These sugar cookies are so unique. They’re orangey and have the classic sugar cookie taste, but there’s a creaminess to them with tea flavors and flecks of black tea. Simply divine!
Last December my company held a cookie exchange (of COURSE I participated!) and my co-worker’s wife make these fabulous Thai Tea Sugar Cookies.
For the Thai Tea mix, just go to an Asian market… or, if your grocery store has an international aisle (most do), pick it up there.
That’s what my Thai Tea package looked like (I used 2 of them). After the cookie exchange I raved about these cookies and my co-worker was SO NICE and bought this secret ingredient for me.
Warning… this recipe yields a lot of cookies.
I told you. Piles of cookies. Mounds. Hills. Mountains!
These would be perfect for a brunch, book club or [bridal / baby] shower. Or for a rainy, Sunday evening like I have tonight. ENJOY!
- 1 cup powdered sugar
- 1 cup light brown sugar, packed
- 2 sticks (1 cup) unsalted butter, softened
- 1 cup vegetable oil
- 2 large eggs
- 2 teaspoons vanilla
- 4 1/2 cups flour
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 teaspoon cream of tartar
- 1 tablespoon black tea (I used the contents of 2 Tetley British Blend tea bags)
- 1/2 cup instant Thai Tea mix (available at Asian Market)
- Preheat oven to 350 degrees.
- In a large bowl mix the sugars, butter and oil.
- Add the eggs and vanilla, mix well again.
- In a separate bowl, combine the flour, baking soda, black tea, Thai Tea mix, salt and cream of tartar.
- Add the wet ingredients to the dry (dough will be sticky).
- Roll dough into walnut-sized balls and place on a baking sheet in a 3×4 pattern.
- Bake for 10-12 minutes. Cool on a wire rack.