Citrus Gingersnap Cookies

Ingredients

• ¾ cup unsalted butter, at room temperature
• 1 cup light brown sugar
• 1 large egg
• 3 tbsp molasses
• 2 tsps orange zest
• 1 tsp vanilla extract
• 2 cups all-purpose flour
• 1½ tsp baking powder
• ½ tsp baking soda
• ½ tsp salt
• 3 tsps ground ginger
• 1 tsp ground cinnamon
• ¼ tsp ground nutmeg
• granulated sugar, for rolling

Directions

1. Preheat the oven to 375(f) degrees. Line three baking sheets with parchment paper.
2. In the bowl of a stand mixer fitted with the paddle attachment cream together butter & brown sugar until fluffy.
3. Add the egg, molasses, orange zest & vanilla. Beat until incorporated
4. Sift in the flour, baking powder, baking soda, salt, ginger, cinnamon & nutmeg. Beat until dough comes together.
5. Evenly divide dough into 24 rounds. Coat each ball in granulated sugar. Transfer to the prepared baking sheets, 8 cookies per sheet.
6. Bake for 10 minutes, until the edges are golden. Tap the pan on the counter when you remove it from the oven to create the crinkles. Let cool to room temperature. Enjoy one with a hot cup of Mountain Oolong tea!

Yield: 24 cookies

*These cookies pair perfectly with our Mountain Oolong tea, available in a Loose Leaf Tea Canister, and within the Lotus and Winter Chalet collections.