Incorporating warm spices, rich molasses, and aromatic Heilala Vanilla, these Vanilla Chai Spice Crinkle Cookies are a unique take on the classic crinkle. All that’s left is to slather a citrus zest- and vanilla bean-flecked frosting onto the vanilla sugar-coated craggy tops, and you’ve got your favorite cookie for the season.
20% off regular-priced products at heilalavanilla.com and amazon.com using coupon code: BFSFALL23 valid through November 2023.
Vanilla Chai Spice Crinkle Cookies
Makes 24 Cookies
Ingredients
- ½ cup (113 grams) unsalted butter, softened
- ¼ cup (50 grams) all-vegetable shortening
- 1 cup (220 grams) firmly packed light brown sugar
- 1 large 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) ground cinnamon
- 1¼ teaspoons (6.25 grams) baking soda
- ½ teaspoon (1.5 grams) kosher salt
- ½ teaspoon (1 gram) ground ginger
- ¼ teaspoon ground cardamom
- ⅛ teaspoon ground cloves
- ⅛ teaspoon ground black pepper
- ⅓ cup (66 grams) Heilala Pure Vanilla Sugar
Creamy Vanilla-Orange Frosting
- 1 (8-ounce) package (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
Instructions
- In the bowl of a stand mixer fitted with the paddle attachment, beat butter, shortening, and brown sugar at medium speed until fluff y, 3 to 4 minutes, stopping to scrape sides of bowl. Add egg, beating well. Beat in molasses and vanilla.
- In a medium bowl, whisk together flour, cinnamon, baking soda, salt, ginger, cardamom, cloves, and pepper. With mixer on low speed, gradually add fl our mixture to butter mixture, beating until combined. Cover and refrigerate until firm, about 1½ hours.
- Line baking sheets with parchment paper.
- Roll dough into 1½-inch balls (38 grams each). Roll dough balls in vanilla sugar, and place 2 inches apart on prepared pans. Flatten dough balls into 2-inch disks. Refrigerate for 30 minutes.
- Preheat oven to 350°F (180°C).
- Bake, one pan at a time, until puffed and set, 10 to 12 minutes. Let cool on pans for 5 minutes. Remove from pans, and let cool completely on wire racks.
- Using an offset spatula, spread Creamy Vanilla-Orange Frosting onto cookies. Store in an airtight container for up to 3 days.
Creamy Vanilla-Orange Frosting
- In the bowl of a stand mixer fitted with the paddle attachment, beat cream cheese, butter, and orange zest at high speed until smooth and creamy, stopping to scrape sides of bowl. Add confectioners’ sugar and vanilla bean paste, and beat at low speed until well combined, stopping to scrape sides of bowl. Increase mixer speed to high, and beat until light and fluffy, about 2 minutes.
Tried this recipe?Let us know how it was!
Made these cookies today. Delicious and just the right spice. However, the icing recipe makes way too much for one batch of 24 cookies. Next time I will make half the icing recipe. I saved the remaining icing and hope it is okay to use if I decide to make another batch of cookies.
Made this recipe today after seeing it in my Bake from Scratch magazine. Delicious! But the icing recipe makes way too much to ice 24 cookies in the cookie recipe. Will refrigerate the remaining and hope it stays creamy enough to use if I make another batch in a few days.