Tea ‘N’ Honey Thumbprint Cookies

Juliana Evans’ Tea N’ Honey Thumbprint Cookies entry in the Sue Bee® honey Sweet Eats Recipe Contest!



  • 2 tablespoons Sue Bee® Honey
  • 2 sticks unsalted butter
  • 6 bags of Earl Grey Tea
  • 1/2 cup brown sugar, packed
  • 1/4 cup granulated sugar
  • 1 teaspoon pure vanilla extract
  • 2 teaspoon cornstarch
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 egg
  • 2 cups all-purpose flour

Cream Cheese Honey Filling

  • 1/3 cup Sue Bee® honey
  • 1 cup of softened cream cheese
  • 1 cup powdered sugar


  • Preheat oven to 375 degrees.
  • In a medium pot over medium heat, melt butter. When butter begins to boil, add the tea bags. Remove from heat after 2 minutes of boiling and allow tea to steep about 5 minutes.
  • Squeeze out tea bags and allow butter to come to room temperature (you may stick in freezer to hurry the process).
  • To prepare the filling, with an electric mixer, beat softened cream cheese until smooth. Add in Sue Bee® honey. Then slowly add in powdered sugar.
  • Place in a piping bag or zip-close bag and put in the refrigerator.
  • For the cookie dough, beat the room-temperature tea butter until smooth.
  • Add in sugars and mix well, then mix in egg, followed by vanilla and Sue Bee® honey.
  • Stir in cornstarch, soda, and salt.
  • Slowly add all purpose flour.
  • Scoop out 1 1/2 tablespoon ball of dough, roll it in your hands and place a deep indent with your thumb in the center.
  • Bake for 8 minutes at 375 F.
  • When cookies are completely cooled, fill indentation with honey filling and drizzle with extra honey for that added touch.
Sue Bee Pro Recipe Tip: For every 1 cup of sugar, substitute 1/2 to 2/3 cup honey.
Sue Bee® Pro Recipe Tip: For every 1 cup of sugar, substitute 1/2 to 2/3 cup honey.

Know What’s New

Enter giveaways, get exclusive coupons and meet the co-op beekeepers behind our honey when you join the Honey Club, our email newsletter. It’s full of sweet ideas and sent straight to your inbox.

Join Honey Club Today