Go Back

Get the Recipe:

Earl Grey Shortbread Cookies

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


  • 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.