When it comes to finding the perfect sweet treat, nothing beats the timeless classic of shortbread cookies. And these Earl Grey shortbread cookies take it to the next level with their rich, buttery, and flaky texture. Perfect for a variety of occasions, from elegant tea parties to holiday cookie swaps, these cookies are sure to delight. But why stop there? They're also a fantastic way to end a long day with a cup of tea or an old-fashioned cocktail. Whether you're a fan of classic sweets or looking to try something new, these Earl Grey shortbread cookies are sure to become a staple in your baking repertoire.
Earl Gray gives these cookies a hint of black tea flavor, a delicious pairing with sweet shortbread. This shortbread cookie base recipe is super easy and very versatile. The dough recipe is the base of several of my favorite sweet cookies- Cardamom Shortbread Cookies Dipped in Chocolate and Almonds, Orange, cranberry, and Pistachio Shortbread Cookies and Cherry Almond Shortbread Cookies with Vanilla Glaze. It also works remarkably well with these spicy Jalapeno Lime Shortbread Cookies.
These shortbread cookies freeze amazingly well too. You can freeze the dough, but what’s great is that they hold incredible texture in the freezer even after being baked. That way, in a pinch, you have ready-to-eat shortbread cookies anytime you need a slightly buttery treat. I like to hide them in the back of the freezer, so I am the only one who knows they are there. Yes, I am hiding the cookies from my children and I don't care! Ok, if you feel compelled to have "kid cookies" stored in the freezer too, try these Chocolate Chocolate Chip Cookies and Funfetti Cookies with White Chocolate Chips.
- Earl Grey Tea- Earl Grey Tea: Elevate your shortbread cookie game with the addition of Earl Grey tea! This ingredient gives the cookies a sophisticated and unique flavor that is sure to impress. Before using, make sure to remove the finely ground tea leaves from the teabag.
- Butter: Butter is an essential ingredient in shortbread cookies, and it's important to use butter that is at room temperature. This will ensure that the butter is soft and pliable, which will help the dry ingredients come together to form the dough. Using cold butter will result in a crumbly, dry dough, so be sure to allow the butter to come to room temperature before beginning the recipe.
- Powdered Sugar: Also known as icing sugar, powdered sugar is used in this recipe because of its fine texture. The sugar will add a touch of sweetness to the cookies, while also helping to bind the dough together.
Start prepping your butter to room temperature.
Once your butter is soft enough, mix in the Early Grey Tea. (if you’re looking for a more robust black tea flavor, let the butter sit with the Earl Grey tea for two hours- but if you are not patient enough for this step, no one will judge you).
Mix in the salt and vanilla extract until it’s fully incorporated into the butter.
Next, you will slowly incorporate the powdered sugar into the butter.
If you’re using a stand mixer, keep the speed on low. Scrape the bowl with a spatula as needed to ensure everything gets incorporated.
Finally, you’re going to mix the four into the dough, One cup at a time.
Once the mixture comes together into a workable dough, move it to a lightly floured surface and form it into a 1-inch thick disk. Tightly wrap in dough and plastic wrap and chill in the refrigerator for at least an hour.
Preheat the oven to 350.
After the dough has time to set up and chill in the refrigerator, use a lightly floured rolling pin to work the dough into a thin sheet. Start using the rolling pin like a hammer to loosen the dough up. Once it is softer, switch to a rolling motion to create a quarter-inch thin sheet. Be sure to flip the dough over and lightly flour the rolling pin and dough as needed to prevent sticking to the working surface.
Use a sharp knife or a cookie cutter to create your preferred cookie shapes.
Place the cookies on a parchment-lined cookie sheet and bake for 12 to 15 minutes or until just slightly golden on the bottom side.
Allow the cookies to cool slightly before serving.
Store the cookies at room temperature for up to a week in an airtight container. You can also freeze the baked cookies for months. It’s incredible how well they hold their buttery, flaky textures for so long in the freezer.
If you’ve tried this Earl Grey Shortbread Cookie recipe or any other recipe on BalancingBowls, please let me know how it turned out in the comments below! You can also follow me on Facebook, Instagram, and Pinterest to see more tasty meals and anything else I’m up to.
Earl Grey Shortbread Cookies
- 10 tablespoons butter at room temperature
- 1 tablespoon Earl Gray Tea
- ½ teaspoon vanilla extract
- ½ salt
- ½ cup powdered sugar
- 1 ½ all-purpose flour
- Start prepping your butter to room temperature.
- Once your butter is soft enough, mix in the Early Grey Tea.
- Mix in the salt and vanilla extract until it’s fully incorporated into the butter.
- Next, you will slowly incorporate the powdered sugar into the butter.
- If you’re using a stand mixer, keep the speed on low. Scrape the bowl with a spatula as needed to ensure everything gets incorporated.
- Finally, you’re going to mix the four into the dough, One cup at a time.
- Once the mixture comes together into a workable dough, move it to a lightly floured surface and form it into a 1-inch thick disk. Tightly wrap in dough and plastic wrap and chill in the refrigerator for at least an hour.
- Preheat the oven to 350.
- Use a lightly floured rolling pin to work the dough into a thin sheet.
- Use a sharp knife or a cookie cutter to create your preferred cookie shapes.
- Place the cookies on a parchment-lined cookie sheet and bake for 12 to 15 minutes or until just slightly golden on the bottom side.