chai snickerdoodles

Step 1

Sift together the flour, cream of tartar, and baking soda in a mixing bowl. Set aside.

Step 2

Place the butter, sugar, black tea, and salt in the bowl of a stand mixer fitted with the paddle attachment (or a large mixing bowl to use with hand-held beaters). Mix on medium-high speed for about 2 minutes, until it becomes noticeably lighter and fluffier.

Step 3

Add the eggs one at a time with the mixer running on medium, pausing to scrape down the sides between each one. Add the vanilla. Once it smooths out, stop the mixer.

Step 4

Scrape down the sides again, add the flour mixture, and mix on low speed, stopping once it comes together and there are no dry patches. Scrape the sides and bottom of the bowl and give it a couple folds to make sure it’s homogenous. Let it rest** in the fridge for 30 minutes, up to 48 hours.

Step 5

Preheat the oven to 350°F [180°C] while your dough chills, and line a few sheet pans with parchment.

Step 6

Mix together the sugar, cardamom, and black tea in a small mixing bowl.

Step 7

Scoop a 20g blob of cookie dough (1 heaping tablespoon), roll it around generously in the spiced sugar, roll it between your hands to make sure it adheres, roll it around in the sugar again, and roll it between your hands again.*** Move to the parchment-lined pan, and repeat with the remaining cookie dough. Leave 3 inches [7.5cm] gaps between them.

Step 8

Bake for about 12 minutes****, and slide the parchment out of the pans so they can cool on the parchment right on the counter.