Food / Treats + Desserts

Earl Grey Shortbread Cookies

Earl Grey ShortbreadYo dawg, I heard you like Earl Grey tea – so I’m gonna dunk Earl Grey tea into your Earl Grey tea!” That accurately sums up why I thought of making Earl Grey Shortbread Cookies – I freaking love Earl Grey tea. So why not go overboard with it? When I am passionate about something, look out.

These are super easy to make – even for novice bakers like myself. All it takes is 6 ingredients and a mixer/food processor. Also, this recipe doesn’t use eggs.

Please note that when making this cookie dough, you will need to set aside 30 minutes to refrigerate it so it solidifies. You will roll the dough into a log (approx. 1.5 ft long), wrap it up in plastic wrap, refrigerate it, wait anxiously, and then take it out and slice your dough into little 1/2 inch cookie pucks, like so:

Slicing the cookie dough

Earl Grey Shortbread Discs

Cookie discs

Throw them into a hot 375° F oven, and end up with these: 

Earl Grey Shortbread 3

Earl Grey Shortbread 2

Earl Grey Shortbread Cookies

Please note: There is 30 minutes of idle time in this recipe.
Servings 31


  • 2 cups of all-purpose flour
  • 3 tablespoons of loose Earl Grey tea leaves approx. 6 tea bags
  • 1/2 teaspoon kosher salt
  • 3/4 cup of confectioner’s icing sugar (see notes if you don't have this)
  • 1 teaspoon of pure vanilla extract
  • 1 cup 2 sticks of butter, room temperature

MATERIALSPlastic wrap

  • Greased baking sheet


  • Mix/pulse together the flour, salt, and tea leaves in a mixer/food processor until well blended and the tea is barely visible throughout the flour.
  • Add the confectioner's sugar, vanilla, and butter.
  • Mix thoroughly until you have a very crumbly texture. It may not seem dough-like, but you can test it by grabbing a bit with your hand and squeezing it together. It should then form a dough-like consistency. When the mixture is at this point, you're good to go.
  • Dump the crumbly mixture onto a clean, flat surface and roll/knead into a ball of dough. Then, pressing down, gently move back and forth to form a log of dough that measures approx. 1.5 ft long.
  • Wrap the dough in plastic wrap and place it in the refrigerator for 30 minutes so that the dough solidifies.
  • After 30 minutes, preheat the oven to 375° F.
  • Take the dough out of the refrigerator, unwrap it, and with a sharp knife slice it into 1/2 inch pucks.
  • Place the cookie dough pucks onto the baking sheet leaving approx. 1 inch between cookies as they will expand.
  • Pop into the oven for 18-20 minutes or until the edges start to lightly golden and the cookies are cooked through.
  • Let the cookies cool for approx. 10 minutes before digging in.


If you don't have confectioner's sugar, you can mix 1 cup of granulated sugar and 1 tablespoon of corn starch in a blender, pulsing until the sugar has a powdered consistency.


  • April
    December 5, 2019 at 6:23 am

    Best version of earl grey shortbread I’ve tried! This recipe is going in the permanent collection. My family and guests loved these! The butter ratio is perfect. Thanks!

    • Killing Thyme
      December 5, 2019 at 8:25 am

      I’m so glad you enjoyed these, April! Gosh. I haven’t made them in AGES. I think it’s about time :)

  • Jessica
    June 16, 2019 at 11:11 am

    These cookies rock! I have made these twice. Last night was for book club. Such an easy recipe that guests will rave about. I am never buying shortbread in store again… plus the tea gives it an extra special flavor. Interested to try with different flavored tea, but Earl Grey is a fav so probably will stick with that.

  • Shane
    February 12, 2019 at 5:27 pm

    So, the URL to this says “vegan” … but it has a cup butter in the recipe.

  • Sjon
    November 22, 2015 at 7:00 am

    I made them with a mix of Breakfast tea and Mint tea. Nice.


Leave a Reply

Recipe Rating

This site uses Akismet to reduce spam. Learn how your comment data is processed.