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Author Notes: Inspired by a cookie recipe from Lipton tea, I took the idea of adding the flavors of tea to a classic, chewy snickerdoodle cookie. Loose tea both in the batter and in the cinnamon sugar dusting on the outside gives these cookies a pretty appearance and unique taste. —Posie (Harwood) Brien
Makes: 2 dozen cookies
For the dough
cups all-purpose flour
teaspoon cream of tartar
teaspoon baking soda
cup butter, at room temperature
teaspoons vanilla extract
tablespoons loose black tea (finely ground in a food processor or spice grinder)
For the topping
tablespoon loose black tea (finely ground in a food processor or spice grinder)
- Preheat oven to 375° F.
- Whisk together the flour, cream of tartar, baking soda, and salt.
- Cream together the butter and sugar until fluffy. Add the eggs, one at a time, and then the vanilla. Mix well.
- Slowly add the flour mixture and mix until just combined. Add the loose tea (if your tea leaves are pretty coarse, pulse them a spice grinder or food processor to get them closer to a powder).
- In a small bowl, combine all the topping ingredients.
- Scoop the dough into 2-inch balls. Roll each ball in the topping ingredients, then place on a parchment-lined baking sheet and bake until still quite soft in the center but set on the edges, about 12 minutes. Let cool on a wire rack.
- This recipe is a Community Pick!