3/4 cup unsalted butter
1 cup sugar
1 egg
1/4 cup molasses
2 tablespoons corn syrup
Cream butter and sugar together for several minutes, then add egg, molasses & corn syrup- cream together until smooth.
2.5 cup AP Flour
1 teaspoon baking soda
1 teaspoon baking powder
1 tablespoon cocoa powder
1/2 teaspoon salt
2 teaspoons cinnamon
1 teaspoon ginger
1/2 teaspoon cloves
3/4 teaspoon black pepper
Whisk all dry ingredients together. Fold dry into wet until no streaks of flour remain. Chill x4 hours.
Optional: roll cookies in spiced chai sugar mixture. 1/4 cup sugar, 1 t. Cinnamon, 1/2 t ginger, 1/2 t cardamom, 1/4 nutmeg, 1/4 allspice.
Roll into 1.5 tablespoon balls. Can coat in sugar mixture of skip. Space 2-3 inches apart on parchment lined baking sheet. Bake 10-12 minutes at 350 degrees.
Espresso cream frosting (optional)
1.5 cup powdered sugar
2 T. Heavy cream
1/4 cup melted butter
1 t. Instant espresso
Blend together, ice cookies
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