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Earl Grey Icebox Cookies

  • Author: Isabelle Boucher (Crumb)
  • Total Time: 1 hour 12 mins
  • Yield: 60 1x


  • 1 cup unsalted butter, softened
  • 3/4 cup sugar
  • 1 egg
  • 1 tsp vanilla extract
  • 1/2 tsp lemon zest
  • 2 1/2 cups flour
  • 1/2 tsp baking powder
  • 1/2 tsp salt
  • 6 bags Earl Grey tea (Twinnings, if possible)


  1. Beat butter with sugar in a large bowl, using an electric mixer on medium-high, until fluffy. Beat in egg, vanilla and lemon zest.
  2. In a separate bowl, combine the flour, baking powder and salt. Tear open the teabags, and add the contents to the flour mixture along with wet ingredients. Stir until just combined.
  3. Divide the dough in half, and roll each portion into a 2-inch wide log. Wrap in wax paper and twist ends to enclose tightly. Chill until the cookie dough is quite firm, about 1 hour.
  4. Preheat oven to 350F. Line two large baking sheets with parchment.
  5. Slice the dough logs into 1/4-inch rounds, and arrange 1 inch apart on prepared cookie sheets. Bake in preheated oven for 10 to 12 minutes, or until the cookies are lightly golden around the edges. Let cookies cool on sheets for 1 minute, then transfer to a wire rack to cool completely.
  • Prep Time: 1 hour
  • Cook Time: 12 mins
  • Category: Dessert