Serves 36
85 min
Sweet Tea Cookies
Recipe GLPR01116486a49294
Delicate butter cookies infused with brewed black tea and fresh mint, topped with a refreshing mint-tea glaze. A Southern-inspired treat that captures the essence of sweet tea in cookie form, perfect for afternoon gatherings and special occasions.
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Ingredients
1/2 cup milk
1 black tea bag, such as orange pekoe
1/2 cup loosely packed fresh mint leaves
1 3/4 cups granulated sugar
1 cup butter, softened
2 large eggs
1 tablespoon fresh lemon zest
3 cups all-purpose flour
4 teaspoons baking powder
1 teaspoon salt
1 black tea bag for the glaze
6 fresh mint leaves for the glaze
3/4 cup water
2 1/2 cups powdered sugar
Directions
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.
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.
Stir in the lemon zest and the cooled tea-mint infused milk until well combined.
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.
Preheat oven to 350°F. Drop rounded tablespoons of dough onto ungreased baking sheets, spacing them about 2 inches apart.
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.
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.
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.
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.
