#instant coffee

Ingredients

For the cookies:

• 1¾ cups + 1 tbsp (220g) all-purpose flour

• 1 teaspoons baking powder

• 1 teaspoon cornstarch

• ½ teaspoon salt

• 1½ teaspoons ground cinnamon

• ½ teaspoon ground cardamom

• ½ teaspoon ground ginger

• ¼ teaspoon ground allspice

• ¼ teaspoon ground cloves

• ½ cup (113 g) unsalted butter, at room temperature

• ¾ cup (150 g) granulated sugar

• 1½ tablespoons (32 g) honey

• 1 large egg, at cool room temperature

• 1 large egg yolk, at cool room temperature

For the glaze:

• 1 cup (125 g) powdered sugar, sifted

• 1½ tsp espresso or strong coffee + 1 tbsp hot water

Instructions

Make the cookies:

1. Preheat the oven to 350°F (175°C). Line your baking sheet with parchment paper or silicone baking sheet.

2. Mix dry ingredients: In a medium bowl, whisk together: • 1¾ cups + 1 tbsp (220 g) all-purpose flour • 1 tsp baking powder • 1 tsp cornstarch • ½ tsp fine sea salt • 1½ tsp ground cinnamon • ½ tsp ground cardamom • ½ tsp ground ginger • ¼ tsp ground allspice • ¼ tsp ground cloves

3. Cream butter and sugar: In the bowl of an electric mixer, beat together: • ½ cup (113 g) unsalted butter • ¾ cup (150 g) granulated sugar Beat until light and fluffy, about 2 minutes.

4. Add wet ingredients: Beat in: • 1 large egg • 1 large egg yolk • 1½ tablespoons (32 g) honey Mix until smooth.

5. Combine: On low speed, gradually add the flour mixture to the wet ingredients and mix until just combined.

6. Shape the cookies: Divide the dough into 6 equal balls using a spring-loaded scoop. Drop onto the prepared baking sheets, spacing them 2 inches apart. Gently flatten each ball with the smooth side of a spatula.

7. Bake: Bake for 14-15 minutes, or until cookies are just set and slightly golden brown.