What is holiday baking without some sort of sweet treat dreamed up by Tieghan Gerard? I've already sung the praises of Half Baked Harvest on this site, so there's no need to do it again; her flavors are consistently phenomenal!
Honestly, these aren't my favorite spiced molasses-based cookie. I reserve that honor for my good ole Spiced Molasses Crackle Cookies. But where those are soft and gentle, these are strong and punchy! Their flavor is more pungent, bringing a bitter note to counter all the sweetness. If you like strong ginger flavor, or even strong coffee, try these! I found a sprinkling of flaky salt on top was the perfect balance to finish these sweet and spiced treats.
Gingerbread Latte Cookies with Brown Butter Icing
(Original recipe: Half Baked Harvest)
3/4 C butter, room temperature
3/4 C light brown sugar
2 TBSP espresso/instant coffee powder
2 tsp vanilla extract
1 large egg
1/3 C molasses
2-1/4 C all-purpose flour, plus 2-4 TBSP additional as needed
1-1/4 tsp baking soda
2 tsp ground ginger
1 tsp ground cinnamon
1/2 tsp kosher salt
Granulated sugar, for rolling
Preheat the oven to 350F. Line 2 baking sheets with parchment paper.
In a mixing bowl, beat together the butter, brown sugar, espresso, and vanilla until light and fluffy, about 3-5 minutes. Add the egg, mixing to combine. Then, add the molasses and mix to combine. Add the flour, baking soda, ginger, cinnamon, and salt, stirring with a large spoon until combined.
Place the sugar in a small bowl.
Roll the dough into tablespoon-size balls (if the dough is too sticky, add 2-4 additional tablespoons flour), then roll through the sugar. Place on the prepared baking sheet, spacing the cookies 2 inches apart. Bake for 8-10 minutes or until the cookies are just starting to set around the edges; the centers should be a little doughy. Let these cookies cool completely on the pan.
Meanwhile, make the icing.
Brown Butter Icing
1/2 C butter
1 1/2 -2 C powdered sugar
3 TBSP milk
1/2 tsp vanilla extract
1 pinch ground cinnamon
Flaky salt to sprinkle on top
Add the butter to a pot set over medium heat. Allow the butter to brown lightly until it smells toasted, about 2-3 minutes. Remove from the heat. Let cool for 5 minutes.
Whisk in the powdered sugar, milk, vanilla, a pinch of cinnamon, and salt. Immediately dip the cookies in the icing and sprinkle the flaky salt over the top. Work speedily; the icing will set quickly!
Store cookies in an airtight container for up to 5 days.
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