Jasmine Cookies

4 Reviews Add a Pic
  • Prep

    45 m
  • Cook

    20 m
  • Ready In

    1 h 5 m
Recipe by  NICEGIRL1130

“A cookie that you can prepare ahead of time and freeze or refrigerate and cut out the amount you want every time you want to have a snack. Perfect for an afternoon tea.”

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Adjust Servings

Original recipe yields 30 cookies



  1. In a medium bowl, cream together the margarine and sugar until well light and fluffy. Stir in the egg, then the flour. Mix in the tea leaves. Form the dough into a ball, and flatten to about 1 inch. Wrap in plastic wrap, and refrigerate for about 15 minutes, or until firm.
  2. Preheat the oven to 325 degrees F (165 degrees C). Roll the dough into walnut sized balls, and place on cookie sheets. Flatten slightly.
  3. Bake for 15 to 20 minutes in the preheated oven until the edges begin to brown slightly. Remove cookies from baking sheets to cool on wire racks.

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Reviews (4)

Rate This Recipe


pretty darn good. i used butter instead of margarine, and increased it to 1 cup based on a previous reviewer's problems with crumbly dough. my cookies kept a rounded shape, but it wasn't undesireable; reminded me of Mexican wedding cookies. the flavor is very nice.



The finished product came out tasting very lightly of jasmine and delicious. However the dough was extremely crumbly and hard to work with. I would also recommend flattening the cookies more before baking.



My new favorite cookies

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Amount Per Serving (30 total)

  • Calories
  • 89 cal
  • 4%
  • Fat
  • 4.3 g
  • 7%
  • Carbs
  • 11.3 g
  • 4%
  • Protein
  • 1.3 g
  • 3%
  • Cholesterol
  • 7 mg
  • 2%
  • Sodium
  • 49 mg
  • 2%

Based on a 2,000 calorie diet



previous recipe:

Ceramic Mold Cookies


next recipe:

Soft Christmas Cookies