For the cookie dough:
345g flour (2⅔ cups)
7g cream of tartar (1½ teaspoons)
3g baking soda (½ teaspoon)
227g unsalted butter (2 sticks), at room temperature
300g granulated sugar (1½ cups)
4g finely ground* black tea (from 2 bags)
6g salt (1 teaspoon)
100g eggs (2 large), at room temperature
10g vanilla extract (2 teaspoons)
60g granulated sugar (¼ cup)
5g ground cardamom (2 teaspoons)
8g finely ground black tea (from 4 bags)
* Use a coffee grinder or mortar and pestle to grind the tea. Feel free to use decaffeinated tea.
** If you’re in a rush, you can get away with skipping the rest, since chilling is not the primary goal of resting the dough here (they will still bake perfectly well without chilling). That being said, pretty much all cookie doughs benefit from resting. A refrigerated siesta allows the sugar and flour to hydrate, and results in very lovely (i.e., less grainy) texture. Thirty minutes is kind of a bare minimum, but if you’ve got time, feel free to let them rest even longer. Or if you absolutely must have at least a few snickerdoodles right away, try chilling at least half the dough to bake the next day, and see if you notice a difference.
*** At this point, you can place them on a parchment lined sheet pan (with just a tiny bit of room between each one), freeze the sheet pan, and then throw the frozen dough balls into a plastic bag in the freezer for longer term storage (if you’d like). You can bake right from frozen—just give them an extra minute or two.
**** Keep an eye on them. Twelve minutes in my calibrated oven works perfectly for cookies that are chewy in the center and crisp around the edges, but yours might differ. If you like crunchier cookies, go for another minute or two.