Directions

1. 1

   Heat the milk until steaming. Place the black tea bag and mint leaves in the hot milk and let steep for 5-7 minutes. Remove the tea bag, strain out the mint leaves, and allow the infused milk to cool to room temperature.

2. 2

   In a large mixing bowl, cream together softened butter and granulated sugar until light and fluffy, about 3-4 minutes. Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next.

3. 3

   Stir in the lemon zest and the cooled tea-mint infused milk until well combined.

4. 4

   In a separate bowl, whisk together the all-purpose flour, baking powder, and salt. Gradually fold the dry ingredients into the wet mixture until just combined and a soft dough forms.

5. 5

   Preheat oven to 350°F. Drop rounded tablespoons of dough onto ungreased baking sheets, spacing them about 2 inches apart.

6. 6

   Bake for 10-12 minutes until the edges are lightly golden but the centers remain soft. Remove from the oven and allow cookies to cool on the baking sheet for 2 minutes before transferring to a wire rack.

7. 7

   While cookies cool, prepare the glaze. Heat the water until steaming. Add the black tea bag and mint leaves, steeping for 5 minutes. Remove the tea bag and strain out the mint leaves.

8. 8

   Whisk the powdered sugar with the warm brewed tea-mint liquid until smooth and pourable, adding more water if needed to reach a drizzling consistency.

9. 9

   Once the cookies are completely cooled, drizzle the glaze over the top of each cookie using a spoon or piping bottle. Allow the glaze to set before serving.