Venetian Tiramisu Snickerdoodles

Snickerdoodles are one of my favorite cookies and they are also a great cookie to infuse tea into! I've experimented before with making Chai Snickerdoodles and they were SO GOOD.

One of the teas I got in my sipsby box this month was a Venetian Tiramisu by Harney & Sons. This blend has a whole lot of goodness in it! The blend combines white tea, hojicha, cocoa, vanilla and brandy flavor. When I read the ingredients, I knew right away this would be a great tea for snickerdodles!

The method I love most for tea infusion in cookies is with the butter. I fee like when the butter is infused, you get the flavor coming through better than if you infuse milk or put the tea straight in the dough. 

When making snickerdoodles or any cookies, I love using an ice cream scoop for size and also so that it makes less of a mess! 

One of the main parts of the snickerdoodle is rolling the dough in cinnamon sugar! 

I also added a tiny bit of nutmeg and ground cloves the cinnamon and sugar because all those flavors pair so wonderfully!

I wanted to show this picture to demonstrate different ways of baking your cookie. Once you have the rolled ball on your cookie sheet, It will have a nice finished look if you flatten them a bit. I did different variations of flattening to see the difference. The top cookie is flattened less than the bottom. The top cookie came out softer than the bottom but the bottom cookie looks a bit prettier because the flattened shape almost looks a bit like a cloud. 

Even though the more flattened cookie came out really pretty (below), I'm not a fan of crunchy cookies! I love soft the best, BUT these cookies were perfect for dunking in my tea which is something I also love to do. 

Chai Spice Snicker doodles

Chai Spice. 

Move over pumpkin spice....Chai spice is here to take over! 

If you're a fan of chai tea or anything with spices ...you're in for a treat! I'm a huge fan of A cozy Kitchen and her recipes! I saw this recipe for chai snicker doodles and I had to try it!

I substituted some of these ingredients but Ill give you the original recipe. These turned out delicious and spicy! These were wonderful with tea. 

When this is baking your whole house fills up with the smell of cardamom, cloves and cinnamon! 

Tip: keep an eye on these so they don't burn. If you like cookies to be chewy, I would take them out a minute or two early! 

Ingredients:

• 2 1/2 cups all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1 teaspoon ground ginger
• 1/2 teaspoon cinnamon
• 1/4 teaspoon ground cardamom
• 1/4 teaspoon ground cloves
• 1/4 teaspoon ground allspice
• 1/4 teaspoon freshly ground black pepper
• 1 1/2 cups sugar
• 2 ounces cream cheese, softened
• 6 tablespoons unsalted butter, melted and warm
• 1/3 cup vegetable oil
• 1 large egg
• 2 tablespoons milk
• 1 teaspoon vanilla extract

Topping
1/4 cup sugar
1 teaspoon cinnamon
pinch of cardamom

Bake these babies:

Preheat the oven to 350 degrees F.  

In a bowl, whisk together the flour, baking powder, soda, salt, ginger, cinnamon, cardamom, cloves, allspice and pepper.

In the bowl of your electric mixer, add the sugar, cream cheese and butter. Beat until light and fluffy, 1 to 2 minutes. Beat in the oil. Add the egg, milk and vanilla extract untiled combined and smooth. Add the flour in two additions.

Mix together the topping ingredients (sugar, cinnamon, cardamom). Roll the dough into balls and roll in the topping then place on the baking sheet. Flatten the cookies then sprinkle  some of the toppings on each cookie. 

Bake the cookies for 11 to 12 minutes.