Glazed Hibiscus Shortbread Cookies

Sweet Cookies with Tangy Bits
Sweet Cookies with Tangy Bits
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Ingredients

Adjust Servings:
For the Hibiscus Shortbread Cookies
2 cups All-purpose flour
1 tsp Sea salt fine
1 tsp Cinnamon
1 cup Unsalted butter at room temperature
½ cup Granulated sugar
1 tsp Vanilla extract
½ cup Dried hibiscus flowers coarsely chopped
For the Hibiscus Tea Glaze
1½ cups Powdered sugar
2 tbsp Dried hibiscus flowers
½ cup Water

Nutritional information

138
Calories
4.7g
Fat
23.8g
Carbohydrate
0.7g
Protein
12mg
Cholesterol
80mg
Sodium
Ingredients
  • For the Hibiscus Shortbread Cookies

  • For the Hibiscus Tea Glaze

Glazed Hibiscus Shortbread Cookies

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These Glazed Hibiscus Shortbread Cookies will quickly become your new favorite cookie treat, this springtime. Cookie dough spiced with ground cinnamon, vanilla extract and dried hibiscus flowers for the perfect shortbread cookie and decorated with drizzles of dips of a set glaze, infused with hibiscus tea, a fresh and herbal flavor, complimenting your tea time treat! Spring season has never been this pleasant!

To make Glazed Hibiscus Shortbread Cookies, you will need the following ingredients:

Ingridiens for Glazed Hibiscus Shortbread Cookies

Steps to make Glazed Hibiscus Shortbread Cookies

1
Done
1

Combine dry ingredients

In a mixing bowl, whisk 2 cups of all-purpose flour, 1 teaspoon of salt and 1 teaspoon of ground cinnamon until well combined.

2
Done
3

Combine butter and sugar

Using an electric mixer on medium-high speed, mix 1 cup of room temperature butter with ½ cup of granulated sugar until combined into a creamy, light and fluffy mixture. Scrape down any excess from the sides to incorporate into the mix.

3
Done
1

Add vanilla

Stir in 1 teaspoon of vanilla extract and combine into a creamy mixture.

4
Done
2

Combine wet and dry ingredients

With the electric mixer on low speed, slowly add the dry ingredients to the bowl and mix until just combined, without overmixing.

5
Done
1

Add hibiscus flowers

Gently fold in ½ cup of hibiscus flowers until completely incorporated into the dough.

6
Done
1

Prepare dough

Roll dough out onto a lightly floured surface, gently pat into a disk-shape and then flatten on top. Use a sharp knife and cut into 2 equal pieces.

7
Done
4

Roll dough

Transfer the pieces of dough onto 2 separate pieces of baking parchment paper and one-by-one, roll each piece into a smooth log-shape about 1-1½-inches in diameter. Wrap each log, lengthwise with the baking parchment paper and twist the ends to lock, ensuring the “sausage” is compressed and smooth. Stuff each log through a paper towel roll to help keep shape while chilling.

8
Done
2h

Chill

Refrigerate for about 1-2 hours or overnight, to chill.

9
Done

Preheat oven

Preheat the oven to 325 °F. Line a baking sheet with baking parchment paper.

10
Done
6

Slice cookies

Once chilled, transfer the dough logs to a cutting board and use a sharp knife to cut the log into about ¼ to ½ -inch thick cookie slices. Evenly place on a baking sheet, with enough space between each cookie.

11
Done
18

Bake

Bake in the preheated oven for about 16-18 minutes, rotating the baking sheets halfway through, for an even bake until golden on the outside and firm in the center.

12
Done

Cool

Set aside on a wire rack, to cool.

13
Done
15

Prepare hibiscus tea

In a cup, pour some boiling water over 2 tablespoons of loose hibiscus tea leaves and brew until very concentrated. Once cooled, sieve through a mesh sieve.

14
Done
2

Add powdered sugar

Sift 1½ cups of powdered sugar into a mixing bowl and slowly add the cooled and brewed tea, 1 teaspoon at a time, continuously whisking until smooth. Add more sugar or tea as needed for a pourable yet thick glaze.

15
Done
2

Decorate cookies

Decorate the cooled cookies by drizzling the prepared glaze, evenly, over the top of the cookies or dip them, halfway into the glaze, at an angle. Allow glaze to set for about 30 minutes until hardened into a soft, eggshell texture.

16
Done

Serve

Once cooled and set, serve and enjoy your sweet treat!

These Glazed Hibiscus Shortbread Cookies are worth every minute of baking effort that you put into these. A great recipe to experiment with and show off your skills. Perfect to box up and send out as gifts to friends for a Happy Spring Day! Have you tried some of our other spring recipes? Let us know and tag us in some of your posts and pictures online using our hashtag #cookmerecipes!

Lilly is an enthusiastic and cheerful young mom. She knows as well as any parent that children can be really picky when it comes to food. And she’s had plenty of experience trying to cook meals that are both tasty and nutritious, and able to satisfy the tastes of a fussy kid right away! To save you some precious time, Lilly's going to share with you all the tricks she learned the hard way, so you don’t have to! She has a wealth of recipes for quick and easy meals for kids and families on a budget.

Recipe Reviews

Average Rating:
(4.9)
Total Reviews: 21
Alayah Porada

Thanks a lot, just got them out of the oven and they look amazing!

Pyper Albakri

I've never tried hibiscus tea before, I really enjoyed it and goes really well with the cookies.

Wren Soscia

Needed a lot more sugar but I liked them.

Emiliana Borroel

So colorful and yummy exactly what I was looking for in a dessert.

Jazlynn Mhoon

Good thing that I decided to give it a shot, I really like them.

Kataleya Kuhlers

Took slightly more time then stated but they tasted just fine.

Micah Gopez

Exactly what I needed, guests will love these huge crowd pleaser.

Dalia Dailey

Last time I made the peanut butter cookies and I loved them time for this now wish me luck.

Clover Housley

Really simple and easy to make!!

Whitney Oalmann

You can really decorate them with pretty much anything, I also dropped in some chocolate chips :)

Emerald Toay

OMG they are so cute! I adore the way they look and taste can't wait to make more and bring them to work to make my coworkers jealous lol.

Ailani Zenker

I made a bunch of them and they are all gone! I devoured them all after a bite from one, too good to leave any leftovers.

Ophelia Michele

You have really ascended with these Lilly, thanks you for the great recipe again. Looking forward to see what else you'll be making this time around.

Marcella Groetsch

Made them with chocolate glaze instead perfections right there.

Dani Bahnmiller

Cookies and tea? Count me in!

Briar Dibitetto

This is my first time ever making cookies and I am really surprised to see how well they turned out to be thx cookme.

Azalea Labhart

Thank you they were good though I much preffer things like the churro apple pie.

Sally Bridewell

Another great cookie recipe added into my notebook!

Aiyanna Nau

They turned out really good.

Sloan Derico

Will be making more of these in the future for sure it's a top notch dessert recipe

Athina

Amazing cookies!

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