My daughter’s sister-in-law, Nicole is having a baby boy and they are naming him Jack! I love that name because it was my grandpas name, and what an adorable name for a little boy. I was asked to make cupcakes and cookies for the baby shower which was planned to be a tea party. Instantly I thought of making these adorable tea bag shaped sugar cookies. Sugar cookies are so versatile and are one of those cookies that can be customized to any type of event.
For these cookies, I needed to make the classic tea bag shape. You can buy tea bag shaped cookie cutters, but I didn’t have one, so I decided to make a template from some clear plastic. Since I do paper crafts, I had some sheets of this handy, but it’s cheap to pick up at a craft store. I started by tracing out a slightly larger than average tea bag shape with a sharpie marker, then cut it out. I drew on a place I wanted for the hole, but you do not need to cut that out.
Now to make your cookie dough. This is my favorite go-to recipe. It’s super easy, flavorful, and does not require 24 hour refrigeration.
Cut Out Sugar Cookies
- 3 cups all-purpose flour
- 2 tsp. baking powder
- 1/2 tsp. salt
- 1 cup sugar
- 2 sticks butter – cold and cut into chunks
- 1 egg
- 3/4 tsp. vanilla extract
- 1/2 tsp. almond extract
- 1 bag Wilton Candy Melts
Preheat oven to 350º degrees.
In a stand mixer, cream the butter and sugar together until smooth and combined.
Add egg, vanilla extract, and almond extract.
Mix in the flour, salt, and baking powder. The dough may be slightly crumbly, like play-doh. Gather up the dough and put onto a lightly floured cutting board and use your hands to bring it together to form a ball.
Roll dough out approximately 1/8 inch thick. My trick for keeping the dough thickness consistent is to place 2 paint stirrer sticks on either side of my dough (4 stirrers in total). Roll across the sticks and the dough will all stay the same thickness and be approximately 1/8 inch in thickness.
Place your tea bag template on top of the dough and use a knife or mini spatula like I did, to cut around the template.
Place cookies onto baking sheets and use a drinking straw to cut out the tag hole, then place the baking sheet in the freezer for 5 minutes. Chilling the dough right before baking helps to keep their shape. Continue to re-roll and cut out remaining dough.
I ended up with 26 cookies. My tea bag template size is 2 3/4 x 2 1/4, you could make them smaller to get more cookies.
Bake cookies for 10 minutes at 350º degrees. Remove from oven and place on a wire rack to cool completely.
Once they are cooled they are ready to be dipped. By far, the best dipping candy is made by Wilton. It has a great taste and is easy to use. You can find it easily at your local craft store. Start with half the bag and melt as directed on the package. You can either dip the cookie, or use a paint or pastry brush, which would provide a thinner layer of candy. I dipped mine, but more in a scooping motion like a chip into salsa. This way the candy only coated the front of the cookie. Add sprinkles if desired while the candy is wet. Let candy cool and harden on wire rack.
These cookies are very soft and I prefer to allow these cookies to cool and dry overnight. Loosely cover them and leave on the wire rack. Afterwards, you can store them in an airtight container separated in wax paper layers.
Finish them off with baker’s twine and a cute tag and you have an adorable and yummy cookie!
I can’t wait to meet little baby Jack!