Spice Snowball Cookies (Lemon-Ginger Snowballs)
Cut open the tea bag and add the loose tea to the batter. (Do not brew the tea.)
Store cookies in an airtight container at room temperature for up to 2 days or freeze up to 3 months.
Molasses Tea Cookies:
Substitute 1/4 cup molasses for 1/2 cup of the brown sugar and increase flour to 2-3/4 cups. Add 2 teaspoons ground cinnamon and 1/2 teaspoon ground cloves with the ground ginger. Shape as directed above. Bake for 10 minutes or until edges are set.
Chocolate Tea Cookies:
Add 3 tablespoons unsweetened cocoa powder with the brown sugar. Reduce flour to 2-1/3 cups. Shape as directed above. Bake for 10 minutes or until edges are set.