Tea-Infused Snickerdoodles

By Posie (Harwood) Brien
August 12, 2016
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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

  • 2 3/4 cups all-purpose flour
  • 1 teaspoon cream of tartar
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 1/4 cups sugar
  • 2 eggs
  • 1/2 cup butter, at room temperature
  • 1 1/2 teaspoons vanilla extract
  • 3 tablespoons loose black tea (finely ground in a food processor or spice grinder)

For the topping

  • 1 tablespoon loose black tea (finely ground in a food processor or spice grinder)
  • 2 tablespoons sugar
  • 2 teaspoons cinnamon
  1. Preheat oven to 375° F.
  2. Whisk together the flour, cream of tartar, baking soda, and salt.
  3. Cream together the butter and sugar until fluffy. Add the eggs, one at a time, and then the vanilla. Mix well.
  4. 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).
  5. In a small bowl, combine all the topping ingredients.
  6. 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.

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