Easy Tea Cookies Recipe

Butter: Provides the rich, creamy texture and flavor for the cookies.

Sugar: Adds sweetness and helps with the cookie's structure.

All-purpose flour: The main dry ingredient that forms the base of the cookie dough.

Vanilla extract: Adds a subtle, aromatic flavor that enhances the overall taste.

Baking powder: Helps the cookies rise and become light and fluffy.

Salt: Balances the sweetness and enhances the flavors of the other ingredients.

When creaming together the butter and sugar, ensure the butter is at room temperature. This allows it to incorporate air more effectively, resulting in a lighter and fluffier cookie dough. If the butter is too cold, it won't mix well, and if it's too warm, it can make the dough greasy.

• butter - Substitute with margarine: Margarine can be used as a one-to-one substitute for butter in most baking recipes. It provides a similar texture and moisture content.

• butter - Substitute with coconut oil: Coconut oil can be used in place of butter for a dairy-free option. It adds a slight coconut flavor and maintains the cookie's moisture.

• sugar - Substitute with honey: Honey can be used as a natural sweetener. Use ¾ cup of honey for every 1 cup of sugar and reduce other liquids in the recipe by ¼ cup.

• sugar - Substitute with maple syrup: Maple syrup can add a unique flavor. Use ¾ cup of maple syrup for every 1 cup of sugar and reduce other liquids by ¼ cup.

• all-purpose flour - Substitute with whole wheat flour: Whole wheat flour can be used for a healthier option. It has more fiber but may make the cookies denser.

• all-purpose flour - Substitute with gluten-free flour blend: For a gluten-free option, use a 1:1 gluten-free flour blend. It mimics the properties of all-purpose flour.

• vanilla extract - Substitute with almond extract: Almond extract provides a different but pleasant flavor. Use half the amount as it is more potent.

• vanilla extract - Substitute with maple extract: Maple extract can add a unique flavor profile. Use the same amount as vanilla extract.

• baking powder - Substitute with baking soda and cream of tartar: Use ¼ teaspoon of baking soda and ½ teaspoon of cream of tartar for every 1 teaspoon of baking powder.

• baking powder - Substitute with self-rising flour: If using self-rising flour, omit the baking powder and salt from the recipe.

• salt - Substitute with sea salt: Sea salt can be used in the same amount as regular salt. It may add a slightly different flavor.

• salt - Substitute with kosher salt: Kosher salt can be used but may need to be adjusted to taste, as it has larger grains.

• To keep your cookies fresh and delightful, store them in an airtight container at room temperature. They will maintain their deliciousness for up to a week.
• For longer storage, place the cookies in a single layer in a freezer-safe container. If you need to stack them, separate each layer with parchment paper to prevent sticking.
• When you're ready to enjoy your cookies, simply take them out of the freezer and let them thaw at room temperature for about 15-20 minutes. They will taste as fresh as the day you baked them.
• If you prefer a warm treat, you can reheat the cookies in a preheated oven at 300°F (150°C) for about 5 minutes. This will give them a freshly baked texture and aroma.
• Avoid storing cookies in the refrigerator, as this can cause them to become dry and lose their delightful texture.
• For an extra touch of flavor, consider adding a slice of apple or a piece of bread to the container. This will help keep the cookies moist and delicious.
• If you have leftover cookie dough, you can freeze it as well. Scoop the dough into individual portions, place them on a baking sheet, and freeze until solid. Then transfer the frozen dough balls to a freezer-safe bag or container. When you're ready to bake, simply place the frozen dough on a baking sheet and bake as directed, adding a couple of extra minutes to the baking time.

• Preheat your oven to 300°F (150°C). Place the tea cookies on a baking sheet lined with parchment paper. Heat for 5-7 minutes or until they are warm and slightly crisp.

• Use a toaster oven set to 300°F (150°C). Arrange the cookies on the toaster oven tray and heat for 5-7 minutes. This method is great for small batches.

• For a quick reheat, use a microwave. Place the cookies on a microwave-safe plate and cover them with a damp paper towel. Microwave on medium power for 10-15 seconds. Be cautious, as microwaving too long can make them chewy.

• If you have an air fryer, preheat it to 300°F (150°C). Place the tea cookies in the basket in a single layer and heat for 3-5 minutes. This will give them a nice, crisp texture.

• For a stovetop method, use a non-stick skillet over low heat. Place the cookies in the skillet and cover with a lid. Heat for 2-3 minutes on each side, checking frequently to avoid burning.

• Oven: Used to bake the cookies at the specified temperature of 350°F (175°C).

• Mixing bowl: Used to combine and mix the ingredients together.

• Electric mixer: Helps to cream the butter and sugar until light and fluffy.

• Measuring cups: Used to measure out the butter, sugar, and flour accurately.

• Measuring spoons: Used to measure out the vanilla extract, baking powder, and salt.

• Whisk: Used to whisk together the flour, baking powder, and salt.

• Baking sheet: Used to place the spoonfuls of dough for baking.

• Parchment paper: Lined on the baking sheet to prevent the cookies from sticking.

• Cooling rack: Used to cool the cookies completely after baking.

• Spatula: Used to transfer the cookies from the baking sheet to the cooling rack.

• Spoon: Used to drop spoonfuls of dough onto the baking sheet.

Pre-measure ingredients: Measure out butter, sugar, and flour before starting to streamline the process.

Use a mixer: A stand mixer or hand mixer can quickly cream the butter and sugar together.

Chill the dough: If the dough is too soft, chill it for 10 minutes to make it easier to handle.

Use parchment paper: Line your baking sheet with parchment paper for easy cleanup and to prevent sticking.

Batch baking: Prepare multiple baking sheets so you can rotate them in and out of the oven efficiently.