Pink & White Cookies

For the cookies

2 cups flour (270g)

1 t salt

1/2 t baking powder

1/2 t baking soda

1 c sugar 

1 1/2 sticks butter

2 t vanilla extract

1/2 c buttermilk


For the pink icing

1 ½ c powdered sugar

1 T corn syrup

2 T extra strong brewed Flirt Tea


For the white icing

1 ½ c powdered sugar

1 T corn syrup

1 T lemon juice

2 T boiling water

  • In a medium bowl, combine flour, salt, baking powder & baking soda. 
  • With a stand mixer, cream butter, lemon zest and sugar until fluffy. Add eggs & vanilla. Mix until incorporated. Add half of the dry ingredients and mix on low speed until the last trace of flour disappears. Stream in buttermilk then add the rest of the dry ingredients. 
  • Preheat oven to 350°F. Line a sheet pan with parchment paper.
  • With a 2oz scoop, portion out the dough on a plate. Cover and refrigerate until the dough portions are firm.
  • Transfer chilled dough to a floured surface. Using floured hands, roll each piece into a ball. Transfer to a parchment lined baking sheet. Flatten the dough slightly with your palm to about ¾ inch thick. Bake until cookies are springy to the touch, about 12-15 minutes. Set aside to cool.
  • Make the pink icing: combine powdered sugar, corn syrup, & Flirt tea in a bowl. Whisk until smooth. 
  • Make the white icing: combine powdered sugar, corn syrup, lemon juice and water in a bowl. Whisk until smooth. 
  • Ice the cookies: using an offset spatula, ice half of each cookie with the pink icing. Let harden completely, then ice the other half of each cookie with white icing.