Tea Shortbread Cookies (Jasmine Tea)
Tea Shortbread Cookies are soft, buttery cookies that are speckled with tea leaves and have a delicious flavor and scent of Jasmine tea. They’re easy to make, using only six ingredients. These cookies are perfect for tea time all year round, as you can prepare them ahead of time and bake them later. Drizzle some chocolate on top to make them even more delicious!
Great reasons to make these Tea Shortbread Cookies…
- Customize your “tea” by choosing any favorite tea, such as Earl Grey, Chai, Jasmine, or even Matcha, and see how easy they are to make.
- Shortbread Tea Cookie Dough is loaded with butter and gives you that melt-in-your-mouth texture.
- Drizzled on top with white and dark chocolate makes them extra festive and more delicious!
Our Tea Shortbread Cookies…
Today, we are making these cookies with our favorite Spring Jasmine Tea. Jasmine tea is green tea leaves infused with the lovely scent of jasmine flowers. And, it happens to be one of my favorite teas.
How To Make These Shortbread Cookies?
There are 2 easy steps to making this Jasmine tea shortbread cookie dough:
1. Place loose teas with a few ingredients into a food processor and pulse until tea leaves are combined. Then add the vanilla and butter and pulse until the dough is formed.
2. Next, shape the cookie dough into one long log, wrap it with plastic wrap, and chill.
Ingredients for Tea Shortbread Cookies:
For this recipe, there are 6 pantry ingredients you will need:
1. LOOSE TEA LEAVES: Choose an organic tea, and mix the dried loose tea leaves with the dry ingredients. Then follow the directions on the recipe card.
2. FLOUR: For a “softer and lighter” texture, I used an Italian flour called Caputo Chef’s “00” Flour. It is a “soft-wheat” flour used for baking, and for pizza, and it gives a softer texture to baked goods, especially to these shortbread cookies. But, you can use all-purpose flour.
3. POWDERED SUGAR: Powder sugar is granulated white sugar that’s been pulverized to a fine powder, making these tea cookies lighter in texture.
4. VANILLA EXTRACT: Choose a good quality vanilla extract when baking.
5. BUTTER: Choose “real” unsalted butter for this recipe, and it is important to have it at room temperature. And, cut butter into 1-inch pieces.
6. SALT: Choose Himalayan salt over table salt. It contains over 84 minerals, including potassium, magnesium, and iron than table salt. And, it is less processed.
DIRECTIONS to make Shortbread Cookie Dough:
(*Full recipe card below!)
STEP 1: Measure 2 tablespoons of loose jasmine tea leaves. Place them into your food processor. Add the flour and pulse a few times, to mix the tea leaves into the flour evenly.
STEP 2: Next, add the remaining ingredients to the machine and the butter and pulse until a dough is formed.
STEP 3: Place the dough on a sheet of wax paper and roll it into a log, about 2 1/2 inches in diameter. NOTE: here is where you can shape it into either a“round-shaped log” (by rolling it), or “square-shaped log” by patting it flat on all 4 sides, as I did (shown in the photo).
FINAL STEP: Wrap the cookie dough with plastic wrap and tightly twist each end of the wrap. Chill dough in the refrigerator for at least 30 minutes before baking.
When Ready To Bake…
1. Preheat the oven. Then remove chilled cookie dough from the fridge and remove it from its plastic wrap.
2. Next, place it on a cutting board, and slice the dough, into about 1/3-inch pieces.
3. Place them on 2 cookie sheets, lined with parchment paper.
4. Bake these cookies for 10 to 12 minutes, until the edges are golden brown. Cool completely before drizzling melted chocolate over them.
To Make Them Festive!
Best to use Ghirardelli White & Dark Chocolates wafers!
Melt the white chocolate first, then use a fork to drizzle over each cookie. Do the same with melted dark chocolate. Then chill to hardened.
Quick Notes and Tips:
- It’s best to “chill” the log before baking.
- Plus, chilling the dough will make the “cutting” so much easier and will ensure the perfectly shaped cookie when baked.
- When melting chocolate, always start with “white chocolate” in the pot (or double boiler). This way, there is no need to rinse it out – only need to add the dark chocolate to melt, and it will cover any remaining white chocolate.
- For Gluten-Free: keep in mind, that you can make these cookies using GF flour, the texture may turn out slightly different.
Everyone will enjoy these tea shortbread cookies for their lovely flavor and texture.
These turned out SO good, you can’t eat just one! Try them!
Enjoy these buttery shortbread cookies with our easy low-fat latte or your favorite cup of tea!
Feel like baking this week? Then try a few more cookie recipes, like our Chocolate Chip Coconut Cookies, Chewy Oatmeal Raisin Sandwich Cookies, or Snow Ball Cookies, just to name a few.
Happy Baking! 🙂
Additional recipes for delicious cookies…
- Italian Lemon “S” Cookies
- Cranberry Shortbread Cookies
- Double Chocolate Espresso Cookies
- Chewy S’mores Cookies
- Easy Coconut Orange Macaroons
Tea Shortbread Cookies
Tea Shortbread Cookies are soft, buttery cookies with a perfume scent and flavor of our favorite tea. These are shortbread jasmine tea cookies drizzled with dark and white chocolate on top for a festive look. Best of all, they melt in your mouth with every bite! YUM!
Ingredients
- 2 cups (250g) Caputo Chefs "00" flour, (or all-purpose flour)
- 3/4 cup (75g) of confectioners sugar
- 2 Tbsp. loose Jasmine tea leaves (or contents of Jasmine tea bags)
- 1/2 tsp. Himalayan salt
- 2 tsp. vanilla extract
- 16 Tbsp. (2 sticks) (226.8g) of unsalted butter, room temperature - cut into 1-inch pieces.
FOR MELTED CHOCOLATE:
- 1/2 cup (90g) of white chocolate chips or wafers
- 1/3 cup (53.3g) of dark chocolate chips or wafers
Instructions
1. In a food processor, pulse the flour, powdered sugar, tea leaves, and salt until the tea leaves are spotted throughout the mixture.
2. Add the vanilla and butter. Pulse until the soft dough is formed.
3. Place the cookie dough on a sheet of wax paper, and roll it into a log, about 2 inches in diameter. Take a sheet of clear wrap, wrap the log, and twist each end tightly.
4. Place the log into the refrigerator and chill for at least one hour or more.
5. TO BAKE: Preheat the oven to 375 degrees F. Use 2 baking sheets, place a sheet of parchment paper on each one, and set them nearby.
6. Remove the log from the clear wrap, and slice the log into 1/3-inch thick disks. Lay each one on a cookie sheet lined with parchment paper, and about 2 inches apart.
7. Bake for about 10 to 12 minutes, until golden around the edges. Remove from oven and allow them to rest for 5 minutes. Then transfer to a wire rack to cool thoroughly.
TO MELT CHOCOLATE and DRIZZLE ON TOP:
1. In a heat-proof bowl, melt the chocolate chips in the microwave. You can also use a double-boiler on the stove to melt chocolate. Start with melting the white chocolate first.
2. Next, take a sheet of wax paper and place it onto a plate. Take half the batch of cookies, and set them on the plate. Use a fork to dip into the melted white chocolate and drizzle (swaying back and forth) over each cookie. Set them aside.
3. Repeat by melting the dark chocolate, using the same bowl, or double boiler. Then place the remaining cookies on the plate. Use the fork to dip into the chocolate and drizzle over each cookie.
3. Transfer the plates with cookies into the refrigerator, until hardened. Then transfer the cookies to a container to store them at room temperature.
Yields: 36 cookies
Nutrition Information:
Yield:
12 servingsServing Size:
3 cookiesAmount Per Serving: Calories: 297Total Fat: 18.7gCarbohydrates: 29.9gFiber: .6gSugar: 13.4gProtein: 3g
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Thanks for stopping by…
Happy and Healthy Baking! 🙂
xo anna and liz
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