Description
Delicate, buttery shortbread cookies infused with fragrant Earl Grey tea. These elegant tea cookies have a subtle citrus note from bergamot, making them perfect for afternoon tea, holidays, or gifting. Crisp on the edges and tender in the center, they pair beautifully with coffee or tea.
Ingredients
🛒 Ingredients (Makes about 20–24 cookies):
For the Shortbread Dough:
1 cup (227 g) unsalted butter, softened
½ cup powdered sugar
2 cups all-purpose flour
2 tablespoons Earl Grey tea leaves (from 2–3 tea bags), finely ground
½ teaspoon vanilla extract
¼ teaspoon salt
Optional Add-Ins:
1 teaspoon lemon zest (for extra citrus)
1 teaspoon dried culinary lavender (for Earl Grey lavender shortbread cookies)
Instructions
📝 Instructions:
Step 1: Prepare the Dough
In a large bowl, cream the butter and powdered sugar until smooth and fluffy. Mix in vanilla extract. Add the finely ground Earl Grey tea and salt.
Step 2: Add Dry Ingredients
Gradually add the flour and mix just until a soft dough forms. Do not overmix.
Step 3: Chill & Shape
Shape the dough into a log (about 2 inches thick), wrap in plastic wrap, and refrigerate for 30–45 minutes until firm.
Step 4: Slice & Bake
Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper. Slice dough into ¼-inch rounds and place on the baking sheet.
Bake for 12–15 minutes, or until the edges are lightly golden. Cool on the pan for 5 minutes, then transfer to a wire rack.
Notes
- Easy Version: Skip chilling and press dough into a pan, then cut after baking.
- Vegan Option: Use plant-based butter for vegan Earl Grey shortbread cookies.
- Flavor Variations: Try chai cookies or matcha shortbread cookies using the same base recipe.
- Storage: Store in an airtight container for up to 7 days.
- Prep Time: 10 minutes
- Cook Time: 30–35 minutes
- Category: Dessert / Cookies
- Method: Baked
- Cuisine: British-inspired / American