I don’t recall when it was that I first read about Earl Grey (tea) cookies (oops, I see I misspelled Grey in the photo). But I remember thinking hmmm, that might be very interesting. So, when I ran across a recipe for them at Food52 not so long ago, I decided to try them.
As it turned out, I came down with a cold 2 days before I was supposed to hostess a group of friends at my home for a book review. In this group the hostess obviously IS the hostess; she also selects the book, and she reviews the book too. So if the hostess gets sick, well, there’s trouble in River City! And I was sick. I’m sick as I write this – on day 3 of this cold. One of my friends agreed to have the group at her home. I took these to her – these cookies and the new cream cheese brownie batch I made also (all prepared a week ago before I had any symptoms, even, of a cold). I also took her all my notes so she could try to lead the discussion. It all worked out fine, she said, and everyone really enjoyed both cookies.
These guys were truly easy to make. But, you do need a coffee (spice) grinder, or in my case I have a coffee grinder that’s used only for grinding up herbs and spices – it’s never used for coffee. So, first off, I selected which Earl Grey tea I was going to use (Republic of Tea) and I put the amount needed into the grinder, and let it whirl. Make sure you grind the tea into a complete powder – not just ground up like coffee. You want it to almost disappear in the dough – although with a dark color, of course you can’t do that. In the cookies in the photo, you can see the tea in it, obviously.
There at left you can see the tea ground to a fine powder. It probably could have been chopped even finer. Remember, Earl Grey has bergamot in it – and I don’t know whether they use bergamot flowers or also some of the twigs. If there is any question in your mind about whether it’s ground up fine enough, grind it some more. In a cookie I ate, I did find a little tiny bit of grit – so perhaps I didn’t grind it enough myself.
In the original recipe you were offered the choice of using coconut oil as the fat in it, or butter, so since I couldn’t find my coconut oil, obviously I had to use butter. There’s also 2 ounces of cream cheese in this. Otherwise, it’s a relatively standard shortbread kind of cookie. It was chilled for awhile (I ended up chilling it for a couple of days). But it does need to be warmed slightly in order to roll it out. I didn’t get it rolled out uniformly (see picture) but it didn’t seem to matter to the flavor. The dough was quite sticky, so I had to use flour with every smaller amount I rolled up.
The cookies are baked at 375°F for 10-12 minutes. Mine were done at 11 minutes, but your oven might be different. They are baked on parchment paper and you do have to allow them to rest for 10 minutes or so before removing them from the pan. I was able to fit this batch onto two half sheet pans. They freeze just fine too.
In the original recipe the originator of the recipe likes to make sandwich cookies with chocolate ganache in the middle. That sounded richer than I wanted for a morning event, so I just left them as is, and I was certain the chocolate would overpower the tea. They were delicious as is.
What’s GOOD: the subtlety of the tea – you have to concentrate to even taste it. I think it would be really nice with some Earl Grey tea – I haven’t tried it that way as yet, but I have some in the freezer, so I will on some cool morning. They were easy to make and certainly different!
What’s NOT: nothing at all.
Files: MasterCook 5+ and MasterCook 14 (click on link to open recipe in MC)
* Exported from MasterCook *
Earl Grey Tea Cookies
Recipe By: Food52
Serving Size: 45
2 1/2 tablespoons Earl Grey tea — loose leaf
2 1/2 cups all purpose flour
1/2 cup sugar
1/4 teaspoon salt
2 tablespoons cream cheese
6 ounces coconut oil — or 2 cubes unsalted butter
1 teaspoon vanilla extract
2 teaspoons apple juice
Chocolate Ganache for dipped cookies (optional)
1. Grind the tea in a coffee grinder until it’s VERY fine – like powder almost. Place the ground tea, sugar and salt into a food processor and mix together. Then, after each addition of the following, process for a few seconds to combine: flour, butter, cream cheese, vanilla extract and apple juice (last). Once the dough starts forming together, take the dough out of the processor and form into 2 balls. Refrigerate for 1 hour or more.
2. Preheat oven to 375°. Keep one ball chilled while you’re working with the other one. On a slightly floured surface, roll out one ball to a 1/8 inch thickness.
3. Line baking sheet with parchment paper. Once you’ve rolled out the dough, cut out shapes (circles, squares or other type). Very carefully lift each cookie onto the parchment paper. The cookies will not spread, so you can place them on the cookie sheet quite close together. Chill cookie sheet with the cookies on it for less than a minute. Bake for 10-12 minutes. Let the cookies cool on the sheet before you slide them off and let them finish cooling on a wire rack. Keep re-rolling and cutting the shapes until all your dough is gone, or roll dough into a log and freeze for later.
4. If desired you can use chocolate ganache and make sandwich cookies. Or, dip 1/3 of the cookie into chocolate ganache after the cookies have completely cooled off. In this case, make the cookie 1/4-1/2 inch thick and keep the ganache on the thin side so the cookies don’t break.
Per Serving: 69 Calories; 4g Fat (52.3% calories from fat); 1g Protein; 8g Carbohydrate; trace Dietary Fiber; 1mg Cholesterol; 14mg Sodium.

Toffeeapple
said on July 11th, 2014:
The oil of the bergamot is extracted from the rind, or skin of the fruit. I have never really like Earl Grey; there is, now, a Lady Grey but I don’t like to drink tea any longer – strange as it seems to me, having been a tea drinker all of my life.
I hope your cold soon disappears. x
I’m well from the cold now, thank you. I’ve had a lingering cough that still wakes me up nearly every night sometime, but otherwise I’m fine. I do remember the last time I was in england I saw Lady Grey tea, but I don’t think I’ve seen it here. I’ll have to look. Does it contain bergamot also, or is it a different flavor altogether with other flowers? . . .carolyn t
Toffeeapple
said on July 15th, 2014:
It is very irritating when a cough wakes you.
Lady Grey does have some Bergamot in it but at a lower concentration, it also contains lemon and orange peel which imparts a more rounded flavour.
Oh, well, I might like it a lot. Will look for it. Thanks, Toni. . . carolyn t