Earl Grey Shortbread Cookies

July 19, 2017 § Leave a comment


Life has been busy these past several months but in a good way. I had the chance to visit friends and travel before settling into a new apartment and job. With things slowing down a bit, I’m so excited to cook, bake, and share my experiences with you!

I absolutely love infusing the flavors of tea into baked goods. I’ve made matcha green tea macarons, dirty chai cinnamon rolls, and earl grey waffles, just to name a few. I find that tea adds a nice earthiness yet elegant touch to a dish. Drinking loose-leaf Chinese tea was so common for me growing up that the tastes of tea, especially the simple black and green varieties, has become very comforting and familiar.


One of my favorite teas is earl grey, so I decided to use it to enhance standard shortbread cookies since it seemed like the perfect British pairing. Shortbread quite often literally only requires three ingredients: butter, sugar, and flour (and salt of course). I love how simplicity is oftentimes a strength when it comes to cooking and baking. The earl grey shortbread is still just as basic as the traditional version but there is an added depth of flavor from the addition of the fragrant tea leaves.  These cookies are buttery, tender, and perfect alongside a cup of tea or on its own.

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Earl Grey Shortbread Cookies

Adapted from Sugar & Soul 

Yield: 24 two-inch cookies


  • 1 cup (2 sticks) unsalted butter, softened at room temperature
  • 1/2 cup granulated sugar
  • 1 tsp pure vanilla extract
  • 2 cups unbleached all-purpose flour
  • 1/2 tsp kosher salt
  • 2 teabags of earl grey (~ 1 tbsp loose-leaf tea)



Preheat oven to 350°F. Line a baking sheet with parchment paper; set aside.

Using a stand mixer fitted with the paddle attachment, cream the butter and sugar together in a large bowl. Scrape the sides and the paddle with a rubber spatula, as necessary. Add the vanilla extract and mix together.

With the mixer running on low, gradually add the flour, salt, and tea leaves to the butter mixture and mix until a soft dough forms. The dough will seem too dry at first but it will come together after a little more mixing. Wrap dough in plastic wrap and chill in the fridge for 30 minutes.

On a lightly floured, clean work surface, roll out the dough so that it is 1/4-inch thick. Cut out cookies using a two-inch fluted round cookie cutter (or any cutter you desire) and place onto prepared baking sheet.

Bake for 12-13 minutes, or until the edges begin to turn golden brown. Remove from oven and let cool completely on a wire rack. Store cookies in an airtight container.


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