Spice Coffeecake Cookies
| PREP TIME: 35 MIN | COOK TIME: 10 MIN | TOTAL TIME: 45 MIN |
The most perfect spiced cookies made in partnership with Crisco® using their All Vegetable shortening sticks that make for a shorter bake time and bake to perfection. #ad
Ingredients
- 6 Tbsp Crisco® All Vegetable Shortening Sticks
- 3/4 Cup Packed Brown Sugar
- 2 Tbsp Sugar
- 2 Large Eggs (Room Temp)
- 1/2 Tbsp Grandma's® Molasses
- 1 Tsp Vanilla
- 2 1/3 Cups of All Purpose Flour(Spoon & Leveled)
- 1 Tsp Baking Soda
- 1 1/2 Tsp All Spice
- 1 Tsp Cinnamon
- 1/4 Tsp Salt
- 1 1/2 Cups Semisweet Chocolate Chips
Cookies
Crumble
Icing
Instructions
This makes 10 Cookies
- Streusel: Begin by making the streusel. In a bowl add sugars, flour, cinnamon and Crisco® shortening. Using a spoon or very clean hands mix until combined and in a sandy consistency. Refrigerate for 1-2 hours.
- Preheat oven to 350ºF(180ºC)
- Cookie dough: On a separate bowl using a hand mixer on med-high speed beat the Crisco® All Vegetable Shortening and sugars for 3-4 minutes until combined and smooth.
- Add molasses, vanilla and then the eggs one at a time mixing in-between. Do not over mix just until combined.
- Sift the flour, spices, baking soda, and salt.
- Add sifted flour to the egg mixture and mix until combined do not over mix.
- Add chocolate chips and mix until combined.
- Scoop the dough with an ice cream scoop and press down with the palm of your hand to flatten the cookie 75% of the way. Add more chocolate chips and 1 Tbsp of streusel. Repeat until all the cookie dough is used.
- Bake 6 at a time on a parchment-lined baking sheet for 10 minutes per batch.
- Place a large cup over each cookie while they are still warm and gently press down around the edges to fix the shape. Add more chocolate chips. Refrigerate the leftovers for up to 5 days.
- Enjoy!
