Jasmine Tea Shortbread Cookies
Romance yourself with these jasmine tea shortbread cookies with an optional jasmine vanilla glaze. These cookies have a light, delicate, floral flavor and a crisp, buttery crumb that makes them perfect for any elegant occasion. You can also enjoy them by dunking them into your jasmine tea or latte, making them the ultimate afternoon treat.
Why you'll love this recipe:
- Our shortbread recipe is tried and true, perfect for rolling out and cutting shapes. The tea bag cookie cutters are so cute!
- The flavor is floral and sweet, just like jasmine tea! Impress your loved ones with something new and special.
- It's perfect for someone who loves the fresh, fragrant flavor of jasmine.
- It's elegant enough for your special occasions, such as bridal showers, birthday parties, baby showers and holidays.
- They have a nice, simple, optional jasmine glaze, perfect for pressing on edible flowers, like fresh jasmine, preserved pressed pansies, or rose petals from your garden.
Tools:
Here are the exact tools I used to make these pretty jasmine tea shortbread cookies!
- Mortar and pestle or food processor- for making your sugar
- Kitchen aid stand mixer or just a good old fashioned bowl and hand mixer for mixing your dough
- Parchment paper
- Sifter for dry ingredients
- Rolling pin and embossed rolling pin to make them extra pretty!
- Cookie cutters or stamps
Where to buy jasmine tea:
Jasmine flowers are often sold as tea. If you can't find jasmine tea in your local grocer, try your local health or herbal shop, or buy them online.
Ingredients:
- 1 cup butter softened (unsalted) (2 sticks or 227 grams)
- ½ cup confectionary sugar (60 grams)
- 2 tablespoons granulated sugar
- ½ cup corn starch (68 grams)
- 1 pinch salt
- 2 cups all-purpose flour (260 grams)
- 1 tablespoon organic dried lavender
- 1 tablespoon vanilla extract, or try diy floral vanilla extract, maybe infuse some jasmine in your next batch!
Optional glaze:
- 1 cup 125 grams confectionary sugar
- 1 tablespoon jasmine flowers dried
- 2 tablespoons milk or cream more if needed
- 1 tablespoon vanilla extract
Note, I used 1 teeny tiny drop of pink food coloring in the glaze (also optional)
How to make jasmine tea shortbread:
- Using a mortar, pestle, blender, or food processor, make jasmine vanilla sugar. Grind lavender with your granulated sugar and vanilla extract until it's a fine powder.
- In a medium bowl, cream together the butter, jasmine vanilla sugar, and powdered sugar until light and fluffy.
- In a separate bowl, combine the flour, salt, and cornstarch until well blended.
- Sift the flour mixture into your creamed butter, you will likely need to use your hands to form a ball. The dough will be somewhat soft.
- Cover your dough with plastic or beeswax wrap and refrigerate for 30 minutes if desired; this step is not necessary if your dough is easy to manage. We never need to refrigerate ours, this recipe doesn't spread if you've measured properly.
- Preheat the oven to 350 degrees F (176 degrees C). Line cookie sheets with parchment paper.
- Roll the dough out to ¼ inch thickness on a lightly floured surface. Cut into rectangles 1 ½x2 inches in size or cut into shapes using a cookie cutter.
- Bake for 12-15 minutes (depending on thickness and shape you've cut them into) in the preheated oven, or until golden at the edges. Cool on wire racks, and store in an airtight container at room temperature.
Jasmine Tea Shortbread
Romance yourself with these jasmine tea shortbread cookies with an optional jasmine vanilla glaze. These cookies have a light, delicate, floral flavor and a crisp, buttery crumb that makes them perfect for any elegant occasion. You can also enjoy them by dunking them into your jasmine tea or latte, making them the ultimate afternoon treat.
Print Recipe
Ingredients
Jasmine Tea Shortbread:
- 1 cup butter softened unsalted (2 sticks or 227 grams)
- ½ cup confectionary sugar 60 grams
- 2 tablespoons granulated sugar
- ½ cup corn starch 68 grams
- 1 pinch salt
- 2 cups all-purpose flour 260 grams
- 2 tablespoons organic jasmine flowers dried
- 1 tablespoon vanilla extract
- optional lemon zest icing
Jasmine Tea Vanilla Glaze
- 1 cup 125 grams confectionary sugar
- 1 tablespoon jasmine flowers dried
- 2 tablespoons milk or cream more if needed
- 1 tablespoon vanilla extract
Instructions
- Using a mortar & pestle, blender, or food processor, make jasmine vanilla sugar. Grind jasmine with your granulated sugar and vanilla extract until it's a fine powder.
- In a medium bowl, cream together the butter, jasmine vanilla sugar, and powdered sugar until light and fluffy.
- In a separate bowl, combine the flour, salt, and cornstarch until well blended.
- Sift the flour mixture into your creamed butter, you will likely need to use your hands to form a ball. The dough will be somewhat soft.
- Cover your dough with plastic or beeswax wrap and refrigerate for 30 minutes if desired; this step is not necessary if your dough is easy to manage. We almost never need to refrigerate ours, this recipe doesn't spread if you've adequately measured. But if you've handled it for a long time, and find it difficult to manage, go ahead and stick it in the fridge.
- Preheat the oven to 350 degrees F (176 degrees C). Line cookie sheets with parchment paper.
- Roll the dough out to ¼ inch thickness on a lightly floured surface. Cut into rectangles 1 ½x2 inches in size or cut into shapes using a cookie cutter.
- Bake for 12-15 minutes (depending on the thickness and shape you've cut them into) in the preheated oven, or until golden at the edges. Cool on wire racks, and store in an airtight container at room temperature.
- Let them cool completely and make your icing.
- To make your icing, combine your confectionary sugar and jasmine in your mortar & pestle, blender, or food processor until it's an ultra fine powder. Add your jasmine sugar, milk, and vanilla into a medium bowl and mix until it has a smooth and runny consistency. If it needs to be thinned more, add a few drops of milk or cream. Dip your cookies into the icing when they're entirely cooled so they're hard and cool enough to handle. Let them dry for up to one hour and enjoy!
Notes
Shortbread cookies keep longer than most other cookies, making them perfect for edible gifts or when you need to make something ahead. They even taste better the next day or two after you bake them! They will keep in an airtight container at room temperature for up to 3 weeks or in the freezer for up to three months.
Nutrition
Serving: 1cookie, glazed | Calories: 123kcal | Carbohydrates: 21g | Protein: 2g | Fat: 0.2g | Saturated Fat: 0.03g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.01g | Sodium: 3mg | Potassium: 19mg | Fiber: 0.5g | Sugar: 2g | Calcium: 3mg | Iron: 1mg
Servings: 16 cookies
Calories: 123kcal
Our tips for perfect shortbread:
We really love our shortbread here. You might have noticed our large collection of botanical shortbreads, like Rose Petal Cardamom Shortbread, Lemon Thyme Shortbread, Pine Needle Shortbread or Orange Rosemary Herbal Shortbread. Here are our top tips for a prefect result.
- Choose high quality butter: with so few ingredients, choosing quality butter is important.
- Measure ingredients properly: I know not every home baker will want to weigh their ingredients. I blogged for years before even considering it! But, now that I weigh my ingredients, I never make a recipe without grams because just a little too much or too little of any one ingredient can really throw off a recipe. And if I'm going through all the trouble to bake, I want to ensure it comes out just as expected. Here is a great kitchen scale I recommend.If you don't use a kitchen scale, spoon and level your flour for increased likelihood of accuracy.
- Chill before baking...sometimes: This recipe has very specific ratios with less butter so that it doesn't bubble and spread; in my experience, the dough usually doesn't have to be chilled before baking. However, if I've over-handled it or kept it out too long, it still will become very soft and difficult to manage while rolling or cutting shapes. If your shortbread feels too soft, no need to worry. Just pop in the fridge for 20 minutes or so, or until you're ready to bake.
- Bake until golden: Despite the recommended baking time, it's best to let the shortbread get slightly golden before removing it from the oven. This ensures they are fully crisp and will continue to harden as they chill for easy handling.
