So, the Early Grey Shortbread Cookies recipe has been pretty popular. And, I have also been making them myself a lot! I really love these cookies because they aren’t too sweet and they make a really nice snack with a simple glass of milk.
But, I knew that these earl grey cookies could use a little something extra – so I thought why not fill them with vanilla buttercream? It takes these super easy shortbread cookies to the next level and gives you another way to enjoy them. Find the recipe for my easy and delicious Earl Grey Sandwich Cookies below!
Tips for Making the Best Earl Grey Sandwich Cookies
• 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.
Earl Grey Sandwich Cookies
Makes 18 sandwiches
1 cup (226 grams) organic salted butter, softened
142 grams (1 cup) organic powdered sugar, sifted
2 teaspoons organic vanilla extract
15 grams (2 teaspoons) organic raw honey
255 grams (2 cups) organic all purpose flour
2 Earl Grey tea bags
Organic cane sugar for dusting
226 grams (1 1/2 cups plus 1 tablespoon) organic powdered sugar, sifted
1/2 cup (113 grams) organic salted butter, softened
1 to 2 teaspoons organic milk
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 3/4-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.
Gluten Free – Replace the flour with 226 grams (scant 1 1/2 cups) organic gluten free flour blend and 57 grams (1/2 cup plus 1 tablespoons) organic coconut flour.
High Altitude – Bake at 350°F for 12 minutes or until golden brown.