INGREDIENTS:
1 cup unsalted butter, room temperature
1/2 cup powdered sugar (60g)
2 cups (250g) all purpose flour
1/2 tsp salt
2 bags of vanilla chai tea loose
Icing:
1 cup powdered sugar (120g)
1/4 tsp ground cinnamon
2 tbsp water
1 tsp vanilla extract
INSTRUCTIONS:
Preheat oven to 350 degrees.
In a stand mixer, cream butter and sugar until light and fluffy, 2-3 minutes.
Add in flour, salt, and loose tea leaves. Mix until a soft dough forms.
Roll out dough on a lightly floured surface until it is 1/4 inch thick.
Cut out cookies in preferred shape.
Bake on a parchment-lined baking sheet for 15-18 minutes or until edges are golden brown. Transfer to a wire rack to cool completely.
Once cooled, combined icing ingredients until smooth. Dip half of each cookie in the icing, letting the excess drip off. Place on wax paper to set.
*You can mix the butter and tea leaves together a few hours before making the dough for a stronger flavor.