Tea-Infused Snickerdoodles

• Vegetarian

• Produce

  • 4 tbsp Loose black tea

• Refrigerated

  • 2 Eggs

• Baking & Spices

  • 2 3/4 cups All-purpose flour
  • 1/2 tsp Baking soda
  • 2 tsp Cinnamon
  • 1 tsp Cream of tartar
  • 1/4 tsp Salt
  • 1 3/8 cups Sugar
  • 1 1/2 tsp Vanilla extract

• Dairy

  • 1/2 cup Butter

Found on food52.com

Description

Ingredients

• 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)
• 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.
• Whisk together the flour, cream of tartar, baking soda, and salt.
• Cream together the butter and sugar until fluffy. Add the eggs, one at a time, and then the vanilla. Mix well.
• 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).
• In a small bowl, combine all the topping ingredients.
• 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.