Lemon Honey Earl Grey Cookies

Lemon Honey Earl Grey Cookies

Yield 56 cookies


  • 1 cup unsalted butter, softened
  • ¼ cup honey
  • ⅓ cup sugar
  • 2 Tablespoons fresh lemon zest
  • 2 cups all-purpose flour
  • ¼ teaspoon kosher salt
  • 1 teaspoon loose Earl Grey tea leaves


In a large bowl, beat butter, honey, sugar and lemon zest with electric mixer on medium speed until creamy. Add flour and salt; beat until crumbly. Stir in tea leaves.

Shape dough into two 7" x 11/2" logs; wrap in plastic wrap. Refrigerate 1 hour or until firm.

Heat oven to 325°F. Unwrap dough. Using serrated knife, cut dough into ¼-inch thick slices. Place 1 inch apart on ungreased cookie sheets.

Bake 16 to 18 minutes or just until edges are light golden brown. Cool 1 minute; remove from cookie racks. Cool completely, about 15 minutes.


Refrigerate the wrapped dough up to 1 week or freeze in resealable freezer plastic bag up to 2 months.


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