11 Black Tea Christmas Cookies Infused Treats

Earl Grey Tea Cookies With Lemon Glaze

Earl Grey Tea Cookies with Lemon Glaze are a delightful twist on traditional holiday cookies, infusing the fragrant flavors of Earl Grey tea with a bright citrusy lemon glaze. Perfect for sharing with friends and family or enjoying with a warm cup of tea, these cookies offer a comforting and aromatic experience that embodies the essence of the holiday season.

Cooking Instructions:

1. Preheat the Oven: Start by preheating your oven to 350°F (175°C). Line a baking sheet with parchment paper and set it aside.
2. Cream the Butter and Sugar: In a large mixing bowl, cream together the softened unsalted butter and granulated sugar using an electric mixer on medium speed until the mixture is light and fluffy, about 3-4 minutes.
3. Add the Egg and Flavors: Beat in the egg, vanilla extract, and lemon zest to the creamed mixture. Mix until well combined.
4. Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking powder, salt, and Earl Grey tea leaves. Make sure to crush the tea leaves slightly to release more flavor.
5. Mix Dry Ingredients Into Wet Ingredients: Gradually add the dry ingredient mixture to the wet mixture, mixing on low speed until just combined. Avoid overmixing to keep the cookies tender.
6. Scoop the Dough: Using a tablespoon or cookie scoop, drop rounded spoonfuls of dough onto the prepared baking sheet, leaving about 2 inches between each cookie to allow for spreading.
7. Bake the Cookies: Place the baking sheet in the preheated oven and bake for 10-12 minutes, or until the edges are lightly golden. The centers may look slightly undercooked, but they will firm up as they cool.
8. Cool the Cookies: Remove the baking sheet from the oven and let the cookies cool on it for about 5 minutes before transferring them to a wire rack to cool completely.
9. Prepare the Lemon Glaze: In a small bowl, whisk together the powdered sugar and fresh lemon juice until smooth and pourable. If the glaze is too thick, add a little more lemon juice to reach the desired consistency.
10. Glaze the Cookies: Once the cookies are completely cool, drizzle the lemon glaze over the top of each cookie using a fork or a piping bag for more control. Allow the glaze to set for about 10-15 minutes.
11. Serve and Enjoy: The cookies can be served immediately or stored in an airtight container for up to a week. Enjoy with a cup of tea or coffee for a perfect holiday treat!

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Vanilla Chai Spice Cookies

Vanilla Chai Spice Cookies are a warm and inviting treat that capture the essence of chai tea with their aromatic blend of spices. These cookies are soft and chewy, infused with cinnamon, ginger, and cardamom, making them a perfect companion for a cup of tea or coffee during the holiday season or any time of year.

Cooking Instructions:

1. Preheat the Oven: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper. This will help in easy removal of the cookies after baking.
2. Cream the Butters and Sugars: In a large mixing bowl, combine the softened unsalted butter, granulated sugar, and brown sugar. Using an electric mixer, cream the mixture together on medium speed until it is light and fluffy, which should take around 3-4 minutes.
3. Incorporate Egg and Vanilla: Crack in the egg and add the vanilla extract to the creamed mixture. Beat until everything is well combined and smooth.
4. Mix Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking soda, ground cinnamon, ground ginger, ground cardamom, ground nutmeg, and salt until evenly mixed. If using chai tea leaves, crush them slightly and add them to this mixture.
5. Combine Wet and Dry Ingredients: Gradually add the dry ingredient mixture to the wet ingredients, mixing on low speed until just combined. Be careful not to overmix, as this can result in a tougher cookie.
6. Scoop the Dough: Utilizing a tablespoon or cookie scoop, portion out dough and drop rounded spoonfuls onto the prepared baking sheet. Leave about 2 inches of space between each cookie to allow for spreading.
7. Bake the Cookies: Place the cookies in the preheated oven and bake for 10-12 minutes, or until the edges are just set and slightly golden. The centers may look soft but will firm up as they cool.
8. Cool and Dust: Once baked, remove the baking sheet from the oven and allow the cookies to cool on it for about 5 minutes. Afterwards, transfer them to a wire rack to cool completely. If desired, dust the cooled cookies with powdered sugar for a festive touch.

Enjoy your delightful Vanilla Chai Spice Cookies, perfect for sharing or indulging during cozy moments!

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Matcha Black Tea Shortbread

Matcha Black Tea Shortbread is a delightful twist on traditional shortbread cookies that combines the earthy flavors of matcha green tea and bold black tea. These cookies are buttery and crumbly, with a beautiful green hue that adds a touch of elegance to any holiday cookie platter or afternoon tea gathering.

Cooking Instructions:

1. Preheat the Oven: Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper to prevent the cookies from sticking.
2. Cream the Butter and Sugars: In a large mixing bowl, beat the softened unsalted butter, granulated sugar, and powdered sugar using an electric mixer on medium speed until the mixture is light and fluffy, which should take about 3-5 minutes.
3. Add Egg Yolk and Vanilla: Add the egg yolk and vanilla extract to the butter-sugar mixture. Beat until fully combined.
4. Mix Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, matcha green tea powder, ground black tea leaves, and salt until well mixed.
5. Combine Wet and Dry Ingredients: Gradually add the dry ingredients to the wet mixture, mixing on low speed until just combined. Be careful not to overmix, as this can affect the texture of the shortbread.
6. Shape the Dough: Divide the dough into two equal portions. Roll each portion into a log about 1.5 inches in diameter. Wrap the logs in plastic wrap and refrigerate for at least 30 minutes to firm up.
7. Slice and Bake: Once chilled, remove the logs from the refrigerator and slice them into 1/4 inch thick rounds. Place the slices on the prepared baking sheet, leaving space between them as they will spread slightly while baking.
8. Bake the Cookies: Bake the cookies in the preheated oven for 10-12 minutes, or until the edges are lightly golden. The centers may appear soft, but they will firm up as they cool.
9. Cool and Serve: Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely. Enjoy these Matcha Black Tea Shortbread cookies on their own or paired with your favorite beverage!

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Black Tea Infused Snickerdoodles

Black Tea Infused Snickerdoodles are a delightful take on the classic cinnamon and sugar cookie, infused with the robust flavor of black tea. These cookies boast a soft and chewy texture, complemented by the warm spices that make them perfect for the holiday season or any cozy gathering. The addition of brewed black tea elevates the flavor profile, adding a unique twist to a beloved favorite.

Cooking Instructions:

1. Preheat Oven: Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper to prevent sticking.
2. Cream the Butter and Sugars: In a large mixing bowl, beat the softened unsalted butter, granulated sugar, and brown sugar with an electric mixer on medium speed until the mixture is light and fluffy, about 2-3 minutes.
3. Add Eggs and Tea: Add the eggs one at a time, mixing well after each addition. Then, pour in the cooled brewed black tea and continue to mix until everything is well combined.
4. Mix Dry Ingredients: In another bowl, whisk together the all-purpose flour, baking powder, ground cinnamon, and salt until well combined.
5. Combine Wet and Dry Mixtures: Gradually add the dry ingredients to the wet mixture, mixing on low speed until just combined. Be careful not to overmix; the dough should be smooth and slightly thick.
6. Chill the Dough: Cover the bowl with plastic wrap and refrigerate the dough for about 30 minutes to make it easier to handle.
7. Prepare Cinnamon Sugar: In a small bowl, mix together the granulated sugar and ground cinnamon for rolling the cookies.
8. Form and Roll Cookies: Once chilled, scoop about 2 tablespoons of dough and roll it into a ball. Roll each ball in the cinnamon sugar mixture until evenly coated.
9. Place on Baking Sheet: Place the rolled cookie balls on the prepared baking sheets, leaving enough space for them to spread as they bake.
10. Bake the Cookies: Bake in the preheated oven for 10-12 minutes, or until the edges are golden brown. The centers may look slightly underbaked, but they will firm up as they cool.
11. Cool and Enjoy: Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely. Enjoy your Black Tea Infused Snickerdoodles with a warm cup of tea!

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Pumpkin Spice Black Tea Cookies

Pumpkin Spice Black Tea Cookies are a seasonal treat that perfectly blend the flavors of autumn with the robust notes of black tea. These soft and spiced cookies are infused with fragrant pumpkin spice and brewed black tea, offering a delightful balance of sweetness and warmth that makes them perfect for any holiday gathering or cozy afternoon snack.

Cooking Instructions:

1. Preheat Oven: Preheat your oven to 350°F (175°C) and prepare your baking sheets by lining them with parchment paper.
2. Cream the Butter and Sugars: In a large mixing bowl, use an electric mixer to beat the softened unsalted butter, granulated sugar, and brown sugar together on medium speed until the mix is light and fluffy, approximately 2-3 minutes.
3. Incorporate Eggs and Pumpkin: Add the eggs one by one, ensuring to mix well after each addition. Next, stir in the pumpkin puree and vanilla extract, mixing until all ingredients are fully blended.
4. Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking powder, ground cinnamon, ground nutmeg, and salt until they are evenly mixed.
5. Mix Wet and Dry Ingredients: Gradually introduce the dry mixture into the wet mixture, stirring on low speed just until combined. Take care not to overmix; the dough should remain soft and slightly sticky.
6. Add Black Tea: Gently fold in the cooled brewed black tea, ensuring it’s well distributed throughout the dough.
7. Scoop Dough: Using a cookie scoop or tablespoon, drop rounded spoonfuls of dough onto the prepared baking sheets, leaving enough space between each cookie for spreading.
8. Bake Cookies: Place the baking sheets in the preheated oven and bake for about 12-15 minutes, or until the cookies are lightly golden around the edges.
9. Cool Down: Remove the cookies from the oven and let them cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.
10. Optional Dusting: If desired, once the cookies have cooled, dust them lightly with powdered sugar for a festive touch.

Enjoy your delicious Pumpkin Spice Black Tea Cookies with a cup of warm tea or coffee!

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Almond Black Tea Biscotti

Almond Black Tea Biscotti are a wonderful twist on traditional Italian biscotti, perfect for pairing with your favorite cup of tea or coffee. These crunchy, twice-baked cookies are infused with the aromatic flavors of black tea and chopped almonds, providing a delightful crunch and rich taste that’s just right for the holiday season or any occasion.

Cooking Instructions:

1. Preheat Oven: Begin by preheating your oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. Cream Butter and Sugar: In a large mixing bowl, beat the softened unsalted butter and granulated sugar together using an electric mixer on medium speed until the mixture is fluffy and light in color, approximately 2-3 minutes.
3. Add Eggs and Flavorings: Add the eggs one at a time, beating well after each addition. Then stir in the vanilla extract and black tea (if using brewed tea, make sure it’s cooled), combining until uniform.
4. Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking powder, salt, and ground almonds until evenly mixed.
5. Mix Wet and Dry Ingredients: Gradually add the flour mixture to the wet ingredients, mixing on low speed until just combined. Careful not to overmix – the dough should be somewhat sticky but manageable.
6. Fold in Sliced Almonds: Gently fold in the sliced almonds, making sure they are evenly distributed throughout the dough.
7. Shape Dough into Logs: Divide the dough into two equal portions. On a floured surface, shape each portion into a log about 12 inches long and 2 inches wide. Place the logs onto the prepared baking sheet, spacing them a few inches apart.
8. Bake the Logs: Bake the logs in the preheated oven for about 25-30 minutes, or until they are firm to the touch and lightly golden.
9. Cool and Cut: Allow the logs to cool for about 10 minutes on the baking sheet. Once cooled slightly, transfer to a cutting board. Using a serrated knife, slice the logs diagonally into 1/2-inch thick pieces.
10. Second Bake: Lay the sliced biscotti on the baking sheet, cut side up, and return them to the oven. Bake for an additional 10-15 minutes, or until they are crisp and golden brown.
11. Cool and Dust: Remove the biscotti from the oven and let them cool completely on a wire rack. If desired, dust with powdered sugar before serving.

Enjoy your delicious Almond Black Tea Biscotti with a steaming cup of your favorite beverage!

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Chocolate-Dipped Black Tea Cookies

Chocolate-Dipped Black Tea Cookies are a sumptuous treat that perfectly blend the bold flavor of black tea with the rich sweetness of chocolate. These cookies are soft and slightly chewy, offering a delightful balance of flavors that make them an excellent choice for holiday gatherings, tea parties, or simply indulging in a quiet moment with your favorite brew.

Cooking Instructions:

1. Preheat Oven: Start by preheating your oven to 350°F (175°C) and lining a baking sheet with parchment paper.
2. Cream Butter and Sugar: In a large mixing bowl, use an electric mixer to cream together the softened butter and granulated sugar on medium speed until the mixture is light and fluffy, approximately 2-3 minutes.
3. Add Egg and Flavorings: Beat in the egg followed by the vanilla extract. Mix until well combined. If you’re using brewed black tea, verify it’s cooled before adding it to the mixture. Stir in the black tea leaves (if using loose leaves).
4. Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking powder, and salt until fully blended.
5. Mix Wet and Dry Ingredients: Gradually incorporate the dry mixture into the wet mixture, stirring with a spatula or on low speed until everything is just combined. Be careful not to overmix; the dough should be moist but not sticky.
6. Scoop and Shape Cookies: Using a tablespoon or cookie scoop, portion out the dough onto the prepared baking sheet, spacing them about 2 inches apart. Flatten each cookie slightly with the back of a spoon.
7. Bake the Cookies: Bake in the preheated oven for about 10-12 minutes, or until the edges are lightly golden. The centers may appear soft but will firm up as they cool.
8. Cool Cookies: Remove the cookies from the oven and let them cool on the baking sheet for about 5 minutes before transferring them to a wire rack to cool completely.
9. Melt Chocolate: While the cookies are cooling, melt the chopped semi-sweet chocolate with the coconut oil in a microwave-safe bowl. Heat in 30-second increments, stirring in between until the chocolate is smooth and fully melted.
10. Dip Cookies: Once the cookies are completely cool, dip half of each cookie into the melted chocolate, allowing any excess chocolate to drip off. Place the dipped cookies back on the parchment-lined baking sheet.
11. Optional Salt Topping: If desired, sprinkle a tiny pinch of sea salt on top of the chocolate while it is still wet for added flavor.
12. Set Chocolate: Allow the chocolate to set by leaving the cookies at room temperature or in the refrigerator for about 15-30 minutes until fully hardened.

Enjoy your indulgent Chocolate-Dipped Black Tea Cookies, perfect for any occasion!

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Earl Grey Macarons With Lavender Cream

Earl Grey Macarons with Lavender Cream are a sophisticated treat that combines the delicate flavors of Earl Grey tea with a fragrant lavender-infused cream. These macarons offer a crunchy exterior with a soft, chewy interior, making them perfect for tea parties, holiday celebrations, or just to enjoy with a warm cup of tea. The unique combination of flavors is certain to impress anyone who takes a bite.

Cooking Instructions:

1. Prepare the Macaron Shells: Start by sifting together almond flour and confectioners’ sugar into a bowl to guarantee there are no lumps. This is a significant step for smooth macarons.
2. Whip the Egg Whites: In a clean, dry mixing bowl, begin whipping the aged egg whites using an electric mixer on medium speed until they become frothy. Gradually add in the granulated sugar and continue beating until stiff peaks form and the mixture is glossy.
3. Add Flavor and Color: Gently fold in the Earl Grey tea leaves and, if desired, a few drops of food coloring to the whipped egg whites. The key is to be gentle to maintain the integrity of the meringue.
4. Incorporate Dry Ingredients: Carefully fold the sifted almond flour and confectioners’ sugar mixture into the egg whites. Use a spatula to combine until the mixture is smooth and flows like lava; this may take about 30-50 folds.
5. Pipe the Macarons: Transfer the macaron batter into a piping bag fitted with a round tip. Pipe small circles onto a baking sheet lined with parchment paper, spacing them about an inch apart. Tap the baking sheet gently against the counter to remove any air bubbles.
6. Rest the Shells: Allow the piped macarons to sit at room temperature for 30-60 minutes, or until a skin forms on the tops and they are no longer sticky to the touch. This resting period is vital for achieving the signature macaron “foot”.
7. Bake the Macarons: Preheat the oven to 300°F (150°C). Bake the macarons for 15-18 minutes, or until they are set and can be easily lifted off the parchment paper without sticking.
8. Prepare the Lavender Cream: While the macarons cool, whip the heavy cream in a mixing bowl until soft peaks form. Gradually add the powdered sugar and lavender extract, then continue whipping until stiff peaks form.
9. Assemble the Macarons: Once the macaron shells have completely cooled, pair them up by size. Pipe a dollop of lavender cream on the flat side of one macaron shell and top it with another shell to create a sandwich.
10. Allow to Age: For the best flavor, let the assembled macarons sit in the refrigerator for at least 24 hours before serving. This step helps the flavors meld together beautifully.

These Earl Grey Macarons with Lavender Cream are delightful sweet bites that showcase the elegant combination of floral and tea flavors, perfect for sharing or enjoying on your own.

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Ginger Black Tea Molasses Cookies

Ginger Black Tea Molasses Cookies are a delightful blend of rich flavors that provide warmth and comfort – perfect for the holiday season or any time of the year. The combination of black tea and ginger in these soft, chewy cookies brings a unique twist to traditional molasses cookies, making them a flavorful treat that complements a cozy cup of tea.

Cooking Instructions:

1. Preheat the Oven: Start by preheating your oven to 350°F (175°C). Line two baking sheets with parchment paper for easy cookie removal.
2. Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, ground ginger, baking soda, ground cinnamon, ground cloves, and salt. Set this mixture aside to guarantee that the spices and leavening agents are evenly distributed.
3. Cream Butter and Sugars: In a large mixing bowl, beat the softened butter with brown sugar and granulated sugar using an electric mixer on medium speed until the mixture is light and fluffy, about 2-3 minutes.
4. Add Molasses and Egg: To the butter and sugar mixture, add the molasses and the egg. Mix until these ingredients are well combined, scraping down the sides of the bowl as needed.
5. Incorporate Black Tea and Fresh Ginger: Add the brewed black tea and grated fresh ginger to the wet mixture and stir until everything is combined smoothly.
6. Combine Wet and Dry Ingredients: Gradually add the flour mixture to the wet ingredients while mixing on low speed. Mix until there are no visible streaks of flour, but do not overmix.
7. Scoop the Dough: Use a cookie scoop or tablespoon to portion out the cookie dough onto the prepared baking sheets. Leave about 2 inches of space between each cookie, as they will spread while baking.
8. Bake the Cookies: Place the baking sheets in the preheated oven and bake for 10-12 minutes, or until the edges are set, but the centers are still soft. The cookies will firm up as they cool.
9. Cool the Cookies: Remove the baking sheets from the oven and let the cookies cool on the sheets for about 5 minutes before transferring them to wire racks to cool completely.
10. Serve and Enjoy: These Ginger Black Tea Molasses Cookies are best enjoyed fresh with a warm cup of black tea or coffee. Store any leftovers in an airtight container at room temperature.

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Coconut Black Tea Oatmeal Cookies

Coconut Black Tea Oatmeal Cookies are a delightful fusion of chewy oats, rich coconut flavor, and the robust notes of black tea. These cookies provide a satisfying texture and a unique taste that’s perfect for holiday gatherings or an everyday snack. The inclusion of brewed black tea adds an aromatic element, making these cookies a perfect companion for your favorite warm beverage.

Cooking Instructions:

1. Preheat the Oven: Begin by preheating your oven to 350°F (175°C). Prepare two baking sheets by lining them with parchment paper.
2. Mix Dry Ingredients: In a medium bowl, combine the rolled oats, all-purpose flour, shredded coconut, baking soda, salt, and ground cinnamon. Stir the mixture well to make certain that all the dry ingredients are evenly aligned.
3. Cream Butter and Sugars: In a large mixing bowl, beat the softened butter with brown sugar and granulated sugar using an electric mixer on medium speed for about 2-3 minutes, until the mixture is fluffy and light in color.
4. Add Wet Ingredients: To the butter and sugar mixture, add the brewed black tea, egg, and vanilla extract. Mix thoroughly until all ingredients are well combined, scraping down the sides of the bowl as necessary.
5. Combine Dry and Wet Mixtures: Gradually incorporate the dry oat mixture into the wet ingredients. Mix on low speed until just combined and there are no visible flour streaks. Be careful not to overmix, as this can affect the texture of the cookies.
6. Scoop the Dough: Using a cookie scoop or a tablespoon, drop rounded tablespoons of dough onto the prepared baking sheets. Make certain there’s enough space (about 2 inches) between each cookie, as they will spread while baking.
7. Bake the Cookies: Insert the baking sheets into the preheated oven and bake for 10-12 minutes, or until the cookies are lightly golden around the edges. They may appear slightly soft in the center but will firm up as they cool.
8. Cool the Cookies: Once baked, remove the cookies from the oven and let them cool on the baking sheets for 5 minutes. Then transfer them to a wire rack to cool completely. Enjoy your Coconut Black Tea Oatmeal Cookies with a warm cup of tea!

Spiced Black Tea Thumbprint Cookies

Spiced Black Tea Thumbprint Cookies are a delightful twist on a classic cookie favorite, combining the warm, aromatic flavors of black tea and spices with a sweet and tangy filling that makes each bite memorable. These thumbprint cookies are tender and buttery, perfectly cradling your choice of jam or preserve in the center, creating a scrumptious treat ideal for holiday gatherings or afternoon tea.

Cooking Instructions:

1. Preheat the Oven: Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper for easy cleanup.
2. Cream the Butter and Sugars: In a large mixing bowl, beat the softened butter with granulated sugar and brown sugar using an electric mixer on medium speed until the mixture is light and fluffy, about 2-3 minutes.
3. Add Egg Yolks and Flavorings: After the butter and sugar mixture is fluffy, add the egg yolk and vanilla extract. Mix thoroughly until well incorporated.
4. Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking powder, ground cinnamon, ground ginger, ground nutmeg, and salt. This will guarantee the spices and leavening agents are evenly distributed.
5. Incorporate Dry Ingredients: Gradually add the dry mixture to the wet ingredients, mixing on low speed until just combined. Avoid overmixing, as this can lead to tougher cookies.
6. Add Brewed Black Tea: Stir in the brewed black tea until the dough comes together. It should be soft but manageable.
7. Form Cookie Dough Balls: Using a small cookie scoop or your hands, portion out the dough and roll it into small balls, about 1 inch in diameter. Place them on the prepared baking sheets, spacing them about 2 inches apart.
8. Create Thumbprints: Using your thumb (or the back of a small spoon), make an indent in the center of each cookie ball to create the thumbprint.
9. Fill with Jam: Spoon a small amount of your chosen jam or preserve into each thumbprint, being careful not to overfill.
10. Bake the Cookies: Transfer the baking sheets to the oven and bake for 12-15 minutes, or until the cookies are lightly golden around the edges. The centers may look soft, but they will firm up as they cool.
11. Cool the Cookies: Once baked, remove the cookies from the oven and let them cool on the baking sheets for about 5 minutes before transferring them to a wire rack to cool completely.

Enjoy your Spiced Black Tea Thumbprint Cookies with a cup of hot tea or coffee for a delightful treat!