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Chai Espresso Cookies

Danielle Schwab

Servings

makes about 20 cookies

Prep Time

15-20 minutes

Cook Time

10 minutes

Chai Espresso Cookies

Ingredients

  • 1 ½ sticks salted butter at room temperature

  • ¾ cup Jaggery Cane Sugar

  • 2 Tbsp espresso or instant coffee

  • 2 tsp Vanilla Extract

  • 1 large egg

  • 2 ½ cups flour

  • ⅓ cup maple syrup

  • 1 ¼ tsp baking soda

  • 1 tsp salt

  • 1 Tbsp Chai

  • Granulated sugar for rolling

Directions

  1. Preheat oven to 350°F.

  2. In a mixing bowl, add the butter, brown sugar, espresso and vanilla and beat until well mixed, about 3-5 minutes.

  3. Add the egg and mix to combine. Then add the flour, maple syrup, baking soda, salt and Chai.

  4. Place the granulated sugar in a bowl.

  5. If the dough feels too sticky to roll in your hands, add 1 Tbsp of flour at a time until you can roll it.

  6. Line baking sheets with parchment and roll the dough into balls and then roll them in the granulated sugar — spacing the cookies out at least 2 inches apart.

  7. Bake for 10 minutes or until the cookies are starting to set on the edges and brown on the bottom. The center should be doughy.

  8. After you take them out, lightly press with palm or cup to flatten slightly. Let cool on the pan.

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