There’s something truly magical about a buttery shortbread cookie subtly perfumed with bergamot—Earl Grey Shortbread Cookies blend the classic comfort of a British teatime treat with a fragrant twist that’s impossible to resist. Whether you’re a longtime fan of tea-infused desserts or simply on the lookout for a cookie that feels both elevated and approachable, these are destined to become your go-to. The combination of rich butter, floral Earl Grey tea leaves, and a vanilla-scented dough will have your kitchen smelling irresistible and your tastebuds delighted, one tender bite at a time.
Ingredients You’ll Need
This recipe keeps it simple with just a handful of pantry staples, but don’t let that fool you—each ingredient plays a crucial role in creating the tender texture and nuanced flavor that make these cookies shine. Here’s what you’ll need for truly remarkable Earl Grey Shortbread Cookies.
- Unsalted butter: The foundation of any great shortbread, it provides richness and that melt-in-your-mouth texture we crave.
- Powdered sugar: Gives the cookies their delicate sweetness and helps achieve a smooth, tender crumb.
- All-purpose flour: The structure-builder—keeps the cookies crisp but not dry, a perfect balance for tea time.
- Finely ground Earl Grey tea leaves: The star ingredient, infusing every bite with citrusy bergamot and floral notes.
- Salt: Just a pinch heightens all the flavors and enhances the cookie’s buttery notes.
- Pure vanilla extract: Adds a lovely warmth and rounds out the tea’s aromatic profile.
How to Make Earl Grey Shortbread Cookies
Step 1: Prepare Your Baking Essentials
Start by preheating your oven to 350°F (175°C) and lining a baking sheet with parchment paper. This simple step ensures your cookies bake evenly and come off the pan effortlessly, ready for their close-up.
Step 2: Cream Butter and Sugar
In a large mixing bowl, cream together the softened unsalted butter and powdered sugar until the mixture is smooth and fluffy. This step is where the magic happens—a good creaming method traps air, resulting in tender Earl Grey Shortbread Cookies with a light, delicate crumb.
Step 3: Add Vanilla
Pour in your pure vanilla extract and blend until fully incorporated. The vanilla works behind the scenes, layering in a cozy warmth that softens the pronounced tea notes, making every bite a little more complex.
Step 4: Combine Dry Ingredients
In a separate bowl, whisk together flour, finely ground Earl Grey tea leaves, and salt. Grinding the tea finely is key; it ensures the bright, perfumed flavors of bergamot are evenly distributed and there won’t be any big, leafy bits in your dainty cookies.
Step 5: Bring the Dough Together
Gradually add the dry ingredients to your butter mixture. Mix on low speed (or by hand) just until a soft dough forms. Don’t overwork it—shortbread is meant to be tender, so a light touch is best.
Step 6: Roll and Cut
Transfer your dough to a lightly floured surface, and gently roll it out to about 1/4-inch thickness. Use your favorite cookie cutters—classic rounds are timeless, but any shape adds whimsy. Place each cookie onto the prepared baking sheet about an inch apart.
Step 7: Chill and Bake
Pop your baking sheet with cut-out cookies into the refrigerator for 15 minutes. This quick chill helps the cookies hold their shape and come out with clean, crisp edges. Bake for 10 to 12 minutes, just until the edges start turning the faintest golden color.
Step 8: Cool and Enjoy
Once out of the oven, let the cookies rest on the pan for about 5 minutes to firm up before transferring to a wire rack to cool completely. Your Earl Grey Shortbread Cookies are now ready for their debut—fragrant, melt-in-your-mouth, and completely irresistible.
How to Serve Earl Grey Shortbread Cookies
Garnishes
Dress up your cookies with a simple drizzle of vanilla glaze or a dip in white chocolate, then finish with a sprinkle of finely chopped Earl Grey tea leaves or a dusting of edible glitter for a touch of whimsy. The subtle finish not only adds elegance but a delightful textural contrast.
Side Dishes
Pair your Earl Grey Shortbread Cookies with an assortment of fresh fruit, a scoop of vanilla ice cream, or of course, a cozy pot of Earl Grey tea. Their light, fragrant nature means they stand up beautifully to a breezy afternoon tea spread or even as a dainty dessert after dinner.
Creative Ways to Present
Package these cookies in clear cellophane bags tied with a ribbon for elegant homemade gifts, or stack them in a vintage tin lined with parchment for a beautiful hostess present. For a dreamy afternoon gathering, arrange them alongside other tea-inspired treats on a tiered stand for a classic British touch.
Make Ahead and Storage
Storing Leftovers
Store any leftover Earl Grey Shortbread Cookies in an airtight container at room temperature for up to one week. Their flavor deepens over time, making them even more irresistible as the days go by.
Freezing
These cookies freeze like a dream. Place them in layers separated by parchment in a freezer-safe container, and they’ll keep beautifully for up to two months. Simply thaw at room temperature before serving for best flavor and texture.
Reheating
While these are best enjoyed at room temperature, if you want to refresh a batch, pop the cookies in a 300°F (150°C) oven for 2-3 minutes. This brings back just a hint of warmth and makes them taste oven-fresh.
FAQs
Can I use loose-leaf Earl Grey instead of tea bags?
Absolutely! Just be sure to finely grind your loose-leaf Earl Grey so it blends smoothly into the dough. You can use a spice grinder or mortar and pestle to get the perfect texture.
Do these cookies really taste like Earl Grey tea?
Yes! Earl Grey Shortbread Cookies capture the unique citrusy-floral essence of Earl Grey, balanced by buttery richness and just a hint of vanilla. If you love the aroma of your favorite cup of tea, you’ll be smitten.
Can I make the dough ahead of time?
Definitely. The dough can be wrapped tightly and refrigerated for up to 2 days, or even frozen for a month—just let it soften slightly before rolling out and baking.
Are there gluten-free substitutions for this recipe?
You can substitute the all-purpose flour with a quality 1:1 gluten-free blend. The texture remains delicate, and the signature Earl Grey flavor stays center stage.
How thick should the cookies be for best results?
Rolling the dough to about 1/4-inch thickness strikes the perfect balance: thick enough for a soft, crumbly center, but thin enough to bake quickly with crisp, tidy edges.
Final Thoughts
If you’re ready to bring a little luxury to your next tea break or surprise someone with a thoughtful homemade treat, give these Earl Grey Shortbread Cookies a try. They’re straightforward, elegant, and just the right amount of special—you truly won’t regret adding them to your baking repertoire!
Print
Earl Grey Shortbread Cookies Recipe
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Total Time: 27 minutes
- Yield: 24 cookies
- Category: Dessert
- Method: Baking
- Cuisine: British-inspired
- Diet: Vegetarian
Description
These Earl Grey Shortbread Cookies are a delightful treat with a hint of tea flavor and a buttery, crumbly texture. Perfect for tea time or as a special homemade gift.
Ingredients
Ingredients:
- 1 cup unsalted butter, softened
- 1/2 cup powdered sugar
- 2 cups all-purpose flour
- 2 tablespoons finely ground Earl Grey tea leaves (from about 4 tea bags)
- 1/4 teaspoon salt
- 1 teaspoon pure vanilla extract
Instructions
- Preheat the oven: Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
- Cream butter and sugar: In a large bowl, cream the softened butter and powdered sugar until smooth and fluffy. Mix in the vanilla extract.
- Mix dry ingredients: In a separate bowl, whisk together the flour, ground Earl Grey tea, and salt. Gradually add the dry ingredients to the butter mixture and mix until a soft dough forms.
- Roll and cut: Transfer the dough to a floured surface and roll it out to about 1/4-inch thickness. Cut into rounds or desired shapes and place on the prepared baking sheet.
- Chill and bake: Chill the cookies on the baking sheet in the refrigerator for 15 minutes before baking. Bake for 10–12 minutes, or until the edges are just barely golden.
- Cool: Let cool on the pan for 5 minutes, then transfer to a wire rack to cool completely.
Notes
- For a sweet finishing touch, drizzle cooled cookies with a simple glaze or dip them in white chocolate.
- These cookies pair beautifully with tea and make elegant gifts.
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