Tea Bag Sugar Cookies Recipe Dipped in Chocolate
Tea Bag Sugar Cookies Recipe Dipped in Chocolate are perfect for a tea party or as an adorable gift! Plus these cute little tea cookies taste and look delicious!
WHY I LOVE THESE Tea Bag Sugar Cookies Recipe Dipped in Chocolate
• I love this simple sugar cookie recipe because they are made with basic ingredients
• These shortbread cookies are perfect for a gift or a party!
• If you love tea party cookies these are for you
• This cookie recipe is so wonderful and tasty
• Perfectly cute for tea parties or a baby shower!
• They would be great high tea cookies if you’re hosting a high tea party!
INGREDIENT NOTES
Flour: Use your favorite all-purpose flour for these cookies.
Butter: 2 sticks of unsalted softened butter. Ensure it is at room temperature.
Sugar: Only one cup of granulated sugar.
Eggs: You will only need one large egg, at room temperature.
Chocolate Chips: Use your favorite semi-sweet chocolate chips or if you prefer milk use those! Feel free to use dairy-free chocolate chips if you cannot have dairy.
HOW TO MAKE Tea Bag Sugar Cookies Recipe Dipped in Chocolate
1. Preheat your oven to 350°F. Place all-purpose flour and baking powder into a medium-sized bowl. Whisk the dry ingredients until they are combined and set to the side.
2. Place the room-temperature unsalted butter and granulated sugar into a large bowl. Mix with an electric mixer (or a stand mixer) on low to combine the two ingredients. Then turn the mixer up to high-medium speed and beat for 3 minutes until combined/fluffy. Turn the mixer off. Add the egg and vanilla extract to the large bowl. Beat for another minute to combine.
3. Once the wet ingredients are combined, add the dry ingredients from the medium bowl. With the mixer running on low, gradually add the flour mixture into the large bowl with the wet ingredients. Turn up to medium speed and beat until a dough starts to form (this will take about 30 seconds). Divide the cookie dough in half and knead the dough with your hands for a bit. Wrap both into plastic wrap to seal it and refrigerate for one hour.
4. Once cooled, roll each half of the dough in between two pieces of parchment paper. Roll out with a rolling pin until it is about 1/8 inch thick. You should have two circles that are about 12 inches wide. Cut the cookies using a 3-inch teabag cookie cutter. Once all is cut, use a straw to poke a hole at the top of each cookie. Remove all the excess dough around the tea bag shaped cookie dough and then carefully slide the parchment paper with the cookies on it onto a cookie sheet. Repeat this process with the remaining cookie dough. Bake for about 8-10 minutes and let completely cool on a wire rack.
5. Melt the semi-sweet chocolate chips for about one minute or until fully melted in the microwave. Stir until fully smooth and silky. Dip one end of the cookie (the end that DOESN”T have the hole) into melted chocolate and place it onto a sheet of parchment paper to cool. Once fully cooled, add a string with a tea tag through the hole to give it the full teabag effect if desired.
6. I’ve created a tea tag label printable for you to use. Cut out tea tags. Cut pieces of string ten inches long. Fold string in half and place through hole in cookie, thread the two ends of string through the loop and tighten. Attach double sided tape to back of label then fold over the ends of the string. Share and enjoy these delicious cookies with a cup of tea! Store in a sealed container for up to a week at room temperature!
QUICK TIPS
• Do not try to move the cookies individually because it will change their shape. Attempting this will most likely mess up the cookies.
• Ensure to slide the cut cookies onto the baking sheet carefully by having someone help out if possible
• Use a 3-inch teabag cookie cutter to get 30 cookies total from this recipe. Find cookie cutter on Amazon or your local craft store
• Ensure not to dip the side with the hole into the chocolate
• Store cookies in an airtight container at room temperature for a week
• Make sure not to overheat the chocolate so it doesn’t have a burnt taste to it
• Ensure the butter and egg are at room temperature for best results. If you are taking your butter straight from the fridge, microwave at 3 second increments flipping the butter side, so it slowly gets to room temp. Another way to get butter to room temperature is by pouring boiling hot water into a large glass, pouring it out into the sink then immediately placing it over a stick of butter to thaw. Make the egg room temp by running under warm water.
FREQUENTLY ASKED QUESTIONS
What should I pair with this tea cookie recipe? Serve with fresh blueberries and some afternoon tea like Earl Grey tea or some green teas.
Where can I find a tea bag cookie cutter? Find a 3-inch tea bag cookie cutter on Amazon.
Can I make this tea cookies recipe dairy-free? Yes! Use vegan butter and dairy-free chocolate chips
Can I make these gluten-free? Sure! Use gluten-free all-purpose flour instead of regular flour.
Looking for more cute recipes from my site? Check out below to find some of the most adorable recipes plus some more sugar cookie recipes…
Copycat Lofthouse Soft Frosted Sugar Cookies Recipe
Copycat Publix Sprinkles Sugar Cookies
Frosted Sugar Cookie Doughnuts
Best Homemade Frosted Cherry Pop Tarts Recipe
Easy Black Forest Cake Recipe with Chocolate Ganache
Mini Honey Lemon Tartlets with Shortbread Crust
Hot Fudge Sundae Ice Cream Cone Cupcakes
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Teabag Sugar Cookies
Ingredients
- 3 cups all purpose flour
- 1 teaspoon baking powder
- 1/2 pound unsalted butter, room temperature, 2 sticks
- 1 cup granulated sugar
- 1 large egg, room temperature
- 1 teaspoon pure vanilla extract
- 1 teaspoon salt
- Chocolate chips for dipping
Instructions
- Preheat oven to 350°F.
- Place the flour and baking powder in a medium bowl. Stir until combined. Set aside.
- Place the butter and sugar in a large bow. With an electric mixer, beat on low until combined, then turn up to medium high. Beat for 3 minutes. Turn mixer off. Add the egg and vanilla, then beat for another minute.
- With the mixer on low, gradually add the flour mixture. Then turn mixer up to medium and beat until a dough forms. This only takes about 30 seconds. Divide dough in half, kneading with your hands a little bit and wrap in plastic wrap. Refrigerate for one hour.
- Roll each dough in between two sheets of parchment paper. Roll it out until it’s about 1/8-inch thick. You should have a circle that’s about 12 inches wide. Cut cookies using a 3-inch teabag shaped cookie cutter. (I bought mine online.) Use a straw to poke a hole in each cookie. Remove excess dough, then gently slide your parchment paper with the cookies on it on to cookie sheet (I used half sheet pans because there’s an edge). Do not try to move the cookies because it will change their shape. Repeat process with remaining dough. Bake cookies for 8-10 minutes or until set. Let cool.
- I made 30 cookies, but it depends on how big your cookie cutter is. Mine was 3 inches long. I used about 1 cup of semisweet chocolate chips and melted them in the microwave for 1 minute. Stir until smooth. Dip one end of the cookie (not the end with the hole) in the chocolate and place on a parchment lined cookie sheet to dry. Attach paper tea tags with string, if desired.
Notes
Did you make this recipe?
Please let us know by leaving a star rating and review!Tips for hosting your own tea party:
Use an assortment of teapots, cups and saucers. You can find them at a thrift store or antique mall. Or you can borrow a few from your friends that are attending the party.
A white lace table cloth or table runner looks nice with floral teapots.
Make sure you put a trivet under a hot teapot if you have a wood table.
Offer a variety of tea flavors for your guests (4-6 flavors). Some decaf and some with caffeine.
To go with the tea, stock your table with sugar, sugar substitute (if desired), honey, lemon slices and milk or cream.
Don’t forget the spoons, small serving plates and napkins.
Fresh flowers on the table are always lovely.
An assortment of tea sandwiches, cookies and fruit.
When it’s time to make the tea, you will need to boil enough water for 4-6 pots of tea and you want them ready all at once. Use a tea kettle, pots of water on your stove and a large glass measuring cup with water in the microwave. Use all the heating elements you can.
Will you please email me the tag template. Thank You Sonia
Just sent to you…
I can’t find the link to the printable tags?
Just emailed it to you. 🙂
Would this recipe be a recipe for making cookies that would keep in a cellophane sealed bag for about two weeks, I want to find a recipe that I can use to make different shapes and sell them in stores, or do you have a recipe that i can do this with-
thank you Milla
I don’t think they would be good for two weeks at room temperature. You could store them (before dipping in chocolate) in a sealed container in the freezer for 2 weeks.
How many cookies will this make?
I was able to make 30 cookies from this recipe, using a 3″ cookie cutter.
So cute and what perfect timing! I am charge of the food for our church’s Ladies’ Tea in May. This will be a great addition!
Just found these gorgeous cookies, would you kindly please email me the tag template. Thank You! We’re having a tea party at our church in a few weeks, and these would be grand! Fran