Can we safely say that we have hit cookie season? I don’t think anyone has made that term official, but let’s just say we’re there. And the thought makes me so happy.
Are you feeling perhaps a little stuck as far as what to make? No judgement- this is my third batch of cookies this week, and I’m getting a little fuzzy-brained over here. I nearly missed a holiday potluck last night because I didn’t have time to make another batch of cookies, only to realize at the very last minute that I had dough from a previousproject in the freezer. Evening saved! There are just so damn many articles out there right now if you are looking for a little inspiration, but my favorite one hands down is the Washington Post Cookie Generator. Enter an ingredient you wish to use, and the WashPo’s cookie database will spit out a list of recipes to use. I mean to tell you, it is brilliant.
Espresso Orange Snickerdoodles
8 oz. (two sticks) unsalted butter, room temperature
1 1/2 c. sugar
1 egg yolk
1/2 tsp. vanilla
1 tsp. espresso powder
1 Tbsp. candied orange peel, very finely chopped
2 1/2 c. all-purpose flour
2 tsp. cream of tartar
1 tsp. baking soda
1/2 tsp. salt
1/4 c. sugar
1/8 tsp. cinnamon
3/4 tsp. espresso powder
Preheat the oven to 375F.
On medium speed, cream the butter and sugar together, occasionally scraping down the bowl, until light and fluffy, about 5 minutes. Add the egg, then the egg yolk. Stir the vanilla and espresso powder together until dissolved. Add to the butter mixture. Add the orange peel, flour, tartar, baking soda, and salt and mix on low speed until evenly combined. Remove from the bowl, wrap tightly in plastic, and chill in the refrigerator for at least two hours before baking.
Combine the remaining 1/4 c. of sugar, cinnamon, and espresso powder in a medium bowl. Scoop the dough into tablespoon-sized pieces and roll into balls. Dredge each ball in the sugar mixture and place onto paper or silicon mat-lined sheet pans.
Bake for 11-13 minutes, or until the edges are light golden and slightly crispy and centers are very soft but dry.
Allow to cool slightly, then eat with reckless abandon.