Earl Grey Sandwich Cookies
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I use my Early Grey Shortbread Cookies recipe and fill them with a ceamy buttercream for delicious Earl Grey Sandwich Cookies. This simple cookie sandwich is easy but impressive!
If you love sandwich cookies as much as I do, be sure to check out some of my other favorites like my Chocolate Lemon Poppy Seed Sandwich Cookies, Homemade Vanilla Oreo Cookies, or my Peanut Butter Chocolate Chip Sandwich Cookies.
Table of Contents
Why You'll Love This Recipe
These Earl Grey Sandwich Cookies are combine the timeless charm of buttery and sweet shortbread cookies with the fragrant allure of Earl Grey tea. These cookies are easy to make, as I just open up Earl Grey tea bags and add into the flour when mixing.
I fill these Earl Grey Sandwich Cookies with a classic vanilla buttercream frosting. This light and creamy filling compliments the Earl Grey flavored cookies, just like if you'd add a splash of milk into your Earl Grey tea.
Why You'll Love This Recipe
Cozy:
Light & Sweet:
Easy:
Ingredients
Florida Crystals Organic Powdered Sugar
Simply Organic Vanilla Extract
Cairnspring Mills Organic All Purpose Flour (use code MIMIORGANIC15 for 15% off your order!)
Tools Needed
Baking Sheet Half Sheet Pan (use code MIMIBAKES for 10% off my favorite stainless steel sustainable bakeware!)
Parchment Paper (get my favorite nontoxic parchment paper and get 10% off with MIMIBAKES)
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Step by Step Instructions
Step 1
Preheat the oven to 350°F. Line 2 cookie sheets with parchment paper.
Step 2
To make the dough: In the bowl of a stand mixer fitted with the paddle attachment, add the butter, powdered sugar, and vanilla extract. Mix on low until combined and you don’t see powdered sugar anymore, there will still be a few chunks of butter but that is okay because it’s very soft.
Add the flour and contents of the Earl Grey tea bags into the butter mixture and mix on low until combined and smooth. The dough should feel like play dough in your hands.
Step 3
Using your hands, form the dough into 36 balls and place them on the prepared cookie sheets. Flatten each one slightly so they are about 1 ¾-inch in diameter.
Step 4
Bake for 13 minutes until golden brown. Sprinkle the tops with cane sugar immediately after coming out of the oven. Allow to cool completely on the cookie sheets. (If you're baking at high altitude, be sure to check the Notes at the bottom of the recipe for high altitude baking instructions).
Step 5
To make the filling: In the bowl of a stand mixer fitted with the paddle attachment, add the powdered sugar, butter, and milk and mix on low until combined. Speed mixer up to high for 1 minute or until light and fluffy. Put in a piping bag with no tip.
Step 6
Turn over every other cookie so they are all paired. Pipe a dollop of filling onto each cookie and sandwich them together.
Baker's Tips
- Make sure your butter is soft! This is so key for these shortbread cookies. While some shortbreads actually call for cold butter, this recipe requires it to be room temperature soft. The best way to achieve this naturally is to let your butter soften naturally at room temperature. This prevents pockets of butter getting melted in the microwave, resulting in a less than desirable texture in the finished cookies. Shortbread cookies should be crisp, buttery, and dense. So the butter is super important! Leave butter out on the counter overnight for the best success before starting this recipe.
- The dough should feel like play dough in your hands. If it's not smooth and it's not cohesive, mix it a little longer. If you've been mixing it and it's not coming together, it's the butters fault – or yours, as you didn't use soft butter! That's why the butter is so key in this recipe. It should come together very quickly, only a minute or two at the most. So if you're having issues here, then look to the temperature of your butter.
- Use a high quality organic Earl Grey tea that you like for the best flavor!
- Make sure to allow the cookies to cool completely before filling them, otherwise the filling will melt if the cookies are still warm.
- Shortbread cookies are supposed to be crisp – so these are best kept at out on a platter or in a cookie jar that is not completely sealed. Unlike a lot of baked goods, which should be stored in an airtight container, these should not be stored in an airtight container because they will soften.
FAQ's
Yes, just add ½ teaspoon of fine sea salt to the recipe.
Yes, this recipe would be delicious with any other kind of tea you like! Try it with green tea, chamomile, or even a peach tea.
Store in a cool dry place. I like to leave them out on the counter on a platter for a few days while we eat them.
Craving More?
Earl Grey Sandwich Cookies
Ingredients
Dough
- 226 grams salted butter (softened)
- 142 grams powdered sugar (sifted)
- 2 teaspoons vanilla extract
- 15 grams raw honey
- 255 grams all purpose flour
- 2 Earl Grey tea bags
- cane sugar for dusting
Filling
- 226 grams powdered sugar (sifted)
- 113 grams salted butter (softened)
- 1 to 2 teaspoons milk
Instructions
- Preheat the oven to 350°F. Line 2 cookie sheets with parchment paper.
- To make the dough: In the bowl of a stand mixer fitted with the paddle attachment, add the butter, powdered sugar, and vanilla extract. Mix on low until combined and you don’t see powdered sugar anymore, there will still be a few chunks of butter but that is okay because it’s very soft.
- Add the flour and contents of the Earl Grey tea bags into the butter mixture and mix on low until combined and smooth. The dough should feel like play dough in your hands.
- Using your hands, form the dough into 36 balls and place them on the prepared cookie sheets. Flatten each one slightly so they are about 1 ¾-inch in diameter.
- Bake for 13 minutes until golden brown. Sprinkle the tops with cane sugar immediately after coming out of the oven. Allow to cool completely on the cookie sheets.
- To make the filling: In the bowl of a stand mixer fitted with the paddle attachment, add the powdered sugar, butter, and milk and mix on low until combined. Speed mixer up to high for 1 minute or until light and fluffy. Put in a piping bag with no tip.
- Turn over every other cookie so they are all paired. Pipe a dollop of filling onto each cookie and sandwich them together.
- Store in a cool dry place, or in an airtight container for up to 7 days.
Notes
Nutrition
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