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.
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!
- 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
- 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
- 1/4 cup granulated sugar
- 1 tsp finely ground black tea
- 1 tsp ground cinnamon
- 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.
Source: Adapted from my Chai Snickerdoodles.