Imagine this: a warm kitchen, the scent of bergamot mingling with rich, creamy butter as cookies bake to golden perfection.
Earl Grey tea and buttery shortbread collide in the kind of cookie that doesn’t just taste good—it feels good.
It’s comfort in biscuit form, with a hint of sophistication. You could eat them with a fancy cup of tea or straight off the cooling rack while nobody’s looking (not that I’d know anything about that).
I’m not here to dazzle you with overly complicated techniques or ingredients that only exist on the shelves of niche gourmet stores. We’re keeping it real.
The goal? Buttery, fragrant cookies that make you feel like you’ve got your life together, even if you’re still wearing yesterday’s sweatpants.
Earl Grey Shortbread Cookies
Equipment
- Mixing bowl
- Hand mixer or stand mixer
- Measuring cups and spoons
- Spice grinder or mini food processor (for grinding tea)
- Parchment paper
- Baking sheet
- Rolling pin and cookie cutter (or slice-and-bake method)
- Plastic Wrap (for chilling dough)
- Wire rack (for cooling)
Ingredients
- 2 cups all-purpose flour
- 1 cup unsalted butter, softened
- ½ cup powdered sugar
- 1 tbsp loose Earl Grey tea leaves (or contents of 2 tea bags)
- 1 tsp vanilla extract
- ¼ tsp salt
Optional Extras
- Powdered sugar (for dusting)
- Simple glaze (¼ cup powdered sugar + 1–2 tsp milk or lemon juice)
Instructions
- Prep the TeaGrind Earl Grey tea leaves into a fine powder using a spice grinder or food processor. This ensures the flavor is evenly distributed and the texture stays smooth.
- Cream Butter and SugarIn a large bowl, beat the softened butter and powdered sugar until the mixture is pale and fluffy. Add in the ground tea, vanilla extract, and salt. Mix until well combined.
- Mix in the FlourGradually add the flour, mixing just until the dough comes together. Don’t overwork it—you want tender cookies, not tough ones.
- Shape and Chill (Optional but Helpful)Form dough into a log or flatten into a disc. Wrap in plastic wrap and chill for 30 minutes if you want cleaner edges on your cookies.
- Roll and CutPreheat oven to 350°F (175°C). Roll dough out to about ¼-inch thickness and cut into your favorite shapes, or slice rounds from the dough log.
- BakePlace cookies on a parchment-lined baking sheet, 1 inch apart. Bake for 10–12 minutes, or until edges are just starting to turn golden. Don’t overbake.
- Cool and Decorate (Optional)Cool on a wire rack. Dust with powdered sugar or drizzle with glaze once completely cooled, if you’re feeling fancy.
Video
Notes
Cooking Tips
- Grind your tea fine: Big flakes of tea = weird texture. Make it powder-fine for best results.
- Chill the dough: Especially if you’re cutting shapes. It helps with clean lines.
- Use real butter: No substitutions here. Butter is the flavor star.
- Want extra elegance? A lemon glaze adds zing. Chocolate drizzle brings indulgence.
Serving Suggestions (and a Little Extra Flair)
While these cookies are absolutely perfect as-is, a little extra effort never hurt anyone. Consider:
Pair them with a cup of—you guessed it—Earl Grey tea (or coffee, if you’re living dangerously).
Storing and Enjoying Later
View this post on Instagram
If you’re blessed with self-control and don’t inhale the entire batch immediately (honestly, good for you), proper storage will keep your cookies just as irresistible for days.
An airtight container at room temperature is your best friend here. They’ll stay delicious and buttery for up to a week—assuming you don’t snack your way through them by day two.
Want to stretch that cookie goodness even further? Make a double batch and freeze half the dough. You’ll thank yourself later when the craving hits and you’ve got a stash ready to go. Just wrap the dough tightly in plastic wrap and place it in an airtight freezer bag or container.
It’ll keep for up to a month without losing its charm.
When you’re ready for round two (or three—we’re not judging), let the dough thaw just enough to slice and bake as usual.
No need to completely defrost—it’s even easier to work with when it’s slightly firm. Bake them up fresh and enjoy the same amazing texture and flavor as the first time.
Why You’ll Make Them Again (and Again)
@teakandthyme ❄️5 days of holiday cookies❄️ DAY 1: earl grey sugar cookies! they’re chewy cookies with crisp edges, earl grey tea flavour, sparkly sugar finish, and a lil drizzle of lemon icing. they have it all!! 🫶 recipe linked in my bio as usual! #earlgrey #sugarcookies #cookies #holidaybaking #baking #holidaycookies ♬ som original – Vênus
The first bite is a revelation—soft, buttery, with that elegant hint of bergamot that whispers sophistication.
They’re not just cookies.
They’re a moment. A small, edible luxury that feels both familiar and just a bit indulgent.
The warmth of gingerbread cookies may cross your mind, evoking cozy memories of holiday seasons past.
You’ll find yourself making them for lazy Sunday afternoons, tea parties with friends, or whenever life calls for something special. And the best part?
They’re deceptively easy to make. You don’t have to be a professional baker or own any fancy equipment.
You just need a little butter, a touch of tea, and a craving for something truly delightful.
The real magic happens when your friends and family inevitably beg for the recipe.
Go ahead and savor the moment. Smile knowingly, shrug it off like it’s no big deal, and say, “Oh, it’s just a little something I whipped up.” They don’t need to know how quick and fuss-free it really was.