This recipe is my take on traditional gingerbread. They are shaped like Marranitos, Mexican gingerbread pig cookies. Marranitos are a pan dulce made with piloncillo. It doesn’t contain ginger as an ingredient, so the ginger flavor comes from the Tadin Ginger Tea Blend made with ginger, orange peel, lemongrass, and licorice root.
This recipe has coconut sugar for a rich caramel flavor, but light brown sugar will also work. Whole wheat pastry flour gives these cookies a soft texture (you can use all-purpose flour too), while the sanding sugar adds a little crunch. The egg wash is optional, but it adds a shine, plus the sanding sugar sticks to it.
*Note: I used a 2.6–inch cookie cutter, but cooking times and the number of cookies this recipe will make vary with the shape and size of the cookie cutter you use.
Makes about 28 cookies
- 5 cups whole wheat pastry flour
- 2 bags Tadin Ginger Tea blend, opened
- 1/8 tsp. cardamom
- 1/8 tsp. allspice
- 1/8 tsp. nutmeg
- 2 tsp. Tadin Organic Ground Cinnamon
- 1/8 tsp. fine sea salt
- 1 cup butter, softened
- 1/4 cup coconut oil
- 1 cup coconut sugar
- 2 large eggs, cracked
- 1 cup molasses
- 2 tsp. vanilla extract 1 large egg, plus 1 Tbsp. water, beaten (for garnish)
- 1/4 cup sanding sugar (for garnish)
- Preheat the oven to 350 degrees Fahrenheit.
- Add the flour, tea, cardamom, all spice, nutmeg, cinnamon, and salt to a large bowl; whisk; and set aside.
- Add the butter, coconut oil, and coconut sugar to a stand mixer or handheld mixer and cream for three minutes until fluffy. Add the eggs, molasses, and vanilla extract and beat for one more minute.
- Add the dry ingredients slowly and until just combined. This is a very thick dough, so I recommend using the paddle attachment or mixing by hand. Chill the dough in a covered bowl or airtight container for at least four hours or overnight.
- Roll out the cookie dough with a rolling pin to 1/2 inch thick on a large parchment-lined sheet, to avoid sticking to the counter. Cut with a pig cookie cutter. Repeat this process with the rest of the dough.
- Place the cookies two inches apart on a parchment-lined rimmed baking sheet. Carefully brush with the egg wash and sprinkle with sanding sugar (about 1/4 tsp. per cookie).
- Bake the cookies for 10 to 12 minutes, until puffy and cooked through. Note: They will be soft. Let them cool on a baking rack for 20 to 30 minutes and store in an airtight container for three days or freeze for up to three months.
- The ginger tea blend is a spicy blend made with orange peel, lemongrass, and licorice root. Feel free to use whatever milk you prefer. If you don’t have one, a blender will also work, but be mindful of the hot milk and be careful not to burn yourself.
Easy Ginger Tea Blend Latte
The ginger tea blend is a spicy blend made with orange peel, lemongrass, and licorice root. Feel free to use whatever milk you prefer. If you don’t have one, a blender will also work, but be mindful of the hot milk and be careful not to burn yourself.
- 2 bags Tadin Ginger Tea blend
- 1 1/2 cups boiling water
- 1/2 cup plant-based milk of choice
- Pour boiling water over the tea bags in a large mug.
- Warm the milk in a small saucepan for two minutes or until warm or place the milk in the microwave for about 30 seconds.
- Add the milk to a heatproof jar or cup and foam with a frother for about 20 to 30 seconds. You can also use a blender for 20 to 30 seconds.
- Drink immediately or let cool and pour over ice. You can also place it in the fridge for up to 24 hours.