Earl Grey Cookies

These buttery, aromatic Earl Grey cookies combine the delicate flavor of black tea with a hint of citrus from bergamot. Perfect for tea time or brunch, this easy recipe yields cookies with a tender crumb and sophisticated taste.

Print Recipe

Prep Time 15

Cook Time 12

Total Time 1

Course Cookies / Baking

Cuisine American

Servings 24 cookies

Calories 130 kcal

Equipment

Equipment:
- Spice grinder
- Mixing bowls
- Electric mixer or hand whisk
- Parchment paper
Rolling Pin
- Cookie cutter
- Baking sheet
- Wire cooling rack

Ingredients

Ingredients:
- 1 cup unsalted butter room temperature
- 1½ cups powdered sugar
- 2 cups all-purpose flour
- ½ cup cornstarch
- 2 tbsp finely ground Earl Grey tea preferably loose leaf
- 1 tsp vanilla extract
- ½ tsp salt

Instructions

Instructions:
Grind the Earl Grey tea in a spice grinder until finely ground.
In a large bowl, beat the butter and powdered sugar until light and fluffy.
Add the ground tea, flour, cornstarch, vanilla extract, and salt. Mix until a smooth dough forms.
Wrap the dough in plastic wrap and refrigerate for at least 30 minutes.
Roll the chilled dough between two sheets of parchment to ¼-inch thickness.
Cut into desired cookie shapes using a round cookie cutter.
Transfer cookies to a baking sheet lined with parchment paper. Chill for another 10–15 minutes.
Preheat oven to 350°F (175°C). Bake cookies for 10–12 minutes or until the edges are lightly golden.
Cool on tray for 2 minutes, then transfer to a wire rack to cool completely.

Notes

Notes:
- For a citrus boost, add 1 tsp lemon zest to the dough.
- Store cookies in an airtight container for up to 5 days.
- You can drizzle cookies with lemon glaze or white chocolate for extra flavor.