Earl Grey Orange Cookies
Love Earl Grey tea? Love cookies? If so, this recipe is calling your name. With an extra dash of orange zest, citrus lovers will rejoice. Get the recipe.
Servings Prep Time
25cookies 10minutes
Cook Time Passive Time
15minutes 60minutes
Servings Prep Time
25cookies 10minutes
Cook Time Passive Time
15minutes 60minutes
Ingredients
  • 2cups all purpose flour
  • 2tablespoons Earl Grey tea leavesfinely ground*
  • 1/2teaspoon salt
  • 1cup unsalted buttersoftened (2 sticks)
  • 1/2cup confectioners’ sugar
  • 1tablespoon orange zestfinely grated
Instructions
  1. Whisk flour, tea, and salt in a small bowl. Set aside.
  2. Put butter, sugar, and orange zest in the bowl of an electric mixer fitted with the paddle attachment. Mix on medium speed until pale and fluffy, about 3 minutes. Reduce speed to low, and gradually mix in the flour mixture until just combined.
  3. Divide dough in half. Transfer each half to a piece of parchment paper and shape into logs. Freeze the logs until firm, about 1 hour. (Can be frozen longer and used at your convenience – I’ve been known to freeze the dough for a few weeks.
  4. Preheat oven to 350°F. Cut logs into 1/4-inch slices. Space 1 inch apart on baking sheets lined with parchment or Silpat liners.
  5. Bake cookies, rotating sheets halfway through baking, until edges are golden, about 13 to 15 minutes. Let cool on baking sheets on wire racks. Cookies can be stored in airtight containers at room temperature up to 5 days.
Recipe Notes

*If you have bagged tea rather than loose leaf, this takes about 4 bags. It’s really important to crush the tea leaves thoroughly, so you won’t have big, wiry pieces in the cookies. You could use a food processor, an electric spice grinder, or a blade type coffee grinder, but I prefer putting the tea in a plastic baggie and mashing it with a rolling pin or a hammer.