Mint Ginger Cookies
Inspired by our cultivar BC Organics Sour Cookies, The Nomad Cook shares a mint ginger cookie recipe you can make at home—just in time for the holidays. Enjoy!
We’re not sure about you, but here at Simply Bare we started decorating, making tasty treats and yummy drinks earlier in the month than usual. With that in mind, we’ve asked our friend Travis Petersen (aka The Nomad Cook) to help us get in the spirit with some holiday cookies inspired by the terpenes (limonene in this case) found in BC Organics Sour Cookies.
Ingredients:
- 1 cup all-purpose flour
- 3 tbsp fresh mint leaves (finely chopped)
- 1 tbsp ginger paste or 2 tbsp grated ginger
- 1 tbsp finely grated lemon zest
- 1/4 tsp baking soda
- 1/2 cup unsalted butter (room temperature) *
- 1/4 cup granulated sugar
- 1/4 cup light-brown sugar
- 1/2 tsp pure vanilla extract
- 1 egg yolk, room temperature
- 1/4 cup coarse sugar, for rolling
* You may substitute a portion of the butter for Sour Cookies cannabutter
Makes 12 – 14 Cookies
Instructions:
Preheat oven to 350 degrees
In a mixing bowl, whisk together flour, mint, ginger, lemon zest, and baking soda.
Using an electric mixer, beat butter/cannabutter, granulated and brown sugars, vanilla, and egg yolk on medium until fluffy. With the mixer on low, gradually add flour mixture and beat just until combined.
Place coarse sugar in a small bowl. Roll rounded teaspoons of dough into balls and gently roll in sugar to coat.
On a baking sheet lined with parchment paper, place 2 inches apart. Bake for 8 minutes or until the edges are brown and crispy.
