Our Hawaiian vanilla coffee and premium extract teamed up to bring you this sweet energetic treat. Made in collaboration with Christina Pun, Iced Vanilla Latte Cookies are a must-have for your spring recipe list. In this recipe we put a new twist on a classic vanilla flavor combination - sweet and bitter. Sprinkle powdered sugar on top at the end for a beautiful presentation and final sweetness-loving touch.
8 tablespoons unsalted butter
1 tablespoon finely ground Hawaiian Vanilla Coffee or espresso
1 tablespoon vanilla extract
¾ cup (150 g) light brown sugar
¼ cup (50 g) granulated sugar
1-1/2 cups (200 g) all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1 teaspoon kosher salt
1 teaspoon vanilla extract
1 tablespoon whole milk
½ cup (60 g) powdered sugar
Put the ground coffee (or espresso) in a heatproof bowl. In a small saucepan, melt the butter over medium heat. Once the butter starts to foam, turn down the heat to low and continue cooking, stirring occasionally until the butter has browned and reached an amber color. Immediately pour the brown butter into the bowl over the coffee and add the vanilla. Stir to combine, then set aside and let cool for at least 30 minutes.
In a bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt, and set aside.
In a large mixing bowl, combine the cooled brown butter/coffee mixture with the granulated and light brown sugars and mix until well combined. Beat in the egg. Add in the dry ingredients, mixing until just combined (do not over-mix). Cover the bowl and transfer to the refrigerator, chilling the dough for at least 2 hours and up to 2 days (the flavors will intensify the longer you chill the dough).
Preheat the oven to 350°F and line two baking sheets with parchment paper.
Portion out the dough into 15 equal sized pieces, about 1 ounce each. Roll each piece into a ball and place on the baking sheets at least 3 inches apart. Bake the cookies for 11-12 minutes until the cookies are golden on the bottom. Let the cookies cool on the tray for 10 minutes, then transfer to a wire rack to cool completely before icing.
To make the vanilla icing, whisk together the powdered sugar, vanilla extract, whole milk, and a pinch of salt until smooth. Icing should be thick but pourable; add additional milk if necessary to reach this consistency. Dip a spoon into the icing and drizzle over the cookies.
Recipe created and photographed by Christina Pun.
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