How To Make Black Tea Cardamom Cookies with Black Tea Icing
These black tea-infused cardamom cookies are soft and chewy treats, packed with warm spices, and topped with an equally sweet, tea-infused icing!
Preheat oven to 350 degrees F. Line a baking sheet with parchment paper and set aside.
In a large bowl, sift together flour, baking soda, baking powder, and salt. Cut open the Lipton Daring English Breakfast tea bags and add tea leaves to the bowl.
In a medium bowl, combine sugar, cinnamon, ginger, cardamom, all spice and black pepper.
In the bowl of a standing mixer fitted with the paddle attachment, beat the butter and sugar-spice mixture for about 3 minutes, until light and fluffy. Beat in the egg and vanilla extract until fully incorporated. Slowly blend in the dry ingredients until just combined.
Using a tablespoon measure, scoop dough and roll dough into balls. Place dough balls on prepared baking sheet about 1½ inches apart
Bake in preheated oven for 17 to 20 minutes. Let stand on baking sheet 2 minutes before removing to cool on wire racks.
Black Tea Icing:
Heat the milk on medium low heat. Steep the 2 Lipton Daring English Breakfast tea bags in the milk for 3 minutes. Squeeze and remove bags.
Whisk the milk tea mixture into confectioners’ sugar until smooth. Using the whisk, drizzle the icing over the cookies.
Serve and enjoy!
- Calories: 135.79kcal
- Fat: 5.40g
- Saturated Fat: 3.33g
- Trans Fat: 0.21g
- Monounsaturated Fat: 1.40g
- Polyunsaturated Fat: 0.26g
- Carbohydrates: 21.00g
- Fiber: 0.39g
- Sugar: 13.36g
- Protein: 1.28g
- Cholesterol: 18.21mg
- Sodium: 76.05mg
- Calcium: 13.23mg
- Potassium: 19.41mg
- Iron: 0.52mg
- Vitamin A: 46.04µg
- Vitamin C: 0.03mg
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