Vanilla Rooibos Tea Cookies

By • November 6, 2012 • 54 Comments

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Author Notes: I really, really love Earl Grey tea cookies. There's nothing better on a cold afternoon. So when I saw the vanilla contest pop up, I figured I'd try to make a recipe for vanilla tea cookies. I cobbled together a recipe with inspiration from my favorite Earl Grey tea cookie recipe (vintage The Kitchn) and from Heidi Swanson's tip to use the whole bean in cookies. Since rooibos tea goes so well with vanilla, I swapped that in for the Earl Grey. The result is a crisp, buttery cookie with a seriously sultry flavor. My officemates gobbled them up in no time. As you can see from the photo, the first time, I tried to use whole rooibos leaves both in the cookies and mixed with the turbinado crust. Texture? Not so lovely. Much better ground up, which is what I recommend here. This also makes for a beautiful, toast-colored cookie: perfect for fall and winter.Rivka

Food52 Review: WHO: Rivka is a cookie-addicted Food52er who is health consultant by day, food blogger by night.
WHAT: A cookie that captures tea time all in one bite.
HOW: Whip up a shortbread-style dough, roll in sugar, and wait impatiently by the oven door.
WHY WE LOVE IT: For the tea time twist, Rivka has you toast Rooibos leaves until they're beautifully fragrant -- this perfumes your kitchen (and your cookies) from the very first step of this recipe.
The Editors

Makes 36

  • 1/4 cup plus 1 tablespoon sugar
  • 2 tablespoons rooibos tea leaves (about 5 tea bags)
  • 1 vanilla bean, whole, ends trimmed, cut into segments
  • 1 1/4 cups flour
  • 1/4 cup powdered sugar
  • 1/4 teaspoon salt
  • 1 teaspoon vanilla
  • 2 teaspoons milk
  • 1/2 cup unsalted butter
  • 1 1/2 tablespoons turbinado sugar
  1. Heat a small stainless steel pan over medium heat. When pan is hot, add rooibos leaves, and shake pan to distribute tea into a single layer. Toast for about 2 minutes, until tea is fragrant but not darkened. Depending on your leaves, this may happen much more quickly; watch it carefully. When leaves are fragrant, transfer them to a bowl and let cool for a couple minutes.
  2. Combine the sugar, vanilla bean, and rooibos in the bowl of a food processor and pulse for about 2 minutes, until there are no chunks of bean left in the bowl. Add the powdered sugar, flour, and salt to the bowl and pulse a few times to combine. Then add the milk, vanilla, and butter and pulse several times, until a dough forms.
  3. Turn dough onto a very lightly floured surface, gather it together, and roll it gently into a log 1.5-inches in diameter.
  4. Sprinkle turbinado sugar on a plate or work surface, and roll cookie dough log in the sugar, making sure to cover the entire surface of the log with sugar. Wrap log in plastic or wax paper and transfer to the fridge or freezer for at least 30 minutes to chill. (You can leave the log in the freezer and slice off cookies one by one, whenever the urge strikes.)
  5. When ready to bake, turn on the oven to 375°F and line a baking sheet with parchment or silpat.
  6. Remove log from fridge or freezer, and cut 1/3-inch slices off the log, rotating the log as you go to ensure that cookie slices stay round. Transfer cookies to the prepared baking sheet, leaving 1/2 inch between each (they don't really spread, but they need breathing room to crisp up). Bake for 12 minutes, until cookies are just starting to brown. Leave on the cookie sheet to cool for 5 minutes, then transfer to racks.
  7. Cookies will keep in an airtight container for several days.
Jump to Comments (54)

Comments (54) Questions (2)

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8 days ago Sam

These are absolutely fantastic! I made this recipe almost exactly as written (subbed in 6 bags of earl grey, added a little more butter and a tiny splash more milk). They froze up beautifully in 30 minutes, and the 12 minute bake time was spot on (I have a finicky old oven). I may just quadruple the recipe next time to keep a whole stash frozen for whenever I feel like it - they are just that good. Thank you!

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4 months ago Claudia

Made these following the recipe -- I love them! Never ground a whole vanilla bean like that, but it must have really added to the flavor intensity. I think you could play with these endlessly.

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12 months ago CurioCook

I've made these cookies so many times, and they never fail to disappoint. Such a lovely butter cookie. So delightful!! Recently I used this recipe, made one batch as written, made another minus vanilla bean (I ran out), and used some lavender earl grey tea instead of rooibos, and they were also amazing. Thank you!!

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about 1 year ago Vira

I made my first batch today! I have several days of gatherings with four sets of family and tomorrow is the first. I will start by saying they do indeed freeze well. They were firm but easy to cut which was wonderful. I made a few changes, however. I added 1 tbsp of lemon zest, used 1 tsp powdered vanilla instead of the bean, Rooibos Chai tea from Teavana, 2 tsp Almond extract instead of vanilla, 4 tbsp lightly sweetened almond milk instead of milk (my dough was a bit dry) and I didn't toast the leaves. Instead I melted 3/4 cup of butter and then steeped the leaves in the butter for 10 minutes; 5 on low heat, 5 on no heat. I did extra butter because some of it sticks in the pan and doesn't make it to the processor. I think for the next batch I'll make them a bit more moist and probably grind the tea leaves up in my coffee grinder prior to adding them. Otherwise these are FANTASTIC! The flavor shines both on its own and in milk (almond milk for me) or in tea and the color is a very lovely golden brown at 12 minutes. I will definitely be making more varieties. Now just to hope my bread turns out just as awesome...Thanks for sharing!

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about 1 year ago xmascarol

Because I make my loose leaf rooibos tea with a bit of lemon zest and grated ginger, I'm going to make it that way for my infusion and see how it turns out. I think it will be quite good.!

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about 1 year ago Suzanne of Simply Suzannes at Home

Suzanne of Simply Suzannes at Home

Tea infused cookies are quite delicious!
Looking forward to trying this recipe.
Thanks for sharing,
Suzanne

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over 1 year ago msgruvn

oh-the taste is beautiful!

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over 1 year ago msgruvn

Woe is me...I just made these for my friend's bday gift tomorrow, using his fav Earl Grey tea. Unfortunately, all my pretty little perfectly round cookies turned into one giant sheet. I used the 1 1/4 c of unbleached flour-(wheat), cold butter, then chilled the roll. So, I'm off to the flower shop in the morning.

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over 1 year ago nonuvyourbusiness

this recipe does not work at all, there must be an ingredient at a wrong amount or missing. Dough? what dough? you mean that powder that comes out of the processor? I was to wrap this is saran wrap and freeze it for an hour before I could shape it.

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almost 2 years ago Shalala

These are literally the best tea cookies I have ever encountered. Hands down.

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almost 2 years ago Rivka

Well thanks! Glad you enjoyed.

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almost 2 years ago April Van Buren

These were incredible. I couldn't find any rooibus at the grocery store, and didn't much feel like driving to the tea and coffee shop, so I substituted in chai instead, and they were incredible! Like a chai tea latte in cookie form---in other words, perfection.

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almost 2 years ago Rivka

April, so glad you enjoyed them! Chai is a natural sub-in here.

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almost 2 years ago Sarah S. Forth

Not a complete failure, but close. Cookie dough melted and ran together on the sheet. We cut them into strips & called them lace cookies--after draining them on paper towels to get rid of excess butter. Two of us worked together on these--one reading the recipe, the other measuring-- so I don't think we made any mistakes. Our advice: Cut the butter in half.

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almost 2 years ago Courtney Pollock

Wow! I wonder what went wrong. I've made these cookies five times now (and even doubled it twice) and never had a problem with the consistency. I hope you give it a try again. They are delicious!

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almost 2 years ago Rivka

I also wonder what went wrong. I've made these cookies probably 7 times at this point, and I've never had a problem with butter leakage. Is it possible you inadvertently reduced the sugar or flour?

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almost 2 years ago Craiger1ny

I made these as part of a huge Christmas Eve meal and had the same thing happen. But, I woke up the next morning and tried again. Realized that after a long day of cooking, I used 1/4 cup of flour instead of the 1 1/4. They turned out great the second time around. I used a pomegranate rooibos. Also, my vanilla beans were a bit old. The first time around the food processor turned the sugar into a billowy powder before the bean was sufficiently pulverized. Used a spice grinder for the tea and vanilla the second time, then added it into the sugar in the food processor. Worked like a charm. Will definitely make these again!

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about 2 years ago Paulaob

These sound delicious. I was wondering if the butter should be cold or room temperature?

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almost 2 years ago Rivka

soft but still cold.

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about 2 years ago Anna Winslow

Mmm, I just made these. They are so delicious, flavorful, and crunchy! I made mine with Earl Grey tea. i was a little suspicious of their texture before I baked them, but they turned out lovely. thank you!

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almost 2 years ago Rivka

so glad you liked them!

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about 2 years ago Jacqueline Lee

The cookies look lovely and I'm dying to try it out soon. May I ask, when you ask for flour, is it plain flour ? I'm rather new to baking.

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almost 2 years ago Rivka

plain, all-purpose flour.

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about 2 years ago Tailgators

These look beautiful. Do you think I can make them without a food processor?

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about 2 years ago Rivka

Totally. If you have a mortar and pestle, you can smash the rooibos leaves in there, and then you can just use the seeds of the vanilla bean instead of the whole bean. A spice grinder (with as much sugar as will fit) would also work great. The dough can easily be made in a stand mixer instead of a food processor.

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about 2 years ago Rivka

...or in a big bowl with an electric mixer.

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12 months ago JeanBee

Hi Rivka, thanks for these tips. In the case of the spice grinder, do you mean grinding the tea leaves with as much sugar (from the 1/4 cup + 1 tbsp sugar) that can fit in along with the tea leaves? (I'm sorry if this sounds like a really obvious question but I'm a bit OCD when it comes to knowing how I'm supposed to prepare for baking cookies.)

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12 months ago Rivka

Hey JeanBee, yep, that's exactly right. If it doesn't all fit, grind whatever does, and then mix the two together.

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about 2 years ago za'atar

These are so yummy! Really different from the typical holiday cookie and a recipe I will come back to again and again. The first time I made these I didn't follow the directions and put the cookies directly on the baking sheet. They burned pretty badly. The next time I used baking parchment they turned out great!

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about 2 years ago Rivka

ahh yes, the parchment is key. glad they worked out on batch 2!

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about 2 years ago Kukla

Congratulations on your win Rivka!! Rooibos Earl Grey is my grandson’s favorite tea; when we can’t find it in stores, I order it for him online. I am sure he will love your cookies.

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about 2 years ago Rivka

Thanks, Kukla!

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about 2 years ago IAmJ

Hi Rivka,
These look amazing. I'm a huge fan of Earl Grey tea cookies and make them with orange and lime zest, which I think works wonderfully there. Do you think adding orange zest to these gorgeous vanilla rooibos cookies would be a good idea? Thanks!

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about 2 years ago Rivka

I think orange zest would work well. Do let me/us know if you try them with the orange.

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about 2 years ago cheese1227

Another winner, Rivka! Congrats!

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about 2 years ago Rivka

Thanks, Christine! long time no see - hope you're doing well.