These Earl Grey shortbread cookies are tender, buttery, and simple to make. This tested recipe yields cookies that hold their shape while baking and offer a delicate tea-forward flavor—perfect for snacks, holiday baking, or gifts.
After testing multiple batches with friends and family, we settled on a reliable method that prevents spreading, creates a tender crumb, and highlights Earl Grey’s citrusy notes. Cornstarch helps keep the texture light, and the recipe works well with either salted or unsalted butter. Roll the dough flat for faster chilling and easy, even cutting.
Why this recipe works
- Tea-infused shortbread: Finely ground Earl Grey tea blends into the dough, giving a subtle, aromatic flavor without overwhelming the butter and vanilla.
- Salted butter for flavor and convenience: We prefer salted butter for the slight savory contrast, but unsalted works fine if you add a pinch of sea salt.
- Cornstarch equals tenderness: Adding cornstarch reduces gluten’s effect and creates a lighter, more tender shortbread than using flour alone. This approach is more consistent than relying on powdered sugar for cornstarch content.
- Roll flat to chill evenly: Flattening the dough into a sheet chills faster and avoids the uneven texture that can occur with thick logs. It’s also easier to slice into uniform cookies.
Ingredients and substitutes
- Salted butter: Use slightly softened butter, not melted. If you only have unsalted butter, add about 1/4 teaspoon fine sea salt per 1/2 cup of butter.
- Light brown sugar: A small amount adds depth without darkening the dough. If unavailable, increase granulated sugar instead.
- Earl Grey tea: Tea bags work well because they contain a fine tea dust. For loose leaf tea, grind it to a fine powder in a spice grinder before measuring.
See the recipe card below for full ingredient amounts and instructions.
How to make (step-by-step photos)
See the recipe card below for the complete recipe and baking details.
Tips for baking shortbread
- Mix gently: Combine ingredients only until the dough holds together; overmixing develops gluten and can make cookies tough.
- Chill thoroughly: Freezing the flat sheet speeds chilling and prevents spreading. Proper chilling results in neat edges and an even texture.
- Fork pricks prevent puffing: Pricking each cookie lets steam escape so they bake flat and evenly. For a stronger fork pattern, re-prick after sprinkling sugar.
- Use parchment paper: Baking on parchment prevents sticking and avoids excess oil that can cause spreading.
- Weigh ingredients if possible: A kitchen scale gives the most consistent results, especially with flour. If using cups, fluff and spoon flour into the cup before leveling.
Earl Grey Shortbread with Orange Glaze (variation)
Earl Grey is scented with bergamot, a citrus note that pairs beautifully with a light orange glaze. If you like, drizzle cooled cookies with an orange royal icing for a bright, complementary finish. Many bakers make a double batch so half can remain plain and half can be decorated.
Frequently asked questions
Cornstarch is gluten-free and softens the dough when combined with all-purpose flour, producing a lighter, more tender shortbread. It gives a silkier crumb than flour alone and is more consistent than relying on powdered sugar for cornstarch content.
Shortbread is delicious plain or with a simple vanilla or orange royal icing. Make sure cookies are completely cool before decorating so the icing sets properly.
Stored in an airtight container at room temperature, shortbread keeps well for up to two weeks. If decorated with icing, consume within about one week for best texture and flavor.
Yes. Freeze the rolled and cut raw dough on a parchment-lined tray until firm, then transfer to a freezer-safe bag. Bake from frozen, adding a minute or two to the bake time as needed.
Check out these other cookie recipes:
- Nutty Chocolate Chunk Cookies (Vegan)
- White Chocolate Raspberry Cookies
- Salted Dark Chocolate Pretzel Cookies
- Vegan Ginger Molasses Cookies
- Best Vegan Gingerbread Cookies
📖 Recipe
Earl Grey Shortbread Cookies
Ingredients
- ½ cup salted butter (slightly softened)
- ¼ cup granulated sugar (plus more for sprinkling)
- 1 tablespoon packed light brown sugar
- 2 teaspoons finely ground Earl Grey tea
- ¾ teaspoon vanilla extract
- 1 cup all-purpose flour
- 2 tablespoons cornstarch
Instructions
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Mix: Cream butter with granulated and brown sugar until smooth. Stir in ground Earl Grey and vanilla. Add flour and cornstarch and mix only until a crumbly dough forms.
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Roll: Bring the dough together gently by hand. Roll between sheets of parchment into an 8-inch (20 cm) square. Trim edges if needed to make an even square.
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Chill and preheat: Slide the parchment with dough onto a baking sheet and freeze for 20 minutes. Preheat the oven to 350°F (177°C).
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Cut and bake: Cut into sixteen 2-inch (5 cm) squares. Prick each square three times with a fork. Arrange on a parchment-lined sheet and bake until edges are set and slightly pale golden, about 12 minutes.
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Finish: Sprinkle tops with extra granulated sugar while warm. Let cool completely before removing from the pan.
Notes
- Butter: If using unsalted butter, add 1/4 teaspoon fine sea salt per 1/2 cup butter.
- Brown sugar: Light brown sugar is recommended to keep the dough pale; substitute extra granulated sugar if needed.
- Earl Grey: Use finely ground tea. If using tea bags, cut them open and measure the contents. For loose leaf, grind in a spice grinder first.
- Fork markings: For more defined fork marks after baking, re-prick the same spots after sprinkling sugar.
- Optional icing: Drizzle cooled cookies with an orange or vanilla icing if desired.
- Storage: Store cooled cookies in an airtight container up to two weeks; if iced, enjoy within one week.
- Freezing: Freeze cut, unbaked cookies on a tray until firm, then store in a freezer bag. Bake from frozen, adding a minute or two to the time as needed.
- Weighing ingredients: For best results, measure by weight. If using cups, fluff and spoon the flour before leveling.