This twist on classic gingerbread cookies calls for tea right in the dough.
2 ½ cups
1 ½ tsp
, cut open
In a large bowl, stir together flour, ginger, cinnamon, salt, baking soda and 1 tbsp tea leaves. Set aside. In a medium bowl, beat butter with sugar for 2 min until fluffy. Beat in egg, then molasses. Make a well in centre of flour mixture, then pour in molasses mixture. Stir together until mostly absorbed. Gently knead until dough is an even colour. Divide into 4 portions. Shape each into a ball, then flatten slightly into a disc. Wrap discs with plastic wrap and refrigerate until firm, at least 30 min or up to 1 week. (Or overwrap with foil and freeze up to 1 month.)
Let chilled dough stand at room temperature until soft enough to roll, 5 to 10 min (defrost frozen dough overnight in the fridge). Preheat oven to 350F. Line 1 baking sheet with parchment paper. Place a disc between 2 sheets of wax paper and roll out no thicker than 1/4 in. Cut out shapes and place on baking sheet 1 in. apart.
Bake in centre of oven until edges begin to darken, 7 to 10 min. Transfer cookies to a rack to cool. Repeat with remaining dough. Store in an airtight container at room temperature up to 1 week or freeze up to 1 month.
Originally published in the Today’s Parent December 2016 issue. Photo by Roberto Caruso.