earl grey marshmallow cookies
had to do it to you, fluff, did you know about bergamot
Full disclosure: this short n’ sweet post has been sitting, completed, in my drafts for a looooong time. It was languishing, mainly because I didn’t take a single good picture of these cookies, and I kept saying I would as I baked them from the freezer….and we kept inhaling them without holding up that end of the bargain. If that isn’t an ad for these, I don’t know what is. Please make them!
I still remember the first time I got my paws on some fresh bergamots. I had to zest them for a tart filling, and from the first scrape of my microplane I was practically delirious. You bet your ass I spent ten minutes making sure everyone in the restaurant smelled it (similar to how I made everyone eat a concord grape or smell a bunch of lemon verbena). Mood boosters!
Here’s my thought process. Bergamot is in earl grey tea, which has always tasted like Froot Loops to me. I think Froot Loops are candy because my parents put them in our Easter eggs each year. They were right, and I was thrilled, cracking them into our bowls of milk at the breakfast table. And then…..marshmallow? In my addled child brain, all sugary cereals kind of blend together, which is why you’re receiving a mixed metaphor about Froot Loops and Lucky Charms, but you’ll get what you get, and you won’t get upset!
Lastly, I will be showing you how to make marshmallows shortly, but for this, I could not be bothered to make fluff. Sorry! I’ll have silky and tender mallows for you shortly.
earl grey marshmallow cookies
makes 24 cookies
2 1/2 cups all-purpose flour (364g)
3/4 teaspoon baking soda
3/4 teaspoon kosher salt
1 3/4 cup sugar (350g)
1 tablespoon earl grey tea
2 sticks butter, at room temperature (226g)
1 tablespoon vanilla extract
1 egg
1 egg yolk
1 1/2 cups marshmallow fluff (about 160g - mine was denser than traditional fluff, so just use your best judgment here)
rolling sugar
3/4 cup white sugar (50g)
1 tablespoon and 1 1/2 teaspoons earl grey tea
Flaky salt, for sprinkling
directions
Preheat oven to 350F.
In a small bowl, combine flour, baking soda, and salt. Whisk to combine and set aside.
In a food processor, blitz sugar with earl grey leaves until well combined. Don’t overprocess!
In a stand mixer fitted with the paddle attachment, beat butter and earl grey sugar until light and fluffy, 3-4 minutes.
Add vanilla extract, egg and egg yolk and beat for 2-3 minutes, until very well combined. Add flour in a few batches and mix on low speed until barely combined. Remove from mixer and fold a few times to make sure all the flour is incorporated. Dollop in fluff in a few different areas, and fold, leaving big streaks!
Mix sugar and earl gray for rolling sugar. Line baking sheets with parchment paper.
Using a 2 tablespoon scoop, scoop cookies and roll in sugar. Place about 2 inches apart on baking sheets and bake for about 10 minutes, rotating once, until edges are set but centers are still puffy and a bit underbaked - this will ensure they’re chewy and soft once they cool! Sprinkle with flaky salt.
Let cool, devour.
side note
five squared pizza and their weekly pop-up at mousetrap has saved us more than once.