Earl Grey Snowball Cookies
- Total time
- 22 min
- Serves
- 30
- Cuisine
- Mexican
Ingredients
- 5 tbsp (75 g) unsalted butter, room temperature
- 1/3 cup (40 g) powdered sugar
- 1 tsp vanilla extract
- 1 1/4 cups (145 g) cake flour
- 3 tbsp (21 g) almond flour
- 2 tbsp (16 g) milk powder
- 2 tsp (5 g) Earl Grey tea leaves (from 1–2 tea bags, finely ground)
- 1/4 tsp salt
Steps
- 1
Cream butter and sugar: In the bowl of a stand mixer fitted with the paddle attachment, cream the butter and powdered sugar together on medium speed until smooth, about 2–3 minutes.
- 2
Add vanilla: Mix in the vanilla extract until combined.
- 3
Combine dry ingredients: In a separate bowl, whisk together the all-purpose flour, almond flour, milk powder, salt, and ground Earl Grey tea.
- 4
Incorporate dry ingredients: Gradually add the dry mixture to the butter mixture on low speed until just combined. Avoid overmixing. The dough should be soft but hold together.
- 5
Chill (optional but recommended): Refrigerate the cookie dough for 30 minutes.
- 6
Shape cookies: Divide dough into 30 pieces, 10 grams each. Roll them into a ball. Place on a baking sheet lined with parchment paper, spacing about 1.5 inches apart.
- 7
Bake: Preheat oven to 180°C / 350°F (170°C/338°F convection). Bake for 15 minutes or until the bottoms are lightly golden. The tops should stay pale.
- 8
Cool and coat: Allow cookies to cool slightly on the sheet for 5 minutes, then roll in powdered sugar while warm. Let cookies cool completely on a wire rack.
Source: okonomikitchen.com·Own this recipe or photo? Request removal