Earl Grey shortbread cookies


  • Prep Time25 mins
  • Total Time45 mins
  • Makes34
Earl Grey shortbread cookies

Earl grey shortbread cookie. (Photo, Sian Richards.)

Chatelaine Triple Tested

Introduce your favourite tea flavour to a trusty shortbread recipe.


  • 2 tbsp Earl Grey tea, finely ground (about 8 tea bags)

  • 3 cups all-purpose flour

  • 1/2 tsp salt

  • 1 1/2 cups unsalted butter, at room temperature

  • 3/4 cup granulated sugar

  • 2 tsp vanilla


  • PREHEAT oven to 350F. Position racks in top and bottom thirds of oven. Line 2 baking sheets with parchment.

  • FINELY grind Earl Grey tea in a coffee grinder. Stir flour with ground tea leaves and salt in a medium bowl.

  • BEAT butter with sugar and vanilla in a large bowl, using a wooden spoon, until smooth, 1 min. Gradually stir in half of flour mixture, until just combined. Add remaining flour mixture, kneading with your hands, until dough forms a ball.

  • ROLL out on a floured counter until 1/4 in. thick. Cut out cookies with various shapes of cookie cutters. Arrange on prepared sheets, 2 in. apart. Cookies will spread as they bake.

  • BAKE in top and bottom thirds of oven, switching sheets halfway through, until edges are just golden, 12 to 15 min. Leave on sheet for 5 min, then transfer cookies to a rack to cool completely. Cookies will keep well in an airtight container up to 1 week, or freeze up to 1 month.

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