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 chocolate 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!
Earl Grey Sandwich Cookies
2 sticks (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
212 grams (1 1/2 cups) organic powdered sugar, sifted
1 stick (113 grams) organic salted butter, softened
15 grams (3 tablespoons) organic Dutch cocoa, sifted
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. 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 cocoa 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.
Did you make this recipe? Make sure to tag @dessertdorganic on Instagram!