Black Tea Sugar Cookies

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.

Course Dessert

Cuisine American

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

Prep Time 1 10

Cook Time 45

Total Time 1 55

Servings cookies

Calories 130kcal

Author Liza A

Ingredients

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