Cinnamon Glazed Tea Cookies Food

OLD-FASHIONED TEA COOKIES

Steps:

• Preheat oven to 325°. In a bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Beat in the egg and vanilla. Gradually add flour. Roll dough into 1-in. balls. Place 2 in. apart on ungreased baking sheets; flatten slightly with fingers. , Bake until edges are golden brown, 17-20 minutes. Cool for 2 minutes before removing to wire racks to cool completely. Dust with confectioners' sugar.

15 BEST COOKIES FOR TEA

Steps:

• Preheat the oven to 325 degrees.
• Cream together ¾ of a cup of butter and 1 cup white sugar until light and fluffy.
• Add in 1 egg, 2 tbsp. of corn syrup, and 1 tsp. lemon extract.
• Stir in your dry ingredients: 2 cups of all-purpose flour, 1 tsp. of baking soda, and 1 tsp. of baking powder.
• Cover dough and chill in the refrigerator for at least one hour.
• Line a cookie sheet with parchment paper and roll cookie dough into even, walnut-sized balls.
• Roll the dough balls in ½ of a cup of white sugar and place them on the cookie sheet.
• Bake until lightly browned, or twelve minutes.

CINNAMON-GLAZED TEA COOKIES

Steps:

• Preheat the oven to 350˚F. Line two sheet pans with parchment paper or spray lightly with nonstick cooking spray.
• Sift the flour, baking soda, cinnamon, and salt in a mixing bowl and set aside.
• Beat the butter in the bowl of a standing mixer fitted with a paddle attachment at high speed until it is light and fluffy, about 3 minutes.
• Add the sugar and continue to mix on medium-high speed until smooth, about 1 minute. Scrape down the sides and bottom of the bowl with a rubber spatula halfway through mixing to ensure that the butter and sugar are well mixed.
• Add the eggs and mix until combined. Again, scrape down the sides and bottom of the bowl to make sure that the ingredients are combined.
• Add approximately half the flour mixture and mix on low speed just until the flour is incorporated, about 30 seconds. Add the vanilla and buttermilk and mix until combined, about 15 seconds.
• Add the remaining flour and mix until combined, about 15 seconds. Remove the bowl from the mixer and scrape down the sides and bottom of the bowl with a rubber spatula to make sure that the flour is fully incorporated. Compared with other, drier cookie doughs, this dough has a more pasty consistency.
• Using a small ice cream scoop or a tablespoon measure, scoop the cookie dough about 1 inch apart onto the prepared pans. Bake for 18 to 20 minutes, rotating the pans once halfway through, until the edges of the cookies are golden brown. Remove the cookies from the oven and let them cool on the pans to room temperature.
• While the cookies are cooling, prepare the glaze. Sift the confectioners' sugar and cinnamon into a mixing bowl. Add the buttermilk and mix with a fork until smooth.
• Transfer the room-temperature cookies to a wire rack set over a sheet of parchment or waxed paper and spoon the glaze over them. Allow the glaze to set for 20 minutes.
• Serve the cooled cookies immediately, or keep them in an airtight container at room temperature for up to 4 days.