Whether you are sending homemade cookies to loved ones as a thoughtful DIY gift, participating in an annual cookie swap, or simply whipping up a sweet treat to enjoy at home, it is important to find the right cookie recipe. This year, give your holiday baking a delicious twist with our collection of tea-infused holiday cookie recipes.
Tea-infused cookies are uniquely aromatic and flavorful—especially when they incorporate seasonal teas from The Republic of Tea. From chocolate peppermint cookies to chai tea gingerbread cookies, these festive recipes are sure to make your holidays a little sweeter.
Snickerdoodles are known for their soft, chewy texture and distinctive cinnamon-sugar topping. Give this classic cookie recipe a holiday upgrade with the addition of our Dream By the Fire Red Tea, featuring a blend of sweet vanilla and warm cinnamon.
- 2 3/4 cups sifted flour
- 4 Cinnamon Vanilla Dream By the Fire tea bags, tea removed from tea bag
- 2 tsp cream of tartar
- 1 tsp baking soda
- 1/2 tsp salt
- 1 cup butter, room temperature
- 1 1/2 cup sugar
- 2 eggs
- 2 Tbsp sugar
- 2 tsp cinnamon
- Preheat oven to 350°F
- Sift together flour, tea, cream of tartar, baking soda and salt. Set bowl aside.
- Mix butter with sugar and eggs until light and fluffy.
- Blend in flour mixture on low speed until batter forms into a dough.
- Chill dough in fridge for 30 minutes. Use a cookie scoop or hand form dough into walnut sized balls, roll in sugar/cinnamon mixture. Place on a greased cookie sheet and bake for 8-10 minutes.
- Allow cookies to cool on sheet before transferring them to a cooling rack.
These decadent chocolate cookies are reminiscent of a rich cup of hot cocoa topped with peppermint candies. Use a cookie cutter to create festive holiday shapes like stars, Christmas trees or candy canes.
- 1 cup of unsalted butter, softened and diced
- 1/2 cup of powdered sugar
- 1 tsp of vanilla
- 8 Peppermint Chocolate tea bags
- 1 1/2 cup of flour
- Pinch of salt
- 1 tsp of cocoa powder
- 1/2 cup of mini chocolate chips
- Cream the butter, powdered sugar and vanilla in a medium bowl.
- Tear open the tea bags and blend the contents with the flour, salt and cocoa powder in a small bowl.
- Combine the dry ingredients with the butter mixture by hand until just blended.
- Roll the dough into a log shape and wrap in plastic. Refrigerate for at least 30 minutes.
- Preheat oven to 350°. Remove the plastic wrap and let the dough sit for 10 minutes to soften. Cut log into ½-inch disks or roll out on a flat surface and use a cookie cutter.
- Bake on an ungreased baking sheet for 9-10 minutes. Let cool completely before serving.
Enjoy the exquisite flavor of our best-selling Earl Greyer Black Tea in cookie form. Bright bergamot orange and premium Ceylon black tea leaves give these cookies a unique and aromatic twist.
- ⅓ cup of fresh, filtered water
- 5 Earl Greyer tea bags
- ¼ cup of unsalted butter,
- softened and cubed
- ½ cup of sugar
- 1 egg
- 1½ cups of flour
- ¼ tsp of salt
- Steep 3 tea bags in boiling water for 3 minutes. Remove the tea bags and set the tea aside to cool.
- Preheat the oven to 375°. In a small bowl, cream the butter and sugar until light and fluffy. Beat in the egg and cooled tea.
- In another bowl, tear open the contents of the two remaining tea bags and blend with the flour and salt. Gradually beat into the creamed mixture.
- Shape tablespoons of dough into balls and place them 2 inches apart on ungreased baking sheets. Flatten slightly with the bottom of a glass.
- Bake for 6-8 minutes or until light brown. Place the cookies on wire racks to cool completely.
The rich imperial spices like cardamom, star anise, ginger and cloves in our Republic Chai® Black Tea add an unexpected kick to holiday gingerbread cookies. We used star-shaped cookie cutters in our recipe, but you can use any shape you prefer.
- 5 tsp Republic Chai® Full-Leaf Tea
- 2 3/4 cups flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1/2 cup unsalted butter
- 1/2 cup light brown sugar
- 1/2 cup molasses
- 1 egg
- 1 egg white
- 3 Tbsp cane sugar (for topping)
- Grind Republic Chai® Full-Leaf Tea into a fine powder using a clean spice or coffee grinder.
- Add powdered tea to dry ingredients in a bowl. Beat butter, sugar, molasses and egg until smooth and add dry ingredients. Mix until well blended and refrigerate dough 1 hour or more until firm.
- Roll out to 1/8 inch thickness and cut into star shapes.
- Place stars on a cookie sheet 1/2 inch apart. Brush cookie tops with egg whites and sprinkle with cane sugar.
- Bake at 350 degrees for about 8 minutes.
Buttery and crispy, these matcha shortbread cookies are a unique and delicious treat. Premium matcha green tea powder gives these shortbreads a beautiful green coloring that is perfect for the holidays. Use a tree-shaped cookie cutter for an even more festive touch.
- 7 tbsp butter, softened
- 6 tbsp powdered sugar
- 1 egg yolk
- ¾ cup flour
- 6 tbsp finely ground almonds
- 2 tsp U•Matcha™ Natural
- 2 tbsp turbinado sugar
- Cream together the butter and powdered sugar. Mix in the egg yolk.
- In another bowl, combine the flour, ground almonds and U•Matcha™ Natural. Add to the first bowl and stir until the mixture forms a ball.
- Roll into a 2-inch-wide log. Wrap and place in the freezer for 40 minutes until firm.
- Preheat the oven to 350°F. Line a baking sheet with parchment paper.
- Roll the log in turbinado sugar to cover all sides, pressing it down a bit. Using a sharp knife, cut the log into 1/4-inch slices and arrange on the prepared baking sheet.
- Bake for 9 minutes, or until the cookies just begin to turn golden at the edges. Let rest for 5 minutes before transferring to a rack to cool completely.
We hope you enjoy these tea-infused holiday cookie recipes. Serve with a cup of your favorite holiday tea, and be sure to share your creations with us on social media: @republicoftea.