Earl Grey cookies are buttery shortbread cookies flavoured with Earl Grey tea leaves and a sweet lemon glaze on top. The lemon glazed cookies are perfect for an afternoon tea or dessert.
I’m excited to be participating in the Great Food Blogger Cookie Swap this year! I received delicious holiday cookies from Korena of Korena in the Kitchen, Elaine of Flavour and Savour, and Kim of The Finer Cookie that we enjoyed very much. I was able to send batches of Earl Grey Cookies with Lemon Glaze to 3 different bloggers, too!
NEVER MISS A POST! FOLLOW ME ON:
The Best Shortbread Recipe
The best shortbread recipe ever created is my grandma’s.
Shortbread was always a staple at my grandma’s house. We’d celebrate our family’s Scottish heritage by using my grandma’s shortbread press to make the most delicious buttery cookies. We made shortbread together often, but it was at Christmastime when I most remember making it (and eating it!), and so I knew I had to make shortbread for this cookie swap!
Shortbread recipes call for uncomplicated ingredients like butter, sugar and flour, but there are many different methods to create that tender, buttery cookie with just the right amount of sweetness and the perfect texture.
The Earl Grey Cookies are so simple to make and so incredibly delicious, that I just know you’re going to love this shortbread cookies recipe!
Ingredients Needed to Make Earl Grey Cookies
You only need a few basic ingredients to make this shortbread recipe:
- unsalted butter
- sea salt
- lemon zest
- one Earl Grey tea bag
- all purpose flour
and for the lemon glaze:
- powdered sugar
- lemon zest
- turbinado sugar for garnish (optional)
You’ll also need one or two non-stick cookie sheets or baking pans.
These cookies are as delicious as they are gorgeous! The recipe is perfect for the holidays because the Earl Grey cookies are bite-sized, so they fit nicely onto a holiday cookie platter. The cookies are warm and fresh-tasting with the deep flavour of the Earl Grey tea and the light lemon glaze. And the consistency of the shortbread is perfectly soft and it practically melts in your mouth.
These cookies are perfect with a cup of tea, and because they’re only 5 Weight Watchers SmartPoints each, they’re a great little treat for the holidays (4 SmartPoints without the glaze!).
I hope you enjoy this recipe! It was fun to participate in The Great Food Blogger Cookie Swap!
How to Make Earl Grey Cookies with Lemon Glaze
Earl Grey Cookies with Lemon Glaze
- 1/2 cup unsalted butter slightly cooler than room temperature
- 1/3 cup sugar
- 1/2 tsp sea salt
- 1 tsp lemon zest
- 1/2 Earl Grey tea bag
- 1 cup all purpose flour
- 3 tbsp milk
- 3/4 cup powdered sugar
- 2 tsp lemon zest
- turbinao sugar for garnish optional
Add the butter and the sugar to the bowl of a stand mixer fitted with the paddle attachment. Cream the butter and sugar together on medium high speed until the mixture is pale in colour and becomes slightly fluffy.
- Add the lemon zest, the salt, and the earl grey tea leaves and mix on medium speed until they're all incorporated (scrape down the sides and bottom of the bowl to be sure).
- Add the flour and mix on low speed just until it's incorporated and no streaks of flour remain.
- Dump the contents of the bowl onto a clean work surface and shape the dough into a log about 3 to 3.5 inches in diameter. Once the dough is starting to form a log shape, wrap the log of dough in a piece of plastic wrap and roll the log gently in the plastic wrap to create a smooth cylinder. Smooth the ends as best you can and with the dough firmly wrapped in plastic wrap, place it in the fridge for 1-2 hours.
Once 1-2 hours have passed, preheat your oven to 325 degrees Fahrenheit and remove the dough from the fridge. Prepare two baking pans by lining them with parchment paper.
- Remove the log of dough from its plastic wrap and slice a tiny bit off both ends so they're clean and smooth. Slice the log into 18 slices, cutting as evenly as possible. It's a good idea to rotate the log each time you make a slice because this helps it keep its round shape.
- Shape the cookies a little bit with your fingers, just to make sure there's no flat side left from the slicing and they're completely circular. Place them on your prepared baking trays and bake them for about 22-24 minutes at 325 degrees Fahrenheit or until you see the edges turning the slightest bit of golden brown. Cool them on the baking sheet for about 5 minutes and then transfer them to a cooling rack to cool completely.
- Once the cookies have cooled completely, whisk together the milk, powdered sugar and lemon zest in a small bowl and drizzle it over the cookies using your whisk. Sprinkle a little bit of turbinado sugar over each of the cookies for a little bit of sparkle, and serve!