Impress your friends the next time you have them over for tea with these chocolate dipped shortbread tea bag cookies.
Although tea bag cookies are easy to make, they do require a bit of work….but they are just so cute that it’s completely worth it!
Prepare the shortbread dough, shape the cookies to look like tea bags, bake them, dip them in chocolate, add bakers twine or kitchen thread and labels to complete the look.
If you don’t have a tea bag cookie cutter (I don’t), cut the dough into rectangles with a knife and cut the top corners off. A real tea bag was used to measure the size of the rectangles.
Before baking, use a straw or decorating tip #5 to poke out a hole at the top of each cookie.
Melt the chocolate in the microwave in 30 second intervals, stirring frequently, until the chocolate is completely melted. You can use dark chocolate, milk or white.
To make the tea bag labels, print out mirror images of clipart, fold them, add glue to the inside of the tag and sandwich the string in between. I downloaded this ones, I think they are super pretty. Just click on the picture and print.
Store the cookies in an airtight container in the fridge for a couple of days. You can also make the cookies in advance, cut out the shapes and freeze them. Then when you need them, bake them from frozen.
Chocolate dipped shortbread tea bag cookies are plain delicious and make excellent gifts!
Chocolate Dipped Shortbread Tea Bag Cookies
Impress your friends the next time you have them over for tea with these chocolate dipped shortbread tea bag cookies.
Ingredients
- 250 grams (2 cups + 1 tablespoon) all-purpose flour
- 90 grams ( 3.2 ounces) cold unsalted butter diced
- 85 grams ( 1/2 cup + 1/2 tablespoon) powdered sugar sifted
- 1 egg
- 1 teaspoon vanilla extract
- a pinch of salt
- 100 grams (3.5 ounces) dark chocolate
- You will also need:
- straw or skewer or a decorating tip number 5
- kitchen string or bakers twine
- custom tea bag tags
- scissors
- glue
Instructions
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Place the butter and flour in a food processor and pulse until you have a sandy mixture.
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Transfer to a large bowl, add the icing sugar, egg, vanilla extract and salt.
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Mix the ingredients with your hands then turn the mixture onto a work surface and knead until you have a smooth dough.
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Wrap the dough with cling film and let it rest in the fridge for 30 minutes.
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Place the chilled dough on parchment paper, lightly dust it with flour and roll it out with a rolling pin until is 5 mm thick (1/4 inch).
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Lay a tea bag down onto the dough for measurement and cut out rectangles using a knife.
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Using again the tea bag for measurement, cut the top corners to give your rectangles a tea bag shape.
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Use a decorating tip or a straw to poke a hole at the top.
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Put the cookies in the fridge for 30 minutes and preheat the oven to 175 degrees C (347 degrees F).
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Bake for 11/12 minutes or until slightly golden then allow to cool at room temperature.
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Put the dark chocolate in a narrow container and microwave it in 30 second intervals, stirring frequently, until the chocolate is completely melted.
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Dip the tea bag cookies halfway in the melted chocolate and put them on a baking tray lined with parchment paper or on a cooling rack. Place the cookie in the fridge for 10/15 minutes, until the chocolate hardens.
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Cut a piece of string (about 20 cm/ 9 inches long). Thread the string through the hole.
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Use a glue stick to cover the blank side of your tag. Place the two loose ends of the thread onto the sticky paper and fold it in half securing the two thread ends inside.
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Enjoy these cute tea bag cookies!
Notes
© as easy as Apple Pie. All images & content are copyright protected. Please do not use my images without prior permission. If you want to republish this recipe, please re-write the recipe in your own words, or link back to this post for the recipe
These short bread cookies look so cute and bet they taste great dunked into a nice cup of tea. Love the little tea bag labels too 🙂
Thank you very much Moya! 🙂
These are TOO CUTE!
Thank you Justine! 🙂
I don’t drink tea but I still think that these are very cute! I agree they would make a wonderful gift for a tea loving friend!
Thank you Kaylene! 🙂
Thank you for this lovely recipe – I was surprised (and pleased!) with how easy the dough was to handle. I wanted something special for the tea bag tags, so I designed a set inspired by Jane Austen’s novels. They are free to download on my website: http://rebeccabgiddings.com/2016/01/jane-austen-inspired-tea-bag-cookies.
Thanks again!
Your cookies look beautiful, Rebecca! I love the tea bag labels. 🙂
I was just wondering about how many cookies can be made out of a single batch? We are having a tea party at church and are going to make these for party favors.
Hi Deborah! 40 cookies 🙂
Thanks, after I sent the email I reread the recipe and found the answer. Thanks for being gracious with me.
You are most welcome! 🙂
HI,
Thanks for the awesome recipe. Im planning to make it tomorrow but I don’t have a food processor.
It says to pulse the sugar and flour together in a food processor. Is there any other way? A mixer or blendeR?
Kind regards,
Hi, Maj! You can do it by hand.Rub the butter and flour with your fingers until the mixture resembles sand. Let me know how it goes! 🙂
These look great. I want to make them for a baby shower. When you place the dipped cookies on the baking tray lined with parchment paper, does much of the chocolate stick to the paper? I understand it goes quickly in the refrigerator but am concerned about the ‘underside’ appearance. Also, do you use baker’s chocolate or dark chocolate candy bars? Thank you. I am looking forward to making these creative cookies.
Hi, Cathyann! No, the chocolate doesn’t stick to the parchment paper. 🙂 I used dark chocolate bars.
Let me know how it goes!
The cookies were a hit at the baby shower (& by my dessert testers). Thanks so much for posting this recipe and the pictures.
I am glad your guests liked these cookies, Cathyann! 🙂
Hello! I was hoping to make these into lemon poppyseed cookies. Do you know if the liquid from the lemon juice will destroy the dough?
Hi Melissa! You can replace the vanilla extract with lemon juice
Hi! I am very much looking forward to making these for my best friend’s bridal shower. Thank you so much for posting such a lovely recipe! I know you mentioned you can freeze the dough and bake fresh later. Is it possible to make the whole cookie (baked and with the chocolate dip) and freeze it that way? I’m just trying to prep in advance. Thanks so much!
Hi Kim!
I have never tried before, but you can freeze them. Let me know how it goes 🙂
Four years ago I made 120 of this shape for a special take home treat for our annual historical society herb tea luncheon. They were a big hit and delicious. I ordered the cookie cutter and teacup shape also from CheapCookieCutters.com. I used Ina Garten’s recipe and Ghiradelli chocolate bars . Your recipe is very similar. Just wanted to tell you they are a big treat for tea lovers. Five stars!
I love that cookie cutter, Donna! 🙂
Hi there these are awesome. I was just wondering how long these bickies keep untill they go soggy or change in texture? Thanks
Hi Ingrid! Store the cookies in an airtight container for a couple of days. You can also make the dough in advance and freeze it.
Trying these out for my daughter’s Tea Party themed first birthday party! If I make the dough a night in advance, can it sit in the fridge over night and be rolled out in the morning? Or, could I cut all the shapes out and let them sit in the fridge overnight and bake in the morning?
Majken, either way will work 🙂 Let me know how it goes.
Just wondering what 3.2 oz of butter converts to in tablespoons?
Thanks, Lisa
Hi Lisa! It’s 6 1/2 tablespoons 🙂