Black Tea Sugar Cookies
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Serves: 36 cookies
 
Ingredients
  • 5 bags of earl grey tea or any tea of your choice
  • 2 cups all-purpose flour, plus more for rolling
  • ½ teaspoon baking powder
  • ¼ teaspoon salt
  • ½ cup (1 stick) unsalted butter, room temperature
  • 1 cup granulated sugar
  • 1 large egg
  • 1 teaspoon vanilla extract
Instructions
  1. In large bowl, whisk together flour, baking powder, and salt. Add contents of tea bags; whisk until well combined. Set aside.
  2. 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.
  3. Preheat oven to 325°F. Line baking sheets with parchment paper.
  4. Remove one dough disk; let stand 5 to 10 minutes. Roll out ⅛ 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.
  5. 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
Recipe by Salu Salo Recipes at https://salu-salo.com/black-tea-sugar-cookies/