Recipe courtesy of Ashley Holt

Earl Grey Cookies

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  • Level: Easy
  • Total: 1 hr 15 min (includes chilling and cooling times)
  • Active: 15 min
  • Yield: about 2 dozen cookies
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1 3/4 cups all-purpose flour, plus more for dusting

8 ounces (2 sticks) unsalted butter, at room temperature, cut into pieces 

3/4 cup confectioners' sugar 

1/4 cup almond flour 

2 tablespoons loose Earl Grey tea leaves 

2 teaspoons orange zest 

1 teaspoon pure vanilla extract 

1/2 teaspoon kosher salt 

1/8 teaspoon almond extract 

1/4 cup sanding sugar, for garnish  


Special equipment:
a 3 1/2-inch scalloped cookie cutter or desired cutter
  1. Combine the all-purpose flour, butter, confectioners' sugar, almond flour, tea leaves, orange zest, vanilla, salt and almond extract in a food processor and pulse just until a dough forms. Turn out on a lightly floured piece of plastic wrap and gently press into a 1-inch-thick disc. Chill for 30 minutes.
  2. Preheat the oven to 375 degrees F. Line 2 sheet pans with parchment paper. 
  3. Roll out the dough on a lightly floured surface to 1/4 inch thick and cut with a 3 1/2-inch scalloped cutter or desired cutter. Sprinkle the top of the cookies with sanding sugar. Bake just until the edges are lightly golden, 7 to 12 minutes depending on the size of the cookies. Let cool on the sheet pans.