Ingredients
Scale
- 1 cup (225g) unsalted butter, softened
- 3/4 cup (150g) granulated sugar
- 1/2 cup (100g) packed light brown sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 2 tablespoons loosely packed Earl Grey tea leaves (finely ground)
- 2 tablespoons finely grated orange zest
- 2 1/4 cups (280g) all-purpose flour
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
Instructions
- Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
- In a bowl, whisk together flour, baking soda, and salt. Set aside.
- In a large bowl, beat softened butter, granulated sugar, and brown sugar until light and fluffy (~3 mins).
- Beat in egg and vanilla until fully incorporated.
- Stir in ground Earl Grey tea leaves and orange zest.
- Gradually mix in dry ingredients until just combined—do not overmix.
- Scoop dough into 1.5 tbsp balls, place 2 inches apart on baking sheets.
- Bake for 10–11 minutes until edges are golden and centers look slightly underdone.
- Cool on baking sheet for 5 minutes before transferring to a wire rack.
Notes
- For stronger tea flavor, steep 1 Earl Grey tea bag in hot milk, cool, and add 2 tbsp to the dough (reduce butter by 1 tbsp).
- Gently碾碎 (crush) the tea leaves with a mortar & pestle to avoid bitter chunks.
- Store in an airtight container up to 5 days or freeze dough for up to 2 months.
- Prep Time: 15 minutes
- Cook Time: 11 minutes
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 cookie
- Calories: 112 kcal Kcal
- Sugar: 9 g
- Sodium: 64 mg
- Fat: 6 g
- Saturated Fat: 4 g
- Unsaturated Fat: 2 g
- Trans Fat: 0 g
- Carbohydrates: 13 g
- Fiber: 0.4 g
- Protein: 1.5 g
- Cholesterol: 26 mg
