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5 Secrets to 20 Minute Dinners!
Tips, tricks, and recipes for dinner in a hurry!
Earl Grey Icebox Cookies Recipe
Easy, freshly baked earl grey icebox cookies are buttery, flavorful and so crumbly that every bite will melt in your mouth immediately.
Icebox cookies, also known as refrigerator cookies, are a type of cookie dough that is shaped into a log and stored in the refrigerator or freezer until it is ready to be baked.
This icebox cookie recipe is a little different from others since it contains a deep flavor of earl grey. They’re truly amazing and serve a delightful treat that no one can resist.
Why This Recipe Works?
It’s an easy cookie recipe to make at home with a small amount of ingredients and needs only three tools, a hand mixer, one mixing bowl and a silicon spatula.
You can make the cookie dough in advance and refrigerate them until the time to be baked. Save this recipe for delicious snacks and make a great gift to share with friends and family on special occasions.
The earl grey tea leaves give the cookies a unique and aromatic flavor that matches perfectly when paring with a cup of coffee or tea.
Feel free to play around with this easy icebox cookie recipe to make different flavors. For example, you can always swap the tea leaves with a tablespoon of Matcha powder or cocoa powder.
Ingredients For Earl Grey Icebox Cookies
Easy and quick homemade earl grey icebox cookies recipe calls for only five ingredients.
- Unsalted butter
- Confectioners sugar
- Egg yolk
- All-purpose flour
- Earl grey tea leaves
How To Make Earl Grey Icebox Cookies?
Fresh homemade baked earl grey icebox cookies are effortless to prepare.
First, cream together softened butter and confectioners sugar in a mixing bowl. Next, beat in egg yolk until well combined.
Then, combine all-purpose flour and earl grey tea leaves in a different bowl. Mix dry ingredients and wet ingredients with a silicon spatula.
Transfer the dough onto a sheet of parchment paper (or waxed paper), shape it into a log and roll it up tightly in the paper. Refrigerate the cookie dough for 2 hours or overnight.
Preheat the oven to 320°F (160°C).
Remove the dough from the refrigerator and gradually coat the dough with granulated sugar. Slice and bake for 13 to 15 minutes until lightly browned on the edges.
Cool off the cookies on a wire rack and enjoy.
Baking Tips
- Soften the unsalted butter at room temperature.
- Use confectioners sugar when mixing with butter to get the most smooth and creamy texture.
- Add dry ingredients to the wet ingredients and mix until just combined with a silicon spatula. Do not overmix the batter.
Frequently Asked Questions
How to store earl grey icebox cookies?
Let the cookies cool down completely and store them in an airtight container for up to 5 days at room temperature. You may also freeze them for up to 2 months.
How long does cookie dough last in the fridge?
To store the cookie dough in the refrigerator, you may wrap it with parchment paper and seal it tightly in a freezer-safe bag. It lasts 3 to 5 days in the refrigerator. For the best result, use the dough within 3 days.
How Many Calories Per Serving?
The recipe has 130 calories per serving.
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Earl Grey Icebox Cookies
Ingredients
- 1 stick unsalted butter, softened
- 1/2 cup confectioners sugar
- 1 egg yolk
- 1 1/4 cup all-purpose flour
- 1 tablespoon 1 tea bag earl grey tea leaves
- 2 tablespoons granulated sugar (optional)
Instructions
- In a large mixing bowl, cream butter and sugar until smooth with a hand mixer (or a stand mixer with a whip attachment).
- Beat in egg yolk until well combined.
- In a separate bowl, whisk well all-purpose flour and earl grey tea. Gradually add the dry ingredients to the wet ingredients and mix until well combined with a silicon spatula.
- Transfer the dough onto a sheet of parchment paper (or waxed paper) and shape it into a log. Roll tightly in the parchment paper and refrigerate for at least 2 hours, or overnight.
- Preheat the oven to 320°F (160°C).
- Remove the dough from the refrigerator. Spread granulated sugar on a piece of parchment paper and roll the dough over the sugar to coat evenly. Slice the dough into thin rounds, about 1/4 inch (5mm) thick.
- Place the rounds on a baking sheet lined with parchment paper and bake for 13 to 15 minutes until the edges are slightly browned.
- Allow the cookies to cool a little bit on the baking sheet, then transfer them onto a wire rack and cool completely.
Notes
- Soften the unsalted butter at room temperature.
- Use confectioners sugar when mixing with butter to get a smooth and creamy texture.
- Add dry ingredients to the wet ingredients and mix until just combined with a silicon spatula. Do not overmix the batter.
Thank you for this; I’ve been trying to figure out how to use lavender flowers in a cookie, and can’t wait to try them!
😊👍