When I’m dreaming of a White Christmas, these Lemon Ginger Snowballs are my go-to cookie. The addition of fresh and ground ginger as well as green tea leaves adds an unexpected spice to these pretty treats.
Lemon Ginger Tea Snowballs
Adapted from Better Homes and Gardens
1/2 C shortening
1 TBSP grated fresh ginger
1 TBSP vanilla
1 bag of green tea (I used lemongrass green tea)
1 tsp lemon zest
1 C packed brown sugar
2 tsp ground ginger
1 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
2 large eggs
2 1/2 C all-purpose flour
In a large mixing bowl with a mixer on medium speed, beat shortening, ginger, vanilla, tea and lemon peel until fluffy. (The tea bag should be cut open and you should pour the tea leaves into the bowl dry). Add brown sugar and beat until well combined. Beat in ground ginger, baking powder, baking soda and salt. Beat in eggs. Slowly beat in flour.
Preheat oven to 350. Shape dough into 1/2 to 1 inch balls. Roll in granulated sugar and place on ungreased cookie sheet.
Bake 9-10 minutes or until lightly brown. Cook for 2 minutes and transfer to wire cooling rack.
This recipe makes about 4 dozen cookies.
To create a sugar glaze, combine 1 1/2 C powdered sugar and 5-6 tablespoons of water until it reaches drizzling consistency. Dip the cookies in glaze. Then coat with chopped coconut, sanding sugar, sprinkles or dust with powdered sugar.
Another yummy thing to try to make these more snowball round would be to spread some cream cheese frosting and stick two cookies together. I didn’t try that this time, but I think I might next time!
Happy Cookie Week!