Honey Cookies with Mint Sweet Tea Frosting

When the idea came to me to do a whole week dedicated to sweet tea I was ecstatic. Then I started telling Spencer and a few others about it and they were skeptical and not nearly as enthused I was about an entire week dedicated to the drink of the south. The most popular response I got was, how many different drinks can you make using tea?

I don't think I could possibly go a week without sharing at least one dessert with you. Since desserts are my weakness it just wouldn't be right, I'd be doing you an injustice by not sharing something sweet. My only issue with this was what baked good I should share first. Then it hit me, cookies. Of course!

So, you know me and how I like my cookies. I want thick, chewy cookies. The type of cookies that have the slightest crunch on the outside with an incredibly chewy, almost sticky center. So when I set out to create this cookie recipe that was one of the requirements.

The other requirement? Well, it had to utilize tea...since it is #Teaweek after all. So I started thinking of tea and all the flavor combinations and finally decided to use honey, mint and tea for the taste profile. The end result ended up being a tea infused honey cookie topped with a mint infused sweet tea frosting.

The cookie itself is amazing. It's fluffy, chewy; it's a cookie you can actually feel your teeth sinking into. The tea is very subtle, but the honey is quite evident making the perfect base for the frosting. Now this frosting; it's that sweet southern potion in frosting form. I steeped mint in sweet tea the entire time the cookies were baking. Then I combined powdered sugar, butter and the mint infused tea to create a delicious sweet coating for the cookies. The has a obvious tea flavor with a subtle mint undertone. Once it's spread on the cookie, each and every bite is like biting into a tall glass of mint infused tea. Now you can have your tea and eat it too!

Honey Cookies with Mint Sweet Tea Frosting

Ingredients:

• 12 Tbsp (1 1/2 sticks) unsalted butter
• 1/2 Cup honey
• 1 Family size tea bag
• 1 Cup sugar
• 1/2 Cup brown sugar
• 1 Tsp vanilla
• 1 Large egg
• 1 Egg yolk
• 3 Cups flour
• 1 Tsp baking soda
• 1 Tsp sea salt
• For the frosting-
• 1/4 Cup loosely packed mint leaves
• 1/4 Cup sweet tea
• 1 1/4 Cup powdered sugar
• 1/2 Tbsp unsalted butter

Directions:

Preheat oven to 350. Line a baking sheet with a silicone baking mat or spray with non-stick cooking spray. Set aside.

Place butter and honey in a microwave safe bowl, place in microwave and heat until butter is melted, about 35 seconds. Remove melted butter from microwave and stir to combine. Place the tea bag in the melted butter and allow to steep for about 15 minutes while the butter mixture cools.

Meanwhile, combine flour, baking soda and salt in a bowl and whisk to combine. Set aside.

Combine the cooled butter, both sugars, egg and egg yolk in a large bowl. Beat mixture on high until light and fluffy, about 3-4 minutes. Reduce speed, add vanilla and mix to combine. Slowly add the flour mixture and mix until incorporated.

Using a cookie scoop (mine is approximately 2 tablespoons), scoop the dough and place on the prepared cookie sheet, leaving about 2 inches between each scoop. Place in the preheated oven and bake for 8-10 minutes, until cookies are slightly golden around the edges. Be sure not to over-bake the cookies. Remove from oven, allow to cool on cookie sheet for about 3 minutes, transfer to a cooling rack and allow to cool completely.

For the frosting-

While the cookies are baking, combine the mint leaves and tea in a glass, bowl or measuring cup. Place in microwave and heat for about 30 seconds. Remove and allow to sit while cookies are baking and cooling.

Once the cookies are cool make the frosting by combining the butter, powdered sugar and 1 tablespoon of mint infused tea and stir to combine. Add more tea, a teaspoon at a time, until desired consistency is achieved. You want the frosting to be easily spreadable by not too thick.

Spread the frosting over each cookie, return to cooling rack and allow to sit until the frosting has set. Garnish with mint leaves if desired.

Store in an airtight container.

Recipe source: A Lynsey Original