Vegan Earl Grey Sugar Cookies
The chewiest earl grey sugar cookies infused with real earl grey tea leaves and topped with a vanilla bean glaze. Tastes like a London Fog in cookie form!
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Servings: 8 large cookies
Ingredients
Earl Grey Cookies:
- ½ cup vegan butter
- ½ cup + 2 Tablespoons sugar ½ cup for dough, 2 tablespoon for rolling before baking
- 2 teaspoon earl grey tea leaves ground
- 1 flax egg 1 tablespoon (8 grams) ground flaxseed mixed with 3 tablespoon water, left to sit 5 minutes
- 1 teaspoon vanilla bean paste or 2 teaspoon vanilla bean extract
- 1 cup+ 3 Tablespoons all-purpose flour
- ¼ teaspoon baking powder
- ¼ teaspoon baking soda
- ¼ teaspoon salt
Vanilla Bean Glaze:
- 1 teaspoon vanilla bean paste
- 1 Tablespoon plant-based milk
- ½ cup powdered sugar must be sifted
Instructions
- First add the butter, ½ cup of the sugar, and the ground earl grey tea to a bowl and cream together until light and fluffy, about 1 minute. Then, add in the flax egg and vanilla bean paste and mix together about 10 more seconds.
- Next, add the sifted flour, baking powder, baking soda, and salt to the mixing bowl. Mix JUST until a smooth and thick cookie batter forms and no streaks of flour remain. Do not overmix or else you will form too much gluten and the cookies will not spread as much.
- Next, cover the bowl with plastic wrap, add to the fridge, and let chill for 30 minutes- 1 hour.
- Cover a baking sheet in parchment paper and preheat the oven to 350F.
- Next, remove the dough from the fridge and separate into 8 50 gram balls (about 3 tablespoon per cookie). Roll into balls between your palms and then roll in the 2 tablespoon of sugar that was set aside so that each dough ball is coated.
- Place the sugar cookie dough balls onto the baking sheet at least 2 inches apart since they will spread. Then, lightly press down each cookie with your palm to encourage spreading.
- Bake for 12-14 minutes until the bottoms are lightly browned and the centers are cooked through but slightly soft. The cookies will continue baking after they are removed from the oven so the centers should still be soft, but not glossy or raw.
- Remove the cookie tray from the oven and immediately tap the tray on the counter a few times to produce a more “wrinkly” cookie. Then, let the cookies cool on the baking sheet for 5 minutes. The cookies will be soft and puffy out of the oven and will naturally deflate a little while cooling becoming much chewier.
- While the cookies are cooling, make the vanilla glaze by adding the powdered sugar, oat milk, and vanilla to a bowl and whisking together until smooth.
- Drizzle the glaze on completely cooled cookies and let sit about 5 minutes to harden. Then, serve & enjoy!
Notes
- For round cookies, swirl the warm cookies between a round pastry/cookie cutter while the cookies are still warm.
- Cookies can be stored on the counter at room temperature for 3-4 days. They can also be frozen up to 1 month and just need to defrost at room temperature before eating. Cookies can also be stored in a closed container in the fridge and will keep up to 2 weeks, but they will be less chewy.
- If you are making smaller cookies, please adjust the cooking time. For a 1.5 tablespoon scoop cooking time is around 11-13 minutes. For smaller cookies than that, adjust cooking time accordingly.
- This cookie flavor is partly inspired by Sweet Simple Kitchen Earl grey cookies
Nutrition
Serving: 1cookie | Calories: 246kcal | Carbohydrates: 37g | Protein: 2g | Fat: 10g | Saturated Fat: 2g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 4g | Trans Fat: 1g | Sodium: 215mg | Potassium: 34mg | Fiber: 1g | Sugar: 23g | Vitamin A: 539IU | Vitamin C: 1mg | Calcium: 16mg | Iron: 1mg
Tried this recipe?Mention @shortgirltallorder or tag #sgtoeats!