Earl Grey Tea Cookies

I found the recipe for these Earl Grey Tea Cookies back in 2009, and I came across it again over the weekend while trying to figure out what I wanted to make for my book club meeting.  They seemed like the perfect treat – especially since the book that we read was by a British author and took place in England.  And let’s be honest, you never have to twist my arm to try out a new cookie recipe!

I was really excited to make these because I love Earl Grey Tea, but I had no idea how it would taste in cookie form.  I’m happy to say that these were really tasty.  They’re kind of like a shortbread or butter cookie, with just a hint of Bergamot flavor from the tea.

I made a couple of adjustments to the original recipe, and while these are fantastic as is, I want to keep experimenting to see if I can get just a bit more Earl Grey flavor in there without it being too overpowering.  (But that might just be because I’m an Earl Grey junkie… I think most people will like these best as is.)

These are so easy to make since you do all the mixing in a food processor.  You could also make these ahead of time since you have to chill the dough anyway.  They’d be a great addition to a Spring afternoon tea or an Easter brunch.  I know I’ll definitely be baking these again!

Earl Grey Tea Cookies
adapted from New York in Green

2 cups unbleached organic all-purpose flour
1/2 cup granulated sugar
1/2 cup powdered sugar
1/4 teaspoon salt
2 tablespoons Early Grey tea (from about 4-5 bags)
6 ounces non-dairy margarine
2 teaspoons vanilla extract
1 tablespoon vanilla soy milk, or other non-dairy milk
vanilla sugar, for the cookie edges (optional)

In the bowl of a food processor, combine the sugars, salt and tea and pulse until the tea is pulverized.  Add the flour, and pulse again until everything is evenly mixed.

Add the margarine, vanilla and soy milk, and pulse again until a dough starts to form.  Dump it out into a bowl, and knead just until everything comes together and the loose bits of flour are incorporated.

Divide the dough in half, and roll each half into a log about 12-inches long.  (Mine were a bit shorter because I wanted my cookies to be a little bigger).  Wrap the dough logs in plastic or parchment, and put them in the fridge to chill for at least 30 minutes.  Heat the oven to 375 degrees F.

Remove the dough from the fridge, and cut slices that are about 1/3″ thick. (See Notes).  Place them on a parchment-lined cookie sheet and bake for about 10 – 12 minutes, or until the centers are set, rotating the trays halfway through the cooking time.  Let them sit on the trays for at least 10 minutes to cool, and then transfer them to cooling racks.

Notes: I rolled the edges of my dough logs in some vanilla sugar before cutting them.  It didn’t show up that much on the finished cookies, but it added a nice extra bit of vanilla flavor.  You could also use turbinado sugar if you’d prefer, but it’s totally optional.

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30 Responses to “Earl Grey Tea Cookies”

  1. NOM NOM

  2. Those look delicious.

  3. i too am an Earl Grey junkie….what is your favorite kind? for bags, I like the Stash Tea’s double bergamot Earl Grey. mmmmm i will have to try these cookies Thanks for sharing.

  4. let me know if you figure out a tweak to get them Earl Greyer!

  5. Hi, @stampylisa! I like Twinings and Bigelow – I’ll have to try the double bergamot by Stash. That’s sounds awesome! And I’ll definitely let you know when I try these again.

  6. I know these will be lovely. For a more complex depth of flavor, I suggest using a quality loose tea instead of bagged tea. There’s just really no way to compare the two in terms of flavor. I like In Pursuit of Tea, but there are other wonderful brands as well.

  7. Hi, Cyndi Rook – thanks for the suggestion! I bet using loose tea would make a huge difference in the intensity of flavor.

  8. They look yummy! What are the little black specks? At first I thought they were poppy seeds!

  9. Hi, Mikayla – the black specks are ground Earl Grey tea.

  10. I made these for a Royal Wedding party- big hit! I used 6 tea bags and the twinnings Earl grey. Excellent flavor. Thanks!!

  11. Hi, Cori! So glad they were a hit!

  12. I made these, and they are delicious, however mine were not white with little black specks. Mine were a gray color, with lots of black spots, which is weird for a cookie. I used tea bags, next time I will try loose tea.

  13. I might just be stupid, but how do you put 5-6 tea bags in 2 tbs of water?

    Or do you just make a cup of tea with 5 tea bags and use two tbs of that tea? Because that seems like a waste of tea to me!

  14. Hi, Kate – you don’t put the tea in any water. You use 2 tablespoons of the tea, which might take as many as 5 or 6 bags (it was less for me). So you’re not putting steeped tea into the recipe; you’re putting the actual tea leaves into the dough.

  15. having made these yesterday, i can say that they are the nazz. i’m trying to figure out what other teas i can try in this recipe. chai seems like a no-brainer. also, i wanted to say that i made these without a food processor, and it was not any more difficult than making your average non-food-processorized cookies.

  16. Thanks for the feedback, and I’m glad you liked them!

  17. This is my go to recipe for any tea cookie ^-^ I’ve made this with both twinings earl and lady grey teas, which the lady grey ones are phenomenal. I’ve got my second day of training later for DAVIDsTEA and I’ve decided to make these cookies (With some changes to ensure that they are soy and nut free) using DAVIDsTEA’s Earl Grey Loose Tea, which has a really strong flavor. Hopefully all goes well! Thanks for this recipe!

  18. Hi, Holden! I’ll have to try this with Lady Grey tea – thank you for the tip!

  19. These were delicious! I used chai rooibos tea. These will be perfect for my daughters valentines day tea party! I think I’ll cut them into little hearts. Thanks for a great recipe!

  20. Hey! Thanks so much for sharing your recipe! I’ve been looking for Earl Grey recipes, and finally decided to try one out! :D They turned out lovely!


  21. Have you tried the double bergamot earl gray? My husband loves earl gray, so I may try these bad boys with the double blend for a special treat for him! Thanks for the recipe!

  22. Hi, Kristi – I don’t think I’ve tried that earl grey, but now I’m going to be on the lookout for it. Thanks for the tip!


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