Today's post is a fun one! I'm going to show you how to make earl grey butter cookies. You won't believe the vibrant flavor of these little cuties. They seriously taste like you're drinking a cup of earl grey tea . . . but in cookie form . . . does it get any better than that??

In my family, butter cookies were actually called spritz cookies and were always made in a spritz cookie press. Unfortunately, since I'm still a young (poor) married person, I have yet to acquire such a cookie device of my own. So if you're spritz cookie press-less like me, feel free to use a plain old tablespoon to drop them.


  • 1 cup tea-infused butter (get the recipe here)

  • 1 cup white sugar

  • 1 egg

  • 2 2/3 cups all-purpose flour

  • 1/4 teaspoon salt

  • 2 teaspoons vanilla extract


  • In a large bowl, cream together the butter and white sugar until light and fluffy.

  • Beat in the egg, then stir in the vanilla.

  • In a separate bowl, combine the flour and salt. Stir into the sugar mixture.

  • Cover dough, and chill in the refrigerator for at least one hour. (This part is extremely important! Don't skimp on the chill time or your dough will crumble.

  • Chill cookie sheets (10-15 minutes in the freezer does the trick).

  • Preheat oven to 400 degrees F. Using either your cookie press or packed tablespoons, drop dough out onto the ungreased, chilled cookie sheets.

  • Bake for 8 to 10 minutes or until lightly golden at the edges. Remove from cookie sheets to cool on wire racks.


xo Kristen