Holiday Cookies with Tea: Green Tea Ginger Biscuits, Lapsang Souchong Maple Cookies, and Chai Chocolate Chip Cookies

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Is there anything better than tea and cookies? How about cookies that are made with tea? Here are a few tasty treats that we’ve come up that use tea as a main ingredient. Just in time for the holidays!

Green Tea Ginger Biscuits

Green Tea Ginger Biscuits
3/4 cup (170 g) ginger biscuits green tea infused butter, at room temperature*
1/2 cup granulated sugar, plus 1/4 cup for coating
1/2 cup packed brown sugar
1/4 cup honey
1 egg
2 1/4 cups all-purpose flour
2 teaspoons baking soda
1/2 tablespoon ground ginger
1 teaspoon ground cinnamon
1/2 teaspoon ground cloves
1/2 teaspoon salt

  1. In a medium bowl, whisk to combine flour, baking soda, spices, and salt. Set aside.
  2. Using either a hand mixer or stand mixer, cream together infused butter and sugars, mixing for about 2 minutes until mixture is pale, and fluffy. Add egg and honey, one at a time, beating on medium-low speed until combined. Add dry ingredients gradually, beating until evenly incorporated.
  3. Place dough in airtight container and chill for at least 2 hours.
  4. Once dough is completely chilled, preheat oven to 350°F and line a baking sheet with parchment paper or a silicone baking mat. Roll dough into 1-inch balls, then roll in sugar to coat before placing on prepared baking sheet.
  5. Bake for 8-10 minutes until cookies are puffed and slightly cracking on the top, and golden on the edges (they will flatten as they cool). Remove from oven, allow to cool for 4-5 minutes before placing on a wire rack.
  6. Decorate with your favorite festive glaze, frosting, or sprinkles (we drizzled ours with a matcha and white chocolate glaze).

*when infusing tea into butter, your butter quantity will appear to decrease as it melts and re-solidify. To make certain your amount is correct, use a weight measurement. See our recipe for infusing butter with tea.

Lapsang Souchong Maple Cookies

Lapsang Souchong Maple Cookies
3/4 cup salted butter, at room temperature
3/4 cup packed dark brown sugar
1/3 cup Lapsang Souchong infused maple syrup, plus 2 tablespoons to glaze
2 teaspoons vanilla extract
1 egg, at room temperature
2 1/2 cups all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon salt

  1. Using a stand or hand mixer, cream together butter and brown sugar. Add in Lapsang Souchong maple syrup and vanilla and beat until pale and fluffy, about 2 minutes. Add egg, mixing until combined. Add flour, baking soda, and salt, then beat until fully incorporated.
  2. Preheat oven to 350°F. Drop dough by the tablespoon onto a parchment or silicone lined baking sheet (if dough feels too wet to hold its shape, chill until firm). Bake for 12-14 minutes until cookies are a light golden brown.
  3. While cookies are still warm, brush tops lightly with remaining Lapsang Souchong infused maple syrup to glaze. Leave on baking tray for 5 minutes, then transfer to a wire rack to cool completely. Top with sprinkles or other decorations, if desired.

Chai Chocolate Chip Cookies

Chai Chocolate Chip Cookies
3 1/3 cups all-purpose flour
1 1/2 teaspoons baking powder
1 1/2 teaspoons baking soda
5 teaspoons chocolate chai, ground into a fine powder and sifted
1/2 teaspoon salt
1 cup unsalted butter, melted and cooled
1 1/2 cups firmly packed brown sugar
1/2 cup granulated sugar
2 large eggs
2 teaspoons vanilla extract
12 ounces dark chocolate chips or chunks

  1. In a medium bowl, whisk together flour, baking powder, baking soda, salt, and tea powder. Set aside.
  2. Using a hand or stand mixer, beat together melted butter and brown and white sugars until fluffy, about 2-3 minutes. Add eggs one at a time until combined. Add vanilla extract and mix.
  3. Add flour mixture in a single batch, mixing gently at a low speed. Mix until mostly combined, then beat at medium-high until fully incorporated and no flour streaks remain. Add in chocolate and mix until evenly distributed. Transfer dough to airtight container and allow to chill for at least an hour and up to 2 days.
  4. Preheat oven to 350°F. Line two baking sheets with parchment paper or silicone mats. Using a cookie scoop or tablespoon, scoop dough out into balls on sheets, rolling slightly with hands to form. Space dough balls generously to allow for spread.
  5. Bake for 7-10 minutes, until golden brown. After removing from oven, optionally sprinkle with a pinch of flaky salt for added flavor.

Created by Jen Coate

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