Polar Expresso Cookies
Cookies made with espresso, warm spices, dried cranberries, pecans, and chocolate chips make for a holiday treat.
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Servings: 18 large cookies
Ingredients
- 3/4 c. packed brown sugar
- 1/2 c. butter softened
- 2 teaspoons brewed espresso or strong brewed coffee
- 1 egg
- 1 1/2 c. flour
- 1/2 teaspoons baking soda
- 1/2 teaspoons salt
- 1/2 teaspoons cardamom
- 1 teaspoons ginger
- 1/3 c. dried cranberries or craisins
- 1/3 c. chopped pecans
- 1/3 c. mixed chocolate chips
- sprinkles
Instructions
- Preheat the oven to 375 degrees.
- In a large bowl cream together the brown sugar and butter.
- Add in the espresso and egg and mix well. Set aside.
- In a medium bowl combine the flour, baking soda, salt, cardamom, and ginger. Mix well.
- Add half of the flour mixture to the butter mixture and mix until combined. Add the remaining flour and mix well.
- Fold in the cranberries, pecans, and chocolate chips.
- Drop cookies by 1 inch cookie scoop onto a cookie sheet, 3 inches apart.
- Top with sprinkles.
- Bake for 12-15 minutes or until the edges are golden and the center is just set.
- Remove from oven and let cool 1 minute then transfer to a wire rack to cool completely.
Notes
Recipe adapted from Ocean Spray