Earl-Grey Sugar-Cookie Dough

miniature cookie dough replica of Marthas tiny farmhouse
Photo: Pernille Loof
Prep Time:
10 mins
Total Time:
1 hrs 10 mins
1 gingerbread cottage

Classic sugar cookie dough gets the teatime treatment when finely ground Earl Grey is added to the dough. Distinctly citrus, the tea infuses the dough with bergamot and—once baked—it's perfect for serving alongside a 'cuppa. Use your favorite holiday cookie cutter and head here for rolling and baking instructions, or use this recipe to build a magical (and edible!) woodland cookie cottage.


  • 4 cups unbleached all-purpose flour

  • ¼ cup finely ground Earl Grey tea

  • 1 teaspoon baking powder

  • 1 teaspoon kosher salt

  • 2 sticks unsalted butter, room temperature

  • 2 cups sugar

  • 2 large eggs, room temperature

  • 2 teaspoons pure vanilla extract


  1. In a medium bowl, whisk together flour, tea, baking powder, and salt. In a stand mixer bowl fitted with paddle attachment, beat butter with sugar on medium speed until pale and fluffy, about 2 minutes. Beat in eggs and vanilla. Reduce speed to low; gradually add flour mixture.

  2. Turn out dough; divide into 4 pieces. Flatten each into a rectangle and wrap in plastic. Refrigerate until firm, at least 1 hour and up to 2 days.

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