« | »

Hibiscus Cookies with Hibiscus Glaze

Ever since I made green tea cookies last month, my mind has been swimming with the possibilities of other types of cookies I might make using my favorite kinds of tea. Since one of my favorites in the herbal tea department is hibiscus tea, I took some of the organic dried hibiscus flowers I sometimes use in my jams and began experimenting. I eventually decided that rather than attempting to grind the flowers into a fine powder like the matcha powder used in the green tea cookies, I would instead opt to steep the hibiscus flowers as I would tea and then use the hibiscus water in the recipe. The resulting dough wasn’t as deep pink as I was hoping it would be, though next time I may try adding more flowers before steeping – but the taste was fantastic! These cookies are slightly sweet with a tanginess from the hibiscus flowers, and the glaze really took them over the top. I highly recommend serving them with your favorite cup of tea. Enjoy!

Glaze Ingredients:

Place the dried hibiscus flowers in a tea strainer or loose leaf tea bag. Pour the boiling water over the flowers. Let steep for 15-20 minutes, and then remove the strainer/bag.

In a large bowl or the bowl of your stand mixer, beat the butter until pale yellow. Gradually add in the powdered sugar. Beat in the egg yolks one at a time, and then add in the vanilla extract and hibiscus water, reserving one tablespoon for the glaze. In a medium bowl, whisk together the flour and salt. Gradually add the flour mixture to the hibiscus mixture half at a time until combined and the dough comes together. Form the dough into a ball using your hands, and then press slightly to form the ball into a disc. Wrap in plastic wrap and chill 30 minutes to an hour.

To make the glaze, combine all the glaze ingredients in a small bowl and whisk until combined. If too thick, add a little water, and if too thin, add a little powdered sugar. When ready to bake the cookies, preheat the oven to 350 degrees and line a baking sheet with parchment paper. On a floured surface, roll the dough out to about 1/2″ thickness. Cut out cookies using your favourite cookie cutter. Place the cookies on the parchment-lined sheet and bake 12-14 minutes or just until beginning to brown. Cool on a wire rack before glazing.

Makes about 2 1/2 dozen cookies, depending on the size of the cookie cutter that you use.

Posted by on June 27, 2013.


Categories: desserts & sweets

6 Responses

  1. You are so creative! And these are soooo pretty!

    by Colleen @ What's Baking in the Barbershop?! on Jun 27, 2013 at 11:40 am

  2. So interesting! I’ve never had hibiscus, but these look great 🙂

    by Nessa on Jun 28, 2013 at 4:43 pm

  3. These dainty little cookies ate just gorgeous!!! Love the color. I adore hibiscus tea so I know these must taste wonderful. Lovely!

    by Kate | Food Babbles on Jun 29, 2013 at 1:25 pm

  4. WOW! These are so naturally, gorgeously pink!

    by Casey@Good. Food. Stories. on Jul 1, 2013 at 9:16 am

  5. These are the cutest cookies!

    by Katrina @ In Katrina's Kitchen on Jul 1, 2013 at 12:30 pm

  6. I’ve made two batches of these cookies and I wanted to say thanks for such a great recipe, my mom and I love them!

    by kitty on Feb 2, 2014 at 12:42 am

Leave a Reply

« | »

Recent Posts


About Sugarcrafter

Hi there! I’m Tracy, and I live in upstate NY. My husband and I met in college and have been married since 2005. A Canning, baking, writing, photography, and even cleaning (yes, cleaning – it can be oddly relaxing), are all things that I enjoy. This blog brings all of those passions together – but […]more →