Buttercream is simply softened butter whipped with powdered sugar and a drizzle of cream. By switching out the cream for a few tablespoons of strong Earl Grey tea, it becomes a satiny icing that enhances any baked goods it is served with.
Buttercream is a beloved icing for many a cupcake, wedding cake, and brownie, but I decided that Earl Grey buttercream needed a special recipe to showcase its melt-in-your-mouth deliciousness, so I used it as the filling for chewy, fragrant, oatmeal hazelnut sandwich cookies. Oh. My. Goodness.
To say these have been a big hit in our house would be putting it mildly. These wonderfully comforting cookies have been the treat of choice for every cuppa drunk in the last few days. The best part is that the moisture in the Earl Grey buttercream keeps them soft and fresh far longer than the cookies by themselves, so you can enjoy them for days on end.
Oatmeal Hazelnut Cookies
These cookies are chewy and soft inside, crispy and toasty on the outside. Made with fragrant cinnamon and hazelnuts, they smell heavenly when they’re baking and pair beautifully with the bergamot notes in the Earl Grey buttercream.
Since they are sandwiched with such a sweet, decadent filling, I cut way back on the sugar used in the dough so they didn’t become sickly sweet, and I used whole wheat flour instead of white to enhance the nutty flavor and make them a wee bit healthier.
You can use whole hazelnuts if you like, but I prefer them roughly chopped so the cookies aren’t too thick. The cookies will also puff up during baking, so make sure you press them into a flat circle before you pop them in the oven or you’ll need a very large mouth to bite into them once they’re sandwiched.
Once the cookies are baked, cool them completely before you spread them with the Earl Grey buttercream. Even a little residual heat will cause the buttercream to melt and turn your beautiful sandwich cookies into a slippery mess. If you’re serving them on a hot day, be sure to keep them in the fridge until just before serving so they hold together well.
For a variation on the cookies, you could substitute with one of our other cookie recipes such as Melt-in-your-mouth Earl Grey Butter Cookies, Maple and Pecan Cookies, or Afternoon Almond Tea Cookies.
Earl Grey Buttercream
You could use unsalted butter for the buttercream, but I prefer salted butter. It enhances the taste of the tea while balancing the sweetness of the powdered sugar.
I like to whip the softened butter first and then add the powdered sugar. This makes it easier to make a smooth buttercream instead of one with chunks of sugar.
Be sure to brew your Earl Grey tea ahead of time so it’s room temperature or cooler before adding it to the buttercream. This makes sure the butter doesn’t melt and ruin the consistency of your Earl Grey buttercream.
Pop it in the fridge until you’re ready to spread it, but remove it about 10 minutes before you need it so it can soften slightly and make spreading easy.
When the oatmeal hazelnut cookies are baked and cooled, simply sandwich them together with a 1/4–inch thick layer of Earl Grey buttercream, and arrange them in a single layer on a serving platter.
These Oatmeal Hazelnut Cookies with Earl Grey Buttercream go beautifully with a cup of Earl Grey tea – and thankfully, we have a wonderful variety to choose from. If you love creamy and delicious, try Creme Brulée Earl Grey Black Tea. Or, if you prefer something lighter, try Delightful Morning Blend with lavender or Gratitude Blend with strawberry. If classic Earl Grey is what makes your heart light up, stick with Mindful Morning.
Oatmeal Hazelnut Sandwich Cookies with Earl Grey Buttercream
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1 teaspoon cinnamon
- 3 cups oats
- 1 cup whole wheat flour
- 1 cup chopped hazelnuts
- 1/2 cup white sugar
- 1/2 brown sugar
- 1 cup butter, softened
- 2 teaspoons vanilla
- 2 eggs
Preheat oven to 375.
In a medium bowl, stir together baking soda, baking powder, salt, cinnamon, oats, flour, and hazelnuts and set aside.
In a large bowl, beat sugars and butter together until creamy. Add vanilla and beat until incorporated. Add eggs and beat until fluffy.
Incorporate dry ingredients into wet, 1/3 at a time, mixing well with a wooden spoon until no flour is visible.
Cover baking sheets with parchment paper. Scoop a quarter cup of dough, shape into a ball, place on cookie sheet and press flat to about 1/2 inch thick. Repeat, spacing cookies 2 inches apart.
Bake for 10-12 minutes until golden brown. Remove to cooling rack and cool to room temperature.
When cool, sandwich two cookies with Earl Grey Buttercream (see below). Store in fridge or cool spot as buttercream will melt in the heat.
Earl Grey Buttercream
- 1/2 cup salted butter (softened)
- 2 cups powdered sugar (or 1 pound)
- 3-5 teaspoons brewed Earl Grey tea, cold
In medium bowl, whip butter until soft and fluffy. Add powdered sugar, 1/2 cup at a time, whipping until smooth.
Add Earl Grey tea, 1 teaspoon at a time, whipping until light and fluffy.
Chill until ready to use.