Slow, sweet molasses and the slight perfume of vanilla rooibos tea leaves make for a delectable cookie batter—but don’t lick the bowl clean before you bake up a couple of trays of these slender, flavorsome cookies.
Ingredients
- 2 cups flour
- 2 tsp. Red Stick Spice Vanilla Rooibos Tea
- 2 tsp. ground ginger
- 1 tsp. allspice
- 4 tsp. cinnamon, separated
- 2 tsp. baking soda
- 1 pinch kosher salt
- 1 egg
- 1 stick butter, melted
- ¼ cup sugar
- ½ cup dark molasses
- 1/3 cup light brown sugar
Method
- In a large bowl, whisk together flour, spices (using just 2 teaspoons of the cinnamon, baking soda, and salt. In another bowl, beat together egg, butter, sugar, and molasses. Whisk into dry ingredients gently until a batter is formed. Chill in refrigerator for twenty minutes.
- Preheat the oven to 375 F. Remove batter from refrigerator. In a shallow bowl, combine brown sugar and remaining 2 teaspoons of cinnamon. Form batter into 1-inch balls, then roll in cinnamon sugar and place on baking sheet, spacing cookies 2 inches apart.
- Bake in oven for 10 minutes. Let cool on wire rack for 5 minutes.
