Earl Grey Tea Cookies, Two Ways

When I moved to Seattle in 2012, I became addicted to Molly Moon’s earl grey ice cream (which no longer exists; thank goodness for their bergamot oil). When I attempted to give up coffee during grad school, I consistently craved a London Fog. Earl grey is just one of my favorites. Infused in cookies, it has a delicate but distinct flavor. It holds its own paired with cinnamon sugar or lemon icing, which is why I couldn’t pick just one. Warning: if you’re anything like me and my husband, you’ll devour every single one of these in 4 hours with only a hint of shame.

Not pictured: three cookies lost to my total lack of self control.

Earl Grey Tea Cookies, Two Ways

Half Powdered / Half Frosted
Prep Time20 minutes
Active Time10 minutes
Wait/Cool Time1 hour
Total Time1 hour 30 minutes
Course: Dessert, tea
Cuisine: Vegan
Keyword: Earl Grey, Plant-Based, Tea, Vegan
Yield: 24 Cookies
Calories: 72kcal


For the Cookies:

  • 1 Earl Grey tea bag
  • 1/3 cup boiling water
  • 1 tbsp ground flax meal
  • 3 tbsp water
  • 1/4 cup vegan butter
  • 1/2 cups sugar
  • 2 cups flour
  • 1/2 tsp cinnamon ground
  • 1/4 tsp cardamom ground
  • 1/4 tsp salt

For the Toppings:

  • 4 tbsp powdered sugar
  • 1/4 tsp cinnamon ground
  • 2 tsp lemon juice
  • 1/2 tsp lemon zest


  • Place tea bag in a small cup or bowl. Add boiling water and steep for 10 minutes. Discard tea bag and let tea cool completely.
  • In a separate bowl, make flax egg by combining ground flax meal and water. Stir gently and let sit for 5-10 minutes.
  • Preheat oven to 400°.
  • Using a stand mixer or wooden spoon, cream butter and sugar until light and fluffy. Mix in flax egg and cooled tea.
  • In a separate bowl, whisk flour, cinnamon, cardamom and salt; gradually beat into creamed mixture.
  • Spoon level tablespoons of dough 2 inches apart on ungreased baking sheet. Flatten dough by gently pressing with the bottom of a glass.
  • Bake for 10 minutes or until light brown. Move to wire racks to cool completely.
  • In a small bowl, stir 1 tbsp of powdered sugar and cinnamon and dust over first 12 cookies.
  • In a second small bowl, combine remaining 3 tbsp of powdered sugar, lemon juice, and lemon zest. Stir to combine. Spoon onto remaining 12 cookies. Be sure cookies are completely cooled before adding frosting, otherwise it will melt and drip off.
  • Enjoy!

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating