DIRTY CHAI CRINKLE COOKIES

Ingredients

---

DOUGH

• 1 Tablespoon Ground Espresso
• 1/2 Cup Cold Unsalted Butter
• 2 Cups Flour
• 2 Tablespoons Milk Powder (or coconut powder)
• 1 Teaspoon Baking Powder
• 1 Teaspoon Ground Ginger
• 1 Teaspoon Ground Cinnamon
• 1/2 Teaspoon Ground Cardamom
• 1/8 Teaspoon Ground Cloves
• 1/2 Teaspoon Salt
• 1/2 Teaspoon Black Pepper
• 2 Eggs
• 3/4 Cup Light Brown Sugar
• 2 Teaspoons Vanilla Extract

TOPPING

• 1/4 Cup Granulated Sugar
• 1/4 Cup Powdered Sugar

Directions

---

DOUGH

1. Put espresso in a small bowl.
2. Put butter in saucepan and cook over medium heat until nutty brown, swirling occasionally.
3. Add butter to the espresso and stir to combine. Set aside to cool (stir occasionally)
4. Combine flour, milk powder, baking powder, ginger, cinnamon, cardamom, cloves, salt and pepper in a medium bowl.
5. In the bowl of a stand mixer, combine eggs and brown sugar and beat on medium speed until well combined and slightly paler.
6. Add the vanilla extract and the butter mixture and mix on low until combined.
7. Add the four mixture and mix on low until combined (do not overmix).
8. Transfer dough to a glass container and chill for at least 2 hours or overnight.

BAKE

1. Preheat oven to 350 degrees.
2. Put granulated sugar in one bowl and powdered sugar in another bowl.
3. Scoop dough into heaping tablespoons and roll into smooth balls.
4. Roll each ball in granulated sugar and then powdered sugar.
5. Place on parchment lined baking sheet, spaced 2 inches apart.
6. Put in the freezer for 10 minutes.
7. Bake for 12-14 minutes until cookies are golden underneath but tender (they firm as they cool)