Clue Cookies


Take inspiration from Sherlock Holmes, and host a detective tea for your friends. These charming magnifying-glass Clue Cookies are a delightful way to end the tea, with their melted, crushed-candy centers mimicking lenses. Both delicious and playful, these cookies make for a fun twist to a themed afternoon tea.

Clue Cookies
Yield: approximately 1 dozen cookies • Preparation: 10 minutes • Freeze: 15 minutes • Refrigerate: 10 minutes • Bake: 10 minutes • Cool: 25 minutes
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  1. ½ cup unsalted butter, softened
  2. ½ cup firmly packed light brown sugar
  3. 2½ tablespoons honey
  4. 2 tablespoons water
  5. 1 teaspoon vanilla extract
  6. ½ teaspoon almond extract
  7. 1½ cups all-purpose flour
  8. ¼ teaspoon salt
  9. ¼ teaspoon ground cinnamon
  10. 1 cup crushed clear hard candies*
  1. In a large bowl, combine butter, brown sugar, honey, water, vanilla extract, and almond extract. Beat at medium-high speed with an electric mixer until smooth.
  2. In a medium bowl, sift together flour, salt, and cinnamon. Gradually add flour mixture to butter mixture, beating to combine. Tightly wrap dough in plastic wrap. Freeze for 15 minutes.
  3. Preheat oven to 325°.
  4. Line a baking sheet with aluminum foil. Set aside.
  5. On a lightly floured surface, roll dough to ¼-inch thickness. Using a magnifying glass–shaped cookie cutter†, cut as many cookies as possible. Using a 1½-inch round cutter, cut centers from rounded section of magnifying glasses. Discard centers. Place magnifying-glass shapes on prepared baking sheet. Refrigerate for 10 minutes.
  6. Bake for 6 minutes. Cool for 3 minutes.
  7. Evenly divide crushed candies among cut-out centers of cookies. Bake until candies start to bubble, 3 to 4 minutes. Cool cookies on baking sheet for 20 minutes. When cookie centers are hardened, peel away foil.
  1. Note: Store in an airtight container at room temperature for up to 3 days.
  2. *For testing purposes, we used pineapple-flavored Life Savers candies.
  3. †Magnifying-glass cookie cutters can be found at
TeaTime Magazine
From TeaTime September/October 2010


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