Vegan Teabag Sugar Cookies

These soft and sweet sugar cookies are dipped in a thin chocolate icing and shaped like cute little teabags.

They're the perfect treat for Christmas parties or Mother's Day celebrations and go well with a nice cuppa black tea. They also happen to be vegan. But if you aren't vegan, feel free to use regular butter or margarine and milk for the recipe. Eggs are not needed regardless.

Ingredients:

Cookies

• 1 1/4 cup flour
• 1 tbsp cornstarch
• 1/4 tsp salt
• 1/4 tsp baking powder
• 1/2 cup vegan butter/margarine/butter
• 1/2 cup sugar
• 1 tsp vanilla extract
• 1/8 cup plant-based milk

Icing

• 1 1/2 cups powdered sugar
• 2 tbsp cocoa powder
• 1 tsp vanilla extract
• 2 tbsp plant-based milk/water

Supplies:

• Straw
• Teabag cookie-cutter/aluminum foil
• Plastic wrap
• Twine
• Scissors
• Washi tape

In a mixing bowl, mix the flour, cornstarch, baking powder, and salt. Set aside.

In a separate bowl, use electric beaters to cream together the vegan butter and sugar until it becomes light and fluffy, for at least a couple of minutes. Then add the vanilla extract and plant-based milk.

Slowly mix in the flour mixture until it's all combined. Pat into a large disk, place in some plastic wrap, and refrigerate for a few hours.

Preheat your oven to 350 degrees.

Roll out the chilled cookie dough with a rolling pin, about 3/8-inch thick. Use a cookie cutter (or make one out of aluminum foil!) to cut out the teabag shapes. Cut out a circle near the top with a straw.

Place the cut-out shapes on a baking sheet (greased or lined with parchment paper). Bake for 8-10 minutes, or a couple of minutes longer if you like a crispier cookie.

Cut 12 (or however many cookies you are making) pieces of twine/string to about 12" long. Cut a piece of washi tape to about 2.5 inches long (just eyeball it). Fold the twine in half and cover the ends with the piece of washi tape.

Then do it again 11 more times.

Once the cookies are done baking, let them cool. While they're cooling, you can make the icing.

Mix the powdered sugar and the cocoa powder, then add in the vanilla extract. Then add the plant-based milk a little at a time until the icing is the consistency you want.

Once the cookies are cooled, dip them into the icing and lay them on a plate to let the icing harden.

All that's left to do is add the teabag tags. Just thread the string through the hole, put the washi-tape end through the loop, and carefully pull to tighten.

These would be cute served in a teabox and/or with tea. Just remember to not eat the string. :)

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