black tea butter cookies



Imagine this:

A cold, rainy Sunday morning in December. No alarms going off, no work, and no plans. You roll around in bed, waiting to come to life, and waiting for your comforter to stop being so damned comfortable. Eventually, you get up, rip a massive yawn, brush your teeth, and start some coffee brewing in your moka pot, or drip brewer, or french press, what have you. Whole wheat english muffins with dill mayo and smoked ham, vanilla bean coffee, and black tea butter cookies for breakfast, accompanied by a gander at the news (which turns into reading Buzzfeed articles because really, who wants to ruin their day reading about politics?)

Sounds perfect to me.




I wanted to find/create a recipe for a cookie to go with tea, like a tea cookie. Something small, light, and easy to make, to add some sweetness to the morning joe. I found a recipe for chai tea cookies somewhere and played around with it until I had spiced black tea butter cookies (basically shortbread.) You assemble everything in a food processor, squeeze it together, wrap it, and chill until you’re ready to bake, then you slice them and pop ’em in the oven!

They’re delicate, butter-y, sweet, and spicy, and they go well with a cup of coffee or English breakfast tea.





black tea butter cookies

adapted from Chai Tea Cookies, on The Kitchn

makes one dozen


70 g all-purpose flour

30 g granulated sugar

dash of salt

2 bags of black tea, cut open, or 2 tsp loose black tea (Earl Grey, English Breakfast, etc.)

1/4 tsp cardamom

1/4 tsp cinnamon

1/4 tsp ground black pepper

1/4 tsp cloves

1/4 tsp ginger

2 ounces (4 Tbsp) unsalted butter, softened


Assemble everything in a food processor and pulse until dough forms a large clump.

Dump dough out onto a sheet of parchment paper and squeeze together lightly, so there are no loose or dry bits falling off.

Mold into a log, whatever width you like (I do about 3-4 centimeters), and roll up in the parchment paper, rolling into a cylinder and flattening the ends as you go.

Chill, wrapped in parchment, in the refrigerator until ready to bake.

When ready to bake, pre-heat oven to 375 F/190 C, and slice log into 1-centimeter-thick rounds with a serrated or chef’s knife (be careful not to push down too hard, or the dough will squish or crumble.) Arrange the discs on a baking sheet and bake 10 – 15 minutes, until just starting to brown on the edges. Remove, cool, and enjoy.


Enjoy your weekend, y’all

Nick P.

Categories: cookies