Tea Snickerdoodle Cookies
Adapted from cook’s illustrated Snickerdoodles
*recipe adapted by Betty Liu
2 ½ cup all purpose flour
2 tsp cream of tartar
1 tsp baking soda
1 tsp baking powder
pinch sea salt
1 stick unsalted butter, at room temperature
1.5 cup granulated sugar
1/3 cup vegetable oil
2 large eggs
1 tsp vanilla extract
1 tsp ground up Bellocq Little Dickens or Afghani Chai blend
chai concentrate, optional
2 tbsp turbinado or granulated sugar
1 tsp ground cinnamon
*optional: chai concentrate for your chai batch
Preheat oven to 375 degrees.
Whisk flour, tartar, baking soda, ground up tea, and salt together.
Beat butter, oil, and sugar together until light and fluffy. Add eggs and beat, one at a time, until well incorporated. Add in vanilla, and chai concentrate if using. Reduce mixer speed to low and add flour until well incorporated.
Slightly wet your hands and form 2 tbsp of dough at a time. Roll in turbinado + ground cinnamon and place on a parchment paper lined baking sheet about 2.5 inches apart. Bake until edges are set, but the center is still puffy, about 10-12 minutes. Rotate baking sheet halfway through.
Cool for 10 minutes on the baking sheet, then serve warm.
Snickerdoodles have always been my favorite holiday cookie – there’s something about the simplicity of this cookie, rolled in cinnamon and sugar, that drew me to it over fancy gingerbreads or decorated sugar cookies. I make these every year – the fall of the cookies creating that wonderful wrinkled look, the turbinado sugar covering to make it outwardly crunchy but internally soft and chewy – heaven. This year, I experimented with two fragrant tea blends from Bellocq, the Little Dickens and Afghani Chai, and enhanced these snickerdoodles. Two batches of cookies, one for each blend -oh, the results were wonderful!!! The scent from the oven was cinnamon mixed with aromatic teas of rooibos and Assam black, with spices and floral tones throughout. Tea enhanced snickerdoodles are definitely showing up at my Christmas feast!
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