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Active Time:45 minsTotal Time:2 hrs 45 minsServings:38Jump to Nutrition Facts
Active Time:45 minsTotal Time:2 hrs 45 minsServings:38
Active Time:45 mins
Active Time:
45 mins
Total Time:2 hrs 45 mins
Total Time:
2 hrs 45 mins
Servings:38
Servings:
38
Jump to Nutrition Facts
Cook Mode(Keep screen awake)IngredientsCookies1 ¼cupsall-purpose flour1cupspelt flour2teaspoonsinstant espresso powder1 ½teaspoonsground cinnamon½teaspoonground cardamom, ginger or allspice½teaspoonsalt8tablespoons(1 stick) unsalted butter, at room temperature⅓cuppacked light brown sugar¼cupturbinado sugar1large egg, at room temperature1 ½tablespoonsmolasses1teaspoonvanilla extractGlaze & Decorations1 ½tablespoonspasteurized liquid egg white1 ¼cupsconfectioners' sugar, sifted2 ½teaspoonsunsalted butter, meltedWarm water, if neededSprinkles, dragées, sanding sugar, chocolate pearls, chopped chocolate-covered coffee beans and/or instant espresso powder for decorating (optional)
Cook Mode(Keep screen awake)
Ingredients
Cookies
1 ¼cupsall-purpose flour
1cupspelt flour
2teaspoonsinstant espresso powder
1 ½teaspoonsground cinnamon
½teaspoonground cardamom, ginger or allspice
½teaspoonsalt
8tablespoons(1 stick) unsalted butter, at room temperature
⅓cuppacked light brown sugar
¼cupturbinado sugar
1large egg, at room temperature
1 ½tablespoonsmolasses
1teaspoonvanilla extract
Glaze & Decorations
1 ½tablespoonspasteurized liquid egg white
1 ¼cupsconfectioners' sugar, sifted
2 ½teaspoonsunsalted butter, melted
Warm water, if needed
Sprinkles, dragées, sanding sugar, chocolate pearls, chopped chocolate-covered coffee beans and/or instant espresso powder for decorating (optional)
DirectionsTo prepare cookies: Whisk all-purpose flour, spelt flour, espresso powder, cinnamon, cardamom (or ginger or allspice) and salt in a medium bowl.Beat 8 tablespoons butter, brown sugar and turbinado sugar in the bowl of a stand mixer fitted with the paddle attachment (or in a large bowl with a hand mixer on medium speed), scraping the sides as needed, until smooth and creamy, about 3 minutes. Add egg and beat for 1 minute. Beat in molasses and vanilla on low speed. Add the dry ingredients and beat on low speed just until the dough comes together. Transfer the dough to a clean work surface. Divide in half and pat each half into a disk.Working with one disk at a time, place the dough between two sheets of parchment paper and roll to a thickness of 1/8 inch. Stack the rolled dough in parchment on a baking sheet and freeze for 1 hour (and up to 3 months) or refrigerate for at least 3 hours (and up to 3 days).Preheat oven to 350°F. Line 2 baking sheets with parchment paper or silicone baking mats.If the dough has been frozen, let stand at room temperature for 5 minutes. Working with one piece of dough at a time and using a 2- or 2-1/2-inch star-shaped cookie cutter, cut out as many cookies as you can. Place them about 1 inch apart on the prepared baking sheets. Gather the scraps and roll and cut the remaining dough.Bake the cookies, one pan at a time, until golden and only just firm, 8 to 9 minutes. Let cool on the pan for 2 minutes, then transfer to a wire rack.To prepare glaze: Whisk egg white in a medium bowl until frothy. Add confectioners' sugar and stir with a flexible spatula until incorporated. Stir in melted butter and mix until you have a smooth glaze that spreads easily, adding a drop or two of warm water if needed.Using a small offset spatula or a butter knife, spread the glaze over each cookie. If you’d like to add some sprinkles, a little chocolate pearl or three, or anything else you fancy, do it while the glaze is fresh. Let the cookies dry at room temperature for 1 hour.TipsTo make ahead:Refrigerate dough (Steps 1-3) for up to 3 days or freeze for up to 3 months. Freeze unglazed cookies airtight for up to 2 months. Store glazed cookies airtight at room temperature for up to 5 days.Equipment:Parchment paper, 2- or 2-1/2-inch star-shaped cookie cutterOriginally appeared: EatingWell Magazine, December 2020
Directions
To prepare cookies: Whisk all-purpose flour, spelt flour, espresso powder, cinnamon, cardamom (or ginger or allspice) and salt in a medium bowl.Beat 8 tablespoons butter, brown sugar and turbinado sugar in the bowl of a stand mixer fitted with the paddle attachment (or in a large bowl with a hand mixer on medium speed), scraping the sides as needed, until smooth and creamy, about 3 minutes. Add egg and beat for 1 minute. Beat in molasses and vanilla on low speed. Add the dry ingredients and beat on low speed just until the dough comes together. Transfer the dough to a clean work surface. Divide in half and pat each half into a disk.Working with one disk at a time, place the dough between two sheets of parchment paper and roll to a thickness of 1/8 inch. Stack the rolled dough in parchment on a baking sheet and freeze for 1 hour (and up to 3 months) or refrigerate for at least 3 hours (and up to 3 days).Preheat oven to 350°F. Line 2 baking sheets with parchment paper or silicone baking mats.If the dough has been frozen, let stand at room temperature for 5 minutes. Working with one piece of dough at a time and using a 2- or 2-1/2-inch star-shaped cookie cutter, cut out as many cookies as you can. Place them about 1 inch apart on the prepared baking sheets. Gather the scraps and roll and cut the remaining dough.Bake the cookies, one pan at a time, until golden and only just firm, 8 to 9 minutes. Let cool on the pan for 2 minutes, then transfer to a wire rack.To prepare glaze: Whisk egg white in a medium bowl until frothy. Add confectioners' sugar and stir with a flexible spatula until incorporated. Stir in melted butter and mix until you have a smooth glaze that spreads easily, adding a drop or two of warm water if needed.Using a small offset spatula or a butter knife, spread the glaze over each cookie. If you’d like to add some sprinkles, a little chocolate pearl or three, or anything else you fancy, do it while the glaze is fresh. Let the cookies dry at room temperature for 1 hour.TipsTo make ahead:Refrigerate dough (Steps 1-3) for up to 3 days or freeze for up to 3 months. Freeze unglazed cookies airtight for up to 2 months. Store glazed cookies airtight at room temperature for up to 5 days.Equipment:Parchment paper, 2- or 2-1/2-inch star-shaped cookie cutter
To prepare cookies: Whisk all-purpose flour, spelt flour, espresso powder, cinnamon, cardamom (or ginger or allspice) and salt in a medium bowl.
Beat 8 tablespoons butter, brown sugar and turbinado sugar in the bowl of a stand mixer fitted with the paddle attachment (or in a large bowl with a hand mixer on medium speed), scraping the sides as needed, until smooth and creamy, about 3 minutes. Add egg and beat for 1 minute. Beat in molasses and vanilla on low speed. Add the dry ingredients and beat on low speed just until the dough comes together. Transfer the dough to a clean work surface. Divide in half and pat each half into a disk.
Working with one disk at a time, place the dough between two sheets of parchment paper and roll to a thickness of 1/8 inch. Stack the rolled dough in parchment on a baking sheet and freeze for 1 hour (and up to 3 months) or refrigerate for at least 3 hours (and up to 3 days).
Preheat oven to 350°F. Line 2 baking sheets with parchment paper or silicone baking mats.
If the dough has been frozen, let stand at room temperature for 5 minutes. Working with one piece of dough at a time and using a 2- or 2-1/2-inch star-shaped cookie cutter, cut out as many cookies as you can. Place them about 1 inch apart on the prepared baking sheets. Gather the scraps and roll and cut the remaining dough.
Bake the cookies, one pan at a time, until golden and only just firm, 8 to 9 minutes. Let cool on the pan for 2 minutes, then transfer to a wire rack.
To prepare glaze: Whisk egg white in a medium bowl until frothy. Add confectioners' sugar and stir with a flexible spatula until incorporated. Stir in melted butter and mix until you have a smooth glaze that spreads easily, adding a drop or two of warm water if needed.
Using a small offset spatula or a butter knife, spread the glaze over each cookie. If you’d like to add some sprinkles, a little chocolate pearl or three, or anything else you fancy, do it while the glaze is fresh. Let the cookies dry at room temperature for 1 hour.
Tips
To make ahead:Refrigerate dough (Steps 1-3) for up to 3 days or freeze for up to 3 months. Freeze unglazed cookies airtight for up to 2 months. Store glazed cookies airtight at room temperature for up to 5 days.
Equipment:Parchment paper, 2- or 2-1/2-inch star-shaped cookie cutter
Originally appeared: EatingWell Magazine, December 2020
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Nutrition Facts(per serving)83Calories3gFat13gCarbs1gProtein
Nutrition Facts(per serving)
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)
(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.
