Iced Green Tea Spritz Cookies Recipe
Recipe type: Dessert
Cook time: 
Total time: 
Serves: ≈50 cookies
These dainty spritz cookies are so simple to make and delicious. They're made with green tea and dipped in a light green tea icing.
  • 2½ cups flour
  • ½ cup granulated sugar
  • ¼ teaspoon salt
  • ½ teaspoon baking powder
  • 3 individual bags of green tea
  • 1 cup (2 sticks) butter, softened
  • 1 egg
  • 1½ Tablespoons milk
  • ½ teaspoon vanilla extract
  • ⅓ cup water
  • 1 cup confectioner's sugar (powdered sugar)
  • 2 teaspoons light corn syrup
  1. Preheat oven to 350°F.
  2. In a food processor, combine the flour, granulated sugar, salt, baking powder, and the contents of two of the tea bags. Blend until combined. This is to break down the tea leaves. If you do not have a food processor, try breaking the leaves down with a mortar and pestle or a coffee grinder.
  3. Move the dry mixture into a medium mixing bowl and stir in the butter, egg, milk, and vanilla extract. As a dough forms, use your clean hands to fold the ingredients together until well-combined. A large dough clump should form.
  4. Break off pieces of dough and send them through a cookie press onto a lightly-greased cookie sheet, following the cookie press instructions. If you do not have a cookie press, check the notes for an alternative option.*
  5. Bake the cookies for 10-15 minutes until lightly golden on the bottom, but be sure not to over-cook. Cool on the pan.
  6. Meanwhile, prepare some extra strength green tea. This must be done properly to ensure the best flavor. Heat ⅓ cup of water until just before it boils (190-195°F). You do not want to use boiling water or it will taste bitter. Steep one bag of tea in the water for 3 minutes, then remove and let the tea cool.
  7. Once the cookies and tea are cooled, prepare the icing by mixing together the powdered sugar, 2 Tablespoons of the prepared green tea, and 2 teaspoons of light corn syrup.
  8. Dip half of the top of the cookie into the icing and place it onto a piece of parchment paper. Do this for all of the cookies.**
  9. Let the icing harden before serving. This may take a couple hours, so plan accordingly. These are perfect for baking the night before an event.
*If you do not have a cookie press, try rolling the dough and cutting small shapes out with cookie cutters. If you try this way, I recommend making sure the cookies are approximately the same thickness and size as spritz cookies to ensure they bake properly. Keep in mind that this type of dough does not spread as it cooks, so they will keep their shape as they bake.

**The reason I do not recommend coating the bottom is that it will not harden while on the parchment paper and may make a mess. You have the option to use a cooling rack instead, but this may be a pain to clean so I recommend using parchment paper.
Recipe by Arts and Crackers at