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Made with a buttery shortbread base and fragrant loose leaf tea, this recipe for Earl Grey cookies offers a bright, citrus-y twist on traditional slice and bake shortbread. These cookies make a delightful addition to Mother’s Day celebrations, bridal showers, and afternoon tea parties.
Why Make These Earl Grey Cookies?
Classic and timeless, these shortbread cookies made with Earl Grey tea (a type of tea known for its distinctive bergamot flavor) add an elegant touch to any celebration. In addition to the notes of citrus and the crumbly, melt-in-your-mouth texture, I especially like this recipe because:
- Make-Ahead Friendly
You can prepare the dough in advance. My personal preference is to freeze the slices. Then, pop them in the oven on the morning of your event (see my additional suggestions, below). - A Versatile Accompaniment
Shortbread works nicely alongside other afternoon tea staples such as cucumber sandwiches, scones with jam and cream, or petit fours. - Accessible Ingredients
These Earl Grey cookies require just six ingredients, plus an optional white chocolate drizzle. (If you happen to be a regular Earl Grey drinker anyway, you can probabably make this recipe without a trip to the supermarket.) And if you don’t have Earl Grey on hand, it’s readily available on Amazon. - Allergy-Friendly
Made without nuts or eggs, shortbread will please guests with a variety of common food sensitivities. (For a gluten free addition to your tea party spread, I suggest making a batch of my floral wreath meringue cookies!) - Quick and Easy To Make
This recipe takes about 30 minutes of active time (15 to prepare, 15 more to bake), while the rest is passive time spent waiting for the dough to chill. And with no special tools required (these are “slice and bake” style, so you don’t need a cookie cutter!) even novice bakers can make these shortbread cookies.
What is Earl Grey Tea?
Although widely disputed, many theories attribute Earl Grey tea to Charles Grey, the 2nd Earl Grey, a British Prime Minister in the 1830s. Others believe the tea owes its name to an 1850s tea merchant named William Grey, and in fact has nothing to do with Charles Grey at all.
If you haven’t tried it, Earl Grey features bergamot orange, a small citrus fruit grown in Italy and known for its fragrant peel. Oil extracted from the fruit’s peel gives Earl Grey its distinctive flavor profile.
In recent years, I’ve noticed an increase in baking and cooking recipes incorporating Earl Grey as an ingredient. In fact, I first tried baking with it during my time at Le Cordon Bleu, where we made Earl Grey and caramel éclairs. And this Earl Grey ganache remains one of the most popular recipes on my blog. (It makes a tasty, tea-infused filling for macarons!)
Earl Grey Shortbread Ingredients
To make this Earl Grey shortbread recipe, you will need:
- All Purpose Flour – Paired with butter, all purpose flour or plain flour creates the base for these cookies.
- Lemon Zest – 6 grams, or 2 packed teaspoons, to add a bright note which brings out the citrusy aspects of the Earl Grey tea. Use a microplane to zest the lemon as finely as possible—a standard box grater will be too large.
- Butter – Opt for a good-quality, unsalted butter, softened enough to whip easily with a mixer.
- Granulated Sugar – I’ve tested this recipe with granulated sugar, as it’s more easily accessible for US readers. However, caster sugar (readily available in the UK ,and traditionally used in shortbread recipes) will also work.
- Kosher Salt – Diamond Crystal is my go-to. If you do not have kosher salt, you can replace it with fine sea salt.
- Earl Grey Tea – I’ve used loose leaf tea for convenience, but you can also perpare this recipe using Earl Grey tea bags. See my tea suggestions below.
- White Chocolate – While it adds a pretty decorative element and a touch of additional sweetness, the white chocolate drizzle is entirely optional. Feel free to skip it, or substitute another type of chocolate or a simple confectioner’s sugar glaze instead.
Choosing Your Tea
I developed and tested this cookie recipe using loose leaf Earl Grey tea. Loose tea simplifies the process, as you can simply scoop directly from the container. There are a range of loose leaf Earl Grey teas available on Amazon, or from specialty tea shops like Tea Forté.
You can also make this recipe using Earl Grey tea bags, sold in the tea aisle at most larger supermarkets. Use kitchen shears to cut the ends from the bags and pour the contents into a small dish, then measure the leaves with a tablespoon.
Loose leaf Earl Grey tea
Earl Grey Cookie Recipe Tips and Tricks
You’ll notice that the shortbread dough feels fairly dry and crumbly. This is totally normal! If you experience some crumbling when slicing the log, simply use your fingertips to gently press the dough back together.
Always keep the dough cold. I recommend refrigerating the log for a minimum of one hour, but you can chill it for up to 24. If working in a warm kitchen, you might find that you need to return the tray to the fridge for a few minutes after slicing, and before baking—when in doubt, chill! Cold dough helps these cookies to retain their round shape, and prevents them from spreading too much as they bake.
I’ve used 2 tablespoons of tea for a distinct, but not overpowering, Earl Grey flavor. You can add a third tablespoon of tea if you really love Earl Grey, or decrease the amount to one tablespoon for a milder taste.
Be sure to use a sharp chef’s knife. A sharp knife will allow you to slice cleanly through the shortbread, while a dull one will produce a ragged edge, causing your cookies to look jagged and uneven.
Make-Ahead and Storage Suggestions
These shortbread cookies taste best on the day they are made, but leftovers will keep well for four or five days if stored in an airtight container at room temperature. (They’ll soften and lose some of their crispy/crumbly texture on day two, but will still taste good.) Layer leftover cookies between sheets of parchment or wax paper, and keep the container in a cool place to prevent the white chocolate from melting.
To freeze: Layer Earl Grey shortbread cookies between sheets of parchment and store in an airtight container for up to three months. If freezing, I suggest skipping the white chocolate drizzle.
Make-ahead option: Prepare the shortbread dough up to 24 hours in advance. Form a log, wrap in clingfilm/plastic wrap, and store in the refrigerator until ready to use. Alternately, try slicing the log and freezing the slices between sheets of parchment until ready to bake.
Other shortbread cookie recipes you might enjoy:
Chocolate Orange Shortbread
Shortbread with Chocolate, Pecans, and Sea Salt
Shortbread with Spring Flowers
And if you do make these, or any of my recipes, don’t forget to tag me @bastecutfold or use the hashtag #bastecutfold on Instagram. I always love to see what you’re making!
Earl Grey Cookies
- Total Time: 1 1/2 hours (including chilling time)
- Yield: 18-20 2-inch round cookies 1x
Description
Earl Grey cookies made with a shortbread base, and drizzled in white chocolate. A classic tea party treat!
Ingredients
120 grams unsalted butter, softened (8 tablespoons)
55 grams granulated sugar (1/4 cup)
6 grams lemon zest (2 teaspoons, packed)
192 grams all purpose flour (1 1/2 cups)
10 grams loose leaf Earl Grey tea (2 tablespoons)
1/8 teaspoon kosher salt
To decorate:
50 grams chopped white chocolate (1 3/4 ounces, or about 1/4 cup), optional
Instructions
In a large mixing bowl or the bowl of a stand mixer, whip the butter on high speed until soft and creamy.
Add the granulated sugar and lemon zest and mix on high speed until well-combined.
In a separate bowl, stir together flour, Earl Grey tea, and salt.
Add dry ingredients to the butter and sugar mixture, and mix on low until it resembles coarse breadcrumbs.
Use your hands to bring the mixture together, kneading gently until a loose, crumbly dough forms.
Shape into a log, approximately 7 inches long and about 1 3/4 inches in diameter.
Wrap log in clingfilm/plastic wrap and chill in the refrigerator, at least 1 hour or until firm.
While dough chills, preheat oven to 180° C / 355° F. Line a half-sheet rimmed baking tray with parchment or a silicone mat, and set aside until ready to use.
Unwrap the log and trim the ends. With a sharp chef’s knife, slice into slices, each about 1/4 inch thick. You should have approximately 18-20 slices.
Transfer to prepared tray.
Bake in preheated oven until shortbread is lightly golden around the edges, about 13-15 minutes.
Remove from oven and allow to cool on the tray.
Once cool, melt the white chocolate in a microwave-safe bowl, or over a bain marie or double boiler.
Transfer to a piping bag.
Pipe zigzags over the cookies.
Allow cookies to sit, uncovered, at room temperature until the chocolate sets.
Store Earl Grey shortbread cookies in an airtight container at room temperature for up to five days.
- Prep Time: 15 minutes
- Chilling Time: 1 hour
- Cook Time: 13-15 minutes
- Category: Biscuits and Cookies
- Method: Oven
- Cuisine: Desserts