Earl Grey Tea Cookies with Lemon Glaze

It’s been a rainy couple of days. Rainy days always make me want to curl up with a cup of tea and cookies to watch a good movie. But not just any cookie will do. For a rainy fall day I wanted a big batch of Earl Grey Tea Cookies with Lemon Glaze. These cookies have the light citrus flavor of bergamot that’s perfect for a day like today!

Earl Grey Tea Cookies with Lemon Glaze are a sophisticated cookies that are easy to make!


Making Earl Grey Tea Cookies with Lemon Glaze is so easy! And if you want to make it a lemon-themed day you can try these as dessert after dining on Breaded Chicken in Lemon Cream Sauce

I measured the powdered and regular sugar and put them in a bowl together. They go in at the same time so it saves a bowl. The flour went right into my food processor and I cut up 1 cup of unsalted butter into 2 tablespoon size pieces (that’s roughly 1 inch pieces).

Simple ingredients make Earl Grey Tea Cookies easy!

Next I opened 6 bags of my Earl Grey tea and emptied the leaves into a bowl.

Earl Grey tea makes amazing cookies!

I added both sugars, the tea leaves, and 1/2 teaspoon of salt to the flour. I pulsed these ingredients until the tea leaves were mixed in really well.

Using a food processor makes Earl Grey Tea cookies easy!

Then I added the butter, 1 teaspoon of lemon juice, and 1 teaspoon of water to the dry ingredients and pulsed it all until the dough formed.

I rolled the dough into a ball, cut it in half, and rolled each piece into a ball. These were wrapped in plastic wrap and I put them in the refrigerator for 30 minutes.

Earl Grey Tea cookie dough can be stored in the refrigerator.

Earl Grey tea leaves make a delicious cookie!

You can see the tea leaves right in the cookie dough!

When the waiting was up I preheated the oven to 375F degrees and began to cut out my cookies. I did this by sprinkling some flour on the board and on the rolling pin. I dusted one of the balls with a little flour, too.

The ball got rolled out to about 1/4 inch thick. Using a 2 inch cookie cutter I cut the dough, re-rolling it when it got down to scraps. Each ball gave me 1 1/2 dozen cookies. I added just a dusting of flour to the board and rolling pin as it was needed.

Cookie cutters make fast work of cookie baking.

Next I lined a baking sheet with parchment paper and put the cookies, on the paper, into the oven for about 11 – 13 minutes. They’re done when the edges are just browned.

Earl Grey tea cookies ready to bake!

I let them cool and rolled out the second ball and baked as above.

Eat these Earl Grey tea cookies as is or spread on a lemon glaze!

The Earl Grey Tea Cookies with Lemon Glaze are ready to glaze!

While the cookies were cooling I made the Lemon Glaze by combining powdered sugar, fresh lemon juice, and lemon zest.

Just 3 ingredients to make a perfect lemon glaze for cookies and cakes!

I spread the glaze on the cookies with the back of a spoon.

I made a cup of Earl Grey tea and grabbed a couple of cookies and headed off to watch a movie. Perfect!

Earl Grey Tea Cookies with Lemon Glaze are a sophisticated cookies that are easy to make!

Earl Grey Tea Cookies

Earl Grey Tea Cookies with Lemon Glaze

Yield: 3 dozen cookies

Earl Grey Tea Cookies with Lemon Glaze

Sweet with the perfect amount of lemon flavor and hints of bergamot Earl Grey Tea Cookies with Lemon Glaze are the perfect summertime dessert!


  • For the cookies:
  • 2 cups all-purpose flour
  • ½ cup granulated sugar
  • ½ cup confectioners’ sugar
  • 6 bags earl grey tea leaves
  • ½ teaspoon salt
  • 1 cup unsalted butter, cut into pieces
  • 1 teaspoon lemon juice
  • 1 teaspoon water
  • For the glaze:
  • 1/2 cup powdered sugar
  • 1 tablespoon fresh lemon juice
  • 1/2 - 1 teaspoon lemon grated lemon zest (depending on how lemony you want it)


  1. For the cookies:
  2. In a food processor, pulse the flour, sugars, salt and tea leaves until tea leaves are completely mixed.
  3. Add butter, lemon juice and water.
  4. Pulse the ingredients to combine until dough forms.
  5. Divide the dough in half and form into balls then cover with plastic wrap and refrigerate for 30 minutes. Preheat oven to 375° and prepare a baking sheet with parchment paper.
  6. Roll out each dough ball into about an 8 inch round about 1/4 inch thick and cut out using around a 2inch cookie cutter
  7. Re-roll the extra dough and continue cutting cookies.
  8. Place the cookies on the parchment and bake for 11 - 13 minutes or until the edges have browned.
  9. Remove from oven and transfer to cooling rack.
  10. Let cool completely before glazing.
  11. For the glaze:
  12. Combine all ingredients well.
  13. Spread glaze on cookies with the back of a spoon.
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