Tea-Infused Snickerdoodles

• 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 375u0b0 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.

dough, flour, cream of tartar, baking soda, salt, sugar, eggs, butter, vanilla, loose black tea, topping, loose black tea, sugar, cinnamon

Taken from food52.com/recipes/61342-tea-infused-snickerdoodles (may not work)