Updated: 12/13/2016 3:58 PM | Print Story |  Email

Spice Cookies with Coffee Glaze

The cookie platter is filling up! In today’s installment of our annual 12 Days of Cookies series presented by Land O’Lakes, Elizabeth visits the home kitchen of a baker who’s new to Twin Cities Live. Sarah Kieffer is the pastry chef and mom of two behind The Vanilla Bean Blog and the author of The Vanilla Bean Baking Book. Sarah teaches us how to make elegant, light and crispy Spice Cookies with a Coffee Glaze.

For more recipes from Sarah, click here.

To buy Sarah’s brand new book, click here.

For more holiday baking ideas from Land O’Lakes, click here.

 

Spice Cookies with Coffee Glaze

Makes 24 cookies

2 ¼ cups (320g) all-purpose flour
½ teaspoon baking soda
½ teaspoon salt
¾ teaspoon cinnamon
½ teaspoon ginger
½ teaspoon cardamom
Pinch of black pepper
12 tablespoons (170g) unsalted butter
1 cup (198g) granulated sugar
¼ cup (50g) brown sugar
1 large egg
1 teaspoon pure vanilla extract

Coffee Glaze

1 cup (114g) confectioners’ sugar
2 tablespoons cold, strong coffee
½ teaspoon pure vanilla extract
2-4 tablespoons heavy cream or milk

Line 2 baking sheets with parchment paper. Preheat oven to 350F.

In a medium bowl, whisk together the flour, baking soda, salt, cinnamon, ginger, cardamom, and pepper.

In the bowl of a stand mixer fitted with a paddle, beat the butter on medium until smooth. Add the sugars and beat until light and fluffy, 2-3 minutes. Add the egg and vanilla, and mix until combined. Add the flour mixture and mix until just combined.

Gather the dough, flatten into a disk, and wrap with plastic wrap. Chill dough for at least 2 hours, and up 1 day.

Lightly flour a work surface and roll the dough out ¼ inch thick. Using a 2-inch biscuit cutter, cut out circles. (Any dough scraps can be rewrapped and chilled while the cookies are baking.) Gently slide a metal spatula underneath each round and transfer it to the prepared baking sheet. Place 12 cookies on each sheet. Put the first baking sheet in the freezer for 10 minutes. After the dough has chilled, put the first pan of cookies in the oven, and then put the second pan in the freezer. Repeat with the leftover dough.

Bake one sheet at a time 10-12 minutes, until cookies are just beginning to brown on the edges. Transfer the baking sheet to a wire rack and let the cookies completely cool.

For the glaze

In a small bowl, whisk together the confectioners’ sugar, coffee, and vanilla. Whisk in the heavy cream 1 tablespoon at a time. Add just enough cream to make a thin glaze. Using an offset spatula or kitchen knife, spread a thin layer of the glaze on each cooled cookie. Let the glaze set, then serve.