How to Use Earl Grey Tea to Enhance Your Cookies

  • September 12, 2014

Roberta Fuhr, a local tea lover, teacher, and owner of Experience Tea Studio in Issaquah, WA, created these delicious Lady Grey Shortbread Cookies and directions on how to use Earl Grey tea in your favorite chocolate chip cookie recipe. Check them out to get some yummy baking inspiration for fall!

Lady Grey Shortbread

1 cup unsalted butter

1 cup powdered sugar

1-1/2 cups cornstarch

Dry tea from 4 teabags of Earl Grey Tea

1-1/2 tsp. food-grade lavender

1-1/2 cups unbleached white flour

Pinch of salt

Preheat oven to 350 degrees. Line a 9 x 13 baking sheet with parchment paper.

Stir or sift the cornstarch, flour, Earl Grey tea, and salt together and set aside. Cream the softened butter with the sugar for one to two minutes in an electric mixer. Slowly add the dry ingredients and blend until the ingredients are incorporated and the dough holds together (it will be kind of dry, but workable). Give it a few kneads on a lightly floured cutting board.

Divide dough, wrapping half in an air-tight container while you roll out the other half. Roll to 3/8” thickness and cut with small round or theme cookie cutters. Place on cookie sheet and prick the cookies with a fork (preferably three times, but depends on the size of your cookies).

Bake for 10 to 12 minutes. You want the cookies to be completely baked, but not brown. Remove the cookies to a wire rack to completely cool. Store air tight.

Earl Grey Influenced Chocolate Chip Cookies

This is a wonderful enhancement to traditional chocolate chip cookies. Make your standard chocolate chip cookie recipe on the back of the 12 oz. bag of Semi-sweet Chocolate Chips (almost every brand has a similar recipe). Add the tea from four tea bags of Earl Grey tea to the dough and mix well.

Drop by teaspoonful on a parchment lined cookie sheet and bake for 10 to 12 minutes until lightly browned. Remove the cookies to a wire rack to completely cool. Store air tight.

Experience Tea Studio

Above, take a peek into the Roberta’s Experience Tea Studio! You can find more information about classes, events, and more at the Experience Tea website and Facebook page. Thank you, Roberta, for sharing these recipes!



  • Wonderful article, so fun to hear about other people’s views on tea and culture. I have been living with a family of tea farmers in Xishuangbanna Yunnan in Southwestern China, the birthplace of tea. The first tea the world ever had is what we now call Puer tea, raw Puer. After spending much time with this family, I have been able to share this tea with folks. The culture, the love, and the way this tea makes you feel is incomparable and the tea is all from one family, one farm. Definitely just would love to chat about tea sometime if you want to write me. happy to send out any samples as well. Anyone tried Raw Puer tea? The green kind?

    Nicholas — November 24, 2014 at 4:26 am
  • Drooling as of typing this. Cool idea, never thought about mixing tea with something dry as cookies. but looking back it is the perfect combination. I see you didn’t add the chocolate to the cookies, is this because of the chocolate being to powerfull. And that the powerfull taste of chocolate would dominate the taste over the earl grey? you guessed it! I like choco

    fatjong — September 16, 2015 at 12:12 pm

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