Tea Shortbread Cookies are soft, buttery cookies with a perfume scent and flavor of our favorite teas – Jasmine, Earl Grey, or Vanilla Chai. These cookies are jasmine tea shortbreads baked and then drizzled with dark and white chocolate on top. Perfect tea cookies with a melt-in-your-mouth texture! YUM!
Great reasons to make these Tea Shortbread Cookies…
- Made with 5 pantry ingredients, plus salt.
- Customize your “tea” by choosing any favorite tea, such as Earl Grey, 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!
How to Make these Tea Shortbread Cookies?
For this recipe, we decided to use our favorite Spring Jasmine Tea.
But first, what is Jasmine Tea?
Jasmine tea is basically 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 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 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:
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.
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.
POWDERED SUGAR: Powder sugar is granulated white sugar that’s been pulverized to a fine powder, making these tea cookies lighter in texture.
VANILLA EXTRACT: Choose a good quality vanilla extract when baking.
BUTTER: Choose “real” unsalted butter for this recipe, and it is important to have it at room temperature.
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 together 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 log” (by rolling it) or a “square-shaped” log, by patting it into a square log, as I did (as 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 or more 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, if 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 with your favorite cup of tea!
Happy Baking! 🙂
Additional recipes for delicious cookies…
- 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
FOR MELTED CHOCOLATE:
- 1/2 cup (90g) of white chocolate chips or wafers
- 1/3 cup (53.3g) of dark chocolate chips or wafers
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
Serving Size:3 cookies
Amount 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