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Hibiscus Shortbread

hibiscus shortbread

Photo Credit: Sprinkle Bakes

These little cookies bring one word to mind: precious! No holiday festivity is complete without shortbread, so whip up a batch of these adorable flower shaped shortbread cookies. Hibiscus tea-infused butter gives these cookies their gorgeous hue and unique floral flavor!

Hibiscus Shortbread

Makes 24 cookies


  • 4-6 Hibiscus teabags
  • 1 lb unsalted butter, cubed
  • 1/2 cup granulated sugar
  • 1 cup confectioner's sugar
  • 2 tsp vanilla extract
  • 4 cups all-purpose flour
  • 1/4 tsp salt
  • 1/4 cup poppy seeds
  • 2-4 tbsp cold water


Place the butter in a medium saucepan over low heat. As the butter begins to melt and you see liquid at the bottom of the pan, break open the tea bags and pour in the tea leaves. Once the butter is completely melted and hot, remove from heat and allow the tea to steep for 10 minutes. The butter should be a vibrant reddish-pink color. Strain the butter and let it chill in the refrigerator until you're ready to use it.

In a stand mixer, using the paddle attachment, cream the butter and granulated sugar until light and fluffy. Mix in the confectioner's sugar and vanilla extract. Next, add in 2 cups of flour and the salt and mix until the dough is crumbly. Add in the remaining 2 cups of flour and mix again. Stir in the poppy seeds and add cold water 1 tablespoon at a time until the dough becomes stiff and uniform. It should not be sticky.

On a piece of laid out parchment paper, divide the dough into two even pieces. Roll each piece of dough between two sheets of parchment paper until they are a consistent thickness of 1 inch. Cover the pieces of dough with plastic wrap, place them on a baking sheet, and refrigerate for 30 minutes. The dough will firm up.

Preheat your oven to 325°F and line a baking sheet with parchment paper. Take the dough out of the fridge and roll it out again to a 1/4 inch thickness. Use your favorite cookie cutter to cut out the cookies into your desired shapes and place the cookies on the lined baking sheet. Leave 1-2 inches of space between each cookie. Transfer the baking sheet with the cut-out cookies to the freezer and chill until the cookies are frozen solid. This will help them retain their shape while baking.

Once frozen solid, put the baking sheet in the oven and bake the cookies for 10-12 minutes, or until fragrant. Serve and enjoy!

Recipe adapted from Sprinkle Bakes




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