Archive for category Cookies

Earl Grey Tea Cookies

Experiment: Earl Grey Tea Cookies


One day my co-worker brought some cookies to the office.  There were many different kinds, I just randomly picked one up and ate it.  After the first bite, I thought the taste was very familiar, yet I couldn’t think of where I had had it before.  I asked my co-workers what kinda of cookies that was, no one knew the answer.   That really bugged me!  I wanted to know what flavour that was and where I had had that before!!!  All I knew was that it tasted like some type of tea, but I wasn’t even sure if that was the tea taste.

When I got home, I googled up tea cookie recipes.  One of the first few recipes that came up with Martha Stewart’s Earl Grey Tea Cookies. I  thought, ok, since I didn’t know what type of tea (or  if that was indeed a tea taste), might as well just give it a try and see if I like that Earl Grey Cookies.  There were many good comments on that page, it wouldn’t hurt to give it a try.  So there, I made it.

Believe it or not, that WAS that type of flavour that I was looking for!  Seriously I couldn’t think that I would be lucky enough to get it right the first time I try it.  I wish I can have this type of luck when I buy lotto tickets!  LOL

(Recipe comes straight from Martha Stewart’s website)


2 cups all-purpose flour
2 tbsp finely ground Earl Grey tea leaves (from about 4 bags)
1/2 tsp coarse salt
1 cup unsalted butter, softened
1/2 cup confectioners sugar (I use regular sugar)
1 tbsp finely grated orange zest (I use zest from one whole orange)


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; gradually mix in flour mixture until just combined.

3. Divide dough in half. Transfer each half to a piece of parchment paper; shape into logs. Roll in parchment to 1 1/4 inches in diameter, pressing a ruler along edge of parchment at each turn to narrow the log and force out air. Transfer in parchment to paper towel tubes; freeze until firm, 1 hour.

4. Preheat oven to 350 degrees. Cut logs into 1/4-inch-thick slices. Space 1 inch apart on baking sheets lined with parchment.5. Bake cookies, rotating sheets halfway through, until edges are golden, 13 to 15 minutes. Let cool on sheets on wire racks.



1) I just used a spatula to mix things because I didn’t wanna wash too many things.  It’s actually not too bad to mix it by hand.

2) I didn’t roll the dough into a log.  I actually used a battera sushi press to mold the dough into rectangular.  I find that it’s easier than rolling it into a round log.

3) I don’t usually put the dough in the freezer; it is way too hard for you to cut after you put it in the freezer for a few hours .  It’s annoying enough to have to wait for the dough to harden before you cut it, I don’t wanna spend another ten, fifteen minutes to wait for the frozen dough to soften then to cut.  I find that putting it in the fridge does the job already.

4) I really like this cookie recipe.  I have made it a few times already and I succeeded every time.  I think you can call it a no fail recipe?


Stewart, M. Earl Grey Tea Cookies.


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