I have been obsessed with fruit jam the past couple weeks because it definitely feels like summer here in LA. A couple months ago, I made these sandwich cookies with nutella, and I thought I would bring them back for a spring recipe! These lemon earl grey sandwich cookies are made with 2 lemon earl grey shortbread cookies with blackberry jam sandwiched between them. I absolutely LOVE these cookies. I hope you try them!
Ingredients, Substitutions & Adjustments
- Powdered sugar – Powdered sugar is very fine sugar. It adds sweetness to the cookies.
- Unsalted butter – Adds richness and a bit of nuttiness to the cookies. Make sure to use unsalted butter, so you can control the amount of salt in your cookies.
- Vanilla extract – Adds flavor to your cookies. Substitute with 1 vanilla bean or an equal amount of vanilla paste. I personally use vanilla paste because it has more flavor than vanilla extract.
- Salt – Salt brings out the flavor of the other ingredients.
- Lemon juice – The sour flavor of the lemon balances out the sweetness from the powdered sugar.
- All purpose flour – This is the main dry ingredient in the cookies.
- Earl grey tea – I used powdered loose leaf earl grey tea for these cookies.
- Blackberry jam – You can use any jam for this recipe, but I chose blackberry because it was available, and I like how blackberries are a little tart. Other good substitutes are blueberry, strawberry, or grape jam!
Making my lemon earl grey sandwich cookies
First add your earl grey tea to your spice grinder or food processor. Pulse until a fine powder forms. Set aside. In a separate bowl, cream together butter and powdered sugar. Add the lemon juice, vanilla extract and salt and mix until combined. Next, add the all purpose flour and powdered earl grey tea to the mixture. Mix until combined. Roll out the dough onto a silicone mat until it is 1/4 an inch thick. Transfer the silicone mat onto a baking sheet. Rest dough in the fridge for at least 30 minutes.
Move the oven rack to the center of the oven. Preheat oven to 350 degrees F. Prepare 2 baking sheets by covering them with parchment paper. After 30 minutes, take the dough out from the fridge. Use a cookie cutter that is 2.5 inches in diameter to cut out your cookies. After you cut out your first batch, combine the remaining dough, and roll it out to cut more cookies. Repeat this process until you run out of dough. For half the cookies, use a cookie cutter that is 1 inch in diameter to cut out the center of the cookies. Place cookies onto the prepared baking sheets. Bake cookies for 9-11 minutes until the edges start to turn a golden color. Cool cookies for 10 minutes. Add 1-2 teaspoons of blackberry jam on the half of the cookie without the center cut out. Place the cut out cookies on top of the jam, sandwiching the jam in the center.
Tips on how to make the perfect lemon earl grey sandwich cookies
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Roll out the dough prior to resting it in the fridge – The reason I rolled out the dough first before resting it in the fridge is because the dough is easier to work with before it goes into the fridge.
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Why I use a silicone mat – I used a silicone mat because it’s easy to roll out the dough on the surface, it makes it easy to transfer the dough onto a baking sheet for resting, and the cookies don’t stick when I transfer them onto another baking sheet for baking.
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What to do if your dough gets too warm – When I was cutting the cookies, there were moments when the dough got too warm. Like I mentioned, the cookies bake better when they’re cold. If this happens, put the cookies back in the fridge for 10 minutes before continuing to work with it.
- Use any kind of jam you want! – This recipe is designed so you can use any kind of jam you want. Go crazy and experiment!
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Lemon Earl Grey Sandwich Cookies
Equipment
Ingredients
- ¼ cup + 2 tbsp powdered sugar
- ½ cup unsalted butter
- ½ tsp vanilla extract
- ¼ tsp salt
- 1 tbsp lemon juice
- 1 cup + 3 tbsp all purpose flour
- 2 tsp earl grey tea
- ¼ cup blackberry jam
Instructions
- Add earl grey tea to a spice grinder or food processor and pulse until it breaks down into powder. Set aside.
- Cream powdered sugar and butter until fluffy. Add in the lemon juice, vanilla extract and salt. Mix until well combined.
- Add the earl grey tea and all purpose flour to the mixture. Mix until a soft dough forms.
- Roll out the dough onto a silicone mat until it is 1/4 an inch thick.
- Transfer the silicone mat onto a baking sheet. Rest dough in the fridge for at least 30 minutes.
- Move the oven rack to the center of the oven. Preheat oven to 350 degrees F.
- Prepare 2 baking sheets by covering them with parchment paper.
- After 30 minutes, take the dough out from the fridge. Use a cookie cutter that is 2.5 inches in diameter to cut out your cookies. After you cut out your first batch, combine the remaining dough, and roll it out to cut more cookies. Repeat this process until you run out of dough
- For half the cookies, use a cookie cutter that is 1 inch in diameter to cut out the center of the cookies.
- Place cookies onto the prepared baking sheets. Bake cookies for 9-11 minutes until the edges start to turn a golden color.
- Cool cookies for 10 minutes.
- Add 1-2 teaspoons of blackberry jam to the half of the cookies without the center cut out. Place the cut out cookies on top of the jam, sandwiching the jam in the center.
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