Earl Grey Shortbread

These Earl Grey  Shortbread cookies are a fancy take on the traditional shortbread cookie. I amp up my great-grandma’s recipe by adding in a tablespoon some of my favourite earl grey tea. A little tea goes a long way in this recipe!

Servings: 24 cookies

Difficulty: Easy

Prep Time:  20 minutes   |   Cook Time: 10 minutes   |   Total Time: 60 minutes


  • 1 cup unsalted butter, at room temperature
  • 1/2 teaspoon salt
  • 2/3 cup icing sugar
  • 1 tablespoon earl grey tea leaves
  • 2 cups flour




Add the soft butter to a large mixing bowl along with the salt. Use an electric mixer to beat the butter until it is completely smooth (no lumps) and has become light and fluffy, about 2-3 minutes.

Sift the icing sugar over the butter mixture and then add the earl grey tea leaves. Use the mixer again to combine the ingredients.

Sift the flour over the butter/icing sugar mixture and mix until the flour is incorporated and the dough begins to clump together.

Flip the dough out onto a surface that is lightly dusted with flour. Use your hands to quickly bring the dough together into a ball. Form it into a round disc and then cover with plastic wrap. Place the dough into the fridge and let it set up for 30 minutes.

Preheat the oven to 350 degrees F. Line 2 cookie sheets with parchment paper and set aside.

Once the dough has cooled, use a rolling pin to roll the dough out into a sheet that is about 1 cm thick. Use your favourite cookie cutter to cut out the cookies and place them on the baking tray about 3 cm apart.

Bake the cookies on the top rack of the oven for 10-12 minutes, or until the bottoms have become a nice golden brown.

Let the cookies cool, then serve with tea! Enjoy <3

*You can store the cookies in an airtight container for 2-3 days on the counter, or you can freeze them for up to 1 month. These shortbread also taste really great frozen!