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.