Who doesn’t love sugar cookies for the holidays?! When I think of Christmas and baking, I don’t normally think of sugar cookies. It wasn’t usually on our endless list of Christmas baking. Growing up we made traditional Italian pizzelle, wine cookies and a special family recipe for chocolate chip cookies to name a few. I think I made sugar cookies only a handful of times before this recipe, and the last time I made these sugar cookies was over a month ago to serve them at my book launch. They were a huge hit, so I wanted to share them on the blog and with Christmas just days away, this is perfect timing for those who still have some baking to do!
Sugar cookies are simple, yet a classic cookie many love. They have nice, crisp edges but are super soft in the centre. Like tea, they are also quite versatile. You can eat them plain but getting to decorate them is the fun part. At my book launch, these sugar cookies were iced with an earl grey tea frosting but, as I mention in the notes of this recipe, you can easily use a different tea to mix with the confectioners sugar to make a different tea icing. I was inspired to make this recipe because there is one similar in Steeped: Recipes Infused with Tea cookbook by Annelies Zijderveld. My plan was to actually use the exact recipe in her book, but when it came time for me to get baking, I misplaced the cookbook and started to try to remember what I could, while making some things up on the spot myself. Don’t worry, they still turned out delicious! 🙂
If you give this recipe a try, come back and let me know in the comments what tea you used for the icing!
- 2 eggs
- 3/4 cup butter
- 1 tsp vanilla extract
- 1 cup sugar
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 2 1/2 cups flour
- 1 1/2 cups confectioners sugar
- 3 tablespoons earl grey tea, steeped and cooled
- Beat together the butter, sugar, eggs and vanilla in a medium size bowl.
- Add in the baking powder and salt. Stir in the flour slowly, about 1/2 cup at a time.
- Once everything is all combined, cover the bowl and chill the dough in the fridge for 3 hours.
- Preheat the oven to 400 degrees Fahrenheit. Flour the surface you will be working on, and begin to roll out the chilled dough until it is about 1/2 inch thick. Using a cookie cutter, cut into shapes or even just cut into squares with a pizza cutter.
- Set the cookies on a greased cookie sheet and bake for 8 minutes. Cool completely before icing.
- In a small bowl, mix together the confectioners sugar with the cooled tea concentrate until you get a nice icing consistency to brush it on. I find a pastry brush works the best, but if you don’t have one you can use a spoon to ice the sugar cookies. Depending on the size of your cookies, you may need more tea icing. Easily add extra confectioners sugar and tea concentrate until you get the desired thickness.
- *Swap the earl grey tea for another tea type if you want a different flavour!
- **The amount of cookies this recipe yields will depend on the size of your cookie cutter. So I recommend starting with a smaller amount of tea icing in case you don't have enough cookies to use it all.