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Step by step photos and instructions below!
Update: This recipe was originally published in September of 2016. It was republished with updated photos in February of 2021.
I’m a huge fan of tea, especially Earl Grey. I love the taste of course, but the scent is amazing. Earl Grey Tea Cookies melt in your mouth and are perfect for any time of day. They’re not like any other kind of cookie on this site (though if you are looking for something more traditional, check out my other cookie recipes). If you like the flavor of bergamot (a key player in earl grey tea) you’ll enjoy this London Fog Ice Cream from Sugar Spice and Glitter.
I love these because you literally make the dough, roll it up in a log and let it chill. Then slice, and bake!
You can use either decaf or regular tea for this. We’re not using it for the caffeine content, it’s more about the flavor. If you can’t find loose leaf tea leaves, you can use tea bags, and just open them up to get the amount needed for the recipe.
I often keep a log of cookie dough in the fridge ready to bake later in the week. You can literally slice as many as you need and bake in a toaster oven if you have a need for fresh cookies, but not a whole batch!
The orange zest in these is essential – I can smell it all through the house when baking, and it definitely takes these delicate little cookies to the next level of YUM.
With all the tea in them, you’d think the flavor of earl grey would be overwhelming. HOT TIP: It’s not. The flavor and fragrance is nicely balanced with the orange zest, and the combination is absolutely irresistible.
Why this recipe works
- Easy. Make the dough, roll into a log, slice and bake!
- Great to make ahead.
- Delicious. They’re like no other cookie out there!
I have included step by step photos and instructions, as well as tips and tricks in the post. If you’d rather skip all that, scoot right on down to the recipe card located at the bottom of the post.
Kylee’s Notes & FAQs
How to store:
After cooling completely, store in an airtight container for up to 2 weeks.
- If you prefer, you can use lemon zest in place of the orange.
How to make this recipe
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The full list of ingredients and quantities is found in the printable recipe card below.
Mix the dough
Whisk together the flour, tea leaves, baking powder, and salt in a bowl, and set aside.
In a food processor, blitz the butter and sugar until smooth. Add the egg and orange zest and pulse to just combine.
Add the flour mixture and pulse to combine.
Roll up and chill
Transfer the mixture to a lightly floured surface and roll into two logs, about 2 inch in diameter.
Wrap the logs in sheets of plastic wrap, and chill for at least an hour.
Heat the oven to 350 degrees F. Line baking sheets with parchment paper, OR use a baking stone.
Slice the cookies 1/8 inch thick and place on the lined baking sheets, spacing them about an inch apart.
Bake until the edges are just brown only, 14 to 16 minutes (don’t overbake!)
Remove from oven and let cool on the baking sheet for 5 minutes then transfer to wire racks to cool completely.
More delicious cookies:
- Perfect Chocolate Chip Cookies. Perfect chocolate chip cookies are the go-to, bees-knees, classic kind of cookie. Crispy, with a little chew, bursting with chocolate chips. Heaven.
- Chocolate Cake Mix Cookies. Just FOUR ingredients in these yummy Chocolate Cake Mix Cookies (aka Cheater Cookies), you’ll be the hero when you pull these out of the oven in less than 30 minutes!
- Simple Vanilla Caramel Cookies. Easy to make, and filled with aromatic vanilla and sweet caramel, this recipe for Simple Vanilla Caramel Cookies makes a wonderful tasting treat.
- Almond Butter Cookies. Soft and chewy, these almond butter cookies made from homemade almond butter. A treat for those with peanut allergies, and so good, everyone will love them!
- German Chocolate Cookies. German Chocolate Cake in cookie form! Soft, chewy chocolate cookies topped with a creamy, caramel/coconut/pecan frosting and drizzled with melted chocolate.
- ALL COOKIE RECIPES
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Fragrant Earl Grey Tea Cookies
- Whisk together the flour, tea leaves, baking powder, and salt in a bowl, and set aside.
- In a food processor, blitz the butter and sugar until smooth. Add the egg and orange zest and pulse to just combine.
- Add the flour mixture and pulse to combine.
- Transfer the mixture to a lightly floured surface and roll into two logs, about 2 inch in diameter.
- Wrap the logs in plastic wrap, and chill for at least an hour.
- Heat the oven to 350 degrees F. Line cookie sheets with parchment paper, OR use a baking stone.
- Slice the cookies 1/8 inch thick and place on the cookie sheet, spacing them about an inch apart.
- Bake 14 to 16 minutes – the edges should lightly brown around the edges only (don’t overbake!)
- Remove from oven and let cool for 5 minutes then transfer to a rack to cool completely.