We're always dreaming up inspiring ways to infuse Tea Drops into culinary recipes, especially as the holidays approach. We're also experimenting with healthier alternatives for some of our beloved holiday guilty pleasures. Irene, who has recently joined the Tea Drops crew as a seasonal tea packager told us about her fun adventures experimenting with paleo, gluten-free, and vegan cooking. It had me intrigued. She mentioned to me in passing she wanted to try to incorporate Tea Drops into some of her favorite recipes and I was so excited about this idea.
She surprised me by bringing in Gluten-free Ginger Cookies that incorporates Citrus Ginger Tea Drops yesterday. I had one bite, and was blown away but how delicious these little morsels were! Then I was double surprised that they were gluten-free. I enjoyed my cookie with a Citrus Ginger Tea Drop for my afternoon tea break and was so impressed with how well the tea complemented the cookies. I was afraid it might be overly ginger-y, but it was perfect!
These are the perfect cookies for your upcoming holiday gatherings, office parties, and family get-togethers. They are crowd-pleasers and now you can surprise your gluten-free friends with a delcious treat they will love.
Pair these cookies with your favorite Tea Drop (in my case the Citrus Ginger), and enjoy :)
- 2 cups (8oz or 227g) flour, sifted
- 1 Tbsp ground, dried ginger
- 1 tsp baking soda
- 1/2 tsp sea salt
- 1 stick butter or nondairy margarine
- 1c granulated Citrus Ginger Tea Drops
- 1/8 cup freshly grated ginger
- 1 large egg or 1/4 c chia or flax gel
- 1/3 c molasses
- 3/4 c dried fruit (suggested raisins, craisins, or dried cherries)
- More Citrus Ginger Tea Drops (granulated), for rolling cookies in
- Prepare two baking sheets with parchment paper and set aside.
- Sift together flour, ginger, baking soda, and sea salt in a medium bowl.
- In a separate bowl beat the butter or margarine and 1 cup granulated citrus ginger tea drops until soft and fluffy. Add the egg and beat until the mixture changes color (becomes slightly pale and fluffy).
- Add molasses and ginger and continue to beat until well incorporated.
- Add the flour mixture all at once and stir until well combined. Add any desired chopped dried fruit.
- Using a cookie scoop or large spoon (2 tbsp scoop) scoop dough onto prepared baking sheets. Mixture will be very soft and sticky. Refrigerate for about 1/2 hour or place in freezer for 15 minutes. Balls will firm up considerably as they chill.
- Meanwhile heat oven to 350 degrees and remove sheets from fridge/freezer.
- Quickly roll balls in granulated Citrus Ginger Tea Drops and place back on chilled sheets. Place immediately into the oven and cook for 13 minutes. Remove from oven and allow to cool on sheets for 8 minutes. Remove the entire sheet by sliding it onto a rack and allow cookies to cool completely on the parchment. Peel from the parchment and transfer to a very airtight container. These will store for about a week.
Makes about 2 dozen cookies.