Mademoiselle Grey Cookies
Delicately infused with the floral, citrusy notes of Earl Grey tea, Mademoiselle Grey Cookies are a sophisticated twist on a classic butter cookie. These tender, buttery delights are enhanced with real tea leaves, lending a subtle, aromatic charm that’s perfect for afternoon tea or an elegant snack. Quick to prepare and irresistibly crumbly, this recipe combines pantry staples like all-purpose flour and powdered sugar with the gourmet touch of vanilla and finely ground tea leaves. For an extra flourish, a sprinkle of granulated sugar adds a sparkling finish to these refined cookies. Whether paired with a steaming cup of tea or enjoyed on their own, these melt-in-your-mouth biscuits are sure to elevate any occasion.
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Recipe Information
Ingredients
- 240 grams all-purpose flour
- 226 grams unsalted butter, softened
- 100 grams powdered sugar
- 4 grams Earl Grey tea leaves (from 2 tea bags)
- 1 teaspoon vanilla extract
- 0.25 teaspoon fine sea salt
- 2 tablespoons optional: granulated sugar for sprinkling
Instructions
In a large mixing bowl, cream the softened butter and powdered sugar together using a hand mixer or stand mixer on medium speed until light and fluffy, about 2-3 minutes.
Sprinkle in the Earl Grey tea leaves, vanilla extract, and sea salt. Beat on low speed until well combined.
Gradually add the all-purpose flour in small batches, mixing on low speed until the dough starts to come together. Scrape down the sides of the bowl as needed.
Turn the dough out onto a piece of parchment paper or plastic wrap. Gently knead it into a smooth disc and wrap tightly. Refrigerate for at least 30 minutes to firm up the dough.
Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
On a lightly floured surface, roll out the chilled dough to about 1/4-inch thickness. Use a round or fluted cookie cutter (about 2 inches in diameter) to cut the cookies, re-rolling scraps as necessary.
Place the cut cookies about 1 inch apart on the prepared baking sheets. If desired, sprinkle granulated sugar on the tops for a touch of sparkle.
Bake in the preheated oven for 10-12 minutes, or until the edges are just starting to turn golden. Rotate the baking sheets halfway through for even baking.
Allow the cookies to cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.
Store the cookies in an airtight container at room temperature for up to 1 week or freeze them for longer storage.
Nutrition Facts
Calories |
2999 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 185.7 g | 238% | |
| Saturated Fat | 116.4 g | 582% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 493 mg | 164% | |
| Sodium | 523 mg | 23% | |
| Total Carbohydrate | 308.8 g | 112% | |
| Dietary Fiber | 6.5 g | 23% | |
| Total Sugars | 124.2 g | ||
| Protein | 26.7 g | 53% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 82 mg | 6% | |
| Iron | 11.4 mg | 63% | |
| Potassium | 316 mg | 7% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
