The only thing that I love more than snuggling up with a hot cup of tea is adding a plateful of cookies to that combination.
These tea-laced shortbread cookies are surprisingly easy to make and subtle in sweetness, but balanced in flavor. They get that satisfying, melt-in-your-mouth texture when dunked into a hot cup of tea or coffee, and also look pretty photogenic in a holiday tin (if you don’t eat them all yourself, that is).
4-Ingredient Earl Grey Shortbread Cookies
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Servings: 2 dozen
Preheat oven to 350°F.
Cream butter and confectioner’s sugar in a large bowl until smooth.
Add in flour gradually and continue to mix.
Add in tea leaves and mix until soft dough forms. The mix will be crumbly and dry at first — be patient and wait for it to come together.
Form balls of dough about the size of a quarter. Place on baking sheet and flatten into circles about ¼ inch in thickness.
#SpoonTip: Using a cookie cutter about 2 cm in diameter will give cleaner edges.
Garnish cookies with extra tea leaves or other toppings of your choosing. Here we’ve topped each cookie with some lavender bulbs.
#SpoonTip: Experiment and pair different toppings with different tea flavors, like chocolate chips or caramel chips with chai tea leaves.
Bake on parchment paper lined baking sheet for 18-20 minutes or until edges are a golden brown.