Black Tea Cardamom Cookies with Black Tea Icing
By Eugene Jho
Yields:
36
Total Time:
1 hr
Jump to recipeThese black tea-infused cookies are made with sugar, spice, and everything nice.
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Ingredients
Cookies
- 2 3/4 cups all-purpose flour
- 1 tsp. baking soda
- 1/2 tsp. baking powder
- 1/2 tsp. salt
- 3 bags Lipton Daring English Breakfast Tea
- 1 1/2 cups sugar
- 2 1/2 tsp. ground cinnamon
- 1 tsp. ground ginger
- 1 tsp. ground cardamom
- 1/2 tsp. all spice
- 1/2 tsp. ground black pepper
- 1 cup unsalted butter, softened
- 1 egg
- 1/2 tsp. vanilla extract
Black tea icing
- 5 Tbsp. whole milk
- 2 bags Lipton Daring English Breakfast Tea
- 1 1/2 cups powdered sugar
Directions
- Step 1Preheat oven to 350 degrees F. Line a baking sheet with parchment paper and set aside. In a large bowl, sift together flour, baking soda, baking powder, and salt. Cut open the Lipton Daring English Breakfast tea bags and add tea leaves to the bowl.
- Step 2In a medium bowl, combine sugar, cinnamon, ginger, cardamom, all spice and black pepper.
- Step 3In the bowl of a standing mixer fitted with the paddle attachment, beat the butter and sugar-spice mixture until light and fluffy, about 3 minutes. Beat in the egg and vanilla extract until fully incorporated. Slowly blend in the dry ingredients until just combined.
- Step 4Using a tablespoon measure, scoop dough and roll dough into balls. Place dough balls on prepared baking sheet about 1 1/2 inches apart. Bake in preheated oven for 17 to 20 minutes. Let stand on baking sheet 2 minutes before removing to cool on wire racks.
- Step 5To make the icing, heat milk on medium low heat. Steep the 2 Lipton Daring English Breakfast tea bags in milk for 3 minutes. Squeeze and remove bags. Whisk milk tea mixture into confectioners’ sugar until smooth. Using whisk, drizzle icing over cookies.
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