Day 11 … Espresso Crinkles

I tripped over all the crap in my entryway. Bags and bags of stuff – work stuff, Christmas stuff, wrapping stuff, stuff stuff. My home is officially a hazard course and I’ve have reached critical meltdown point. So it’s probably a good time for a shot of caffeine, right? How about getting that from a cookie? The sugar has got to help too. Put a pot of to brew, grab a handful of cookies and exhale. Today for Day 11 of the 12 Days of Cookies … Espresso Crinkles. And not a day too soon.

Espresso powder is one of the unsung heroes of the baking world. It’s an easy and inexpensive flavor boost that keeps forever. Just a bit will make a chocolate cookie taste more chocolatey and a bit more than that will give a distinct coffee flavor. Buy a jar, usually found in the Italian food section of your local grocery store, and your life will improve.

With this one, just a few tablespoons added to the basic butter dough with some cocoa and a bit of baking soda and there you have it. Roll into balls and drop in a big bowl of powdered sugar for a really good coating. In fact, roll it twice. As the cookies bake, they’ll expand and crack into white and dark brown crackles with a great crunchy texture and a distinct coffee flavor. Sugar and coffee in one bite.

STRESS THERAPY BAKING FACTOR: PERK UP. Just the smell of these baking wakes up your senses. Frankly, I’m exhausted and I’m running out of things to say. So here’s the gift: they’re easy and they taste great. That’s pretty much all you need to know.

2016 One Dough/12 Days of Cookies lineup: Jam Thumbprints, Mexican Chocolate Crinkles, Butter Rum Bars, Cranberry Pistachio Coins, Candied Ginger Spice Buttons, Russian Tea Cakes, Rosemary Apricot Shortbread, Chocolate Hazelnut Buttons, Dark Chocolate Mocha Sandwich Cookies, Coconut Lime Sticks, Pecan Triangles, Peppermint Crisps

2017 One Dough/12 Days of Cookies lineup: Cream Cheese Wreaths, Raspberry Linzer Bars, Lemon Poppyseed Buttons, Chocolate Cocoa Nib Wafers, Mexican Wedding Cookies, Orange Sandwich Cookies, Raspberry Chocolate Drops, Blueberry Lime Buttons, Cardamom Rose Coins, Banana Walnut Bars, PBJ Sandwich Cookies, Bourbon Glazed Fruitcake Buttons

 2018 One Dough/12 Days of Cookies lineup to date:
Basic Butter Cookie Dough
Day 1: Jam Streusel Tarts
Day 2: Cinnamon Sugar Pinwheels
Day 3: Orange Sesame Crisps
Day 4: Almond Raspberry Strips
Day 5: Peppermint Brownie Bars
Day 6: Pecan Tassies
Day 7: Lemon Cornmeal Biscotti
Day 8: Date Nut Swirls
Day 9: Black Walnut Cookies with Maple Glaze
Day 10: Brown Sugar Wafers with Lemon Lavender Glaze

DAY 11: ESPRESSO CRINKLES

Basic butter cookie dough, room temperature – recipe here

1. Preheat the oven to 350°F and line a few sheet pans with parchment paper.
2. Place the powdered sugar in a large shallow bowl and set aside until needed.
3. In the bowl of a standing mixer, combine the water and espresso until dissolved.
4. Add the room temperature butter cookie dough, cocoa powder and baking soda, fit the mixer with the paddle attachment and mix on medium until fully combined.
5. Roll the dough into Tablespoon sized balls and drop into the bowl of powdered sugar, shaking and tossing to coat completely. If needed, roll in the powdered sugar again if needed to get a nice thick coat.
6. Place on the prepared sheet pans about 1” apart.
7. Bake for 10-12 minutes until the cookies are just set but still a little soft inside.
8. Let cool completely.
9. Do ahead: roll the cookies into balls and freeze until firm on a sheet pan. Transfer to a Ziploc bag labeled with the baking time and temperature and freeze up to 3 months. Allow to defrost for a few minutes before rolling in the powdered sugar and bake as directed.

 

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