fluffy, about 2–3 minutes. This step ensures a light, tender texture for your cookies.
- Add vanilla: Mix in the vanilla extract thoroughly until fully incorporated, infusing the dough with a warm aromatic note that complements the Earl Grey flavor.
- Combine dry ingredients: In a separate bowl, whisk together the cake flour, almond flour, milk powder, salt, and finely ground Earl Grey tea leaves. Evenly distributing the tea leaves guarantees their distinctive flavor throughout the dough.
- Incorporate dry ingredients: Gradually add the dry flour mixture to the butter mixture on low speed, mixing until just combined. Avoid overmixing to keep the cookies tender. The dough should be soft but hold together when pressed.
- Chill (optional but recommended): Cover the dough and refrigerate it for 30 minutes. Chilling firms the dough, making it easier to handle and helps cookies maintain their shape during baking.
- Shape cookies: Divide the dough into 30 equal pieces weighing about 10 grams each. Roll each portion into a smooth ball. Arrange the balls on a baking sheet lined with parchment paper, spacing them about 1.5 inches apart to allow for slight spreading.
- Bake: Preheat your oven to 180°C / 350°F (or 170°C/338°F if using convection). Bake the cookies for 15 minutes, or until the bottoms are lightly golden while the tops remain pale, indicating a tender crumb.
- Cool and coat: Let the cookies cool on the baking sheet for 5 minutes so they firm up slightly. While still warm, gently roll each cookie in powdered sugar to generously coat. Finally, transfer them to a wire rack and allow to cool completely, ensuring a crisp exterior with a soft interior.
Notes
- Grinding the Earl Grey tea leaves finely is essential to prevent chewy bits and to evenly distribute the tea flavor.
- Chilling the dough is optional but improves handling and texture.
- Use cake flour for a more tender cookie; all-purpose flour can be substituted but may yield a slightly denser texture.
- Store cookies in an airtight container at room temperature for up to 1 week.
- These cookies pair wonderfully with a cup of hot tea, especially English Breakfast or additional Earl Grey.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: British
Keywords: Earl Grey cookies, snowball cookies, tea-flavored cookies, delicate cookies, buttery cookies, powdered sugar cookies, English tea time treats
