Hazelnut Chai Teacup Cookies Recipe

Name: Hazelnut Chai Teacup Cookies
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 8 tbsp (1 stick) butter, softened; 1/4 cup sugar; 1 None egg yolk; 1 tsp vanilla extract; 1 cup flour; 2 tbsp self-rising flour; 1/4 cup cornstarch; 1 tbsp chai tea (about 4 chai tea bags); 1/2 cup ground hazelnuts; 10 oz white prepared fondant, coarsely chopped; 1 None egg white, lightly beaten; 1 tsp lemon juice; None None Yellow, blue and green food colors; None None FOR THE ROYAL ICING; 1 1/2 cups powdered sugar; 1 None egg white

Servings: persons

8 tbsp (1 stick) butter, softened
1/4 cup sugar
1 None egg yolk
1 tsp vanilla extract
1 cup flour
2 tbsp self-rising flour
1/4 cup cornstarch
1 tbsp chai tea (about 4 chai tea bags)
1/2 cup ground hazelnuts
10 oz white prepared fondant, coarsely chopped
1 None egg white, lightly beaten
1 tsp lemon juice
None None Yellow, blue and green food colors
None None FOR THE ROYAL ICING
1 1/2 cups powdered sugar
1 None egg white

1
Preheat the oven to 350u00b0F. Grease and line 2 baking pans with parchment paper.
2
Beat butter, sugar, egg yolk and vanilla extract in large bowl with an electric mixer until light and fluffy. Stir in combined sifted flours and cornstarch. Stir in tea and ground hazelnuts.
3
On a lightly floured surface, knead dough until smooth. Roll dough between sheets of parchment paper until 1/4-inch thick. Using a 3 1/2-inch teacup cookie cutter, cut out 14-15 shapes from dough. Place about 2 inches apart on prepared pans.
4
Bake about 15 mins. Cool completely in pans on wire rack.
5
For the fondant icing, stir fondant in small heatproof bowl over small saucepan of simmering water until smooth. Stir in egg white and lemon juice. Divide among three bowls; tint yellow, blue and green with food colors. Using a metal spatula dipped in hot water, spread icing quickly over cookies.
6
For the royal icing, sift powdered sugar. Beat egg white in medium bowl with electric mixer until foamy. Beat in powdered sugar, a tablespoon at a time. Cover surface tightly with plastic wrap.
7
Decorate cookies with royal icing.

701

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 8 tbsp (1 stick) butter, softened, 1/4 cup sugar, 1 None egg yolk, 1 tsp vanilla extract, and more.

Yes, Hazelnut Chai Teacup Cookies falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Hazelnut Chai Teacup Cookies

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions