Tea Cookies Recipe

Butter: Provides a rich, creamy base for the cookies and helps achieve a tender texture.

Sugar: Adds sweetness and helps create a light, crisp texture.

Vanilla extract: Enhances the flavor with a warm, aromatic note.

All-purpose flour: Forms the structure of the cookies and gives them their shape.

Baking powder: A leavening agent that helps the cookies rise and become fluffy.

Salt: Balances the sweetness and enhances the overall flavor of the cookies.

When creaming together the butter and sugar, make sure the butter is at room temperature. This ensures it will blend smoothly with the sugar, creating a light and fluffy mixture. If the butter is too cold, it won't incorporate well, and if it's too warm, it can make the dough too soft.

• butter - Substitute with margarine: Margarine can be used as a direct substitute for butter in most baking recipes, providing a similar texture and flavor.

• butter - Substitute with coconut oil: Coconut oil can replace butter, offering a slightly different flavor and a healthier fat profile.

• sugar - Substitute with honey: Honey can be used instead of sugar, though it will add moisture and a distinct flavor to the cookies.

• sugar - Substitute with maple syrup: Maple syrup can replace sugar, adding a unique flavor and some additional moisture.

• vanilla extract - Substitute with almond extract: Almond extract provides a different but pleasant flavor that can complement the cookies.

• vanilla extract - Substitute with lemon extract: Lemon extract can add a refreshing citrus note to the cookies.

• all-purpose flour - Substitute with whole wheat flour: Whole wheat flour can be used for a healthier option, though it may make the cookies denser.

• all-purpose flour - Substitute with gluten-free flour blend: A gluten-free flour blend can be used for those with gluten sensitivities, maintaining a similar texture.

• baking powder - Substitute with baking soda and cream of tartar: Combine ¼ teaspoon baking soda and ½ teaspoon cream of tartar to replace ½ teaspoon baking powder.

• salt - Substitute with sea salt: Sea salt can be used instead of regular salt, offering a slightly different mineral content and flavor.

• salt - Substitute with kosher salt: Kosher salt can replace regular salt, though you may need to adjust the quantity due to its coarser texture.

• Allow the tea cookies to cool completely on wire racks before storing. This prevents condensation from forming inside the storage container, which could make the cookies soggy.
• Store the tea cookies in an airtight container at room temperature. They will stay fresh for up to one week. For added freshness, place a slice of apple or a piece of bread in the container to help maintain moisture.
• If you prefer to freeze the tea cookies, arrange them in a single layer on a baking sheet and place them in the freezer for about an hour. This initial freezing step prevents the cookies from sticking together.
• Once the tea cookies are frozen solid, transfer them to a freezer-safe bag or airtight container. Label the container with the date to keep track of their freshness.
• When you're ready to enjoy the frozen tea cookies, allow them to thaw at room temperature for about 15-20 minutes. For a freshly baked taste, you can also warm them in a preheated oven at 300°F (150°C) for 5-7 minutes.
• If you want to freeze the cookie dough instead of the baked cookies, shape the dough into balls and freeze them on a baking sheet until solid. Then, transfer the dough balls to a freezer-safe bag or container.
• To bake the frozen cookie dough, preheat your oven to 350°F (175°C) and place the frozen dough balls on an ungreased baking sheet. Bake for 10-12 minutes, adding a couple of extra minutes to the original baking time to account for the frozen dough.

• Preheat your oven to 300°F (150°C). Place the tea cookies on a baking sheet and cover them loosely with aluminum foil to prevent over-browning. Heat for about 5-10 minutes, or until they are warmed through. This method helps maintain their crisp texture.

• If you're in a hurry, use a microwave. Place the tea cookies on a microwave-safe plate and cover them with a damp paper towel. Microwave on low power for 10-15 seconds. Be cautious, as microwaving for too long can make them chewy instead of crisp.

• For a quick stovetop method, use a skillet. Heat a non-stick skillet over low heat and place the tea cookies in the skillet. Cover with a lid and heat for about 2-3 minutes, flipping halfway through. This method can help retain some of their original texture.

• If you have an air fryer, preheat it to 300°F (150°C). Place the tea cookies in the air fryer basket in a single layer. Heat for 2-3 minutes, checking frequently to avoid overcooking. This method can help keep them crispy.

• Oven: Preheat to 350°F (175°C) to bake the cookies.

• Mixing bowl: Used to cream together the butter and sugar, and to mix in the dry ingredients.

• Hand mixer: Helps to cream the butter and sugar until light and fluffy, and to beat in the vanilla extract.

• Whisk: Used to whisk together the flour, baking powder, and salt.

• Teaspoon: For measuring and dropping the dough onto the baking sheet.

• Baking sheet: Place the dough on this to bake the cookies.

• Wire racks: Cool the cookies on these after baking.

• Measuring cups: Measure out the butter, sugar, and flour accurately.

• Measuring spoons: Measure out the vanilla extract, baking powder, and salt accurately.

Pre-measure ingredients: Measure out all ingredients before starting. This ensures a smooth workflow and prevents interruptions.

Soften butter quickly: Cut butter into small pieces and let it sit at room temperature for faster softening.

Use a stand mixer: A stand mixer can cream the butter and sugar more efficiently than by hand.

Batch baking: Use multiple baking sheets to bake more cookies at once, reducing overall baking time.

Quick cooling: Transfer cookies to a wire rack immediately after baking to cool faster, allowing you to start the next batch sooner.