Black Tea Sugar Cookies

My youngest son’s friend came up with this tea cookie recipe. She used Martha Stewart’s basic sugar cookie recipe and added leaves of earl grey tea, thus creating sugar cookies that tastes like black tea. My son brought some home and my husband and I were able to taste them. We all liked them so much, my son and I decided to make them at home. We cut them into snowflake shapes to make them festive. The cookies were browned and crispy after 15 minutes of baking, which how my husband like his cookies. Adjust baking time if less crispy ones are preferred. Enjoy these pretty and delicious tea cookies with your friends and family.

Cooking Tips for Perfect Cookies

For the best results, use fresh earl grey tea leaves. Old tea can lose its flavor, making your cookies less aromatic. If you want to experiment, try using different types of black tea, like Assam or Darjeeling, for a unique twist. When mixing the dough, be careful not to overwork it. Overmixing can lead to tough cookies instead of the soft, tender texture we all want. Chilling the dough for at least 30 minutes before rolling it out can help too. It makes the dough easier to handle and allows the flavors to meld nicely. Keep an eye on your cookies while baking since oven temperatures can vary. If you prefer softer cookies, check them a couple of minutes earlier than the suggested time. Also, consider using parchment paper on your baking sheets to prevent sticking and promote even baking. Lastly, if you want to add a little extra flair, sprinkle some coarse sugar on top before baking. This gives the cookies a nice sparkle and a bit of crunch.

Serving Suggestions and Pairings

These black tea sugar cookies are a lovely treat on their own, but they can be even more enjoyable when paired with the right accompaniments. Serve them alongside a warm cup of earl grey tea to enhance the tea flavor in the cookies. A drizzle of honey or a dollop of clotted cream can also elevate the experience, especially if you want to create a cozy afternoon tea vibe. If you are hosting a gathering, consider arranging these cookies on a festive platter with other treats like shortbread or scones for a delightful tea party spread. For a fun twist, dip half of each cookie in melted dark chocolate, then let them cool on parchment paper. The bitterness of the chocolate complements the tea flavor beautifully. Don’t forget about garnishing options. A light dusting of powdered sugar or a sprinkle of edible glitter can make them extra special for holidays or celebrations. These simple additions can turn a regular cookie into a standout dessert.

Frequently Asked Questions

Can I use a different type of tea for these cookies?

Absolutely, you can switch up the tea to your liking. Assam or Darjeeling are great options that bring a unique flavor to the cookies.

How do I store leftover cookies?

Store any leftover cookies in an airtight container at room temperature. They should stay fresh for about a week, but I doubt they’ll last that long!

Can I make the cookie dough ahead of time?

For sure! You can make the dough and chill it, then wrap it tightly in plastic wrap and store it in the fridge for up to three days. Just let it sit at room temperature for a bit before rolling it out.

What should I do if my cookies are too crispy?

If you prefer softer cookies, reduce the baking time by a couple of minutes next time. Keep an eye on them, since every oven can behave a little differently.

Can I add any mix-ins to the dough?

Definitely! Adding chocolate chips, nuts, or dried fruit can give your cookies an extra flavor boost. Just remember to adjust the amount to keep the dough from getting too wet.

Black Tea Sugar Cookies

Liza A

These black tea sugar cookies are a delightful twist on a classic, featuring a subtle bergamot flavor and a buttery, melt-in-your-mouth texture. Easy to whip up, they make a charming treat for any occasion.

No ratings yet

Print Recipe Pin Recipe

Prep Time 1 hour hr 10 minutes mins

Cook Time 45 minutes mins

Total Time 1 hour hr 55 minutes mins

Course Dessert

Cuisine American

Servings 36 cookies

Calories 130 kcal

Ingredients

  

1x2x3x

• 5 bags of earl grey tea or any tea of your choice
• 2 cups all-purpose flour plus more for rolling
• 1/2 teaspoon baking powder
• 1/4 teaspoon salt
• 1/2 cup 1 stick unsalted butter, room temperature
• 1 cup granulated sugar
• 1 large egg
• 1 teaspoon vanilla extract

Instructions

 

• In large bowl, whisk together flour, baking powder, and salt. Add contents of tea bags; whisk until well combined. Set aside.
• In a separate bowl and using an electric mixer, cream butter and sugar until light and fluffy. Beat in egg and vanilla. With mixer on low, gradually add flour mixture; beat until combined. Divide dough in half; flatten into disks. Wrap each in plastic; freeze until firm, at least 20 minutes.
• Preheat oven to 325°F. Line baking sheets with parchment paper.
• Remove one dough disk; let stand 5 to 10 minutes. Roll out 1/8 inch thick between two sheets of floured parchment, dusting dough with flour as needed. Cut shapes with cookie cutters. Using a spatula, transfer to prepared baking sheets. (If dough gets soft, chill 10 minutes.) Reroll scraps; cut shapes. Repeat with remaining dough.
• Bake, rotating halfway through, until edges are golden, 10 to 18 minutes (depending on size). Cool completely on wire racks.

Notes

Recipe adapted: Martha Stewart

Nutrition

Calories: 130kcalCarbohydrates: 19gProtein: 1gFat: 6gSaturated Fat: 4gCholesterol: 20mgSodium: 50mgSugar: 8g

Keyword baking, cookies, dessert recipes, sweet treats, tea-infused

Tried this recipe?Let us know how it was!