1 cup butter, softened
½ cup sugar
½ teaspoon salt
1 teaspoon vanilla extract
2 cups flour
1 tablespoon cinnamon
1 ¼ teaspoons ground ginger
1 teaspoon ground fennel seeds*
½ teaspoon ground cardamom
Leaves from 1 English Breakfast tea bag
1 cup white chocolate chips (optional)
Preheat oven to 350 degrees F. Beat the butter, sugar, salt, and vanilla together in a large bowl with a mixer until smooth. In another bowl, stir together flour, cinnamon, ginger, fennel, cardamom, and tea. Add the flour mixture to butter mixture and beat on low speed until blended. Stir in chocolate chips by hand.
Line 2 baking sheets with parchment paper or if you don’t have parchment paper, lightly grease the pans. Scoop about 1 tablespoon of dough into a ball and space them about 1 inch apart on sheets, and then flatten slightly with a floured bottom of a glass. Bake until cookies are light golden on the undersides, about 15 to 18 minutes, switching pan positions halfway through baking. Once you have removed the cookies from the oven, transfer them to racks to cool.
*Grind in a clean coffee grinder or in a mortar. For tips on cleaning your coffee grinder, click here.