Grind the tea leaves to a fine powder so no coarse stems catch in the stamped dough.
A finely ground Earl Grey tea infusion perfumes crisp stamped rounds, finished with a delicate coat of sparkling sugar.
The recipe card lists measured ingredients, numbered steps, storage guidance, and a nutrition estimate when available. Total time includes the listed preparation, rest, baking, and cooling periods for this recipe.
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Earl Grey Sugar-Crusted Shortbread Stamps Recipe
Follow the tray sizes, portions and baking intervals in the instructions below.
Total time includes hands-on preparation, required chilling or resting, whole-batch cooking, cooling and finishing.
Kitchen tools you’ll need
- mixer
- spice grinder
- rolling pin
- parchment
- cookie stamp
- two baking sheets
Ingredients
US measures are approximate. Gram weights help keep portions consistent; spice weights vary with density.
Instructions
Prepare the ingredients
- Prepare the ingredients: Rub the finely ground tea into superfine sugar, then beat with butter until creamy but not fluffy.
Make the dough or filling
- Make the dough or filling: Add flour and salt and mix just until the dough holds together.
Chill the dough
- Chill the dough: Roll between parchment to 3/8 inch, chill 30 minutes, then stamp 24 rounds; dip each top lightly in coarse sugar.
Bake and set
- Bake and set: Bake at 325°F (165°C) for 17–20 minutes until the edges turn pale gold.
Cool and finish
- Cool and finish: Cool on the sheets.
Chef’s Science & Pro Tips
Ingredient science
Rubbing tea into sugar releases aroma without adding liquid to the dough.
Technique & texture
Dust the stamp lightly with flour between impressions for sharp relief.
Finishing & serving
Use coarse sugar sparingly; a thin coat adds crunch without obscuring the stamped design.
Storage and make-ahead
| Method | How long | What to do |
|---|---|---|
| Room temperature | up to 7 days | Airtight at room temperature up to 7 days. |
| Refrigeration | As described | No refrigeration needed. humidity can soften the sugar crust. |
| Raw freezing | up to 1 month | Freeze wrapped dough up to 1 month. thaw overnight in the refrigerator before rolling. |
| Baked freezing | up to 2 months | Freeze baked cookies up to 2 months in a rigid container. |
| Restoring | As described | Thaw uncovered until crisp and at room temperature. |
Notes
- Scale ingredients, including US measures, without changing cookie size or oven temperature. Extra trays increase whole-batch time.
Nutrition
Approximate values per portion from the listed ingredient weights divided into 24 equal portions. Includes required fillings and finishes. Brands, unused coatings and actual portion size affect the estimate.
Frequently Asked Questions
Can loose-leaf tea replace tea bags?
Yes; weigh 4 g of finely ground black tea blended with bergamot.
Why is the stamp pattern faint?
Warm dough softens impressions; return cut rounds to the refrigerator before baking.
Can I skip the sugar coating?
Yes. The rounds will have a matte top and a slightly less crisp finish.
Browse more cookie ideas in the Christmas Shortbread Cookies collection.
