Honey Chai Shortbread Tea Bag Cookies

Honey chai tumeric shortbread cookies in tea bag shape, dipped in chocolate, and crafted with customized tea tags. These buttery and crumbly cookies are the perfect treats for tea lovers. Make them and impress friends and family for your next par-tea.

These cookie are really easy to make. The dough comes together nicely in the food processor. The challenging but fun part is shaping the cookie. Make sure you chill the dough in the refrigerator for at least an hour before cutting it, and chill the dough again for at least 15 minutes before baking to allow the dough set into shape.

For the cookie base, I adapted this Earl Grey Shortbread Cookies recipe from Food Network. A tea-rrific thing about these shortbread cookies is that you can use any tea leaves. I’ve been loving the spicy-sweet aroma from Yogi Honey Chai Tumeric Vitality so I decided to use that in this recipe. Feel free to use earl grey tea or any tea of your choice!

WHAT YOU’LL NEED:

You will also need:

• Food processor
• Rolling pin
• Tea bag shape cookie cutter, knife, or cake frosting scrapper
• Strings
• Tags, either from store bought tea bags or printable cut out labels
• Glue to hold the tags and strings together
• Chocolate for dipping (if desired)

HOW TO SHAPE TEA BAG COOKIES:

Once you combine all the ingredients in the food processor, pulse until a smooth dough is formed. Shape the dough into a flat round disk and wrap it with plastic wrap.

• CHILLING: Once you combine all the ingredients in the food processor and a smooth dough is formed, wrap the dough with plastic wrap and place it in the refrigerator for at least 1 hour. Chill the cut out dough again later for another 15 minutes.
• ROLLING: Using the rolling pin, roll the chilled dough until it is about ¼ in thick. Dust the surface and rolling pin with flour if it gets too sticky.
• MEASURING: You can use a tea bag cookie cutter (like this one from Amazon), trace it out using a paper, or use an actual tea bag to trace out the shape.
• CUTTING: After tracing, cut out tea bag shape using a knife or frosting scrapper. Then use a straw or chopstick to poke a hole at the top. Transfer the cut out dough onto a baking pan lined with parchment paper.

HOW TO MAKE TEA BAG TAGS:

• Cut the strings for about 8-10 inches long. Thread the string through the hole, and tie a knot close to the cookie end.
• For tea tags, you detach the ones from store bought tea bags. To make your own label, you can find free printable labels online and print them out. Fold the printable tags, glue to the inside, and place two loose ends of the thread onto the sticky side of the tag and fold it to secure the strings.

If you make this recipe, please leave a comment below and let me know what you think. Make sure you also tag me @onehappybite on Instagram and hashtag it #onehappybite so I can see your creations!

Honey Chai Shortbread Tea Bag Cookies

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• Prep Time: 15 mins
• Chilling Time: 1 hr 15 mins
• Cook Time: 12 mins
• Total Time: 1 hr 42 mins
• Yield: 26 cookies 1x

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Description

Shortbread cookies in tea bag shape, dipped in chocolate, and crafted with custom tea tags. These buttery and crumbly cookies are the perfect treats for tea lovers. Make them and impress friends and family for your next par-tea.

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Ingredients

Scale 1x2x3x

• 2 cups all purpose flour
• 6 honey chai tea bags (or tea of your choice)
• ½ tsp salt
• ¾ cup powdered sugar
• 1 tsp vanilla extract
• 1 cup unsalted butter (room temperature)
• 1 cup chocolate of choice

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Instructions

1. Using a food processor, pules together flour, tea leaves, and salt. Then add powdered sugar, vanilla extract, and butter. Pulse until a smooth dough is formed.
2. Shape the dough into a flat round disk and wrap it with plastic wrap. Chill the dough in the refrigerator for at least 1 hour.
3. Take the chilled dough out of the refrigerator. Using a rolling pin, roll the dough until it is about ¼ in thick. Dust your surface and rolling pin with flour if it gets too sticky.
4. Use a tea bag cookie cutter or lay a tea bag down onto the dough for measurements. Cut out the tea bag shape using a knife or frosting scrapper (as shown in photo). Use a straw or chopstick to poke a hole at the top. Transfer the cut out dough onto a baking pan lined with parchment paper.
   
5. Put the dough back into the fridge for at least 15 minutes to let it set into shape.
   
6. Preheat the oven to 375°F.
7. Take the dough out of the refrigerator and bake for 12-15 minutes, or until the edges are just brown. If the string hole is too small, poke it again with straw or chopstick while the cookies are still warm. Let cool to room temperature.
8. Melt chocolate of choice using a double boiler method. First, Bring a pot of water to a simmer. Then place a heatproof bowl on top of the water pot. Add the chocolate to the bowl and stir until melted and smooth. You can also place the chocolate in a microwave-safe bowl and microwave in 30 sec intervals, stirring constantly until melted.
9. Take the cookies and dip half into the melted chocolate. Transfer the dipped cookies onto a baking pan lined with parchment paper or on a cooling rack. Place the dipped cookies into the refrigerator and chill for about 15 minutes, until chocolate is harden.
   

Make Tea Tags

1. Cut the string for about 8-10 inches long. Thread the string through the hole, and tie a knot close to the cookie end.
2. For tea tags, you can use the ones you saved earlier, or detach from store bought tea bags. To make your own label, you can find free printable labels online and print them out. Fold the printable tags, glue to the inside, and place two loose ends of the thread onto the sticky side of the tag and fold it to secure the strings.
3. Repeat the last step with all the tea bag cookies. And enjoy!

Notes

Cookies can be stored in an air tight container for up to 3 days. 

• Category: Dessert
• Cuisine: American

Keywords: almond cookies, chai, honey, shortbread, tea, tumeric

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