Teabag Sugar Cookies Recipe

Introduction

Teabag Sugar Cookies are a charming twist on a classic treat, perfect for tea parties or a fun baking project. These delicate cookies are shaped like teabags and dipped in chocolate for a sweet finish.

Ingredients

• 3 cups all-purpose flour
• 1 teaspoon baking powder
• 1/2 pound unsalted butter, room temperature (2 sticks)
• 1 cup granulated sugar
• 1 large egg, room temperature
• 1 teaspoon pure vanilla extract
• 1 teaspoon salt
• Chocolate chips for dipping (about 1 cup)

Instructions

1. Step 1: Preheat your oven to 350°F (175°C). In a medium bowl, combine the flour and baking powder, stirring until well mixed, then set aside.
2. Step 2: In a large bowl, beat the butter and sugar with an electric mixer on low speed until combined. Increase the speed to medium-high and beat for 3 minutes until light and fluffy. Turn off the mixer, then add the egg and vanilla extract. Beat again for 1 minute.
3. Step 3: With the mixer on low, gradually add the flour mixture. Once combined, increase the speed to medium and beat for about 30 seconds until a dough forms. Divide the dough in half, knead briefly by hand, wrap each half in plastic wrap, and refrigerate for 1 hour.
4. Step 4: Roll each dough half between two sheets of parchment paper to about 1/8-inch thickness, forming a 12-inch wide circle. Using a 3-inch teabag-shaped cookie cutter, cut out cookies. Poke a hole near the top of each cookie using a straw.
5. Step 5: Carefully slide the parchment with the cookies onto a baking sheet, taking care not to distort their shape. Repeat with remaining dough. Bake cookies for 8–10 minutes until set, then let cool completely.
6. Step 6: Melt the chocolate chips in the microwave in one-minute intervals, stirring until smooth. Dip one end of each cooled cookie (avoiding the hole) into the melted chocolate. Place on parchment paper to dry. For a finishing touch, attach paper tea tags with string if desired.

Tips & Variations

• Use room temperature ingredients for smoother dough and easier mixing.
• Try white or dark chocolate for dipping, or add a sprinkle of sea salt on the chocolate before it sets for extra flavor.
• If you don’t have a teabag-shaped cutter, any small rectangular or oval cutter works well.

Storage

Store these cookies in an airtight container at room temperature for up to one week. If you want to keep them longer, freeze the baked cookies (without chocolate) for up to 3 months and thaw before decorating. Chocolate-dipped cookies are best enjoyed within a few days for optimal freshness. Reheat is not recommended as it can affect texture.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the dough ahead of time?

Yes, you can prepare the dough and keep it refrigerated for up to 2 days before rolling and cutting the cookies.

What can I use instead of chocolate chips for dipping?

You can melt candy melts or use colored icing for dipping and decorating if you prefer a different flavor or look.

Teabag Sugar Cookies Recipe

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★★★★★

4.5 from 64 reviews

• Author: lilan
• Total Time: 1 hour 30 minutes
• Yield: Approximately 30 cookies 1x
• Diet: Vegetarian

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Description

These Teabag Sugar Cookies are charming, delicate sugar cookies shaped like teabags, perfect for tea parties or whimsical treats. Soft, buttery, and lightly sweetened, they are beautifully decorated by dipping one end in melted chocolate and finished with a tiny hole to thread string and a paper tag, mimicking an authentic tea bag. This recipe is straightforward, with dough chilled before being rolled thin and cut with a teabag-shaped cutter, resulting in perfectly crisp edges and a tender bite.

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Ingredients

Scale 1x2x3x

Dry Ingredients

• 3 cups all purpose flour
• 1 teaspoon baking powder
• 1 teaspoon salt

Wet Ingredients

• 1/2 pound unsalted butter, room temperature (2 sticks)
• 1 cup granulated sugar
• 1 large egg, room temperature
• 1 teaspoon pure vanilla extract

Decoration

• 1 cup semisweet chocolate chips for dipping
• Paper tea tags and string (optional)

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Instructions

1. Preheat Oven: Set your oven to 350°F (175°C) to preheat while you prepare the dough.
2. Mix Dry Ingredients: In a medium bowl, combine 3 cups of all-purpose flour, 1 teaspoon baking powder, and 1 teaspoon salt. Stir well to combine and set aside.
3. Cream Butter and Sugar: In a large bowl, use an electric mixer on low speed to mix 1/2 pound room temperature unsalted butter and 1 cup granulated sugar until combined. Increase speed to medium-high and beat for 3 minutes to get a light, fluffy mixture.
4. Add Egg and Vanilla: Turn the mixer off; add 1 large room-temperature egg and 1 teaspoon pure vanilla extract to the butter-sugar mixture. Beat again for 1 minute until well incorporated.
5. Incorporate Dry Ingredients: With the mixer on low, gradually add the flour mixture. Once incorporated, increase speed to medium and beat for about 30 seconds until a dough forms.
6. Chill Dough: Divide the dough in half, knead each lightly a little with your hands and wrap each in plastic wrap. Refrigerate for 1 hour to firm up.
7. Roll Out Dough: Roll each dough half between two sheets of parchment paper to about 1/8-inch thickness, aiming for a 12-inch wide circle. Use a 3-inch teabag-shaped cookie cutter to cut out cookies.
8. Create Holes: Using a straw, carefully poke a hole near the top center of each cookie to mimic the hole in a teabag.
9. Transfer Cookies for Baking: Slide the parchment paper with cut cookies onto a half sheet pan (or baking sheet with edges). Avoid moving the cookies once placed to maintain their shape.
10. Bake Cookies: Bake in the preheated oven for 8-10 minutes until cookies are set but not browned.
11. Cool Cookies: Remove from oven and allow cookies to cool completely on the pan to firm up further.
12. Melt Chocolate for Dipping: Microwave 1 cup semisweet chocolate chips for 1 minute, stirring until smooth and melted.
13. Dip and Decorate: Dip one end of each cooled cookie (not the hole end) into the melted chocolate. Place dipped cookies on parchment-lined trays to dry and set.
14. Add Final Touch: Once dry, tie paper tea tags onto the hole in each cookie with string to complete the teabag look, if desired.

Notes

• Ensure the butter and egg are at room temperature for smooth mixing.
• Chilling the dough is essential for easier rolling and cutting.
• If you don’t have a teabag cookie cutter, you can improvise with a small rectangular cutter and round the corners.
• Use parchment paper while rolling out and baking to prevent sticking and maintain cookie shape.
• Be mindful when transferring cut cookies to the baking sheet to avoid distortion.
• Chocolate dipping adds a lovely finish but can be omitted or substituted with colored icing.
• Store cookies in an airtight container at room temperature for up to 5 days.

• Prep Time: 20 minutes
• Cook Time: 10 minutes
• Category: Dessert
• Method: Baking
• Cuisine: American

Keywords: sugar cookies, teabag cookies, butter cookies, chocolate dipped cookies, tea party treats, homemade cookies