Earl Grey Snickerdoodles

Ingredients:

 2 3/4 cups all-purpose flour

 2 tsp. cream of tartar
 1 tsp. baking soda
 1/4 tsp. salt
 1 cup unsalted butter, room temperature
 1 1/2 cups granulated sugar
 2 large eggs
 3 Tazo-brand Earl Grey teabags
 3/4 cup icing sugar, plus extra as needed
 Hot water, for brewing tea

Directions:

 Grind two packets (approx. 2-3 tbsp.) worth of the Earl Grey tea leaves in a pestle and
mortar, then pour through a sieve and discard any bits too big to pass through.
 Prepare the dry ingredients by sifting together the flour, cream of tartar, baking soda, salt,
then set aside.
 In a stand mixer with paddle attachment (set to medium speed), or large bowl with hand
mixer, cream the butter and ground Earl Grey tea leaves – about 2-3 minutes.
 Add granulated sugar to butter mixture and continue to cream on medium, about 2
minutes. Butter should be lighter in color with even specks of tea.
 Add the eggs and continue to beat to combine, about 1 minute per egg.
 Add in the dry ingredients and continue to mix (now on low-medium) until well-
incorporated, about 2 minutes.
 Gather dough into one large mass in mixing bowl, cover with plastic wrap and refrigerate
for an hour.
 Pre-heat your oven to 400°F.
 Line some cookie sheets with silicone baking sheets or wax paper/non stick liner. Using a
medium-sized ice cream scoop, form roughly golf ball-sized balls of dough and place
them approximately 2 inches apart on your prepared cookie sheets. Using the bottom of a
flat drinking glass, press down on the cookies slightly. (Though cookie sheets and ovens
vary, I recommend using very sturdy cooking sheets, and placing your rack on your
oven’s second-highest level.)
 Place the cookies in the oven and bake for 10-11 minutes. Only the bottoms should show
any real change in colour, browning slightly. As you’ll need probably 3 cookie sheets,
you may have to bake in batches.
 Remove the cookie sheet(s) from the oven and transfer the sheets to a wire rack to cool
for about 5 minutes. After this time, you can transfer the cookies directly to the rack.
Icing Directions:

1. In a small bowl, add 2 Tbsp of cooled, brewed Earl Grey tea to the icing sugar. Stir until
smooth.
2. Adjust for desired consistency by adding more icing sugar or tea.
3. Note that if you are drizzling the icing over the cookies, this should be enough. If you
want to spread an even layer over all of them, I would recommend doubling the icing
recipe (this is what I normally do!).
4. Drizzle, pipe, or spread the icing over cooled cookies. Optional garnish: crush a few extra
tea leaves in your fingers and sprinkle over the cookies.
5. Allow roughly 30 minutes to set, or enjoy right away!