Bergamot Tea Cakes
Light, buttery bergamot tea cakes with Earl Grey notes. Easy drop-cookie recipe, quick to make and perfect with a simple glaze for tea time.
These light, buttery cookies echo the flavor of Earl Grey Tea. They are quick and easy to make, and perfect served with your favorite cup of tea. Add some icing for an elegant tea party snack!
Yield: About 4 dozen
- These are light, buttery drop cookies flavored with bergamot for an Earl Grey-like taste.
- Make the dough by creaming butter and sugar, add eggs, oil and bergamot, then fold in sifted dry ingredients.
- Bake at 325°F for about 20 minutes until edges just brown; glaze or dust with sugar for a tea party touch.
Spices
Featured in this Recipe
Preparation Instructions:
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Frequently Asked Questions
What is bergamot extract and can I substitute it?
Bergamot extract comes from the bergamot orange and gives a floral, citrusy flavor like Earl Grey tea. If you do not have it, substitute 1.5 to 2 teaspoons of lemon or orange extract, or add 1 to 2 teaspoons of finely ground Earl Grey tea to the dry mix. If you use concentrated bergamot oil, use a tiny pinch because it is very strong.
Can I use Earl Grey tea instead of bergamot extract?
Yes. Stir 1 to 2 teaspoons of finely ground Earl Grey leaves into the dry ingredients for direct flavor. Or brew a very strong 1 to 2 tablespoon infusion, cool it, and replace the same amount of oil with that liquid. Either approach will add the tea note without changing the recipe much.
How many cookies does this recipe make?
Yield depends on size, but using rounded spoonfuls you can expect roughly 36 to 48 cookies. Larger scoops will produce fewer cookies.
How do I know when the cookies are done?
They are done when the edges turn just light brown and the centers look set. At 325°F this usually takes about 20 minutes, but ovens vary. Let cookies cool a few minutes on the sheet so they finish setting before moving them to a rack.
Can I make the dough ahead or freeze these cookies?
Yes. You can chill shaped dough in the fridge for up to 48 hours. For longer storage, freeze shaped dough on a tray until firm, then transfer to a bag for up to 3 months. Baked cookies also freeze well for 2 to 3 months. Thaw at room temperature before serving.
How do I make a simple bergamot glaze?
Whisk 1 cup confectioners sugar with 1 to 1.5 teaspoons bergamot extract and 1 to 2 tablespoons milk or cream until smooth. Adjust liquid for desired thickness. Drizzle or dip cooled cookies, then let glaze set.
Can I make these vegan or gluten-free?
For vegan, use vegan butter, keep the vegetable oil, and replace 2 eggs with two flax eggs (2 tablespoons ground flax + 6 tablespoons water total). For gluten-free, use a 1-to-1 gluten-free flour blend with xanthan gum. Both swaps change texture, so chill the dough before baking and expect slightly different results.
How should I store finished cookies and how long do they stay fresh?
Store completely cooled cookies in an airtight container at room temperature for 3 to 5 days. Layer parchment between cookies to prevent sticking. For longer storage, freeze in a sealed container for up to 2 to 3 months.
What is bergamot extract and can I substitute it?
Bergamot extract comes from the bergamot orange and gives a floral, citrusy flavor like Earl Grey tea. If you do not have it, substitute 1.5 to 2 teaspoons of lemon or orange extract, or add 1 to 2 teaspoons of finely ground Earl Grey tea to the dry mix. If you use concentrated bergamot oil, use a tiny pinch because it is very strong.
Can I use Earl Grey tea instead of bergamot extract?
Yes. Stir 1 to 2 teaspoons of finely ground Earl Grey leaves into the dry ingredients for direct flavor. Or brew a very strong 1 to 2 tablespoon infusion, cool it, and replace the same amount of oil with that liquid. Either approach will add the tea note without changing the recipe much.
How many cookies does this recipe make?
Yield depends on size, but using rounded spoonfuls you can expect roughly 36 to 48 cookies. Larger scoops will produce fewer cookies.
How do I know when the cookies are done?
They are done when the edges turn just light brown and the centers look set. At 325°F this usually takes about 20 minutes, but ovens vary. Let cookies cool a few minutes on the sheet so they finish setting before moving them to a rack.
Can I make the dough ahead or freeze these cookies?
Yes. You can chill shaped dough in the fridge for up to 48 hours. For longer storage, freeze shaped dough on a tray until firm, then transfer to a bag for up to 3 months. Baked cookies also freeze well for 2 to 3 months. Thaw at room temperature before serving.
How do I make a simple bergamot glaze?
Whisk 1 cup confectioners sugar with 1 to 1.5 teaspoons bergamot extract and 1 to 2 tablespoons milk or cream until smooth. Adjust liquid for desired thickness. Drizzle or dip cooled cookies, then let glaze set.
Can I make these vegan or gluten-free?
For vegan, use vegan butter, keep the vegetable oil, and replace 2 eggs with two flax eggs (2 tablespoons ground flax + 6 tablespoons water total). For gluten-free, use a 1-to-1 gluten-free flour blend with xanthan gum. Both swaps change texture, so chill the dough before baking and expect slightly different results.
How should I store finished cookies and how long do they stay fresh?
Store completely cooled cookies in an airtight container at room temperature for 3 to 5 days. Layer parchment between cookies to prevent sticking. For longer storage, freeze in a sealed container for up to 2 to 3 months.
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