Panda's Inventory

Coffee-Glazed Chai Cookies

Prep Time: 15 minutes
Cooking Time: 12-15 minutes
Calories per serving:
 
cookies
  • Dough
  • 270 g flour
  • 2 tsp baking powder
  • 1 tsp cornstarch
  • 1/2 tsp salt
  • 2 tsp cinnamon
  • 1 tsp cardamom
  • 1 tsp ground ginger
  • 1/2 tsp allspice
  • 1/2 tsp cloves
  • 142 g butter
  • 200 g sugar
  • 2 tbsp honey
  • 2 eggs 1 whole egg & 1 yolk
  • Glaze
  • 156 g powdered sugar
  • 4 tbsp espresso
  1. Pre-heat the oven to 180┬░C.
  2. In a medium bowl, whisk together the flour, cornstarch, baking powder, salt and spices.
  3. In a big bowl, beat together the butter and sugar until fluffy. Beat in the eggs and honey, then gradually add the flour mixture. until just combined.
  4. Shape the dough into 1 to 1 1/2 tablespoon sized balld and spread them on a baking sheet, about 3-4cm apart. Gently flatten them.
  5. Bake for 12 minutes or until just set and slightly golden brown.
  6. Allow to set on the baking sheet for a few minutes, then transfer to a wire rack and allow to cool completely before glazing.
  7. Whisk together the powdered sugar and espresso, add more espresso if too thick. Drizzle the glaze over the cookies.
Prep Time: 15 minutes
Cooking Time: 12-15 minutes
Calories per serving:
 
cookies
  • Dough
  • 270 g flour
  • 2 tsp baking powder
  • 1 tsp cornstarch
  • 1/2 tsp salt
  • 2 tsp cinnamon
  • 1 tsp cardamom
  • 1 tsp ground ginger
  • 1/2 tsp allspice
  • 1/2 tsp cloves
  • 142 g butter
  • 200 g sugar
  • 2 tbsp honey
  • 2 eggs 1 whole egg & 1 yolk
  • Glaze
  • 156 g powdered sugar
  • 4 tbsp espresso
  1. Pre-heat the oven to 180┬░C.
  2. In a medium bowl, whisk together the flour, cornstarch, baking powder, salt and spices.
  3. In a big bowl, beat together the butter and sugar until fluffy. Beat in the eggs and honey, then gradually add the flour mixture. until just combined.
  4. Shape the dough into 1 to 1 1/2 tablespoon sized balld and spread them on a baking sheet, about 3-4cm apart. Gently flatten them.
  5. Bake for 12 minutes or until just set and slightly golden brown.
  6. Allow to set on the baking sheet for a few minutes, then transfer to a wire rack and allow to cool completely before glazing.
  7. Whisk together the powdered sugar and espresso, add more espresso if too thick. Drizzle the glaze over the cookies.