Photo Credit: Food52
Something about snickerdoodles is so supremely satisfying on cold or rainy days. They are the true epitome of a comfort cookie, and we're here to show you how to make them even better - by adding black tea! The tea serves to emphasize all of the existing flavors while bringing a depth of its own, resulting in one tasty cookie.
Black Tea Snickerdoodles
Makes 24 cookies
Ingredients
Dough
- 3 tbsp loose black tea (finely ground)
- 2 3/4 cup all-purpose flour
- 1 tsp cream of tartar
- 1 tsp baking soda
- 1/4 tsp salt
- 1 1/4 cups sugar
- 2 large eggs
- 1/2 cup butter, softened
- 2 tsp vanilla extract
Topping
- 1 tbsp loose black tea (finely ground)
- 2 tbsp sugar
- 2 tsp cinnamon
Directions
Begin by preheating your oven to 375°F. In a medium bowl, whisk together the flour, cream of tartar, baking soda, and salt. In another bowl, cream together the butter and sugar until light and fluffy. Add in the eggs and vanilla and mix well. Slowly add the flour mixture into the butter mixture and mix until just combined. Finally, add in the finely ground black tea leaves and mix again.
In a small bowl, combine the topping ingredients. Form the dough into 2 inch balls and roll each dough-ball in the topping mixture. Place the coated dough-balls onto a baking sheet lined with parchment paper with about 2 inches between each ball.
Bake the cookies for about 12 minutes, so that they are crisp on the edges but still soft in the center. Let the cookies cool for 5 minutes and serve while they are still warm. Enjoy!
Recipe adapted from
