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Candy Cane Tea Icebox Cookies

Adagio Teas TeaChef Level 3

Strong, sweet peppermint-y flavor that brings some life to otherwise plain cookies.

10 h 30 m 60


  • 1 cup butter (2 sticks), softened
  • 1 cup sugar
  • 1 egg
  • 2 tbsp milk
  • 3 cups all-purpose flour
  • ½ tsp baking soda
  • ¼ tsp salt
  • 4 tsp loose leaf candy cane tea
  • Additional loose leaf tea for coating (optional)
  • ½ tsp mint extract (optional)



In a small cup, microwave 2 tbsp milk for 30 seconds. Add 2 tsp tea leaves, set aside to steep. Crush remaining tea leaves with a coffee grinder, mortar and pestle, or rolling pin. In a medium bowl, cream together butter and sugar until smooth. Add egg and steeped milk, tea leaves included. In a separate bowl, combine flour, baking soda, and salt. Mix to distribute evenly. Slowly sift dry ingredients into butter mixture. Split the dough in half, forming each half into a log shape, roughly 2” in diameter. Chill in the refrigerator for at least two hours.

If you want more candy cane flavor, sprinkle a handful of loose leaf tea on a cutting board and roll the dough logs over it, coating all sides as evenly as possible. Cut the dough into ¼-½ inch slices with a sharp knife. Alternatively, wrap a piece of dental floss around the log and pull the ends in opposite directions to make a cleaner slice. Arrange batches on a cookie sheet lined with a baking mat or parchment, approximately 1-2 inches apart. Place the cookie sheet in the freezer as you preheat the oven to 375 F. Bake for 9-10 minutes until golden brown around the edges. Cool to room temperature and serve.

Developed by Jessica Maciuch and adapted from:

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