Holiday Recipe: Earl Grey Tea Shortbread Cookies

Courtesy of CWM's very own Kelsey Wingate, who enjoys making, sharing, and eating these Earl Grey Tea Shortbread Cookies, which become even more flavorful the second day.
Earl Grey Tea Shortbread Cookies Pic

Simple, adaptable, and delicious - the holiday season is the perfect backdrop for these warm, cozy, and inviting cookies!


  • 2 cups all-purpose flour
  • 4 tablespoons loose Earl Grey tea leaves (usually about 3 tea packets)
  • ½ teaspoon salt
  • ¾ cup powdered or confectioner’s sugar
  • 1 tsp pure vanilla extract
  • 1 cup (2 sticks) room temperature butter


  1. In a food processor (or in a large bowl using your hands) pulse together the flour, tea, and salt, until the tea is just spotted through. Add the confectioner’s sugar, vanilla and butter. Work the mixture until a dough is formed. Place dough on a sheet of plastic wrap and roll into a log, about 2 ½ inches in diameter. Tightly twist each end of wrap and chill in refrigerator about 30 minutes.
  2. Preheat oven to 375 degrees F
  3. Slice the log into 1/3 inch disks. Place on parchment or silpat lined baking sheets, 2 inches apart. Bake until the edges are just brown, about 12 minutes. Let cool on sheets for 5 minutes, then transfer to wire racks and cool to room temperature.


  • Loose Leaf Chai Tea or Green Tea Matcha powder also work really well in this recipe.


  • Orange or Lemon Extract to enhance the citrus of the bergamot is delightful.

Festive printable PDF version for you to download.

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