Tea-Infused Snickerdoodles

By • August 12, 2016 0 Comments

39 Save

If you like it, save it!

Save and organize all of the stuff you love in one place.

Got it!

If you like something…

Click the heart, it's called favoriting. Favorite the stuff you like.

Got it!

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


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.

More Great Recipes: Desserts|Cookies

Topics: Cookies!, Baking, Tea