Tea Bag Sugar Cookies

I have been a coffee drinker since pre-adolescent years. My boy, on the other hand, has been a tea drinker since he was a baby. Blame that on colic which was only soothed when I fed him chamomile tea. Although he has grown to like the beverage with real tea leaves, he now generally prefers infusions made with flowers and fruits.

Growing up with a mum who loves baking, he also developed a sweet tooth and an intense love affair… with cookies.

For his birthday this year, I wanted to combine two of his favourites into one little quirky dessert. The idea of tea-flavored cookies didn’t sit well with me so I shaped them to look like tea bags instead. And judging from that wide grin on his face, I may have just scored a slam dunk!

Hmmmm… perhaps I can attempt to make some espresso bean-shaped ones for this coffee addict on her birthday? Oh, gotta love a Eureka moment!

Tea Bag Cookies

Recipe adapted from Martha Stewart
Makes about 24 cookies


2 cups all-purpose flour, plus more for rolling
1/2 tsp baking powder
1/2 cup unsalted butter, softened
1 cup sugar
1 large egg
1 tsp vanilla extract
1/2 cup semisweet chocolate, chopped


In large bowl, whisk flour and baking powder. Set aside.

In another large bowl, cream butter and sugar until light and fluffy. Stir in egg and vanilla. Gradually add flour mixture and beat until combined. Flatten into a disk and wrap in cling wrap. Chill until completely firm. Dough can be frozen up to three months.

Preheat oven to 325 degrees Fahrenheit. Line baking sheets with baking paper. Remove dough from the fridge and let stand on the counter for 5 minutes. On a lightly flour board and with a floured rolling pin, roll out dough to about an eighth of an inch thick. Using a knife, cut dough into rectangles. Cut the top corners of each rectangle to make them shaped like tea bags. Using the pointy tip of a chopstick, poke a hole in between the snipped corners of the dough.

Bake until edges are golden, 10 to 12 minutes. Cool completely on wire racks.

Melt semisweet chocolate over double boiler. Dip cookies a third way through. Set on parchment-lined cookie sheet to dry. Decorate with thread and tag, if desired.

About Karima

A hospitality professional who has a passion for languages and the arts, Karima loves to travel to culinary destinations and acquire a deep understanding of their food philosophies. At home, she finds pleasure in cooking and mixing cocktails for her family and friends.

One Trackback

  1. By { DEFINITELY HIS CUPPA TEA } | MandyE on February 26, 2013 at 10:46 am

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