Peppermint Tea Cookie Recipe

Perfect for Christmas or a Tea Party!

Today me will live in the moment, unless it’s unpleasant. In which case me will eat a cookie…

Cookie Monster

This fun Peppermint Tea Cookie recipe is ideal for anytime of the year, but even more perfect for Christmas, a tea party or an end of year thank you gift!
The batter and icing are infused with a delicious peppermint tea that really sets them apart. The fun thing with cookies is you can shape them however you please, Christmas trees, stars, hearts, or how about shaped like a tea bag!! Easy enough to do, poke a wee hole in the top before baking and when completely cooled use the string and tab from your tea bags to make it look just the part! Or you could personalise the tea bag tabs if making for a gift ♥ Choose a pretty gift bag or box and you have a wonderfully thoughtful and delicious gift.

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Cookie/Biscuit Dough Ingredients:

Makes approximately 25 cookies –
225gms of Butter, softened (not melted)
1 Cup White Sugar
1 Egg
1/4 Cup of strongly brewed Peppermint Tea – must be left to cool completely (you will only use 2 Tbsps of this brew for the cookie/biscuit batter, the rest is for the icing)
3 Cups Plain Flour
1/2 teaspoon Salt

Icing Ingredients:

1 Cup Icing Sugar
1 1/2 Tablespoons of strongly brewed Peppermint Tea – must be left to cool completely
Little extra white sugar for decoration

Method:

• Cream butter and sugar until pale and fluffy
• Add egg and mix well
• Add 2 Tablespoons of the cold brewed tea and mix
• Sift flour and salt then add to butter and sugar mix
• Fold together gently, don’t overmix. Bring together to a soft dough
• Place dough on bench and knead together into a ball
• Wrap in plastic wrap and refrigerate until firm, about 30 minutes. Have a cup of tea while you wait 😉
• Preheat oven to 180 degrees Celsius/350 degrees Fahrenheit
• Remove dough from the refrigerator and roll out on a lightly floured bench top to a thickness of about 1/4 inch
• Using cookie cutters cut out shapes and place on a lined baking tray. Any shape will work depending on your occasion. If you are making the tea bag shaped cookies use a thin straw to make the hole at the top of the cookie before baking
• Leave a little space for spreading
• Bake for 10-12 minutes, just until golden
• Leave on the tray for 10 minutes before transferring to a cooling rack
• Ice and decorate

Icing Method:

• Mix icing sugar and tea together until smooth
• Add a little of the tea at a time until at a good consistency to dip your cookies into
• Taste test! If you prefer a more ‘minty’ flavour add a little peppermint essence
• Take a cooled cookie and dip the lower 3rd into the icing mixture, gently scrape any excess icing off the end with a knife
• Place on a cold lined baking tray and sprinkle a little sugar on top of the icing
• Leave to dry
• Add tea bag string and tabs if making this shaped cookie
• Store in an airtight container

This recipe can be adjusted by using Chai Tea, Earl Grey – really whatever your taste-buds prefer. I would love to hear from you if you try this recipe.

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