Black teas, organic cacao nibs, cranberries (cranberries, sugar, sunflower oil), cranberry cream flavoring, and white cornflower petals.
 

These cookies combine the cozy flavors of Snowberry Frost Tea with the sweetness of white chocolate and the tartness of cranberries, creating a unique holiday treat. Enjoy!

 Ingredients (Yields 22-24 cookies):

• 3/4 cup salted butter, melted 
• 1 Tbsp Snowberry Frost Tea
• 1 cup light brown sugar, packed 
• 1/4 cup granulated sugar
• 1 large egg + 1 egg yolk
• 2 teaspoons vanilla extract
• 2 cups all purpose flour
• 3/4 teaspoon baking soda
• 1/2 teaspoon salt
• 1/2 cup white chocolate chips 
• 1/2 cup craisins (dried cranberries)

Instructions:

• Prepare the Butter: In a small saucepan, melt the butter over low heat. Remove from heat and stir in the Snowberry Frost Tea. Steep for 5 minutes and strain. *Make sure you still have 3/4 cup of butter.

• Preheat the Oven: Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.

• Mix the Sugars and Butter: In a large bowl, combine the infused melted butter, brown sugar, and granulated sugar. Whisk until the mixture is smooth and combined.

• Add the Egg and Vanilla: Add in the egg, egg yolk, and vanilla extract, whisking until smooth.

• Combine Dry Ingredients: In a separate bowl, whisk together the flour, baking soda, and salt. Gradually add the dry mixture to the wet ingredients, stirring until just combined.

• Fold in Mix-Ins: Gently fold in the white chocolate chips and craisins, ensuring they're evenly distributed throughout the dough.

• Scoop and Bake: Drop rounded tablespoons of dough onto the prepared baking sheet, spacing them about 2 inches apart. Bake for 8-10 minutes, or until the edges are lightly golden. The centers may look slightly soft—that’s perfect!

• Cool and Enjoy: Let the cookies cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.