Gingerbread Latte Cookies with Browned Butter Glaze

Ingredients

Cookie Ingredients:

1 1/2 cup / 375 ml

packed dark brown sugar

1 cup / 250 ml

neutral-flavoured oil such as canola or avocado

1/3 cup / 80 ml

fancy molasses

2

Naturegg Nestlaid large eggs

3 tbsp / 45 ml

espresso powder (regular or decaf as preferred)

2 tbsp / 30 ml

hot water

3 3/4 cup / 935 ml

all-purpose flour

1 tbsp / 15 ml

baking soda

2 tsp / 10 ml

each ground ginger and cinnamon

1/2 tsp / 2 ml

each ground cloves and salt

1/2 cup / 125 ml

granulated sugar for rolling (approx.)

---------------

Brown Butter Glaze:

1/2 cup / 125 ml

unsalted butter

1 1/2 cup / 375 ml

icing sugar

2 tbsp / 30 ml

milk (approx.)

1 tbsp / 15 ml

vanilla bean paste (or vanilla extract)

1/4 tsp / 1 ml

salt

Directions

1. In a large bowl, whisk sugar, oil, molasses and eggs until well combined. Dissolve espresso powder in hot water and mix into the wet ingredients, whisking until no lumps remain.

2. Stir flour with baking soda, ginger, cinnamon, cloves and salt. Mix the flour mixture into the wet mixture using a wooden spoon or spatula to form a thick dough. Chill for 1 hour.

3. Preheat oven to 350°F (180°C).

4. Use a medium scoop (#40 or 2 tbsp/1 oz) to portion dough and roll into balls. Roll each ball in granulated sugar to lightly coat. Place on parchment paper-lined baking sheets, spacing 3-inches (8 cm) apart.

5. Bake, in batches, 9 to 11 minutes or until the surface is evenly cracked and edges look set. Cool for at least 5 minutes before transferring to a wire rack to cool completely.

6. Brown Butter Glaze: Heat butter in a small saucepan set over medium heat, stirring occasionally, for 5 to 7 minutes or until lightly browned and nutty smelling (watch carefully that it doesn’t scorch).

7. Whisk in sugar, milk and vanilla until smooth and pourable, adding up to 1 tbsp additional milk as needed. Drizzle warm glaze over cooled cookies and let stand until set.

Tips

1. The espresso adds a rich undertone to the warm spices but can be reduced or even omitted if you aren’t a fan of coffee flavour. Be sure to still include the 2 tbsp (30 ml) hot water so that the dough consistency remains the same.

2. These are giant cookies inspired by the ones sold at popular coffee houses. To double your yield, you can use a smaller #60 or 1 tbsp/0.5 oz scoop and adjust down the total bake time by 1 to 2 minutes or as needed.

3. These cookies stay soft and chewy for up to 5 days at room temperature when stored in an airtight container. They can also be frozen for up to 2 months.

4. If, after sitting a few minutes the glaze gets too thick to drizzle, you can microwave for 15 to 20 seconds to loosen it up again.