Whisk together flour, tea, baking powder, ginger, cinnamon, nutmeg, salt, cloves, and cardamom.
Cream butter and granulated sugar with a mixer on medium speed until light and fluffy, 3–5 minutes. Add egg and vanilla; beat until combined, then beat in flour mixture just until blended. Cover dough; chill at least 1 hour or up to overnight.
Preheat oven to 350°
Line baking sheets with parchment. Scoop dough with a #60 scoop (2 tsp.); roll into balls and arrange on prepared baking sheets, spaced 2 inches apart. Lightly press balls with the bottom of a glass coated with nonstick spray.
Bake cookies until edges are set, rotating baking sheets halfway through, about 12 minutes; cool on baking sheets 3 minutes then transfer to a rack to cool completely.
Combine powdered sugar, butter, milk, 1 tsp. ginger, and pinch of salt until smooth, adding 1 Tbsp more milk as needed.
Spread icing on cookie tops; immediately top with crystallized ginger. Allow icing to harden before serving.
Ingredients
Directions
Whisk together flour, tea, baking powder, ginger, cinnamon, nutmeg, salt, cloves, and cardamom.
Cream butter and granulated sugar with a mixer on medium speed until light and fluffy, 3–5 minutes. Add egg and vanilla; beat until combined, then beat in flour mixture just until blended. Cover dough; chill at least 1 hour or up to overnight.
Preheat oven to 350°
Line baking sheets with parchment. Scoop dough with a #60 scoop (2 tsp.); roll into balls and arrange on prepared baking sheets, spaced 2 inches apart. Lightly press balls with the bottom of a glass coated with nonstick spray.
Bake cookies until edges are set, rotating baking sheets halfway through, about 12 minutes; cool on baking sheets 3 minutes then transfer to a rack to cool completely.
Combine powdered sugar, butter, milk, 1 tsp. ginger, and pinch of salt until smooth, adding 1 Tbsp more milk as needed.
Spread icing on cookie tops; immediately top with crystallized ginger. Allow icing to harden before serving.
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