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
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Ingredients
- For the dough
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2 3/4 cups
all-purpose flour
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1 teaspoon
cream of tartar
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1/2 teaspoon
baking soda
-
1/4 teaspoon
salt
-
1 1/4 cups
sugar
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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
Directions
-
Preheat oven to 375° F.
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Whisk together the flour, cream of tartar, baking soda, and salt.
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Cream together the butter and sugar until fluffy. Add the eggs, one at a time, and then the vanilla. Mix well.
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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).
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In a small bowl, combine all the topping ingredients.
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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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