Thanks for directing me to the exact place. I double checked the grams and when I measured the flour myself with a scale my measurement was slightly higher than what showed when I googled and looked at 3 sources, so I adjusted the comment to reflect the amount of flour I feel you’ll need. 5 1/2- 6 cups all purpose flour (660-720g or more if needed up to 900g)
The cookie dough should feel tender and not dry, roll in a ball and pull it apart if it’s really dry and cracking it’s too dry, if it’s slightly buttery and moist texture it’ll be best. Hope that helps.
I do not bake in grams, but have recently been asked to convert recipes and I’m sure I’m no expert on converting. Thanks for bringing it to my attention and I measured flour for another recipe and made a note on how much I feel it’ll be more realistically that relying on others peoples measurements.

So the flour and egg arent doubled?

I’m not sure I completely understand your question. Could you be more specific. This recipe is not written in grams, nor it is “doubled”. I’d like to help you with an answer.

Hi Diane

From the measurement in grams
You didn’t double the flour
Is it correct?

here is the conversion of the cookie recipe in grams (but this recipe is double the tea cookie recipe but I measured each item for others who’ve asked for cups/grams conversion for my recipes.
sugar cookie
recipe in grams
1 cup salted butter (230g)
1 ½ cups powdered sugar (170g)
1 egg
2 teaspoons vanilla extract or vanilla bean paste (10G)
5 1/2- 6 cups all purpose flour (660-720g or more if needed up to 900g)
2 teaspoons baking powder (85g)
1 teaspoon salt (5.69g)
and you would then add 4-1.23 packets instant Thai tea
As far as the color, that will depend on the Instant Thai Tea used, I linked the exact item I use. As you can see in the photos when the dough is being rolled out, it’s orange and when it’s baked still a pretty orange color. If use use a different product, you can always add a drop of orange food coloring into the cookie dough. If your cookies were dry I’d assume you added too much flour. Next time start with less flour and add flour until the dough feel nice, smooth, doesn’t crack on the edges when rolled out. Sometimes location, humidity and things like that affect baking, dryness of items. I live in a dry climate, Southern California. If your cookie dough seems dry. Add a tablespoon of butter to your hands and re roll the dough so it’s not so “flour-y”.
here you can find more of my cookie baking tips https://www.createdby-diane.com/2017/09/how-to-bake-perfect-cut-out-cookies.html
hope you find that helpful

There are many factors that come into play when baking that could have changed the results. Overpacking flour into the measuring cup can give you a dryer cookie. If that happens simply roll the cookie dough in your hands that you have buttered (yes place some (up to 1 tablespoon) soft butter into your hands And roll the ball of cookie dough). It should help balance any excess flour and you should be able to roll it easily. Or place the cookie dough back in the nicer and mix for another 30 seconds, try adding a little butter, it won’t take much unless you really added an extra amount of flour.

Yes, just be sure to bring it to room temperature before rolling it out, or it will appear dry and cracked. Don’t add as much flour either, as it’s best to add a little before rolling if needed it’s harder to fix dryer dough. Roll into disk shapes and flatten and wrap well in plastic wrap, then in a plastic zipper bag to with all air removed to ensure it won’t dry out. Alternatively, you can roll and cut out the cookies, place them on a baking sheets and refrigerate them, or freeze them (then place in between wax paper sheets and into a plastic zipper bag with all air removed, then bake when needed.