Finally, the mornings are feeling like true Fall. This morning was actually 43º when I woke up. I love it! Now I just hope that my remaining roma tomatoes ripen in time before they get completely zapped by the cold. But, now that the weather has that crisp feel in the air, I am all about the food that comes with fall. I am pumped to jump on the soup wagon again, and all the warm spices of fall. A little cinnamon, apples and pumpkin are all on my to-do list.
To kick off the cooler weather (even though it's predicted to get warm again, but shh), I want to share this beyond amazing cookie recipe with you. It is my new all-time favorite. And it takes a lot for me to swoon over cookies. As much as I love cookies, they aren't my top favorite dessert. These cookies, however, may convert me to reconsider cookie number placement. They are soft and chewy with a little sweet glaze over the top. The spices are warm and comforting. I see it as the ideal and perfect fall cookie, but, I won't tell if you make them all year long.
Yield: about 20 cookies
For the cookies
2 cups all-purpose flour
2 teaspoons instant espresso
2 teaspoons ground cinnamon
1/2 teaspoon ground cardamom
1/2 teaspoon salt
8 Tablespoons unsalted butter, at room temperature
1/2 cup packed light brown sugar
1/4 cup granulated sugar
1 large egg
1 1/2 Tablespoons unsulfured molasses
1 teaspoon vanilla extract
For the glaze
1 1/2 cups confectioners’ sugar
2 Tablespoons milk, plus more as needed
1/2 teaspoon vanilla extract
To make the cookies, whisk together the flour, espresso, cinnamon, cardamom and salt in a medium bowl.
In the bowl of a stand mixer fitted with the paddle attachment, beat the butter, brown sugar and granulated sugar together on medium speed until smooth, about 3 minutes. Beat in the egg until incorporated, about 2 minutes. Beat in the molasses and vanilla extract. Scrape down the mixer. With the mixer on low speed, mix in the flour mixture until completely incorporated. Place the dough between two large pieces of parchment paper or wax paper and roll out to a 1/4-inch thickness. Place on a baking sheet and place in the freezer for 1 hour.
When the dough as chilled, preheat the oven to 350ºF. Have ready parchment or silicone baking mats lined baking sheets.
Place the wrapped dough on the counter. Remove the top piece of parchment paper from the dough. Cut out the dough with a round 2-inch cookie cutter and place on the prepared baking sheets. Gather the scraps together, re-roll to 1/4-inch and cut until the dough is gone.
Place in the preheated oven and bake for 11-13 minutes, rotating the baking sheets half way through cooking, until they are light brown and mostly firm around the edges with the center still soft. Remove from the oven and let cool completely before glazing.
To make the glaze, whisk together the confectioners' sugar, milk and vanilla extract until smooth and thick in a small bowl. Carefully dip the top of each cookie in the glaze, allowing excess to drip back into the bowl. Place on a wire rack and allow the glaze to harden before serving, about 1-2 hours. Store in an airtight container for a week in the refrigerator.