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Sinfully Cherry Tea Cookies
These sinfully sweet tea cookies are the perfect treat for any occasion! Mix and match your favorite teas and sugars to see how many varieties you can make with this simple, yet delicious recipe!
These sinfully sweet tea cookies are the perfect treat for any occasion! Mix and match your favorite teas and sugars to see how many varieties you can make with this simple, yet delicious recipe!
2 Tbsp. Sinfully Cherry Tea, divided
1 ½ tsp. Madagascar Pure Vanilla Extract, divided
Rose Sugar/Rose Petals/Lavender Buds for garnish
1 ½ tsp. Madagascar Pure Vanilla Extract, divided
Rose Sugar/Rose Petals/Lavender Buds for garnish
1 cup of unsalted butter
1 cup of granulated white sugar
1 egg
½ tsp. almond extract
2 tsp. baking powder
½ tsp. salt
3 cups all-purpose flour
1 cup powdered sugar
1 cup of granulated white sugar
1 egg
½ tsp. almond extract
2 tsp. baking powder
½ tsp. salt
3 cups all-purpose flour
1 cup powdered sugar
Prep Time
8 mins.
Total Time
18 mins.
Cook Time
10 mins.
Yield
12 cookies
PREHEAT oven to 350°F.
COMBINE butter and sugar into a mixing bowl and mix until smooth, at least 3 mins.
BEAT in egg, almond extract, and 1 tsp. Madagascar Pure Vanilla Extract, then set aside.
STEEP 2 Tbsp. Sinfully Cherry Tea in 8 oz. of water, at 180° for 5 mins.
IN a separate bowl, combine baking powder and salt with flour. Slowly add flour mixture to wet ingredients a little at a time, stirring until fully incorporated.
STRAIN brewed tea, keeping both the liquid tea and wet tea leaves.
MIX 1 Tbsp. of wet tea leaves into your cookie batter.
REMOVE dough from mixing bowl and place onto a floured surface.
DIVIDE the dough into workable batches, roll and cut into desired shapes. You will want these cookies to be on the thicker side (close to ¼ inch).
BAKE at 350°F for 8-10 mins. Remove from oven and let cool on the cookie sheet.
For Glaze:
WHISK together powdered sugar, remaining ½ tsp. Madagascar Pure Vanilla Extract, and 2 Tbsp. brewed tea. Add more tea as desired while whisking to make a thinner glaze.
DIP cookies into glaze and lay on a flat surface to begin garnishing. Recommended: glaze one cookie at a time and garnish immediately as glaze will harden quickly.
GARNISH with Rose Petals, Rose Sugar, Lavender Buds, or other edible botanicals.
COMBINE butter and sugar into a mixing bowl and mix until smooth, at least 3 mins.
BEAT in egg, almond extract, and 1 tsp. Madagascar Pure Vanilla Extract, then set aside.
STEEP 2 Tbsp. Sinfully Cherry Tea in 8 oz. of water, at 180° for 5 mins.
IN a separate bowl, combine baking powder and salt with flour. Slowly add flour mixture to wet ingredients a little at a time, stirring until fully incorporated.
STRAIN brewed tea, keeping both the liquid tea and wet tea leaves.
MIX 1 Tbsp. of wet tea leaves into your cookie batter.
REMOVE dough from mixing bowl and place onto a floured surface.
DIVIDE the dough into workable batches, roll and cut into desired shapes. You will want these cookies to be on the thicker side (close to ¼ inch).
BAKE at 350°F for 8-10 mins. Remove from oven and let cool on the cookie sheet.
For Glaze:
WHISK together powdered sugar, remaining ½ tsp. Madagascar Pure Vanilla Extract, and 2 Tbsp. brewed tea. Add more tea as desired while whisking to make a thinner glaze.
DIP cookies into glaze and lay on a flat surface to begin garnishing. Recommended: glaze one cookie at a time and garnish immediately as glaze will harden quickly.
GARNISH with Rose Petals, Rose Sugar, Lavender Buds, or other edible botanicals.
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