Genmai (or Other Tea) Snickerdoodles
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This recipe was inspired by a Martha Stewart Holiday Cookie recipe, minus the cinnamon sugar, plus some genmai cha thrown into and atop, and with a few minor adjustments to size and bake time, but the concept would work well with any basic drop sugar cookie or snickerdoodle recipe.
A lightly sweet cookie with that little bit of fluff and chew that I love in a snickerdoodle, paired with a hint of roasted, nutty genmai and mild green tea flavor. A little East meets West kind of treat that's super easy to make. I happen to love genmai, but you can use pretty much any bagged tea you like (loose leaf is too coarse).
A great alternative to the usual lineup of Christmas / Holiday cookies, too!
As with most cookie recipes, it's a good idea to bring your butter and eggs to room temp (30 minutes or so out of the fridge - less if it's a blistering hot summer day) before starting.
Open in Cookpad AppCooking Instructions
- 1
Preheat oven to 350F.
- 2
Sift together flour, baking powder and salt; set aside (if you have a stand mixer, you can do the sifting while the butter and sugar are beating).
- 3
Put butter and sugar in the bowl of an electric mixer fitted with the paddle attachment. Mix on medium speed until pale and fluffy, about 3 minutes. Mix in eggs. (You can use a hand mixer with the regular two beaters if that's what you've got.)
- 4
Reduce speed to low; gradually mix in flour mixture and 4 Tablespoons genmai cha. Cover dough with plastic wrap and refrigerate for at least an hour and up to overnight to let the tea flavor steep in the dough.
- 5
Shape dough into 36 (1-inch) balls. Space 2 inches apart on baking sheets lined with parchment paper (or a silicone baking sheet) and sprinkle the tops with a pinch of genmai cha. (You can also just lightly butter and flour a cookie sheet first.)
- 6
Enjoy! :)
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