If you’re in need of an easy Valentine’s Day baking recipe, here’s a fun one to try! It’s a classic sugar cookie recipe with a twist. The butter is infused with tea, you can find out how to infuse butter here, creating a unique cookie to replace your boring old sugar cookies.
The sugar cookie recipe is a slight modification of Jenny Cookies’ – Best Sugar Cookies Ever – recipe, because they actually are the best cookies ever and they’re my go-to.
You can make the cookies any size you’d like, they’re totally customizable so get creative!
This recipe makes about 12 cookies.
- 3 cups all-purpose flour (plus a little extra for rolling)
- 2 tsp. baking powder
- 1 cup sugar
- 1 cup unsalted tea infused butter (room temperature)
- 3/4 tsp. salt
- 1 large egg (room temperature)
- 2 tsp vanilla extract
- Preheat oven to 375 degrees.
- Line a cookie sheet with parchment paper. Set aside.
- Combine flour, baking powder and salt into a medium bowl. Set aside.
- Using the paddle attachment on a standing mixer, beat tea infused butter and sugar until smooth, about a minute and a half. Add the egg and vanilla extract until combined.
- On low speed, slowly add the flour, baking soda and salt until incorporated. The dough should form into a soft ball, but not sticky.
- Wrap the dough in a piece of plastic and press down to make a 1-inch disc. Refrigerate for at least 10 minutes.
- After the dough has rested, roll out the dough into a ¼’’ thick disc on a lightly floured surface.
- Cut out cookies with cookie cutters and place onto parchment paper lined cookie sheet.
- Place the cookie sheet in the middle of the oven and bake until puffy, about 7 minutes.
- Remove from oven and let the cookies settle for about 2 minutes.
- Transfer to wire rack to cool.