Chewy Pu'erh Ginger Snap Cookies
This is a fun cookie recipe because depending on which pu'erh you use and how it is brewed, no 2 batches will ever be quite the same. The nature of the cookies and spices used complement the earthy flavor of pu'erh. Prep time: 30 min. Cook time: 10-12 min.45 m 10
- 1/2 c. pu'erh double strength tea
- 2 1/2 c. sifted whole wheat pastry flour
- 2 tsp. baking soda
- 2 tbsp. ground ginger
- 1 tsp. ground cinnamon
- 1/2 tsp. ground allspice
- 1/2 tsp. sea salt, ground
- 3/4 c. unsalted butter
- 1/2 c. sugar
- 1/2 c. brown sugar
- 1 egg
- 1/4 c. blackstrap molasses
- 1/3 c. cinnamon sugar
Preheat oven to 350°F. Grease a cookie sheet.
Brew pu'erh as you normally would. Use the second infusion and double the time you would normally steep the leaves to get a stronger, richer dark liquor. Repeat if not quite a 1/2 c. Set aside to cool.
Sift flour, baking soda, ginger, cinnamon, allspice, and salt into a mixing bowl. Stir the mixture to blend evenly, and sift a second time into another bowl.
Beat butter in another bowl until creamy. Gradually beat in the brown and white sugars, then add the egg and molasses.
Sift 1/3 of the flour mixture into the butter mixture and stir to thoroughly blend.
Slowly pour cooled pu'erh into butter and flour mixture and blend again.
Sift in the remaining flour mixture, and mix together until a soft dough forms.
Pinch off small amounts of dough (slightly larger than a big marble) and roll into 1" diameter balls between your hands.
Roll each ball in cinnamon sugar and place about 2" apart on cookie sheet.
Bake in preheated oven until the tops darken slightly, are rounded and slightly cracked (about 10-12 min.). Cool on a wire rack and store in an air-tight container.