Hibiscus Shortbread

Hibiscus Shortbread

Photo Credit: Sprinkle Bakes

Shortbread's a luxury we all enjoy during special occasions, be it Christmas, weddings, or the New Year. These little hibiscus cookies bring one word to mind: precious! No holiday festivity (or random Tuesday) is complete without shortbread cookies, so whip up a batch of these adorable flower shaped shortbread cookies to make the day feel special! Hibiscus tea-infused butter gives these cookies their gorgeous hue and unique floral flavor, and the poppy seeds just make it better!

Sips by is a personalized tea discovery subscription. Each month, we match tea drinkers across the U.S. with delicious teas from over 150 global tea brands that we’re sure they’ll love. Members receive 4 teas chosen just for them in every box. Learn more here.


Makes 24 cookies



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 hibiscus tea bags and pour in the tea leaves. Once the butter is completely melted and hot, remove from heat and allow the hibiscus 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 these hibiscus shortbread cookies!

Craving more cookies? Check out this list of our favorite cookies to have with tea!

Recipe adapted from Sprinkle Bakes

Try out these refreshing hibiscus teas in your Hibiscus Shortbread cookies!

Interested in trying these teas and others? Subscribers receive 4 teas chosen just for them in every box. Learn more here.

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About Sips by: We’re a female-founded and led startup that makes discovering tea fun, personalized, and affordable. The Sips by Box is the only multi-brand, personalized tea subscription box. Each month, we match tea drinkers across the U.S. with delicious teas from over 150 global tea brands that we’re sure they’ll love. Based out of Austin, Texas, we are adept at savoring a hot mug even when it’s seasonally inappropriate.





Hi Chrissie, yes these Hibiscus Shortbread cookies can be stored in the freezer for up to 3 months!

Sips by

Can these be frozen?


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