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Vanilla Earl Grey Shortbread Cookies

 Is it grey and rainy where you are? This weather is what I would expect London to be like- except colder. Everyone rushing around, sloshing around in the sludge accumulating at various street intersections; white knuckles from clutching their jackets closed as the wind rustles their hair.

But one of the best parts about cold and rainy weather, for me anyway, is when you’re inside and get to look out at the misery from your window. You feel protected, isolated, and comforted. Perhaps that is why the British drink so much tea: to warm them up from the drizzle outside.



Whether you’re an avid tea consumer or not, these vanilla early grey shortbread cookies are sure to make rainy and cold weather slightly more enjoyable. In fact, I would even recommend eating these when the weather is nice, just because they’re that wonderful! Or freeze them for when you really need them- they’re pretty open for interpretation.

These cookies are what I imagine the British would eat whole-heartedly with a cuppa tea and warm fuzzy socks.


Vanilla Earl Grey Shortbread Cookies


  • 1 cup unsalted butter, room temperature
  • 1 cup granulated sugar
  • 1 large egg, room temperature
  • 4 tbsp earl grey tea (or four tea bags)
  • 2 tsp vanilla extract
  • 3 cups all-purpose flour
  • 3/4 cup baking powder


  1. Preheat oven to 350F and line a baking sheet with parchment paper.
  2. In a large bowl mix the butter and sugar together. It will be quite grainy. Add the egg, tea, and vanilla. Mix until well combined.
  3. In a smaller bowl, stir together the flour and baking powder, and then incorporate it into the wet mixture. Mix well until it begins to hold together (it will look quite dry at first, but keep mixing).
  4. Form into 1-cm thick cookies, about 2 inches in diameter, and line them on the prepared baking sheet. Bake for 20 minutes or until slightly golden on the bottom and around the edges.
  5. Allow to cool on a cooling rack completely. Store in a sealed container.