Earl Grey shortbread tastes like a tea party crashed a cookie jar—and everyone got along. Buttery, crumbly, and lightly perfumed with bergamot, these cookies feel fancy without trying too hard. You don’t need pastry school or a copper mixer. You just need tea, butter, sugar, and a tiny bit of patience (and maybe a podcast).

Why Earl Grey Belongs in Your Cookie Dough

Earl Grey brings this floral-citrus whisper to the shortbread that just works. Butter gives heft, sugar brings balance, and the tea adds an aromatic “hello there” you can’t quite place until you grin. It’s the kind of flavor that feels cozy and bright at the same time.
Not a tea person? That’s fine. The bergamot doesn’t shout “I AM TEA.” It hums. Think orange blossom meets lemon zest. Still skeptical? Try one batch. Worst case, you ate really good shortbread. Best case, you found your signature cookie.

The Core Formula (AKA: You Can Memorize This)

Shortbread = 1 part sugar : 2 parts butter : 3 parts flour. Earl Grey turns it from standard to special without complicating anything.
Basic ingredient list:

• 1 cup (226 g) unsalted butter, room temp
• 1/2 cup (100 g) granulated sugar or superfine sugar
• 2 cups (240 g) all-purpose flour, spooned and leveled
• 1–1.5 tablespoons Earl Grey tea, finely ground
• 1/2 teaspoon fine sea salt
• 1 teaspoon vanilla extract (optional, but IMO do it)
• Turbinado sugar for edges (optional, for sparkle)

Tips for Best Results

• Grind the tea in a spice grinder or with a mortar and pestle. Fine grounds infuse better and don’t feel gritty.
• Weigh your flour for consistent texture. Too much flour = hockey pucks.
• Chill the dough at least 1 hour. Cold butter = crisp edges and clean cuts.
• Don’t overmix. Stop when the dough just clumps. Overmixing develops gluten and toughens the cookie.

How to Make Earl Grey Shortbread (Zero Drama)

1. Beat the butter and sugar together until creamy, 1–2 minutes. Add vanilla and salt.
2. Mix in the tea. Your kitchen smells like a fancy hotel lobby now—enjoy.
3. Add the flour and mix on low until the dough just holds together in soft clumps. If dry, splash in 1 teaspoon milk.
4. Shape the dough into a 1.5–2 inch log or press into a 1/4-inch-thick slab between parchment.
5. Chill for 1–2 hours (or up to 2 days). FYI, overnight chilling = richer flavor.
6. Slice or cut shapes. If using a log, roll the edges in turbinado sugar before slicing.
7. Bake at 325°F (165°C) for 12–16 minutes, until the edges barely turn golden. Pull them just before you think they’re ready.
8. Cool on the sheet for 5 minutes, then transfer to a rack. They firm as they cool.

Texture Check

• Done right: Clean edges, tender crumb, and sandy crispness that melts in your mouth.
• Overbaked: Deeply golden edges, hard crunch, slightly bitter tea flavor. Still edible, just not peak shortbread.

Flavor Upgrades That Actually Work

You can go minimalist or extra. I respect both.

• Citrus zest: Add 1 teaspoon lemon or orange zest with the sugar. Earl Grey + citrus = best friends.
• Brown sugar twist: Swap 2 tablespoons granulated sugar for light brown sugar for a toffee note.
• Glaze it: Whisk powdered sugar with a splash of milk and lemon juice. Drizzle once cooled.
• Chocolate dip: Dip half the cookie in dark chocolate. Sprinkle flaky salt. You’re fancy now.
• Lavender pinch: 1/4 teaspoon culinary lavender with the tea for a floral edge. Careful—too much tastes like soap.

Ingredient Swaps

• Gluten-free: Use a high-quality 1:1 gluten-free baking blend. Add 1 teaspoon cornstarch per cup for tenderness.
• Dairy-free: Use a firm vegan butter (not spreadable tubs). Add 1/4 teaspoon almond extract to boost flavor.
• Less refined: Use caster sugar instead of standard granulated for a smoother crumb.
• No Earl Grey? Try English Breakfast + 1/4 teaspoon orange extract, or use Masala Chai for a cozy spice vibe.

Shaping and Styling for Maximum “Whoa, You Made These?”

You can slice-and-bake and call it a day, or you can play a little.

• Classic rounds: Roll into a log, chill, slice 1/4 inch thick. Simple and consistent.
• Cut-outs: Roll between parchment and cut with a fluted cutter. Chill again before baking to keep sharp edges.
• Pressed pattern: Use a fork, cookie stamp, or the bottom of a textured glass for a simple design.
• Tea bag shape: Cut rectangles, snip off top corners, poke a hole, and tie on kitchen twine after baking. Adorable? Yes. Necessary? Absolutely not.

Finishing Touches

• Sugar rim for sparkle and crunch.
• Lemon glaze for zing.
• Flaky salt to wake up the butteriness. Tiny pinch only.

Serving, Pairing, and Storing

Serve these with tea, obviously—but also with coffee, hot chocolate, or a scoop of vanilla gelato if you like drama. They’re unfussy and go with everything short of pickles.
Storage:

• Room temp: Airtight container up to 1 week.
• Freeze baked: Up to 2 months. Thaw uncovered to keep them crisp.
• Freeze dough: Shape into logs, wrap well, freeze up to 3 months. Slice straight from frozen and add 1–2 minutes to bake time.

Make-Ahead Strategy

Bake some now, stash a log for later you. Future you will feel very seen.

Common Mistakes (And How to Dodge Them)

• Using too much flour: Spoon and level or weigh. Shortbread should not double as a doorstop.
• Skipping the chill: Warm dough spreads and loses snap. Chill now, brag later.
• Overworking the dough: Stop when it clumps. Kneading belongs to bread, not cookies.
• Overbaking: Pull when just set with pale edges. They keep cooking on the sheet.

FAQ

Do I need to strain out the tea leaves?

Nope. Grind the leaves finely and mix them right in. They flavor the dough and add tiny specks that look pretty. If your tea has big peel pieces, remove those before grinding.

Can I use tea bags instead of loose-leaf?

Yes. Most tea bags use very fine tea that works well. Use 2–3 bags to reach 1–1.5 tablespoons. FYI, better-quality tea = better flavor, but use what you have.

Why did my shortbread spread?

Warm dough or overly soft butter usually causes spread. Chill the shaped dough, bake on a cool sheet, and keep the oven fully preheated. If your kitchen runs hot, chill between batches.

How strong should the tea flavor be?

Aim for balanced. Start with 1 tablespoon, then bump to 1.5 tablespoons if you want a bolder vibe. Too much tea can taste bitter, so adjust slowly.

Can I make these without a mixer?

Absolutely. Use a wooden spoon or spatula and some elbow grease. Cream the butter and sugar well, then fold in dry ingredients gently. IMO, it’s therapeutic.

What’s the best thickness for slicing?

About 1/4 inch. Thinner cookies bake faster and crisp more; thicker cookies stay tender and short. Just keep them even for consistent results.

Final Thoughts

Earl Grey shortbread feels like a small luxury you can whip up on a random Tuesday. It’s buttery, fragrant, and just interesting enough to impress without trying too hard. Make a double batch, stash a log in the freezer, and live your best tea-cookie life—no pinkies up required.