Tea-Infused Snickerdoodles Recipe

Name: Tea-Infused Snickerdoodles
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: For the dough; 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); For the topping; 1 tablespoon loose black tea (finely ground in a food processor or spice grinder); 2 tablespoons sugar; 2 teaspoons cinnamon

Servings: persons

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

1
Preheat oven to 375u00b0 F.
2
Whisk together the flour, cream of tartar, baking soda, and salt.
3
Cream together the butter and sugar until fluffy. Add the eggs, one at a time, and then the vanilla. Mix well.
4
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).
5
In a small bowl, combine all the topping ingredients.
6
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.

862

kcal

Calories

Fat

136

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: For the dough, 2 3/4 cups all-purpose flour, 1 teaspoon cream of tartar, 1/2 teaspoon baking soda, and more.

Yes, Tea-Infused Snickerdoodles falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Tea-Infused Snickerdoodles

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions