Tea Recipes

Maple Oolong Sugar Cookies

Maple Oolong Sugar Cookies

Photo Credit: My Sequined Life

Maple and oolong tea are the perfect pair and are delightful in these sweet sugar cookies. These are great bring to any holiday get together to contribute to the festivities and celebrate the occasion. Give them a try next time you’re invited over or are hosting company!

Maple Oolong Sugar Cookies

Makes 20-25 cookies // Total time: 2.5 hours // Active time: 20 minutes


Oolong Butter

  • 3/4 cup (1 1/2 sticks) unsalted butter
  • 6 tbsp loose leaf or 12 sachets/bags oolong tea


  • 1/2 cup (1 stick or 8 tbsp) oolong butter
  • 1/2 cup granulated sugar
  • 1 1/2 tsp maple extract
  • 2 eggs
  • 2 1/4 cup all-purpose flour
  • 1 tsp ground cinnamon
  • 1 tsp cream of tartar
  • 1/2 tsp baking soda
  • 1/4 tsp salt


  • 1 cup powdered sugar
  • 1 tbsp water
  • 1 tsp ground cinnamon
  • 1/4 tsp vanilla extract


Oolong Butter

In a small saucepan, melt the butter until it turns into a liquid. Add in the tea leaves and continue to heat the mixture for 5 minutes on low heat. Then remove from heat and let stand for an additional 5 minutes (or until the butter looks or tastes well infused). Next pour the mixture through a mesh sieve, pressing on the tea leaves to extract maximum butter, and discard the leaves. Allow the butter to cool to room temperature (about 5 minutes).


Using a hand mixer, cream the oolong butter and sugar in a mixing bowl. Then add in the maple extract, mix well, and then the eggs, and mix until smooth.

In a separate mixing bowl, combine all dry ingredients and mix well. Then add dry ingredients to the wet ingredients, bit by bit mixing well with each addition. The dough should be little sticky mound, if it's too sticky, add 1 tbsp of flour at at time until it has the right feel.

Wrap the dough mound with plastic wrap and chill in the refrigerator for at least 2 hours. After the dough has been chilled, preheat the oven to 375°F and line a baking sheet with parchment paper.

Roll out dough on a floured surface to make a 1/8 inch layer. Using a cookie cutter (a 3 inch cookie cutter works well!), cut out cookies and place them 1 inch apart on the baking sheet. Then re-roll the remaining dough and repeat until all the dough is used.

Bake cookies for 8-10 minutes, or until they're slightly golden on the edges. Let cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.

Now it's time to make the glaze! Whisk the glaze ingredients together in a bowl and then spread on each cookie. Allow it to harden before serving or storing your cookies. Enjoy!

Recipe adapted from My Sequined Life




1 Comment

Nice recipes, I want to come back here again.

Jim Phillips

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