How To Make Easy 5 Ingredient Cookies (With Detox Tea!)
Written by: Liz Brown - May. 14, 2018
If you’re looking a cookie recipe that is simple, delicious, and doesn’t have a long list of ingredients then look no further! These are THE BEST 5 ingredient cookies for any occasion.
With all of the easy cookie recipes out there, this one is sure to be at the top of your list!
If you’ve ever had tea shortbread cookies before, you know what a delightful and scrumptious treat they are.
They are light, buttery, and packed with flavor! They are typically made with earl gray tea but this recipe is slightly different, and here’s why…
SkinnyFit ZzzTox is the star of this recipe releasing it’s decadent aromas and delicate flavors of lavender, chamomile, and vanilla.
In addition, SkinnyFit ZzzTox is a caffeine-free detox that fights stress induced weight gain, calms bloating, releases toxins, and helps your mind and body relax.
These cookies pair perfectly with a cup of tea. For a daytime treat, try it with our SkinnyFit Detox for a different flavor profile. For a nighttime treat, drink a cup of SkinnyFit ZzzTox and keep your detox going 24/7 with these 5 ingredient cookies!
These cookies are perfect for a special occasion if you’re looking to impress your guests!
5 Ingredient Cookies: ZzzTox Tea Shortbread Cookies
Total: 57 min
Prep: 15 min
Inactive: 30 min
Cook: 12 min
Yield: 1 dozen
1 cups all-purpose flour
2 SkinnyFit ZzzTox tea bags (take tea out of bags)
1/4 teaspoon salt
6 Tbs confectioners’ sugar
1/2 teaspoon pure vanilla extract
1/2 cup (1 stick) butter, room temperature
- Preheat oven to 375 degrees F.
- In a food processor, pulse together the flour, SkinnyFit ZzzTox, and salt, until the tea is just spotted throughout the flour.
- Add the confectioners’ sugar, vanilla, and butter.
- Pulse together until a dough is formed. This should take about 1-2 minutes depending on how powerful your food processor is. (Make sure the dough is not crumbly)
- Place the dough for the tea shortbread cookies on a sheet of plastic wrap, and roll into a log, about 2 1/2-inches in diameter.
- Tightly twist each end of wrap, and chill in refrigerator for 30 minutes.
- Slice the log into 1/3-inch thick disks. Place a baking sheets about 2 inches apart
- Bake until the edges are lightly brown, about 12 minutes. Let cool on sheets for 5 minutes, then transfer to wire racks and cool to room temperature.
Floral Decoration (Optional)
*For the decor flowers you will need certified edible flowers (not sprayed with any chemicals during the growing process)
- Press and flatten the flowers using a book.
- Using a rolling pin, roll the dough until the dough is about ⅓” inch thick after it’s chilled.
- Stamp out your cookies with a cookie cutter and artfully place your flowers onto the dough.
- Place a piece of parchment paper on top of the flowers (while they are in the dough) and gently roll the flowers so they press into the dough.
- Continue baking as instructed above.
This recipe slighted altered from Claire Robinson of the Food Network
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