Brown Sugar Tea Cookie Recipes

Steps:

• Beat together the butter and confectioners' sugar till creamy. Add vanilla.
• Mix the dry ingredients, stir into creamy mixture. Blend well.
• Add the nuts, mix well, roll the dough out into two balls. Wrap in plastic wrap and chill for at least 1 hour in the refrigerator.
• Flatten dough out and cut into 15 or 20 equal size pieces, shape into balls. Place on ungreased cookie sheet.
• Bake at 375 degrees F (190 degrees C) for 10 to 12 minutes till firm but not brown. While still warm roll into confectioners' sugar, let cool and roll again.

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Beat brown sugar, butter, eggs, and vanilla extract together in a bowl using an electric mixer until smooth and creamy.
• Whisk flour, baking powder, and salt together in a separate bowl. Stir flour mixture into butter mixture until dough is fully combined.
• Pour confectioners' sugar onto a large plate. Spoon dough, 1 1/2 teaspoons per cookie, onto confectioners' sugar and roll to coat. Arrange coated dough on a baking sheet.
• Bake in the preheated oven until edges are lightly browned, 12 to 14 minutes. Cool cookies on baking pan for 2 minutes before transferring to a wire rack to cool completely.

Steps:

• Heat oven to 325% Line baking sheets with parchment. I used a fresh sheet of parchment for each cooking. Egg and heavy cream needs to be room temperature. Butter and cream cheese need to be softened. I used a whisk and mixed by hand but an electric mixer can also be used.
• Beat softened butter and cream cheese well. Add room temperature egg and beat well.
• Add both sugars and beat to a nice creamy mixture. Add self rising flour and room temperature heavy whipping cream alternately, mixing well after each, ending with flour. Add vanilla extract and mix to incorporate.
• I used a 2 Tablespoon scoop to place 12 dollops of the soft creamy mixture onto the parchment lined baking sheet.
• Bake at 325% pre heated oven for 18 to 22 minutes or until a nice golden brown crispy edge forms around the cookies.
• Remove from oven and carefully slide the parchment with cookies onto a cooling rack, repeat cooking for next 12 cookies. Let sit on parchment for 3 to 5 minutes, then using a thin metal spatula remove the cookies to the cooling rack to finish cooling completely. Store in air tight container. This recipe made 27 cookies with the size scoop i used. Cooking times can vary by oven and amount of batter in scoop.

Steps:

• Preheat oven to 325°. In a bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Beat in the egg and vanilla. Gradually add flour. Roll dough into 1-in. balls. Place 2 in. apart on ungreased baking sheets; flatten slightly with fingers. , Bake until edges are golden brown, 17-20 minutes. Cool for 2 minutes before removing to wire racks to cool completely. Dust with confectioners' sugar.

Steps:

• Heat oven to 350 degrees and line two half-sheet pans with parchment paper. Put 1/2 cup/100 grams granulated sugar in a small bowl or shallow dish and set aside.
• Combine the butter and tea leaves in a small saucepan set over medium heat. Melt the butter, stirring occasionally, until it just begins to sizzle around the edges. Remove from the heat and let cool for 5 minutes.
• Add the tea butter to a large bowl, then add brown sugar, salt, orange zest and remaining ¾ cup/150 grams granulated sugar. Use an electric mixer on medium speed or a whisk to combine for about 30 seconds; the mixture will be grainy and separated. Add the egg and vanilla, and mix until combined and smooth, about 30 seconds.
• Add the flour, baking powder and baking soda to the bowl, and mix on low speed or with a rubber spatula until just combined. Use the spatula to scrape the sides and bottom of the bowl to ensure the dough is evenly mixed.
• Use a 2 tablespoon cookie scoop to portion the cookies. Alternatively, measure 2 tablespoons of dough with a measuring spoon. Roll each dough ball in the reserved granulated sugar, then place on the baking sheets 2 inches apart.
• Bake the cookies until set, light golden around and crackled on top, 16 to 19 minutes, rotating the sheets from top to bottom and front to back in the oven halfway through the baking time. Remove cookies from the oven and let cool on the baking sheets. Store extra cookies in an airtight container at room temperature for up to 3 days, or for a few weeks in the freezer.

Steps:

• Beat butter and brown sugar together until light and flutty.
• Add egg and vanilla and beat well.
• Sift flour, baking soda, and cream of tartar together.
• Gradually add flour mixture to butter mixture, beating well after each addition.
• Blend in nuts.
• Separate dough into four parts.
• Roll each part into a cylinder about 1 1/4" thick.
• Wrap in plastic wrap and refrigerate at least 2 hours.
• Preheat oven to 350°F.
• Remove dough from refrigerator, unwrap, and slice on a slight diagonal.
• Place about 1" apart on ungreased baking sheets.
• Bake at for 15 minutes, or until lightly browned on edges.
• Cool on wire racks.