Gingerbread Cookies

Ingredients:

1 tablespoon green tea rubs (a mixture of green tea leaves, sugar, and spices)
2 1/4 cups all-purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon salt
1/4 teaspoon ground cinnamon
1/4 teaspoon ground ginger
1/4 teaspoon ground cloves
1/4 teaspoon ground nutmeg
1/4 teaspoon black pepper
3/4 cup unsalted butter, softened
3/4 cup packed dark brown sugar
1 large egg
1/2 cup molasses
1 teaspoon vanilla extract
1/4 cup granulated sugar for rolling
Icing (for decorating): powdered sugar, water, and food coloring (optional)

Instructions:

Prepare the Dry Ingredients:

In a medium bowl, whisk together the flour, baking powder, salt, cinnamon, ginger, cloves, nutmeg, and black pepper. Set aside.

Cream the Butter and Sugar:

In a large bowl, using an electric mixer, cream together the softened butter and brown sugar until light and fluffy.

Add Egg and Molasses:

Beat in the egg and molasses, followed by the vanilla extract, until well combined.

Combine Wet and Dry Ingredients:

Gradually add the dry ingredients to the butter mixture, mixing until just combined. The dough will be soft and sticky.

Chill the Dough:

Wrap the dough in plastic wrap and refrigerate for at least 1 hour, or until it is firm enough to handle.

Preheat the Oven:

Roll and Cut the Cookies:

On a surface lightly dusted with granulated sugar, roll out the dough to about 1/8-inch thickness. Cut out gingerbread shapes using cookie cutters and place them on the prepared baking sheet.

Bake the Cookies:

Bake in the preheated oven for 8-10 minutes, or until the edges are just starting to brown. Do not overbake, as the cookies will continue to firm up as they cool.

Cool and Decorate:

Remove the cookies from the oven and let them cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely. Once cooled, decorate the cookies with icing and colored sugars or other festive decorations as desired.

Store the Cookies:

Store the cooled and decorated gingerbread cookies in an airtight container for up to a week, or freeze them for longer storage. Enjoy your homemade gingerbread cookies during the holiday season!