Herbal Tea Ginger Cookies
These ginger cookies are made by mixing softened butter, sugar, and fresh ginger, then folding in flour, eggs, and a splash of herbal tea steeped for flavor. The dough is shaped into rounds and baked until golden brown, resulting in crispy edges and a chewy center with a floral hint from the tea infusion.
Equipment
- Mixing bowl
- Whisk
- Baking sheet
- Parchment paper
- Cookie cutter or glass
Ingredients
- 1 cup unsalted butter softened
- 1 cup granulated sugar
- 2 Tablespoons fresh ginger finely grated
- 1 large egg
- 1/4 cup herbal tea strongly steeped and cooled
- 2 1/2 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
Instructions
- Combine the softened butter and sugar in a mixing bowl and beat with a whisk until the mixture is light and fluffy, about 2-3 minutes.
- Add the finely grated ginger and mix until evenly incorporated, releasing a warm spicy aroma.
- Beat in the egg until the mixture is smooth and slightly thickened.
- Pour in the cooled, steeped herbal tea and stir until just combined, infusing the dough with floral notes.
- In a separate bowl, whisk together the flour, baking soda, and salt.
- Gradually add the dry mixture to the wet ingredients, folding gently until a sticky dough forms.
- Gather the dough into a ball, wrap it in plastic wrap, and chill in the refrigerator for at least 30 minutes to relax the gluten.
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- Remove the chilled dough from the fridge and roll it out on a lightly floured surface to about 1/4 inch thickness.
- Use a cookie cutter or glass to cut out rounds and place them about 1 inch apart on the prepared baking sheet.
- Bake in the preheated oven until the edges are golden brown, about 10 minutes.
- Let the cookies cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely. Enjoy their crispy edges and chewy centers, infused with floral tea and spicy ginger flavor.
