One of the things I love most about blogging is that you can do it from anywhere. Last weekend I took my laptop to Starbucks and enjoyed a caramel latte as I worked on editing some photos for last weeks post. Today, I’m sitting on my couch watching Harry Potter as I share this recipe for snickerdoodle cookies with you. There’s nothing like watching Harry Potter on a (somewhat) lazy Sunday afternoon.
What takes a cozy Sunday afternoon to a whole other level is having good snacks! And what’s better than some homemade cookies? Pretty much nothing if you ask me. This recipe for snickerdoodle cookies is probably the best I’ve come across, and it’s made even better with the addition of spiced pumpkin pie tea.
Yep, you read that right: spiced pumpkin pie tea. Bluebird Tea Co. has released their fall range recently, and all five teas are heavenly! I think Bluebird comes out with some of their best teas in the autumn/winter. They’re just all so cozy and make me want to sit by the fire with a good book. I think my favorite from the collection is Jasmine Poached Pears. So delicious!
[Related Reading: Salted Caramel Hot Chocolate]
Just like a lot of other recipes I’ve made using tea, this one involves infusing the butter with the tea prior to making the cookies. While it sounds fancy, it’s really a simple process. Simply take your butter and melt it in a saucepan on the stove. Once the butter is melted you add in the loose tea and let it steep for 10 minutes or so. It’s important that you let it steep for a while as it can be hard to overcome the taste of the butter.
Once that step is done, put the butter back in the fridge to let it solidify. Don’t just use the melted butter right away; your snickerdoodle cookies won’t have the right texture if you do that. It’s worth the wait though! I promise you’ll be saving this recipe and using it for years to come as these are some of the best snickerdoodles you’ll ever taste.
[Related Reading: Pumpkin Chocolate Chip Bread]
Pumpkin Snickerdoodle Cookies
Soft and chewy, these snickerdoodle cookies will become your new favorite treat!
- 2¾ cups all-purpose flour
- 2 teaspoons baking powder
- ½ teaspoon salt
- 1 teaspoon cinnamon
- 5 tablespoons Spiced Pumpkin Pie Tea
- 1 cup unsalted butter
- 1¼ cups granulated sugar
- ¼ cup dark brown sugar
- 2 large eggs room temperature
- ½ teaspoon pure vanilla extract
- 3 tablespoons granulated sugar
- 2½ teaspoons cinnamon
Melt the butter in a saucepan over medium heat
Add the loose tea leaves and steep for 10 minutes
Strain the tea out of the butter and put the butter in the fridge to solidify.
Preheat oven to 350 degrees and line a baking pan with parchment paper or a non-stick baking mat.
In a bowl, mix together dry ingredients - flour, baking powder, salt, and 1 teaspoon cinnamon; set aside.
Once the butter is solidified, cream together the butter, granulated sugar, and brown sugar. Next add vanilla extract and eggs one at a time, mixing after each.
With mixer on low-speed, gradually add the bowl of dry ingredients and mix until incorporated, do not over-mix though.
Cover bowl with plastic wrap and place in freezer for 15 minutes to chill. It's much easier to roll the dough into little balls if it's been chilled first.
Mix the cinnamon and sugar in a bowl big enough to roll the balls of dough in.
Measure about 1½ tablespoons of dough, roll into a ball and then roll in cinnamon sugar and place on prepared cookie sheet. Bake for 8-10 minutes (mine baked for 10). You do not want to over bake as snickerdoodle cookies are known for their soft and chewy texture. Remove from oven and let cool slightly on baking sheet then move to cookie sheet to cool completely. Cookies will flatten a little as they cool.