Master's Midnight Snickerdoodle Tea Cakes
Inspired by moments of contemplation and a sweet treat to fuel late-night training, these delicate tea cakes are a sophisticated twist on a classic. Soft, chewy, and coated in cinnamon sugar, they pair perfectly with a warm cup of herbal tea.
Directions
- 1
Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper.
- 2
In a medium bowl, whisk together the flour, cream of tartar, baking soda, and salt.
- 3
In a large bowl, cream together the softened butter and 1 cup granulated sugar with an electric mixer until light and fluffy.
- 4
Beat in the egg and vanilla extract until well combined.
- 5
Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Do not overmix.
- 6
In a small shallow bowl, combine the remaining 2 tablespoons granulated sugar and 2 teaspoons ground cinnamon for the coating.
- 7
Roll dough into 1-inch balls. Roll each ball in the cinnamon-sugar mixture, ensuring it is fully coated.
- 8
Place the coated dough balls about 2 inches apart on the prepared baking sheet.
- 9
Bake for 8-10 minutes, or until the edges are set and the centers are still slightly soft. They will puff up and then flatten slightly.
- 10
Remove from oven and let cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
- 11
Serve warm or at room temperature alongside a cup of your favorite tea.