Intro
This simple cookie recipe makes a light, sweet shortbread with a warm tea taste. It uses ground Thai tea and butter to make a soft, crumbly bite. If you like other easy main-dish ideas, try the Amish hamburger steak bake for a hearty meal.
why make this recipe
You will make these cookies when you want a small, calm treat with tea flavor. The cookies pair well with tea or coffee and do not need long work time. They use few things from your pantry and bake fast. For more soft, simple cookies you can try the best ever copycat Lofthouse cookies recipe for a different sweet idea.
how to make Thai Tea Shortbread Cookies
Make the dough in a few easy steps: grind the tea, mix the wet parts, add the dry, and chill. You will shape the dough into a log, slice it, and bake. This method keeps the cookies neat and easy to bake. If you enjoy other flavored shortbread, look at the blueberry cheesecake swirl cookies for a fruity twist.
Ingredients :
- 2 tbsp Ground Thai Tea
- 1 tbsp Water
- 120 g All-purpose flour
- pinch Sea salt
- 113 g Unsalted butter (room temperature)
- 60 g Powdered sugar
- 1/4 tsp Vanilla extract
Directions :
Take loose leaf Thai tea and grind with pestle and mortar down to a fine powder. Use a fine mesh strainer to remove any larger pieces. Do not skip this, you do not want these big bits that are hard, as they will get stuck in your teeth or add an unpleasant texture to the cookies.
In a small bowl or cup, add your sifted tea and water and mix together.
Measure out flour and salt in a small bowl and mix together. Set aside.
In a medium bowl, add softened butter and powdered sugar, creaming together until combined using a hand mixer.
Add in your tea with water and vanilla to your butter and sugar, mixing in until combined.
Add in flour and mix until dough just comes together. Remove dough and place on parchment paper. Shape into a log form, either cylindrical or squared off (or any shape really). Using the sides of the parchment can be helpful in getting shape. Once dough is formed, wrap in plastic wrap (I wrap the plastic wrap around the parchment as well). Chill dough for at least one hour, but up to 24 hours.
After dough has chilled sufficiently, preheat oven to 350F.
Remove dough from refrigerator and slice into about quarter inch slices.
Arrange on a parchment lined baking sheet with a few inches between cookie slices. Place on the center rack of your oven and bake for about 12 minutes for slightly softer (but still firm) shortbread or 15 min for more crisp shortbread.
Remove from oven, let cool on the baking sheet for 1-2 minutes (especially if using the shorter bake time) then transfer to a wire cooling rack. Cookies will firm up as they cool.
Store in an airtight container for up to 5-7 days. Enjoy!
how to serve Thai Tea Shortbread Cookies
Serve these cookies with hot tea or cold milk. They go well with a small fruit plate or a simple scoop of vanilla ice cream. You can also pair them with light lemon sweets like the blueberry lemon cookies for a bright table.
how to store Thai Tea Shortbread Cookies
Keep the cookies in a cool, dry place in an airtight box. They stay fresh for 5 to 7 days at room temperature. You can freeze them for up to 2 months; layer with parchment so they do not stick.
tips to make Thai Tea Shortbread Cookies
Use soft but not melted butter for the best crumb. Do not over-mix the flour or the dough will get tough. If you want a warmer tea taste, add a tiny bit more ground tea. For more cookie tips and ideas, see the brown sugar maple cookies page for baking notes that help with texture and bake time.
variation (if any)
- Make a citrus twist: add 1 tsp lemon zest to the dough.
- Make bite-size pieces: form small balls instead of a log and press flat.
- Add a light glaze: mix powdered sugar and milk and drizzle after cookies cool.
FAQs
Q: Can I use Thai tea bags instead of loose leaf?
A: Yes. Open the tea bag and grind the leaves to a fine powder. Strain any big bits.
Q: Can I use black tea instead of Thai tea?
A: Yes. Use strong black tea powder. The taste will change but the cookie will still be good.
Q: Do I need to chill the dough?
A: Yes. Chilling helps the dough hold shape when you slice and bake.
Q: Can I make the dough ahead?
A: Yes. You can chill the dough up to 24 hours or freeze the log for longer storage.
Q: How thin should I slice the cookies?
A: Slice about a quarter inch thick for best texture.
Thai Tea Shortbread Cookies
- Total Time: 30 minutes
- Yield: 24 cookies 1x
- Diet: Vegetarian
Description
A light, sweet shortbread cookie infused with warm Thai tea flavor, perfect for pairing with tea or coffee.
Ingredients
- 2 tbsp Ground Thai Tea
- 1 tbsp Water
- 120 g All-purpose flour
- Pinch Sea salt
- 113 g Unsalted butter (room temperature)
- 60 g Powdered sugar
- 1/4 tsp Vanilla extract
Instructions
- Grind the loose leaf Thai tea to a fine powder and strain any larger pieces.
- Add the sifted tea and water into a small bowl and mix together.
- Mix flour and salt in another small bowl; set aside.
- Cream softened butter and powdered sugar together in a medium bowl.
- Incorporate the tea mixture and vanilla into the butter and sugar mixture.
- Add the flour mixture and mix until dough forms.
- Shape the dough into a log and chill for at least one hour.
- Preheat the oven to 350°F (175°C).
- Slice the chilled dough into quarter-inch slices and arrange on a parchment-lined baking sheet.
- Bake for 12-15 minutes until slightly firm or crisp.
- Cool cookies on a wire rack after baking.
Notes
Use softened but not melted butter for best results. Chilling helps hold the shape of cookies.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Thai
Nutrition
- Serving Size: 1 cookie
- Calories: 150
- Sugar: 6g
- Sodium: 100mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 0g
- Protein: 1g
- Cholesterol: 20mg
