EXPLORE THE TEA CLUB, WINNER OF FOOD & WINE'S BEST OVERALL TEA SUBSCRIPTION
‹ Back to Recipes

Earl Grey Shortbread Cookie Recipe

If you haven’t tried it before, making shortbread is surprisingly easy. The dough comes together really quickly without too much fuss. You just need to plan ahead a little bit since the dough needs a few hours of chilling time in the fridge before you bake it. So you can make the dough in the morning and bake the cookies in the afternoon, or plan ahead and make the dough the night before.

We made these with dark chocolate which was a delicious accompaniment for a cup of tea!

    Shop Art of Tea

    Browse all the treats you can make here and find your next favorite recipe!

    Whether hosting a gathering or snuggling up by the fire, the fall season is the perfect time for tea. Here are some of our favorite ways to use tea this Autumn.

    Earl Grey Shortbread Cookie Recipe from Katie Kirby

    Ingredients

    • 3/4 cup powdered sugar
    • 2 tablespoons loose leaf Earl Grey tea
    • 1 cup (two sticks) butter at room temperature
    • A few drops vanilla essence
    • 2 cups all purpose flour
    • 1/4 teaspoon salt
    • 2-3 oz milk or dark chocolate (whichever you prefer!)

    Instructions

    1. Using a mortar and pestle or a food processor, grind the tea leaves into finer pieces. Mix with the powdered sugar until well incorporated. Add softened butter and pulse/blend with the sugar for about 3 minutes.
    2. Add vanilla essence, flour, and salt. Mix just to combine, taking care not to over mix.
    3. Turn the dough out onto a clean, lightly floured surface. Roll the dough 1/4-inch thick and using a heart shaped cutter, cut out as many hearts as possible and place on parchment paper to avoid sticking.
    4. Re-roll the leftover dough and keep cutting until you’ve used all of it. Chill for at least 4 hours or up to a few days in a sealed container.
    5. When ready to bake, preheat oven to 375F degrees.
    6. Place the dough hearts on a cookie sheet lined with parchment paper or a silicone baking sheet. Bake for 13-15 minutes. Remove from oven and cool completely before decorating.
    7. Melt chocolate and dip half of each shortbread in. Let cool on parchment paper until chocolate cools and hardens.
    8. You can speed up this process by placing them in the freezer for a few minutes. Cookies can be stored in an airtight container in the fridge for up to 1 week.