Are you planning a tea party? Needing tea party ideas and tea party food recipes? Today, I want to share with you a fun, simple tea infused cookie recipe. Look for more upcoming tea party ideas and or tea-infused recipes. I am excited to share new ways to use your loose tea blends.
Love and Luck
Loose tea isn’t just for drinking. Tea is delicious just to sip but let’s learn so fun new ways to use those beautiful leaves in other ways.
Today recipe uses our Lady Grey loose tea. You can use any of our four Earl Grey blends to make this recipe. To use fresh loose tea leaves in a recipe, in most cases, you will need a grinder. Like a coffee grinder of sorts to make the tea edible. Enjoy the recipe below and come back to tell me how your cookies turned out. I’d love to see pictures. Tag me on Instagram!
Lady Grey Loose Tea Cookies
Tea infused cookies for tea party ideas.
- 1 tbsp Blooming With Joy Lady Grey Tea (Ground Up. Coffee Grinder or Chop Finely)
- 2 cup All-purpose Flour
- 1/2 tsp Salt
- 1/2 cup Sugar
- 3/4 cup Softened Butter
- 2 tbsp Almond Milk
- 1 tsp Vanilla Extract
- 1/3 cup Jam Lavender Blueberry (Substitute Blueberry or Any Flavor)
Preheat oven to 350. Line baking pan with parchment paper.
In a medium bowl, whisk flour, salt, and tea to combine.
Add the softened butter to the bowl of a standing mixer. Beat on medium until creamy for 30 seconds.
Add the sugar and beat on medium until incorporated. Scrape down sides as needed.
Add the vanilla and mix on medium until combined.
Turn to low speed and gradually add the flour and mix until just combined and a dough starts to form. Don't over mix.
Add the milk and mix on low to combine.
Using a 1/2 T measuring spoon, scoop the dough and roll into smooth balls. Then place them on your baking sheet about 1 1/2 inch apart.
Now make the indentations by using the back of a 1/4 tsp, or your index finger. Press down gently about 1/2 way in. Some cracks are normal and you can gently smooth them with your fingers.
Using a small spoon or piping bag, fill each cookie with jam don't overfill or it will spill out during baking.
Bake in the oven until barely lightly golden about 13-15 minutes. Carefully check the bottom of a cookie. Should be lightly golden.
Remove from the oven and let cool on baking sheet for 5-10 minutes before transferring them to a cooling rack for another 10 minutes.