Tea Flavor Cookies - 4 Ways (Original, Matcha Green Tea, Earl Grey, and Rose)

My Little Girl and I love tea parties.  We often host our own “party” at home for afternoon tea.  From savory sandwiches, petit fours, French Macaron, hot chocolate, to classic English tea, you name it and we’ve tried them all!  One of our favorites got to be these Tea Flavor Cookies!  Not only they are quite easy to prepare, they are also very delicious!  The bonus is that they are super adorable, don’t you agree? 



Today, I’m going to show you how to make them, not just 1, but all 4 flavors.  I’ll show you how to turn 1 basic cookie dough into 4 different flavors: the Original flavor, Matcha Japanese Green  Tea, Earl Grey, and Rose.  If you have some other tea that you enjoy more other than those that I listed,  by all means, substitute with the tea or tea bags of your choice.



If you haven’t check out my video tutorial yet, go ahead and watch it.  I’ll show you step-by-step on how to turn your cookies into these cute little tea bags shapes.  Best of all, there’s no special cookie cutters required!   But of course, you can use your favorite cookie cutters to stamp out the dough as well.   







These Tea Flavor Cookies are crispy, buttery, and elevated with a hint of tea flavor.  I kept the tea flavor to the mild side because that’s how My Girl likes them.  If you prefer a stronger tea flavor, check out my recipe notes below and I’ll show you how to do that as well.






Out of the 4 flavors, I have to say, my favorite one is the Rose Tea flavor cookie!  The floral tone is simply beautiful and elegant in these tea cookies!  You’ve got to give these a try to see for yourself.  So, what is your favorite tea to enjoy?  Have you tried other treats that are also in tea flavors?  I can’t wait to hear from you!  Stay tuned for another yummy recipe next week!   



Ingredients and Tools used:

Rose Tea Buds (Click here for more information)
Rose Extract (Click here for more information)
Matcha Powder (Clickhere for more information)
Cookie Stamp Set (Click here for more information)
Stand Mixer (Click here for more information)
Kerrygold Salted Butter (Click here for more information)
Cooling Racks (Click here for more information)
Organic Vanilla Extract (Click here for more information)
Measuring Spoons Set (Click here for more information)
Powdered Sugar (Click here for more information)
Rolling Mat (Click here for more information)
Pizza Wheel (Click here for more information)
Rolling Pin (Click here for more information)
Silpat (Click here for more information)
Heat Proof Measuring Cups (Click here for more information)







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Tea Flavor Cookies - 4 Ways2 sticks (8 ounces) salted butter, softened
2 tablespoons sugar
1/2 cup powdered sugar
1/2 teaspoon vanilla extract
2 cups all-purpose flour, plus more for rolling
1/2 teaspoon matcha powder
2 Earl Grey tea bags*
2 tablespoons rose tea buds
1/8 teaspoon rose extract
Kitchen twine for decoration

Place Earl Grey tea bags in a heat proof measuring cup, pour ¼ cup boiling water into the cup. Move the tea bags around to make sure it’s completely submerged into the water. Let the tea steeps for 5 minutes. Remove and discard the tea bags and let the tea cool down completely.

Place the rose tea buds in a heat proof measuring cup, pour ¼ cup boiling water into the cup. Give the tea a quick stir to make sure the tea buds are saturated with the water. Let the tea steeps for 5 minutes. Strain and discard the rose buds. Let the tea cool down completely before use.

In the bowl of the stand mixer fitted with the paddle attachment, beat butter and sugar together until light and fluffy.

Add powdered sugar and vanilla extract, beat until well incorporated. Turn mixer to low speed and add flour. Mix until a dough forms.

Divide the dough into 4 equal portions. Wrap the first one with plastic wrap and label “O” for original.

Place the 2^nd portioned dough onto a piece of plastic wrap, add the matcha powder and knead it until the matcha powder is evenly distributed into the dough. Wrap it up and label “M” for Matcha.

Place the 3^rd portioned dough into a medium bowl, add 1 teaspoon of earl grey tea concentrate and fold in with a spatula.  *If you like a stronger tea flavor, open an earl grey tea bag and stir in the tea leaves (about 3/4 teaspoon) as well. Transfer and wrap the dough in a plastic wrap, label “E” for Earl Grey.

With the remaining portioned dough in the mixing bowl, add 1 teaspoon rose tea concentrate and 1/8 teaspoon rose extract. Fold with a spatula until all ingredients are well incorporated. Transfer and wrap dough in a plastic wrap and label “R” for rose. Refrigerate the cookie dough for 1 hour before rolling.

When 1 hour is up, lightly dust a clean working surface and a rolling pin with flour, roll the dough to 1/4-inch thick. You can place a pair of chopsticks on each side of the dough when you roll to ensure even thickness.

You can stamp out the cookie dough with cookie cutters of your choice. To make the tea bag shaped cookies, cut rolled out dough into 1 x 1 ½-inch rectangles with a pizza roller. Trim the two corners from one shorter side to create the tea bag shape. With a toothpick, poke a hole in the upper middle area for the string to go through. Freeze the cut-out dough for 10 to 15 minutes before baking.

Preheat oven to 350F. Bake small cookies for 7 to 10 minutes, medium to large size cookies for 12 to 15 minutes, or until golden brown on the edges. The tea bags shaped cookies take about 10 to 12 minutes to bake. Let cool on a wiring rack before serving. Enjoy.