Earl Grey Shortbread Cookies

  • Level: Easy
  • Yield: 2 dozen
  • Total: 57 min
  • Prep: 15 min
  • Inactive: 30 min
  • Cook: 12 min


2 cups all-purpose flour

2 tablespoons loose Earl Grey tea leaves

1/2 teaspoon salt

3/4 cup confectioners' sugar

1 teaspoon pure vanilla extract

1 cup (2 sticks) butter, room temperature


  1. In a food processor, pulse together the flour, tea, and salt, until the tea is just spotted throughout the flour. Add the confectioners' sugar, vanilla, and butter. Pulse together just until a dough is formed. Place dough on a sheet of plastic wrap, and roll into a log, about 2 1/2-inches in diameter. Tightly twist each end of wrap, and chill in refrigerator for 30 minutes.
  2. Preheat oven to 375 degrees F.
  3. Slice the log into 1/3-inch thick disks. Place on parchment or silpat lined baking sheets, 2 inches apart (2 probably needed depending on size of sheets). Bake until the edges are just brown, about 12 minutes. Let cool on sheets for 5 minutes, then transfer to wire racks and cool to room temperature.
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126 Reviews


These have the most wonderfully light flavor and texture. They’re crunchy cookies but they crumble softly, and they have the perfect balance of buttery and floral/citrus earl grey. Not overly sweet and with a touch of salt. I’ve made these several times and they’ve been a hit within a diverse group of people, many of which aren’t even fond of earl grey tea as a drink! I keep everything the same in this recipe, except I use 6 bigelow earl grey tea packets and don’t measure them out via tbsp. Not too heavy and not too light flavor wise. 

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