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These sinfully sweet tea cookies are the perfect treat for any occasion! Mix and match your favorite teas and sugars to see how many varieties you can make with this simple, yet delicious recipe!
From The Spice & Tea Exchange®2 TBS Sinfully Cherry Tea, divided1 ½ tsp Madagascar Pure Vanilla Extract, dividedRose Sugar/Rose Petals/Lavender Buds for garnish
From the Grocer1 cup of unsalted butter1 cup of granulated white sugar1 egg½ tsp almond extract2 tsp baking powder½ tsp salt3 cups all-purpose flour1 cup powdered sugar
PREHEAT oven to 350°F.COMBINE butter and sugar into a mixing bowl and mix until smooth, at least 3 minutes.BEAT in egg, almond extract, and 1 tsp Madagascar Pure Vanilla Extract, then set aside.STEEP 2 TBS Sinfully Cherry Tea in 8 ounces of water, at 180° for 5 minutes.IN a separate bowl, combine baking powder and salt with flour. Slowly add flour mixture to wet ingredients a little at a time, stirring until fully incorporated.STRAIN brewed tea, keeping both the liquid tea and wet tea leaves.MIX 1 TBS of wet tea leaves into your cookie batter.REMOVE dough from mixing bowl and place onto a floured surface.DIVIDE the dough into workable batches, roll and cut into desired shapes. You will want these cookies to be on the thicker side (close to ¼ inch).BAKE at 350°F for 8-10 minutes. Remove from oven and let cool on the cookie sheet.
For Glaze:WHISK together powdered sugar, remaining ½ tsp Madagascar Pure Vanilla Extract, and 2 TBS brewed tea. Add more tea as desired while whisking to make a thinner glaze.DIP cookies into glaze and lay on a flat surface to begin garnishing. Recommended: glaze one cookie at a time and garnish immediately as glaze will harden quickly.GARNISH with Rose Petals, Rose Sugar, Lavender Buds, or other edible botanicals.
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