Post by: Posie Harwood | Food52 | Published on: 08/14/2016


I have always considered snickerdoodles to be an unsung hero of the dessert world. They win hands-down for novelty of name alone. Those uninitiated into the snickerdoodle fan club (I am the president) might wonder how they are any different from a sugar cookie, and I will tell them: Unlike a sugar cookie, which is fairly one-note, a snickerdoodle has a slight “tang” which comes from cream of tartar. Cream of tartar is also responsible for the snickerdoodle’s chewy, almost cakey texture.

A cookie like a snickerdoodle is a classic for good reason, and I was reluctant to fuss with the formula: buttery, cakey cookie, rolled in cinnamon sugar. But I happened upon a recipe from Lipton tea for a tea-infused snickerdoodle, and I couldn’t resist.

Would the cookie still retain its essential flavor? Would the tea detract from what makes a snickerdoodle so good? I tweaked the recipe; Lipton instructs you to use instant powdered iced tea, which I balked at. Instead, I used finely ground loose tea leaves (English breakfast, but Earl Grey or another black tea would work well), and added it both to the dough and to the cinnamon sugar coating for the cookies.

They’re exactly what I hoped for: classic in all the right ways with an interesting flavor twist from the tea leaves. If you’re looking for a way to jazz up your baking routine, or impress any tea-loving friends, you’ve come to the right place.

Tea-Infused Snickerdoodles

Makes 2 dozen cookies

For the dough

  • 2 3/4cups all-purpose flour
  • 1teaspoon cream of tartar
  • 1/2teaspoon baking soda
  • 1/4teaspoon salt
  • 1 1/4cups sugar
  • 2eggs
  • 1/2cup butter, at room temperature
  • 1 1/2teaspoons vanilla extract
  • 3tablespoons loose black tea (finely ground in a food processor or spice grinder)

For the topping

  • 1tablespoon loose black tea (finely ground in a food processor or spice grinder)
  • 2tablespoons sugar
  • 2teaspoons cinnamon



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