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These Blueberry Earl Grey Shortbread Cookies are crisp and buttery with hints of delicious blueberry Earl Grey tea. The cookies are iced with a tangy lemon glaze. Perfect for tea time or snacking.

I received complimentary products from Adagio Teas to aid in the creation of this post. All opinions are mine alone. #ad #sponsored

I love tea, iced or hot. If it’s iced, it needs to be unsweetened. I add just a bit of a sugar substitute when I drink it hot, depending on the flavor and brew. So, when I had the opportunity to sample products from Adagio Teas, I jumped at it. Many different blends are available and every one that I have tried thus far have been delicious!

After drinking a cup of this Creamy Blueberry Earl Grey blend, I knew I needed to bake some type of cookie with it. Teas in cookies just bring out the flavor of the cookie and the teas even more. The tea is a blend of Black Tea, Orange, Natural Creme Flavor, Blue Cornflowers, Natural Blueberry Flavor, Natural Vanilla Flavor, Natural Bergamot Flavor, Raspberry Leaves, and Blueberries.

With all that goodness, these cookies were bound to be yummy, but I took them one step more and added a tangy lemon glaze.

What is a shortbread cookie

Typically, shortbread cookies are made with one part sugar, two parts butter, and three parts flour. There are no eggs in the recipe. It’s a crisp buttery cookie. You typically see them around the holidays.

How to make Blueberry Earl Grey Shortbread Cookies

Some baking recipes that use tea will have you brew the tea strong first before adding it to the batter or dough. Others will have you brew the tea and use both the liquid and tea leaves in the recipe. For this cookie recipe, you will use the dried tea leaves in the dough. No brewing or extra liquid.

Start by mixing your flour, salt, and the blueberry Earl Grey tea leaves in a medium bowl.

Next, you will cream the butter and sugar in a stand mixer until creamy. Add in your vanilla and blend for just a minute. On a clean work surface, shape the dough (it will be crumbly) into two logs, 2 inches wide. Since the dough will be crumbly, do the best you can to form the logs. Once your logs are formed, wrap the logs in plastic wrap and place in the freezer for at least 45 minutes.

At that point you can take the dough out and cut 1/3 inch slices to place on a baking sheet that is lined with a baking mat or parchment paper.

Bake until the edges are just turning brown, about 13-15 minutes. Allow to cool on a sheet for five minutes before removing to wire rack to cool completely before glazing.

To make the glaze you will combine powdered sugar, fresh lemon juice, and zest of a lemon. Then glaze the cooled cookies.

The cookies have a bit of a crunch from the tea, but you can really taste the blueberry from it and the lemon glaze just makes them the perfect summertime cookie, in my opinion.