Description
Buttery, crisp shortbread cookies delicately flavored with aromatic Earl Grey tea—perfect with a hot cup of tea or as a gift.
Ingredients
2 cups all-purpose flour
2 tbsp finely ground Earl Grey tea (from 3–4 tea bags)
1/2 tsp salt
3/4 cup powdered sugar
1 tsp vanilla extract
1 cup (2 sticks) unsalted butter, softened
Optional: extra granulated sugar for sprinkling
Instructions
1. In a medium bowl, whisk together flour, ground Earl Grey tea, and salt. Set aside.
2. In a large bowl, cream together the softened butter and powdered sugar until light and fluffy.
3. Mix in the vanilla extract.
4. Gradually add the dry ingredients to the butter mixture, mixing until just combined and a dough forms.
5. Divide the dough in half. Roll each half into a log (about 2 inches in diameter), wrap in plastic wrap, and refrigerate for at least 1 hour.
6. Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.
7. Slice chilled dough into 1/4-inch rounds and place on prepared baking sheet.
8. Optionally, sprinkle the tops with granulated sugar.
9. Bake for 12–14 minutes, or until the edges just begin to turn golden.
10. Allow to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Notes
Use high-quality Earl Grey tea for the best flavor—loose leaf works well, or finely crush bagged tea.
You can shape the dough into rounds or roll out and cut with cookie cutters.
Store cookies in an airtight container for up to one week, or freeze for longer storage.
- Prep Time: 15 minutes
- Cook Time: 14 minutes
- Category: Dessert
- Method: Baking
- Cuisine: British
Nutrition
- Serving Size: 2 cookies
- Calories: 160
- Sugar: 7g
- Sodium: 45mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 16g
- Fiber: 0g
- Protein: 1g
- Cholesterol: 25mg
Keywords: shortbread, Earl Grey, tea cookies, buttery, Earl grey tea, brown sugar, salted butte