Incorporating heat spices, wealthy molasses, and fragrant Heilala Vanilla, these Vanilla Chai Spice Crinkle Cookies are a singular tackle the traditional crinkle. All that’s left is to slather a citrus zest- and vanilla bean-flecked frosting onto the vanilla sugar-coated craggy tops, and also you’ve received your favourite cookie for the season.
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Vanilla Chai Spice Crinkle Cookies
Makes 24 Cookies
- ½ cup (113 grams) unsalted butter, softened
- ¼ cup (50 grams) all-vegetable shortening
- 1 cup (220 grams) firmly packed mild brown sugar
- 1 giant egg, (50 grams), room temperature
- ¼ cup (85 grams) unsulphured molasses
- 1 tablespoon (13 grams) Heilala Pure Vanilla Extract
- 3 cups (375 grams) all-purpose flour
- 1½ teaspoons (3 grams) floor cinnamon
- 1¼ teaspoons (6.25 grams) baking soda
- ½ teaspoon (1.5 grams) kosher salt
- ½ teaspoon (1 gram) floor ginger
- ¼ teaspoon floor cardamom
- ⅛ teaspoon floor cloves
- ⅛ teaspoon floor black pepper
- ⅓ cup (66 grams) Heilala Pure Vanilla Sugar
Creamy Vanilla-Orange Frosting
- 1 (8-ounce) package deal (226 grams) cream cheese, softened
- ½ cup (113 grams) unsalted butter, softened
- 1 teaspoon (3 grams) tightly packed orange zest
- 4 cups (480 grams) confectioners’ sugar
- 1 tablespoon (18 grams) Heilala Pure Vanilla Bean Paste
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Within the bowl of a stand mixer fitted with the paddle attachment, beat butter, shortening, and brown sugar at medium pace till fluff y, 3 to 4 minutes, stopping to scrape sides of bowl. Add egg, beating nicely. Beat in molasses and vanilla.
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In a medium bowl, whisk collectively flour, cinnamon, baking soda, salt, ginger, cardamom, cloves, and pepper. With mixer on low pace, regularly add fl our combination to butter combination, beating till mixed. Cowl and refrigerate till agency, about 1½ hours.
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Line baking sheets with parchment paper.
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Roll dough into 1½-inch balls (38 grams every). Roll dough balls in vanilla sugar, and place 2 inches aside on ready pans. Flatten dough balls into 2-inch disks. Refrigerate for half-hour.
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Preheat oven to 350°F (180°C).
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Bake, one pan at a time, till puffed and set, 10 to 12 minutes. Let cool on pans for five minutes. Take away from pans, and let cool fully on wire racks.
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Utilizing an offset spatula, unfold Creamy Vanilla-Orange Frosting onto cookies. Retailer in an hermetic container for as much as 3 days.
Creamy Vanilla-Orange Frosting
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Within the bowl of a stand mixer fitted with the paddle attachment, beat cream cheese, butter, and orange zest at excessive pace till clean and creamy, stopping to scrape sides of bowl. Add confectioners’ sugar and vanilla bean paste, and beat at low pace till nicely mixed, stopping to scrape sides of bowl. Enhance mixer pace to excessive, and beat till mild and fluffy, about 2 minutes.
