Photo Credit: Tea Thoughts
Snickerdoodles are a delicious type of cookie for infusing with tea! This recipe was created by Nazanin from Tea Thoughts, who received Harney & Sons Venetian Tiramisu in her Sips by box. Venetian Tiramisu is a relatively new H&S blend inspired by the classic Italian dessert, combining white tea, hojicha, vanilla, and brandy flavor. A lovely dessert tea on its own - also great for infusing into baked goods!
Venetian Tiramisu Snickerdoodles
By Tea Thoughts
Makes ~16 cookies
- 2 tbsp Harney & Sons Venetian Tiramisu loose leaf tea
- 2 1/4 cups all-purpose flour
- 1 tsp baking powder
- 1/2 tsp baking sodda
- 1/2 tsp salt
- 2 sticks unsalted butter
- 1 large egg
- 2 tbsp milk
- 2 tsp vanilla extract
- For rolling: white sugar, ground cinnamon, nutmeg & ground cloves
Preheat oven to 350 F.
Melt butter with loose leaf tea. Leave tea in the butter until fragrant, and then strain.
Once the butter is warm (not hot), mix wet and dry ingredients separately.
Gradually combine the dry mixture into the wet mixture.
Using an ice cream scoop or spoon, form balls and roll in the sugar/cinnamon mixture (with optional cinnamon/cloves) and place on baking sheet.
Flatten cookies and bake for 11-12 minutes.
For more tiramisu fun, try this recipe for Tiramisu Truffles!
Recipe and photo credit: Tea Thoughts