11 Christmas Cookies Bergamot Earl Grey Treats

Classic Bergamot Earl Grey Sugar Cookies

Classic Bergamot Earl Grey Sugar Cookies are a delightful twist on the traditional sugar cookie, infusing them with the unique flavors of Earl Grey tea. The bergamot oil in the tea adds a fragrant citrus note that pairs beautifully with the sweetness of the cookie, making them perfect for holiday gatherings or as a special treat anytime.

Cooking Instructions

1. Preheat the Oven: Begin by preheating your oven to 350°F (175°C). Prepare two baking sheets by lining them with parchment paper.
2. Combine Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt. Set the bowl aside.
3. Infuse the Butter: In a small saucepan, melt the unsalted butter over low heat. Once melted, add the Earl Grey tea leaves and let the mixture steep for about 10 minutes to infuse the flavors. After steeping, strain the mixture to remove the leaves and let it cool slightly.
4. Mix Wet Ingredients: In a large mixing bowl, use an electric mixer to beat together the infused butter, granulated sugar, and brown sugar until light and fluffy (about 2-3 minutes). Add the egg, vanilla extract, and bergamot extract (if using) to the mixture and beat until combined.
5. Combine Wet and Dry Mixtures: Gradually add the dry ingredient mixture into the wet ingredients, mixing on low speed until just combined. Be careful not to overmix.
6. Chill the Dough: Cover the bowl with plastic wrap and refrigerate the dough for at least 30 minutes to allow it to firm up. This helps the cookies hold their shape during baking.
7. Shape the Cookies: After chilling, remove the dough from the refrigerator. Using a cookie scoop or tablespoon, portion out the dough and roll each piece into a ball. Roll the balls in granulated sugar to coat evenly.
8. Bake: Place the coated dough balls on the prepared baking sheets, spacing them about 2 inches apart. Bake in the preheated oven for 10-12 minutes, or until the edges are lightly golden.
9. Cool: Remove the cookies from the oven and let them cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.
10. Enjoy: Once cooled, your Classic Bergamot Earl Grey Sugar Cookies are ready to enjoy! Store them in an airtight container to keep them fresh.

These cookies are sure to become a favorite with their aromatic and distinct flavor, perfect for sharing during the festive season!

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Bergamot Earl Grey Chocolate Chip Cookies

Bergamot Earl Grey Chocolate Chip Cookies combine the warm, comforting flavors of traditional chocolate chip cookies with the aromatic notes of Earl Grey tea and the citrusy essence of bergamot. These cookies strike a perfect balance between sweet and sophisticated, making them an excellent choice for holiday treats or any time you crave a unique dessert.

Cooking Instructions

1. Preheat the Oven: Start by preheating your oven to 350°F (175°C) and line two baking sheets with parchment paper.
2. Combine Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking soda, and salt. Set aside for later use.
3. Infuse the Butter: In a small saucepan, melt the unsalted butter over low heat. Add the Earl Grey tea leaves to the melted butter and let it steep for about 10 minutes. Strain the mixture to remove the tea leaves and let the infused butter cool slightly.
4. Mix Wet Ingredients: In a large mixing bowl, use an electric mixer to beat the infused butter with granulated sugar and brown sugar until the mixture is light and fluffy (about 2-3 minutes). Add in the egg, vanilla extract, and bergamot extract (if using) and mix until well combined.
5. Combine Wet and Dry Mixtures: Gradually add the dry ingredient mixture into the wet ingredients. Mix on low speed until just combined—be cautious not to overmix.
6. Fold in Chocolate Chips: Gently fold in the semi-sweet chocolate chips using a spatula, ensuring they are evenly distributed throughout the dough.
7. Chill the Dough: Cover the bowl with plastic wrap and refrigerate the dough for at least 30 minutes. Chilling helps the cookies maintain their shape while baking.
8. Shape the Cookies: Once the dough is chilled, remove it from the refrigerator. Using a cookie scoop or tablespoon, portion out the dough and roll each piece into a ball. Roll the balls in granulated sugar to coat them lightly.
9. Bake: Place the coated dough balls onto the prepared baking sheets, spacing them about 2 inches apart. Bake in the preheated oven for 10-12 minutes or until the edges are lightly golden and the centers look set.
10. Cool: Once baked, remove the cookies from the oven and let them cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.

Enjoy your delightful Bergamot Earl Grey Chocolate Chip Cookies with a cup of tea or coffee for a truly indulgent experience!

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Earl Grey Biscotti With Bergamot Glaze

Earl Grey Biscotti with Bergamot Glaze is a delightful twist on the traditional Italian cookie. Infused with the aromatic essence of Earl Grey tea, these biscotti are crunchy and perfect for dipping in coffee or tea. Topped with a sweet and tangy bergamot glaze, they make for a sophisticated treat that’s ideal for holiday gifting or enjoying on a cozy afternoon.

Cooking Instructions

1. Preheat the Oven: Begin by preheating your oven to 350°F (175°C). Line a baking sheet with parchment paper for easy removal of the biscotti.
2. Mix Dry Ingredients: In a bowl, combine the all-purpose flour, baking powder, salt, and finely ground Earl Grey tea leaves. Whisk the ingredients together until well mixed.
3. Cream Butter and Sugar: In a large mixing bowl, beat the softened unsalted butter and granulated sugar together using an electric mixer until the mixture is light and fluffy, which should take about 2-3 minutes.
4. Add Eggs and Vanilla: Add the eggs one at a time, beating well after each addition, followed by the vanilla extract. Mix until everything is well combined.
5. Combine Wet and Dry Ingredients: Gradually add the dry mixture into the wet mixture, mixing on low speed until a dough forms. Be careful not to overmix; you want the dough to come together without lumps.
6. Shape the Dough: Divide the dough in half. On the prepared baking sheet, form each half into a log shape, about 12 inches long and 2 inches wide. Leave space between the logs as they will spread slightly.
7. Initial Baking: Bake the logs in the preheated oven for 25-30 minutes or until they are lightly golden and firm to the touch. Remove from the oven and let them cool for about 10 minutes.
8. Slice the Biscotti: Once cooled, carefully transfer the logs to a cutting board. Using a sharp knife, slice the logs diagonally into ¾-inch thick pieces.
9. Second Baking: Place the sliced biscotti back onto the baking sheet, cut side up. Bake them for an additional 15-20 minutes, or until they are crisp and golden brown.
10. Prepare the Bergamot Glaze: While the biscotti cools, mix the powdered sugar and bergamot extract (or juice) in a bowl until smooth. If the glaze is too thick, add water, one teaspoon at a time, until you reach the desired consistency.
11. Glaze the Biscotti: Drizzle or dip the cooled biscotti in the bergamot glaze. Let them sit on a wire rack until the glaze has set.
12. Store and Enjoy: Once the glaze is set, your Earl Grey Biscotti with Bergamot Glaze are ready to enjoy! Store them in an airtight container at room temperature for up to two weeks.

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Bergamot Earl Grey Shortbread Cookies

Bergamot Earl Grey Shortbread Cookies are a delightful, buttery treat that elegantly combine the classic shortbread texture with the fragrant notes of Earl Grey tea. These cookies are perfect for holiday gatherings, afternoon tea, or simply indulging in a sweet moment. They are rich, crumbly, and infused with the essence of bergamot, making them a sophisticated addition to any cookie platter.

Cooking Instructions

1. Preheat the Oven: Start by preheating your oven to 350°F (175°C). Line a baking sheet with parchment paper to guarantee easy removal of the cookies once they are baked.
2. Cream Butter and Sugars: In a large mixing bowl, use an electric mixer to beat the softened unsalted butter until creamy. Gradually add the granulated sugar and powdered sugar, mixing until the mixture is light and fluffy, which should take about 2-3 minutes.
3. Add Flavorings: Add the bergamot extract and vanilla extract to the butter mixture. Mix until well combined.
4. Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, finely ground Earl Grey tea leaves, and salt. Gradually add this dry mixture to the butter mixture, mixing on low speed until it forms a cohesive dough. Make sure not to overmix; you want to achieve a crumbly texture.
5. Chill the Dough: Gather the dough into a ball, wrap it in plastic wrap, and refrigerate for at least 30 minutes. This helps firm the dough and makes it easier to work with.
6. Shape the Cookies: After chilling, remove the dough from the refrigerator. On a lightly floured surface, roll out the dough to about ¼ inch thick. Use cookie cutters to cut out shapes, or simply cut into rectangles or squares with a sharp knife.
7. Place on Baking Sheet: Transfer the cut cookies onto the prepared baking sheet, spacing them about 1 inch apart.
8. Bake the Cookies: Bake in the preheated oven for 12-15 minutes, or until lightly golden around the edges. Keep an eye on them to avoid over-baking, as shortbread should remain pale.
9. Cool the Cookies: Once baked, remove the cookies from the oven and allow them to cool on the baking sheet for about 5 minutes. Then, transfer them to a wire rack to cool completely.
10. Enjoy: Serve your Bergamot Earl Grey Shortbread Cookies with a cup of tea or coffee, or package them as a lovely gift!

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Earl Grey Infused Snickerdoodles

Earl Grey Infused Snickerdoodles are a delightful twist on the classic snickerdoodle cookie, featuring the aromatic flavors of Earl Grey tea. These soft, chewy cookies are rolled in a cinnamon-sugar mixture, offering a warm, comforting taste along with the unexpected floral notes from the Earl Grey. Perfect for holiday festivities or cozy gatherings, they bring a unique flavor profile that will impress family and friends alike.

Cooking Instructions

1. Preheat the Oven: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. Prepare the Sugar Coating: In a small bowl, combine ¼ cup of granulated sugar with 2 tablespoons of cinnamon. Set this mixture aside for rolling the cookies later.
3. Cream Butter and Sugars: In a large bowl, use an electric mixer to beat the softened unsalted butter with 1 cup of granulated sugar and ½ cup of brown sugar until the mixture is creamy and light in color, approximately 2-3 minutes.
4. Incorporate Eggs: Add the 2 large eggs to the butter mixture one at a time, mixing well after each addition to fully incorporate them.
5. Combine Dry Ingredients: In a separate bowl, whisk together 2 ¾ cups of all-purpose flour, 2 teaspoons of cream of tartar, 1 teaspoon of baking soda, ¼ teaspoon of salt, and 2 teaspoons of finely ground Earl Grey tea leaves. Ascertain the dry ingredients are evenly mixed.
6. Mix Dry with Wet Ingredients: Gradually add the dry mixture to the butter and sugar mixture, mixing at a low speed until the dough comes together. Be careful not to overmix.
7. Chill the Dough: Cover the bowl with plastic wrap and refrigerate the dough for about 30 minutes. Chilling helps the cookies maintain their shape during baking.
8. Shape the Cookies: Once chilled, scoop out tablespoon-sized amounts of dough and roll them into balls. Then, roll each dough ball in the prepared cinnamon-sugar mixture until fully coated.
9. Place on Baking Sheet: Arrange the coated dough balls on the prepared baking sheet, leaving about 2 inches of space between each cookie as they will spread while baking.
10. Bake the Cookies: Bake in the preheated oven for 10-12 minutes or until the edges are set and slightly golden. The centers may look soft, which is fine as they will firm up as they cool.
11. Cool: Allow the cookies to cool on the baking sheet for about 5 minutes before transferring them to a wire rack to cool completely.

Enjoy your Earl Grey Infused Snickerdoodles with a cup of tea or coffee for a perfect pairing!

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Bergamot Earl Grey Macarons

Bergamot Earl Grey Macarons are a luxurious and elegant treat that beautifully combines the delicate flavors of French macarons with the aromatic essence of Earl Grey tea. These exquisite little confections consist of almond flour meringue shells filled with a creamy bergamot-infused ganache, making them perfect for any special occasion or holiday gathering.

Cooking Instructions

1. Prepare the Macaron Shells: Begin by preheating your oven to 300°F (150°C) and lining two baking sheets with parchment paper.
2. Sift Dry Ingredients: In a medium bowl, sift together 1 cup of almond flour and 1 ¾ cups of powdered sugar. This step is essential for achieving smooth macaron shells, so make certain there are no lumps.
3. Whip the Egg Whites: In a clean glass or metal mixing bowl, beat 3 large egg whites using an electric mixer. Once they become foamy, gradually add ¼ cup of granulated sugar and continue mixing until stiff peaks form. This should take about 4-5 minutes.
4. Combine Mixtures: Gently fold the sifted almond flour and powdered sugar mixture into the whipped egg whites. Use a spatula and be careful not to deflate the egg whites. If you desire a colored macaron, add a few drops of food coloring at this stage, folding until uniformly tinted.
5. Pipe the Macaron Shells: Transfer the macaron batter into a piping bag fitted with a round tip. Pipe small circles about 1.5 inches in diameter onto the prepared baking sheets, spacing them about an inch apart. Lightly tap the baking sheets on the counter to release any air bubbles.
6. Rest the Shells: Allow the piped macaron shells to sit at room temperature for 30-60 minutes until a skin forms on top. They should not stick to your finger when lightly touched.
7. Bake the Shells: Place the baking sheets in the preheated oven and bake for 15-20 minutes. The macarons are done when they have risen, formed a “foot,” and are no longer sticky to the touch. Let them cool on the baking sheets for about 10 minutes before transferring to a wire rack.
8. Make the Bergamot Ganache: In a small saucepan, heat ¼ cup of heavy cream until just simmering. Remove from heat and add 4 oz of softened cream cheese and 2 tablespoons of softened butter to the warm cream. Stir until smooth, then add 2-3 drops of bergamot essential oil. Mix until fully incorporated and allow the ganache to cool to room temperature.
9. Assemble the Macarons: Once the macaron shells have completely cooled, pair them up by size. Pipe a dollop of the bergamot ganache onto the flat side of one shell and sandwich it with another shell.
10. Rest the Assembled Macarons: Place the assembled macarons in an airtight container and let them rest in the refrigerator for at least 24 hours. This allows the flavors to meld and the texture to improve.
11. Serve and Enjoy: Serve the Bergamot Earl Grey Macarons at room temperature and enjoy the delightful fusion of flavors with every bite!

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Earl Grey and Bergamot Oatmeal Cookies

Earl Grey and Bergamot Oatmeal Cookies are a delightful twist on the classic oatmeal cookie, infused with the fragrant flavors of Earl Grey tea and bergamot citrus. These soft and chewy cookies not only offer a comforting texture but also a unique aroma that makes them perfect for enjoying with a cup of tea during the holidays or any cozy occasion.

Cooking Instructions

1. Preheat the Oven: Begin by preheating your oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. Mix Dry Ingredients: In a medium mixing bowl, combine 1 cup of all-purpose flour, 1 ½ cups of old-fashioned oats, ½ teaspoon of baking soda, ½ teaspoon of salt, and the contents from 2 Earl Grey tea bags. Whisk these ingredients together until well combined; set aside.
3. Cream the Butter and Sugars: In a large mixing bowl, use an electric mixer to cream together ½ cup of softened unsalted butter, ¾ cup of packed brown sugar, and ¼ cup of granulated sugar until the mixture is light and fluffy, about 2-3 minutes.
4. Add Egg and Flavorings: Beat in 1 large egg and 1 teaspoon of vanilla extract to the butter-sugar mixture. If you’re using bergamot essential oil, add 1-2 drops here as well. Mix until everything is well incorporated.
5. Combine All Ingredients: Gradually add the dry ingredient mixture to the wet ingredients. Mix on low speed until just combined, being careful not to overmix. If you are using chopped walnuts or almonds, fold them into the dough at this stage.
6. Scoop Cookies onto Baking Sheet: Use a tablespoon or cookie scoop to drop spoonfuls of dough onto the prepared baking sheet, spacing them about 2 inches apart.
7. Bake the Cookies: Place the baking sheet in the preheated oven and bake for 10-12 minutes, or until the edges are golden brown but the centers are still soft.
8. Cool the Cookies: Remove the baking sheet from the oven and let the cookies cool on the sheet for about 5 minutes before transferring them to a wire rack to cool completely.

Enjoy your warm, aromatic Earl Grey and Bergamot Oatmeal Cookies with a nice cup of tea or coffee!

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Spiced Bergamot Earl Grey Ginger Cookies

Spiced Bergamot Earl Grey Ginger Cookies are a delightful fusion of warm spices and the aromatic flavors of Earl Grey tea, complemented by a hint of bergamot. These cookies have a beautifully soft and spicy texture that is perfect for the holiday season, making them an ideal treat to share with friends and family or to enjoy by the fireplace.

Cooking Instructions

1. Preheat the Oven: Begin by preheating your oven to 350°F (175°C) and lining two baking sheets with parchment paper.
2. Mix Dry Ingredients: In a medium bowl, whisk together 2 cups of all-purpose flour, 1 teaspoon of baking soda, 1 tablespoon of ground ginger, 1 teaspoon of ground cinnamon, ¼ teaspoon of ground cloves, and ½ teaspoon of salt until evenly combined. Set aside.
3. Cream Butter and Sugars: In a large mixing bowl, use an electric mixer to cream together ¾ cup of softened unsalted butter, 1 cup of granulated sugar, and ¾ cup of packed brown sugar. Mix until the mixture is light and fluffy, approximately 3-4 minutes.
4. Incorporate Egg and Flavorings: Beat in 1 large egg and 1 teaspoon of vanilla extract to the butter-sugar mixture. If using bergamot essential oil, add 1-2 drops at this point and mix until fully integrated.
5. Add Tea and Dry Ingredients: Stir in the contents of 2 Earl Grey tea bags, then gradually incorporate the dry ingredients into the wet mixture. Mix on low speed until just combined – be careful not to overmix. If you wish to add chopped crystallized ginger, fold it into the dough now.
6. Scoop Cookies onto Baking Sheets: Using a tablespoon or cookie scoop, drop spoonfuls of dough onto the prepared baking sheets, spacing them about 2 inches apart.
7. Bake the Cookies: Place the baking sheets in the preheated oven and bake for 10-12 minutes, or until the edges are slightly golden. The centers should remain soft to guarantee a chewy texture.
8. Cool and Serve: Remove cookies from the oven and let them cool on the baking sheets for 5 minutes before transferring to a wire rack to cool completely. Enjoy these spiced delights with your favorite warm beverage!

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Bergamot Earl Grey Thumbprint Cookies

Bergamot Earl Grey Thumbprint Cookies are a charming and elegant treat that beautifully merge the rich flavors of Earl Grey tea with the sweet essence of jam. These delightful thumbprint cookies feature a buttery, melt-in-your-mouth texture that cradles a luscious dollop of your favorite jam or preserves in the center, elevated with aromatic notes from bergamot. They make for a perfect addition to your holiday cookie platter or an afternoon tea spread.

Cooking Instructions

1. Preheat the Oven: Start by preheating your oven to 350°F (175°C). Line two baking sheets with parchment paper for easy release of the cookies.
2. Mix Dry Ingredients: In a medium bowl, whisk together 2 cups of all-purpose flour, 1 teaspoon of baking powder, and ¼ teaspoon of salt until evenly mixed. Set this mixture aside.
3. Cream Butter and Sugars: In a large mixing bowl, beat together ½ cup of softened unsalted butter, ¾ cup of granulated sugar, and ¼ cup of packed brown sugar using an electric mixer. Mix on medium speed until the mixture is light and fluffy, usually around 2-3 minutes.
4. Incorporate Egg Yolk and Flavorings: Add 1 large egg yolk and 1 teaspoon of vanilla extract to the butter-sugar mixture. Mix in the contents of 2 Earl Grey tea bags, and if desired, add 1-2 drops of bergamot essential oil for a stronger flavor. Blend until combined.
5. Combine Dry and Wet Ingredients: Gradually add the dry flour mixture to the wet mixture, mixing on low speed until just combined. Take care not to overmix to guarantee tender cookies.
6. Shape the Cookies: Using your hands, roll the dough into small balls, about 1 inch in diameter. Place them on the prepared baking sheets, spacing them about 2 inches apart.
7. Create Thumbprint Wells: With your thumb or the back of a small spoon, gently make a well in the center of each cookie dough ball to hold the jam filling.
8. Fill with Jam: Spoon about ½ teaspoon of jam or preserves into each well you created. Be careful not to overfill to prevent spilling during baking.
9. Bake the Cookies: Transfer the baking sheets to the preheated oven and bake for 12-15 minutes, or until the edges are lightly golden. Remove from the oven and let cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.
10. Serve and Enjoy: Once cooled, enjoy your Bergamot Earl Grey Thumbprint Cookies with a cup of tea or coffee, and share them with friends and family for a delightful treat!

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Earl Grey and Bergamot Whoopie Pies

Earl Grey and Bergamot Whoopie Pies are a delightful twist on the classic whoopie pie, combining the sophisticated flavors of Earl Grey tea with the aromatic hints of bergamot. These soft, cake-like cookies sandwich a rich and creamy filling, making them an indulgent treat perfect for holiday gatherings or afternoon tea. The unique flavor profile will enchant tea lovers and cookie enthusiasts alike.

Cooking Instructions

1. Preheat the Oven: Begin by preheating your oven to 350°F (175°C). Line two baking sheets with parchment paper to prevent sticking.
2. Mix Dry Ingredients: In a medium bowl, whisk together 2 cups of all-purpose flour, ½ cup of unsweetened cocoa powder, 1 teaspoon of baking soda, 1 teaspoon of baking powder, and ½ teaspoon of salt. Set this mixture aside.
3. Cream Butter and Sugars: In a large mixing bowl, cream together ½ cup of softened unsalted butter, 1 cup of granulated sugar, and ½ cup of packed brown sugar using an electric mixer. Beat on medium speed for about 2-3 minutes until the mixture is fluffy and light.
4. Add Eggs and Flavorings: Add 2 large eggs, one at a time, beating well after each addition. Next, add 1 teaspoon of vanilla extract, the contents of 2 Earl Grey tea bags, and if desired, add 1 drop of bergamot essential oil. Mix until well incorporated.
5. Combine Wet and Dry Ingredients: Gradually add the dry flour mixture to the wet ingredients, mixing on low speed until just combined. Do not overmix to keep the cookies soft.
6. Shape the Cookies: Using a tablespoon or cookie scoop, drop spoonfuls of dough onto the prepared baking sheets, spacing them about 2 inches apart.
7. Bake: Bake the cookies in the preheated oven for about 10-12 minutes, or until they are set and the edges are firm. They should spring back slightly when touched.
8. Cool: Remove the cookies from the oven and allow them to cool on the baking sheets for 5 minutes before transferring them to wire racks to cool completely.
9. Prepare the Filling: In a medium bowl, whip 1 cup of heavy cream until it starts to thicken. Gradually add 1 ½ cups of powdered sugar, continuing to whip until the mixture is smooth and fluffy. Adjust with milk if needed for desired consistency.
10. Assemble the Whoopie Pies: Once the cookies have cooled, turn half of them upside down. Place a generous dollop of the cream filling on each upside-down cookie and top with another cookie, pressing down gently to create a sandwich.
11. Serve: Enjoy the Earl Grey and Bergamot Whoopie Pies immediately, or refrigerate them for later. They can be stored in an airtight container for up to a week.

Bergamot Earl Grey Icebox Cookies

Bergamot Earl Grey Icebox Cookies are a sophisticated and revitalizing twist on traditional icebox cookies. Infused with the aromatic flavors of Earl Grey tea and hints of bergamot, these buttery cookies provide a perfect balance of elegance and indulgence. They can be prepared in advance, allowing for a convenient treat to slice and bake whenever you desire, making them an ideal choice for holiday gifting or celebrations.

Cooking Instructions

1. Prepare the Cookie Dough: In a medium bowl, whisk together 2 cups of all-purpose flour, 1/4 cup of unsweetened cocoa powder, 1 teaspoon of baking soda, and 1/2 teaspoon of salt. Set this dry mixture aside.
2. Cream the Butter and Sugars: In a separate large bowl, use an electric mixer to cream together 1 cup of softened unsalted butter, 3/4 cup of granulated sugar, and 1/4 cup of packed brown sugar. Beat on medium speed until the mixture is light and fluffy, about 3-5 minutes.
3. Incorporate the Egg and Flavorings: Add 1 large egg to the creamed butter and sugars, beating well to combine. Then mix in 1 teaspoon of vanilla extract, 2 tablespoons of Earl Grey tea leaves, and, if using, 1 drop of bergamot essential oil. Mix until all ingredients are thoroughly combined.
4. Combine the Mixtures: Gradually add the dry flour mixture to the wet ingredients, mixing on low speed until just combined. Be careful not to overmix; you want the dough to remain soft and somewhat pliable.
5. Shape the Cookies: Turn the cookie dough out onto a clean surface and form it into a log shape approximately 2 inches in diameter. Wrap the log tightly in plastic wrap and refrigerate for at least 2 hours, or overnight for best flavor.
6. Preheat the Oven: When you’re ready to bake, preheat your oven to 350°F (175°C) and prepare a baking sheet by lining it with parchment paper.
7. Slice and Bake: Remove the chilled cookie dough from the refrigerator. Slice the log into 1/4-inch thick rounds and arrange them on the prepared baking sheet, spacing the cookies about 2 inches apart. Bake in the preheated oven for 10-12 minutes, or until the edges are set but the centers remain slightly soft.
8. Cool and Store: Allow the cookies to cool on the baking sheet for about 5 minutes before transferring them to a wire rack to cool completely. Once cool, store the cookies in an airtight container at room temperature for up to a week, or freeze for longer storage.

Enjoy your Bergamot Earl Grey Icebox Cookies with a hot cup of tea for a truly delightful experience!