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5 from 1 vote

Earl Grey Shortbread Cookies

These Earl Grey Shortbread Cookies are buttery, crumbly and the perfect double treat for shortbread and Earl Grey tea lovers alike!
Prep Time15 mins
Cook Time10 mins
Chill Time30 mins
Course: Dessert
Keyword: cookies, earl grey
Servings: 24 cookies
Calories: 105kcal


  • 250 g all-purpose flour (2 cups)
  • 2-3 Earl Grey teabags or 2-3 tsp. finely ground loose Earl Grey tea leaves
  • ¼ tsp. salt
  • 167 g unsalted butter softened (approx. ¾ cup)
  • 82 g granulated sugar (½ cup minus 1 tbsp.)
  • ½ tsp. vanilla extract


  • Sift flour and salt. Cut open 2-3 earl grey tea bags and stir contents into flour and salt mixture.
  • Place sugar and softened butter into a bowl of a stand mixer fitted with the paddle attachment. Mix on medium speed until pale and creamy (1-2 mins). Add vanilla extract and mix for another 30 seconds/
  • Add dry ingredients and mix until dough is formed.
  • Divide dough in half. Place each part of cookie dough on a cut piece of cling film and form into a log or rectangular block. Wrap in cling film, transfer to refrigerator and chill for 30 min to 1 hour.
  • Preheat oven to 175°C (350F) and line a large baking sheet with parchment paper.
  • Transfer chilled dough logs to a cutting board, unwrap, and slice into ¼ to ½" (approx 1 cm) slices. Transfer each slice onto baking sheet, spaced ½" apart.
  • Bake for 10-13 minutes or until edges are slightly golden brown.
  • Allow to cool for 5-10 minutes on baking sheet (cookies will be very soft when still hot but will harden as they cool), then transfer to a cooling rack to cool completely.


Calories: 105kcal | Carbohydrates: 12g | Protein: 1g | Fat: 6g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 15mg | Sodium: 21mg | Potassium: 13mg | Fiber: 1g | Sugar: 4g | Vitamin A: 177IU | Calcium: 3mg | Iron: 1mg