Sweet Tea Crinkle Cookies
Sweet tea and lemon combine to make these delicately flavored crinkle cookies that are perfect for a summer snack or watching golf.
Servings: 24 cookies
Equipment
- 2 cookie sheets
Ingredients
- 3 tablespoons boiling water
- 1 black tea bag
- 2 cups all purpose flour
- 1 teaspoon baking soda
- ¼ teaspoon salt
- ½ cup unsalted butter softened
- 1 cup white sugar
- 1 egg
- 2 teaspoons lemon zest
- ½ teaspoon vanilla extract
- ¼ cup white sugar
- ¾ cup powdered sugar
Instructions
- Put the teabag in a small cup or ramekin. Add the 3 tablespoons boiling water and let the teabag steep for about 5 minutes. Use a spoon to press the remaining liquid from the teabag and discard the teabag. Let the tea sit and cool while you prepare the other ingredients.
- Mix the salt, baking powder, and flour in a bowl and set aside.
- In a mixing bowl, cream the butter and sugar until fluffy. Add the egg, vanilla extra, lemon zest, and tea.
- Mix until incorporated then cover the mixing bowl with plastic wrap. Refrigerate for at least 2 hours or overnight.
- Once you're ready to bake, preheat the oven to 350 F.
- Use baking sheets or parchment paper to line two cookie sheets.
- Put the ¼ cup white sugar in one shallow bowl, and the ¾ cup powdered sugar in another.
- Use your hands to roll the dough into small balls, definitely no larger than a golf ball. Roll each ball in regular sugar first, then the powdered sugar.
- Place on the lined cookie sheets and use your fingers to flatten slightly.
- Bake for 12 minutes. Let cool on the cookie sheets for a few minutes and then cool completely on a wire rack.