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.


Pernille Loof

Recipe Summary

10 mins
1 hr 10 mins
Makes 1 gingerbread cottage


Ingredient Checklist


Instructions Checklist
  • 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.

  • 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.

Reviews (2)

1 Ratings
  • 5 star values: 0
  • 4 star values: 0
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0
Rating: 1.0 stars
Unless this is meant for raw cookie dough, there seem to be steps missing.
Rating: 3.0 stars
I love earl grey tea and sugar cookies, but the combination was not good. Otherwise a simple recipe to follow.