Earl Grey Shortbread Cookies with Lemon Glaze offer a beautiful balance of earthy black tea, aromatic bergamot, and bright citrus flavors. These cookies are a delightful way to elevate your usual dessert tray, tea party spread, or gift box. Whether you’re hosting an afternoon tea or just craving something special, these buttery shortbread cookies deliver elegance and comfort in every bite.
In this comprehensive guide, you’ll find everything you need to master this recipe, including a step-by-step method, expert tips, thoughtful variations, and helpful storage guidance. By the end of this post, you’ll not only understand how to make Earl Grey Shortbread Cookies with Lemon Glaze — you’ll also appreciate the artistry behind them.
Why You’ll Love This Recipe
These cookies aren’t just about flavor — they’re an experience:
- Elegant flavor profile: The floral notes of Earl Grey tea pair beautifully with the zesty lemon glaze.
- Simple ingredients: You probably already have most of the ingredients in your pantry.
- Make-ahead friendly: The dough can be prepared and chilled or frozen ahead of time.
- Great for gifting: Their sophisticated flavor and appearance make them ideal for edible presents.
- Perfect with tea: These cookies were born to accompany a steaming cup of Earl Grey, English breakfast, or chamomile.
What Are Earl Grey Shortbread Cookies?
Shortbread cookies are traditionally made with three key ingredients: butter, sugar, and flour. They’re known for their crumbly, melt-in-your-mouth texture. Earl Grey shortbread cookies take this basic dough and enhance it with finely ground Earl Grey tea — a black tea flavored with oil of bergamot, a citrus fruit. The lemon glaze adds a bright, sweet-tart contrast that complements the aromatic depth of the tea.
Ingredients Breakdown
Let’s take a closer look at the ingredients and why they matter.
For the Shortbread Cookies:
- Unsalted Butter (225 g / 1 cup): Use high-quality butter. It’s the base of shortbread, so it impacts the flavor and texture significantly.
- Powdered Sugar (90 g / ¾ cup): Unlike granulated sugar, powdered sugar makes the cookies extra tender.
- Earl Grey Tea (2 tbsp loose-leaf or 3 tea bags): Choose a fragrant, good-quality blend. Grind it finely to avoid a gritty texture.
- All-Purpose Flour (240 g / 2 cups): Sifted to prevent clumping and help the dough come together smoothly.
- Salt (¼ tsp): Enhances and balances the sweet and floral flavors.
- Vanilla Extract (1 tsp): Adds depth and warmth to the flavor.
For the Lemon Glaze:
- Powdered Sugar (120 g / 1 cup): For a smooth, glossy glaze.
- Fresh Lemon Juice (2 tbsp): Provides tartness and brightness.
- Lemon Zest (1 tsp): Intensifies the lemon flavor naturally.
- Vanilla Extract (½ tsp): Adds subtle richness to the glaze.
- Milk (1–2 tsp, optional): To thin out the glaze if necessary.
Step-by-Step Instructions
Step 1: Cream the Butter and Sugar
In a large mixing bowl, beat the softened butter with powdered sugar until the mixture is light and fluffy — about 2–3 minutes. This step is essential to create airiness and the perfect shortbread texture.
Step 2: Add Vanilla and Tea
Add the vanilla extract and the finely ground Earl Grey tea. Stir well to distribute the tea evenly throughout the butter mixture. The fragrance should be noticeable at this stage.
Step 3: Mix in Dry Ingredients
In a separate bowl, whisk together the flour and salt. Slowly incorporate the dry mix into the wet ingredients in batches, using a mixer on low or a wooden spoon. Mix just until the dough comes together — overmixing can make the cookies tough.
Step 4: Shape and Chill
Divide the dough into two equal parts. Roll each into a log about 2 inches in diameter. Wrap them tightly in plastic wrap and chill in the refrigerator for at least 1 hour, or until firm. Chilling is crucial to prevent the cookies from spreading in the oven.
Step 5: Slice and Bake
Preheat your oven to 175°C (350°F). Line your baking sheet with parchment paper. Slice the dough logs into ¼-inch rounds and place them 1 inch apart. Bake for 12–15 minutes or until the edges are slightly golden. Let the cookies cool completely before glazing.
Step 6: Make the Lemon Glaze
In a small bowl, whisk together powdered sugar, lemon juice, lemon zest, and vanilla extract. Adjust the consistency with milk if needed. The glaze should be thick but drizzle-able.
Step 7: Glaze and Set
Use a spoon to drizzle the glaze over each cookie or dip the tops directly into the glaze for a more uniform finish. Let them sit for 15–20 minutes to allow the glaze to set completely.
Tips for Success
- Finely grind the tea: A spice grinder or food processor works well. You want a powder-like texture.
- Use room-temperature butter: It mixes more evenly with sugar.
- Chill thoroughly: Don’t skip this step — it helps the cookies hold their shape.
- Test bake one cookie first: Especially helpful to check baking time and spreading.
Variations to Try
These cookies are versatile and customizable. Try these tweaks:
- Orange Glaze: Replace lemon with orange juice and zest for a warmer citrus note.
- Lavender Earl Grey: Add ½ tsp culinary lavender with the tea for floral elegance.
- Dipped in Chocolate: Skip the glaze and dip cooled cookies in melted white or dark chocolate.
- Gluten-Free: Use a 1:1 gluten-free flour blend. Results may be slightly crumblier.
Serving Suggestions
Earl Grey Shortbread Cookies with Lemon Glaze are perfect for:
- Afternoon tea gatherings
- Mother’s Day brunch or birthdays
- Holiday cookie boxes
- Wedding or baby shower treats
- Hostess gifts or party favors
Serve with your favorite tea (hot or iced), milk, or sparkling lemonade for a delightful pairing.
Storage and Make-Ahead Tips
- Storage: Store in an airtight container at room temperature for up to 5 days. Keep away from moisture to maintain crispness.
- Freezer-Friendly Dough: Wrap cookie dough logs tightly and freeze for up to 2 months. Slice and bake directly from frozen, adding 1–2 minutes to baking time.
- Freezer-Friendly Cookies: Freeze baked and unglazed cookies in airtight containers. Glaze after thawing for best results.
Final Thoughts
Earl Grey Shortbread Cookies with Lemon Glaze are more than just cookies — they’re a celebration of contrast: delicate and bold, buttery and bright. Their sophisticated taste and appearance make them a favorite for every occasion, from casual coffee breaks to elegant tea parties.
Earl Grey Shortbread Cookies with Lemon Glaze Recipe
Description
These buttery Earl Grey Shortbread Cookies with Lemon Glaze combine the floral elegance of tea-infused shortbread with a zesty citrus finish. Perfect for tea time, gifting, or a delicate dessert, these cookies are fragrant, tender, and lightly sweetened with a refreshing lemon glaze.
Ingredients
For the Earl Grey Shortbread:
For the Lemon Glaze:
Instructions
Prepare the Earl Grey Infused Dough
- In a mixing bowl, cream the softened butter and powdered sugar together using a hand or stand mixer until light and fluffy (about 2–3 minutes). Add the vanilla extract and ground Earl Grey tea. Mix until well combined.
Incorporate Dry Ingredients
- In a separate bowl, whisk together the flour and salt. Gradually add the dry mixture to the butter mixture, mixing on low speed until just combined. Do not overmix.
Shape and Chill the Dough
- Divide the dough in half. Roll each half into a log about 2 inches in diameter and wrap tightly in plastic wrap. Chill in the refrigerator for at least 1 hour or until firm.
Slice and Bake
- Preheat the oven to 175°C (350°F). Line a baking sheet with parchment paper. Slice the chilled dough into 1/4-inch rounds and place them on the baking sheet about 1 inch apart. Bake for 12–15 minutes or until the edges are just beginning to turn golden. Let cool completely.
Prepare the Lemon Glaze
- In a small bowl, whisk together the powdered sugar, lemon juice, lemon zest, and vanilla extract until smooth. Add a teaspoon of milk if needed to adjust the consistency. It should be thick but pourable.
Glaze the Cookies
- Once the cookies are fully cooled, drizzle the lemon glaze over the tops using a spoon or piping bag. Allow the glaze to set at room temperature for 15–20 minutes before serving or storing.
Note
Storage: Store in an airtight container at room temperature for up to 5 days.
Freezing: Cookie dough can be frozen for up to 2 months. Slice before baking from frozen (add 1–2 extra minutes).
Variations:
- Use orange zest instead of lemon for a different citrus flavor.
- Dip the cookie edges in white chocolate for extra richness.
- Replace Earl Grey with other teas like lavender or chamomile for different floral notes.
