Name: EARL GREY SNICKERDOODLES
Prep time: 45 min
Cook time: 10 min
Total time: 10 min
Yield: 2 dozen
Cuisine: European
Ingredients: COOKIES; 2 cups all-purpose flour; 1-1/2 tsp baking soda; 1/2 tsp salt; 1/4 tsp cream of tartar; 1/2 cup (1 stick) unsalted butter, melted and cooled to almost room temperature; 1-1/2 cups sugar; 1 egg, room temperature; 1 Tbsp milk; 1 tsp vanilla extract; 1 Tbsp finely ground black tea; COATING; 1/4 cup granulated sugar; 1 tsp finely ground black tea; 1 tsp ground cinnamon

Have your tea and eat it too with these Earl Grey Snickerdoodles. A classic holiday cookie with a little extra flavor pairing cinnamon with finely ground Early Grey tea.

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It wouldn’t be my blogiversary if I had actually planned anything for it, and sure enough today marks 12 years!

Quite literally I tell myself every October that I need to start thinking about how I am going to celebrate this day and more often than not it’s a mad dash. The other times it is pure luck that I happen to have something planned that day, usually in the form of an online event such as #ChristmasCookies Week.

I suppose the best accidental celebration would be cookies for a blog with “cookie” in the name. And these Earl Gray snickerdoodles are a fine way to celebrate in my opinion. Great for every day or for special occasions! It’s literally the classic snickerdoodle with a boost of flavor from real earl gray tea mixed into the dough and in the coating. Maybe you’ll even serve it with a cup of hot or cold brew tea.

More of a coffee lover? That’s not my jam but these coffee cookies from Belle of the Kitchen look like winners (if I were into coffee that is).

Welcome to #ChristmasCookies Week! That time of year when we soften the butter, fire up the oven, and make cookie trays for family, friends, and neighbors. This year more than 20 top-notch bloggers are sharing their very favorite creations for all to make and enjoy. Join us for a week’s worth of Christmas cookie deliciousness.

Caramel Tassies by Jolene’s Recipe Journal
Chocolate Caramel Peanut Butter Thumbprint Cookies by Red Cottage Chronicles
Chocolate Covered Cherry Cookies by Karen’s Kitchen Stories
Chocolate Thumbprints by Hostess At Heart
Christmas Shortbread Cookie Bars by Kathryn’s Kitchen Blog
Date Sugar Walnut Cookies by Magical Ingredients
Easy Cake Mix Biscotti by Hezzi-D’s Books and Cooks
Gingerbread Crinkle Cookies by Best Cookie Recipes
Gingerbread Penuche Sandwich Cookies by That Recipe
Ginger Molasses Cookies with Caramelized Ginger by Family Around the Table
Gluten-Free Peanut Butter Blossoms by Frugal & Fit
Hot Chocolate Cookies by Blogghetti
Iced Gingerbread Bars by Art of Natural Living
Maple Doodles by A Day in the Life on the Farm
Mini M&M Cookies by Palatable Pastime
Oatmeal Shortbread Cookies by Shockingly Delicious
Orange Ginger Refrigerator Cookies by An Affair from the Heart
Peppermint Meringues by Cheese Curd in Paradise
Peppermint Mocha Cookies by Sweet Beginnings
Reese’s Macaron by A Kitchen Hoor’s Adventures
Sugar Plum Pinwheel Cookies by Faith, Hope, Love, and Luck Survive Despite a Whiskered Accomplice
Texas Sheet Cake Cookies by Jen Around the World

One year ago: Chocolate Golden Oreo White Chocolate Chip Cookies

Two years ago: Baby Yoda Cocktail

Three years ago: Cinnamon Pecan Snowball Cookies

Four years ago: 8 Go-To Recipes for the 8th Year Blogiversary

Five years ago: Buckeye Cheesecake Cake

Six years ago: Chorizo Cornbread Stuffing

Seven years ago: Five Year Blogiversary

Eight years ago: Greek Yogurt Thumbprint Cookies

Nine years ago: The Bee’s Knees Peanut Butter Pie

Ten years ago: Funfetti Cheesecake White Chocolate Brownies

Eleven years ago: Funfetti Truffle Chocolate Cupcakes

Twelve years ago: And so it begins

EARL GREY SNICKERDOODLES

Yield: 2 dozen Prep Time: 45 Minutes Cooking Time: 10 Minutes 10 Minutes

Nutrition facts: 200 calories 20 grams fat

Ingredients

2 cups all-purpose flour
1-1/2 tsp baking soda
1/2 tsp salt
1/4 tsp cream of tartar
1/2 cup (1 stick) unsalted butter, melted and cooled to almost room temperature
1-1/2 cups sugar
1 egg, room temperature
1 Tbsp milk
1 tsp vanilla extract
1 Tbsp finely ground black tea

COATING

1/4 cup granulated sugar
1 tsp finely ground black tea
1 tsp ground cinnamon

Directions

In a medium bowl, Whisk together flour, baking soda, salt, and cream of tartar. Set aside.
In a large bowl, beat together the butter and sugar until creamy, about 3 minutes. Add egg, milk, vanilla, and tea and beat until combined. Gradually add flour mixture, mixing until just combined. Cover with plastic wrap and refrigerate for at least 30 minutes, or overnight.
Preheat oven to 350°F. Line cookie sheets with parchment paper or silicone baking mats. Combine coating ingredients in a shallow bowl.
Roll tablespoons of dough into balls and roll in the spiced sugar coating, shaking off any excess. Place on prepared cookie sheets, about 2 inches apart.
Bake 8-10 minutes, or until edges of cookies are just starting to brown and centers are set. Let cool on sheets for 5-10 minutes before transferring to a wire rack to cool completely.

Did You Make This Recipe?

I want to see! Tag me on Instagram at @TheSpiffyCookie and hashtag it #TheSpiffyCookie.

Source: Adapted from my Chai Snickerdoodles.