This fun twist on classic crinkle cookies melds rich espresso with our Chai Spice. The bold, aromatic dough is rolled in powdered sugar so that they crackle and crumble as they bake. The delightful, spiced exterior encases a soft, pillowy center. Perfect for coffee lovers, cookie lovers and chai lovers. That’s a lot of love!
45 min + chill time
Makes 2 dozen cookiesRating
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Loading...| 2 tsp espresso powder | |
| 1 stick unsalted butter | |
| 2 cups all-purpose flour | |
| 2 Tbl malted milk powder | |
| 1 tsp baking powder | |
| 1 Tbl Chai Spice Blend | |
| 1 tsp Baker's Salt | |
| 2 eggs | |
| 3/4 cup brown sugar | |
| 1 tsp Pure Espresso Extract | |
| 1 tsp Pure Vanilla Extract | |
| 1/4 cup granulated sugar, for rolling | |
| 1/4 cup powdered sugar, for rolling |
| 1. | Place espresso powder in a small metal bowl. Heat butter in a small saucepan, and cook over medium heat, swirling and stirring, until nutty brown, 5 to 6 minutes. Add the butter to the bowl with the espresso powder. Stir and set aside to cool a bit then pop in the freezer to fully cool the butter - it's ok if some of it re-solidifies. |
| 2. | Combine the flour, malted milk powder, baking powder, Chai Spice Blend and salt in a medium bowl. Whisk to combine. Set aside. |
| 3. | In the bowl of a stand mixer fitted with the paddle attachment, beat the brown sugar and espresso-infused browned butter on medium speed until well combined, about 3 minutes, scraping bowl as needed. Beat in the eggs. Then beat in the extracts. |
| 4. | Add in the flour mixture all at once and beat on low until just combined. Place the dough on a small sheet pan or pie dish and spread it out a bit. Chill the dough for 1 hour. |
| 5. | Heat the oven to 350°F. Place the granulated sugar and powdered sugar into separate bowls. Roll heaping tablespoons of dough into balls. Dredge through the granulated sugar then the powdered sugar. Place on a parchment-lined sheet pan 2 inches apart. Place the pan in the freezer for 10 mins. |
| 6. | Bake until the cookies are golden on the bottom - 12-14 mins. They will be very pillowy and tender. They will firm up as they cool. Let cool on the pan for a few minutes then transfer to racks to cool completely. |
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