August 13 2021 – Diana L
Tea cookies are known for being buttery, rich and soft. They are the perfect cross between a chewy oatmeal cookie and a crisp shortbread cookie. While you can use any tea you prefer, Earl Grey is one of the best to use in this recipe, and our Earl Grey Creme adds an additional layer of vanilla flavor that accentuates the extract. Enjoy and make sure you have your favorite cup of tea ready!
Yield: 24 cookies
- Cooking spray
- ½ c White sugar
- ½ c Confectioners’ sugar
- ¼ tsp Baking soda
- ¼ tsp Salt
- 6 tsp Earl Grey Creme tea
- ½ c Unsalted butter, melted halfway (reduced fat unsalted butter can also be used)
- 1 tsp Water
- 1 tsp Vanilla extract
- Preheat the oven to 375 degrees F.
- Lightly spray a baking sheet with cooking spray.
- Combine flour, white sugar, confectioners' sugar, baking soda, and salt in a large bowl.
- Slightly crush the tea leaves, breaking up the larger leaves.
- Mix tea leaves evenly into the flour mixture.
- Add butter, eggs, water, and vanilla extract to the flour mixture. Mix with an electric mixer or rubber spatula until dough comes together.
- Roll dough into balls and shape into 2-inch cookies on the prepared baking sheet.
- Bake in the preheated oven until edges are light brown, about 12 minutes.
- Cool cookies for 5 minutes before serving.