Jacked-Up Jalapeño Cookie
This recipe took 2nd place at our 2014 Iowa State Fair Contest for Spiced Cookies!
Jacked-Up Jalapeño Cookie
Rated 3.7 stars by 3 users
Category
Cookies & Bars
Cuisine
American
Ingredients
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1 1/2 C. Flour
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1 tsp. Baking Soda
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1 tsp. Sea Salt, Fine
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1 tsp. Cinnamon, Korintje Ground
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1 1/2 tsp. Cayenne, Powder
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1/4 tsp. Cumin, Ground
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1/2 lb. Butter (2 Sticks), Room Tempature
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3/4 C. Brown Sugar, Packed
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1/2 C. Powdered Sugar
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1 pkg. (3.4 oz.) Jello Cheesecake Flavored Instant Pudding
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2 Large Eggs
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2 tsp. Lime Juice
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1 Large Jalapeño, Seeded and Finely Chopped (about 1/4 C.)
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Zest of 3 Limes (Divided)
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1 1/4 C. Granulated Sugar
Directions
Make the lime sugar by mixing the zest from 2 limes with 3/4 Cup sugar. Process well in a food processor. Once mixture is blended, stir in 1/2 Cup additional sugar. Spread lime sugar on a rimmed baking sheet and allow to dry for 1 hour. Mixture can be refrigerated for up to one month.
Preheat oven to 350 degrees.
Sift together first 6 ingredients (flour, baking soda, salt, cinnamon, cumin, cayenne) into a large bowl. Set aside. In a large mixer bowl, beat together the butter, brown sugar, and powdered sugar until mixture is light and fluffy. Add instant pudding, mixing well. Add the eggs, lime juice, jalapeño, and remaining lime zest, mixing until well blended. Scrape down sides of bowl with a wooden spoon or rubber spatula, as necessary. Slowly add flour/spice mixture to the butter/sugar mixture, mixing well.
Using a melon baller, scoop dough and then roll each dough ball in lime sugar. Drop dough on to an un-greased cookie sheet. Bake for 10-12 minutes or until cookies are golden around the edges. After one minute, transfer cookies from pan to wire rack to cool.