Shortbread Cookies (Elegant, Buttery & Easy to Make)
Buttery tea shortbread cookies infused with white, black, or oolong tea. Easy slice-and-bake recipe with gluten-free, vegan, and dairy-free options!
Ingredients
- 1 tea bag, cut open black, white, oolong, green, eary grey
- ¾ cup butter softened
- ¾ cup granulated sugar
- 1 large egg
- ½ tsp baking powder
- ½ tsp almond extract or vanilla extract, or both
- 2¼ cups all-purpose flour or gluten-free (subtract 2 tbsp)
For The Glaze
- 1 cup powdered sugar
- 2½ tbsp milk any
- dash of vanilla extract
Instructions
- Beat butter, sugar, tea, egg, baking powder, and almond extract
- Gradually add flour and mix until a soft dough forms. Use your hands if needed.
- Transfer dough onto cling wrap and shape into a log (about 2–3 inches thick).
- Wrap tightly. Refrigerate for at least 1 hour (or up to 2 days).
- Preheat oven to 350°F. Line baking sheet with parchment paper.
- Slice dough into 1/4–1/2 inch cookies. Place onto prepared baking sheet.
- Bake for 10–11 minutes. Let me cool on the baking sheet for 3-4 minutes before removing. then transfer to a cooling rack.
- Mix glaze ingredients and drizzle over cooled cookies.
Notes
🥗 Nutritional Information (Per Cookie Approx.)
- Calories: 140
- Fat: 7g
- Carbohydrates: 18g
- Sugar: 10g
- Protein: 2g