The Tealeaves BVLGARI Rosa tea blend is an exclusive blend for Bvlgari. It is a full body black tea infused with the essence of rose petals and lush lychee flavours. The scent of this tea is sweet and floral with the sultry aroma of red rose petals. The tea comes in a stunning black signature tin with a black label and gold lettering. It is as luxurious as the tea it holds. I was inspired to incorporate this delicious tea into a sugar cookie recipe. The cookies are soft pillowy clouds of cookie goodness. It is the perfect fall weather cookie, especially in this cold and rainy Vancouver weather. This recipe is really easy to make but tastes like you spent hours on it (the secret is in the brown butter!). Check out my full recipe for Tealeaves BVLGARI Rosa Cookies below!
Tealeaves BVLGARI Rosa Cookies Recipe
These tea sugar cookies have a double hit of tea (from the infused butter) and the sugar coating. They are buttery with a slightly nutty flavour that balances beautifully with the light floral rose notes.
In a small saucepan over medium-low heat, melt butter and add your BVLGARI Rosa tea leaves. Simmer until the butter has browned and is giving off a lovely rose tea scent. Turn off the heat and allow the butter to cool for 10 minutes. Strain your infused butter through a fine mesh sieve into a cup and make sure you press the leaves to get every last drop of liquid gold.
In a large mixing bowl, whisk to combine flour, salt, and baking soda. In another bowl, whisk to combine your tea infused butter, vanilla, sugar, and egg.
Add the wet ingredients to the dry and mix with a rubber spatula until the dough comes together.
Cover your dough with saran wrap and let it chill in the fridge until the cookie dough is scoopable (about 15 minutes).
Preheat oven to 350 degrees and line your baking tray with parchment paper. Combine sugar and ground tea leaves to make your tea infused sugar. Portion out your cookie dough into 12 balls. I used a cookie scoop, but you can eyeball it.
Roll each portion into a ball and roll in the tea sugar until fully coated. Place your cookies on the baking sheet. These cookies do expand a bit, so make sure you have at least 2″ between each cookie.
Flatten the cookies slightly with your fingers and bake until just barely golden around the edges, 10 to 12 minutes. Let the cookies to cool on the sheet for 5 minutes before transferring to a wire rack to continue cooling.
These are lovely with a nice hot cup of tea (you could triple up on the BVLGARI Rosa flavour and sip a cuppa with your cookies!). They are also great with coffee, or with milk!
Tealeaves BVLGARI Rosa Cookies
Ingredients
Cookie Ingredients
- 1/2 cup unsalted butter
- 2 tbsp Tealeaves BVLGARI Rosa tea leaves
- 125 grams all purpose flour
- 1/2 tsp salt
- 1/4 tsp baking soda
- 1 tsp vanilla
- 1/2 cup granulated sugar
- 1 egg
Tealeaves BVLGARI Rosa Sugar
- 1/4 cup granulated sugar
- 2 tsp ground Tealeaves BVLGARI Rosa tea leaves
Instructions
- In a small saucepan over medium-low heat, melt butter and add your BVLGARI Rosa tea leaves. Simmer until the butter has browned and is giving off a lovely rose tea scent. Turn off the heat and allow the butter to cool for 10 minutes. Strain your infused butter through a fine mesh sieve into a cup and make sure you press the leaves to get every last drop of liquid gold.
- In a large mixing bowl, whisk to combine flour, salt, and baking soda. In another bowl, whisk to combine your tea infused butter, vanilla, sugar, and egg.
- Add the wet ingredients to the dry and mix with a rubber spatula until the dough comes together.
- Cover your dough with saran wrap and let it chill in the fridge until the cookie dough is scoopable (about 15 minutes).
- Preheat oven to 350 degrees and line your baking tray with parchment paper. Combine sugar and ground tea leaves to make your tea infused sugar. Portion out your cookie dough into 12 balls.
- Roll each portion into a ball and roll in the tea sugar until fully coated. Place your cookies on the baking sheet. These cookies do expand a bit, so make sure you have at least 2" between each cookie.
- Flatten the cookies slightly with your fingers and bake until just barely golden around the edges, 10 to 12 minutes. Let the cookies to cool on the sheet for 5 minutes before transferring to a wire rack to continue cooling.
- Enjoy!
