A delicate, floral Valentine-worthy treat
There is something quietly magical about shortbread. It is simple, buttery, and unfussy, which makes it the perfect canvas for tea. These Strawberry Honeysuckle White Tea Shortbread Cookies are soft and crumbly with gentle fruit and floral notes, inspired by slow afternoons, handwritten notes, and making something sweet just because you can.
This recipe uses Strawberry Honeysuckle White Tea to infuse the sugar, giving the cookies a subtle aroma and a whisper of strawberry sweetness without overpowering the classic shortbread texture. They are lovely with a cup of tea, beautiful on a dessert plate, and make a thoughtful homemade gift.
Why You’ll Love These Cookies
- Lightly sweet with soft floral notes
- Easy to make with simple ingredients
- Perfect for Valentine’s Day, Galentine’s gatherings, or cozy winter baking
- A beautiful way to bake with tea beyond the mug
Ingredients
For the tea sugar
- 2 teaspoons Strawberry Honeysuckle White Tea, finely ground
- 1/2 cup granulated sugar
For the shortbread
- 1 cup unsalted butter, softened
- 1/2 cup tea-infused sugar
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1/4 teaspoon salt
Optional finishing touches
- Powdered sugar for dusting
- Dried strawberries or edible flowers for garnish
Instructions
Step 1. Make the tea sugar
Using a spice grinder or mortar and pestle, finely grind the Strawberry Honeysuckle White Tea until powdery. Mix it thoroughly with the granulated sugar. Let it sit for at least 10 minutes to allow the flavors to bloom.
Step 2. Cream the butter and sugar
In a large bowl, cream the softened butter and tea sugar together until light and fluffy. Add the vanilla extract and mix until combined.
Step 3. Add dry ingredients
Gradually mix in the flour and salt. Stir just until a soft dough forms. Do not overmix.
Step 4. Chill the dough
Shape the dough into a disc, wrap tightly, and refrigerate for 30 to 45 minutes. This helps the cookies hold their shape.
Step 5. Bake
Preheat your oven to 325°F. Roll the dough out to about 1/4-inch thickness and cut into hearts, rounds, or simple rectangles. Place cookies on a parchment-lined baking sheet.
Bake for 14 to 18 minutes, until the edges are just beginning to turn golden. Shortbread should stay pale.
Step 6. Cool and finish
Let the cookies cool completely. Dust lightly with powdered sugar or garnish with dried strawberries or edible flowers if desired.
Serving Suggestions
- Serve with a cup of Strawberry Honeysuckle White Tea for a layered flavor experience
- Add to a Valentine’s dessert board with chocolate and fruit
- Package in a small tin or glass jar for an easy homemade gift
Tips for Baking with Tea
- Always grind tea finely when baking to avoid gritty texture
- White tea works beautifully in butter-forward recipes because it is delicate and naturally sweet
- Tea-infused sugar can be made ahead and stored for other baking projects
A Gentle Reminder
Baking with tea does not need to be complicated. Sometimes it is just about slowing down, making something beautiful, and letting everyday rituals feel a little more special.
If you make these cookies, tag us or share them with someone you love. Tea is always better when it is shared.
