Oatmeal Hazelnut Cookies with Earl Grey Buttercream

Earl Grey tea is comfort in a cup and luscious buttercream is delight in a bowl, and putting the two together in a smooth-as-silk Earl Grey buttercream is a match made in heaven. Add in a sandwich of oatmeal hazelnut cookies and it's even better.

Buttercream is simply softened butter whipped with powdered sugar and a drizzle of cream. By switching out the cream for a few tablespoons of strong Earl Grey tea, it becomes a satiny icing that enhances any baked goods it is served with.

Buttercream is a beloved icing for many a cupcake, wedding cake, and brownie, but I decided that Earl Grey buttercream needed a special recipe to showcase its melt-in-your-mouth deliciousness, so I used it as the filling for chewy, fragrant, oatmeal hazelnut sandwich cookies. Oh. My. Goodness.

To say these have been a big hit in our house would be putting it mildly. These wonderfully comforting cookies have been the treat of choice for every cuppa drunk in the last few days. The best part is that the moisture in the Earl Grey buttercream keeps them soft and fresh far longer than the cookies by themselves, so you can enjoy them for days on end.

Oatmeal Hazelnut Cookies

These cookies are chewy and soft inside, crispy and toasty on the outside. Made with fragrant cinnamon and hazelnuts, they smell heavenly when they’re baking and pair beautifully with the bergamot notes in the Earl Grey buttercream.

Since they are sandwiched with such a sweet, decadent filling, I cut way back on the sugar used in the dough so they didn’t become sickly sweet, and I used whole wheat flour instead of white to enhance the nutty flavor and make them a wee bit healthier.

You can use whole hazelnuts if you like, but I prefer them roughly chopped so the cookies aren’t too thick. The cookies will also puff up during baking, so make sure you press them into a flat circle before you pop them in the oven or you’ll need a very large mouth to bite into them once they’re sandwiched.

Once the cookies are baked, cool them completely before you spread them with the Earl Grey buttercream. Even a little residual heat will cause the buttercream to melt and turn your beautiful sandwich cookies into a slippery mess. If you’re serving them on a hot day, be sure to keep them in the fridge until just before serving so they hold together well.

For a variation on the cookies, you could substitute with one of our other cookie recipes such as Melt-in-your-mouth Earl Grey Butter Cookies, Maple and Pecan Cookies, or Afternoon Almond Tea Cookies.

Earl Grey Buttercream

You could use unsalted butter for the buttercream, but I prefer salted butter. It enhances the taste of the tea while balancing the sweetness of the powdered sugar.

I like to whip the softened butter first and then add the powdered sugar. This makes it easier to make a smooth buttercream instead of one with chunks of sugar.

Be sure to brew your Earl Grey tea ahead of time so it’s room temperature or cooler before adding it to the buttercream. This makes sure the butter doesn’t melt and ruin the consistency of your Earl Grey buttercream.

Pop it in the fridge until you’re ready to spread it, but remove it about 10 minutes before you need it so it can soften slightly and make spreading easy.

When the oatmeal hazelnut cookies are baked and cooled, simply sandwich them together with a 1/4–inch thick layer of Earl Grey buttercream, and arrange them in a single layer on a serving platter.

These Oatmeal Hazelnut Cookies with Earl Grey Buttercream go beautifully with a cup of Earl Grey tea – and thankfully, we have a wonderful variety to choose from. If you love creamy and delicious, try Creme Brulée Earl Grey Black Tea. Or, if you prefer something lighter, try Delightful Morning Blend with lavender or Gratitude Blend with strawberry. If classic Earl Grey is what makes your heart light up, stick with Mindful Morning.