About as Southern as a cookie can get.
I first saw these cookies on the Food52 website (which you should really check out, if you haven’t before) – once I saw these cookies, I knew I had to make them.
Both the batter and icing are infused with tea – with chopped mint and lemon zest included.
Sort of like a deconstructed glass of iced tea. Freaking awesome.
The recipe I used called for adding lemon zest in the cookie – which I actually forgot. Instead I added it to the glaze – and I thought it was perfect.
Once you take a bite, you’ll get all three flavors married beautifully together.
Perfect for this time of year, as Spring approaches full-swing.
- 1/2 cup milk
- 1 black tea bag for iced tea
- 1/2 cup loosely packed fresh mint leaves
- 1 3/4 cup granulated sugar
- 1cup butter
- 2 eggs
- 1 tbsp lemon zest
- 3 cups all-purpose flour
- 4 tsp baking powder
- 1 tsp salt
For the Glaze
- 1black tea bag
- 6fresh mint leaves
- 3/4cups water
- 2 1/2cups powdered sugar
Preheat oven to 350°. Line 2 baking sheets with parchment paper.
Heat milk in microwave on high for 45 seconds. Drop in tea bag and steep until completely cool. Once cooled, remove the tea bag. The milk will be a darker beige, not completely dark like regular tea.
Cream butter, sugar, and mint together until light and fluffy. Add eggs, one at a time, beating well after each one and scraping down the sides of the bowl. Add the tea milk and beat until combined, then add the lemon zest and beat. Beat in the flour, baking powder and salt slowly until everything is combined, scraping down the sides of the bowl as needed
Scoop mounds of dough onto the prepared baking sheets. (I use a 2 Tablespoon cookie scoop.) Bake the cookies until puffed up and golden around the edges, about 10 12 minutes. Leave to cool on the baking sheets for 2 minutes, then carefully remove to a cooling rack to cool completely. When one baking sheet has cooled, use the last of the dough to make more cookies.
Cool completely and glaze.
For the Glaze: Put the tea bag and mint leaves in a measuring cup and pour ¾ cup of boiling water over. Leave to steep for 5 minutes, then remove the tea bag and leave to cool completely.
Sift the powdered sugar into a bowl and add about 5 Tablespoons of the tea, a bit at a time, whisking until you have a glaze the consistency of heavy cream. Place some foil (or the parchment from the baking sheets) under the cooling racks to catch drips and spoon the glaze over the cookies. I have another trick though I prefer to dip the top of the cookies in the glaze, swirl them around a bit, very gently, lift them out and let the excess drip off, then return to the cooling rack. I find this gives you a nice even coat of glaze. Leave the cookies until the glaze sets. The cookies can be kept in an airtight container for one day.