Earl Grey shortbread cookies are a beautifully aromatic treat that blend the delightful flavors of Earl Grey tea with a buttery texture. These cookies are perfect for an afternoon snack or served with a warm cup of tea.
This recipe addresses issues of blandness and texture often found in traditional shortbread, offering delightful flavor and softness with aromatic Earl Grey.
I remember the first time I tried making these, my dough didn’t hold together at first, but after a few tweaks, I found the right blend of ingredients. It’s nice to have a recipe that works well even on those busy evenings when unexpected guests drop by.
What’s great about these cookies is that they bake in just about nine minutes, producing a light crunch on the outside paired with a tender crumb inside. They’re not just easy to whip up but also deliver a flavor that rivals traditional shortbread recipes.
If you want something that pairs well with tea, try my Lavender Haze Drink. It’s a lovely match for these Earl Grey cookies.
Table of contents
Why You Will Love This Recipe
- Aromatic Tea Infusion , The delicate flavor from Earl Grey tea leaves infuses the cookies with a subtle bergamot essence, making each bite a soothing experience that’s hard to resist.
- Buttery Texture , The rich, buttery goodness of these cookies creates a melt-in-your-mouth sensation. Each cookie has a tender crumb, ideal for pairing with your favorite cup of tea or coffee.
- Easy to Prepare , You’ll be pleasantly surprised at how quickly you can whip up a batch. With just a handful of ingredients and minimal prep time, delicious cookies are just moments away.
- Versatile Treat , These cookies shine with any beverage, from tea to dessert wines, creating an elegant finish to meals. Their restrained sweetness makes them a lovely treat for any time of day.
Earl Grey Shortbread Cookies
- Prep Time: 5 minutes
- Cool Time: 60 minutes
- Cook Time: 9 minutes
- Total Time: 1 hour 14 minutes
- Yield: 40 cookies 1x
- Category: dessert
- Method: Baking
- Cuisine: British
- Diet: Vegetarian
Description
Delicious Earl Grey infused shortbread cookies that are easy to make and perfect for tea time.
Ingredients
- 10 ½ tablespoons (150 g) unsalted butter, room temperature
- ½ cup (60 g) icing sugar (powdered sugar)
- 1 ½ cups (190 g) all-purpose flour
- ½ teaspoon (3 g) fine sea salt
- 2 teaspoons (2 g) loose leaf Earl Grey tea, lightly crushed
- 1 teaspoon (5 ml) Earl Grey extract or vanilla extract
Instructions
- Step 1: Place the room temperature unsalted butter and icing sugar in the food processor. Pulse until the mixture feels light and fluffy, indicating that the sugar is well incorporated and the texture is smooth.
- Step 2: Add the all-purpose flour, finely crushed Earl Grey tea leaves, fine sea salt, and Earl Grey extract (or vanilla extract if using). Pulse until the dough clumps together. The dough should feel slightly crumbly but hold together when pressed. If dough feels too crumbly, add 1 teaspoon of cold water and pulse again within 1-2 minutes until a cohesive ball forms.
- Step 3: Divide the dough evenly into two portions. Roll each piece into a log about 1 ½ to 2 inches (3.8 to 5 cm) in diameter. Wrap each log tightly in plastic wrap and refrigerate for at least 1 hour. Uniform log sizes help ensure even baking.
- Step 4: Preheat the oven to 350°F (175°C). Using a sharp knife, slice each log into rounds between ¼ and ½ inch (6 to 12 mm) thick. Work quickly to prevent the dough from warming and spreading during baking. Each log yields about 20 cookies.
- Step 5: Arrange the slices on the lined baking pan, spacing them at least 1 inch (2.5 cm) apart. Bake for about 10 minutes, or until the edges are barely golden and the bottoms have a light golden hue. The cookies should feel firm but still soft to the touch. If they spread too much, chill sliced dough in the refrigerator for 15 minutes before baking. If cookies do not brown enough, leave in oven 1 to 2 additional minutes.
- Step 6: Remove cookies from the oven and transfer to a cooling rack. Allow to cool completely before serving or storing.
Notes
- Room Temperature: Store cookies in an airtight container at room temperature for up to 3 days to maintain texture and flavor.
- Refrigeration: Keep cookies in an airtight container in the refrigerator and consume within 10 days to preserve freshness without drying out.
- Freezing: Wrap cookies individually in plastic wrap, place in an airtight container or freezer bag, and freeze for up to 2 months. Thaw at room temperature before eating.
- Use high-quality unsalted butter that is softened to room temperature for easy mixing and rich flavor.
- Opt for fine icing (powdered) sugar for a tender crumb; granulated sugar can be used but will yield a slightly grainier texture.
- Lightly crush loose leaf Earl Grey tea leaves before adding to the dough to enhance flavor extraction.
- If dough feels too crumbly while mixing, adding 1 teaspoon of cold water helps bring it together without changing texture.
- Use a sharp knife to slice dough logs for even thickness and consistent baking.
- Uniform log sizes and slice thickness (1 ½ to 2 inches diameter logs, ¼ to ½ inch slices) ensure even baking time and texture.
- If cookies spread more than desired, chill sliced dough for 15 minutes before baking to control spreading.
- If concerned about too much saltiness, reduce the sea salt from ½ teaspoon to ¼ teaspoon for a milder flavor balance.
Nutrition
- Serving Size: 1 cookie
- Calories: Not provided
- Sugar: Not provided
- Sodium: Not provided
- Fat: Not provided
- Saturated Fat: Not provided
- Unsaturated Fat: Not provided
- Trans Fat: Not provided
- Carbohydrates: Not provided
- Fiber: Not provided
- Protein: Not provided
- Cholesterol: Not provided
Ingredient Notes
- Unsalted butter: Choose high-quality unsalted butter for rich flavor without added salt. Make sure it’s softened to room temperature for easy mixing.
- Caster sugar: Opt for fine caster sugar as it blends easily into the dough, giving the cookies a delicate crumb. Regular granulated sugar works too, but texture may be slightly grainier.
- All-purpose flour: Use a good quality all-purpose flour to give the cookies structure. Avoid self-rising flour, as you won’t need added leavening here.
- Earl Grey tea: Use loose leaf Earl Grey for the best flavor infusion. Make sure to crush it a bit to enhance the extraction when blending with the butter.
- Vanilla extract: Go for pure vanilla extract instead of imitation. It adds depth and a wonderful aroma that complements the tea flavor perfectly.
- Powdered sugar: Use powdered sugar for a smooth, crumbly texture. It’s also great for dusting the finished cookies, adding a lovely touch.
- Unsalted butter: Choose high-quality unsalted butter for rich flavor without added salt. Make sure it’s softened to room temperature for easy mixing.
- Caster sugar: Opt for fine caster sugar as it blends easily into the dough, giving the cookies a delicate crumb. Regular granulated sugar works too, but texture may be slightly grainier.
- All-purpose flour: Use a good quality all-purpose flour to give the cookies structure. Avoid self-rising flour, as you won’t need added leavening here.
- Earl Grey tea: Use loose leaf Earl Grey for the best flavor infusion. Make sure to crush it a bit to enhance the extraction when blending with the butter.
- Vanilla extract: Go for pure vanilla extract instead of imitation. It adds depth and a wonderful aroma that complements the tea flavor perfectly.
- Powdered sugar: Use powdered sugar for a smooth, crumbly texture. It’s also great for dusting the finished cookies, adding a lovely touch.
Recipe Tips
- If your dough feels crumbly while mixing, add a teaspoon of cold water until it forms a cohesive ball, within 1-2 minutes of pulsing.
- When slicing the logs, use a sharp knife for ¼ to ½ inch thick pieces; this yields about 20 cookies per log for even baking.
- If cookies spread too much while baking, chill sliced dough in the fridge for 15 minutes prior to placing in the preheated oven.
- For cookies that don’t brown enough, leave them in the oven for an additional 1-2 minutes until the bottoms are barely golden.
- If you’re concerned about salty flavors overpowering the sweetness, reduce sea salt to ¼ teaspoon in the dough for a milder taste.
Serving Suggestions
Serve earl grey shortbread cookies with a cup of herbal tea or a glass of almond milk for a soothing experience. You can also enjoy them alongside fresh berries or dark chocolate for a sweet contrast.
Use earl grey shortbread cookies to make cookie sandwiches with lavender cream or lemon curd. Add to a cheese board with soft cheeses and fruit for an elegant touch.
Top with a dusting of powdered sugar or drizzle with a simple glaze made from lemon juice and powdered sugar. Pair with a hot cup of tea for a comforting finish.
Recipe variations
- You can use unsalted butter at room temperature as the main fat in the dough for rich, tender Earl Grey shortbread cookies, using exactly 10 ½ tablespoons for best results.
- Add ½ cup icing sugar, 2 teaspoons finely chopped Earl Grey tea leaves, 1 teaspoon Earl Grey extract, and ½ teaspoon fine sea salt to flavor the dough with a subtle citrus and bergamot essence.
- Either Earl Grey extract or vanilla extract can be used to vary the cookie flavor; vanilla offers a milder aroma compared to the distinct tea notes in this recipe.
- If using this recipe for larger quantities, simply double the ingredients and refrigerate two logs of dough, slicing ¼ to ½ inch thick cookies to yield approximately 80 cookies total.
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How to Store?
To keep your Earl Grey Shortbread Cookies fresh and delicious, follow these storage tips:
Room Temperature: Place cookies in an airtight container at room temperature. Keep them for up to 3 days to maintain their texture and flavor.
Refrigeration: Store cookies inside an airtight container in the refrigerator. Use within 10 days to preserve freshness and crispness without drying out.
Freezing: Wrap cookies individually with plastic wrap, place in a freezer container or bag, and store up to 2 months. Thaw at room temperature before eating.
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