Malört Cookie

Before you puke. Hear me out. This cookie rocks.

This rich chocolate cookie gets a tart citrus kick from tons of grapefruit zest. The glaze is spiked with Jeppson's Malört and vanilla to help cut the strong bitterness from the malört.

Together, you have a complex mix of sweet, tart, bitter, and honestly super delicious. It's one of the most unique cookies I've ever tasted.

You have to try this! Read the recipe below, or..

Recipe Details:

Yields: 21 cookies

Bake Time: 12 minutes

Difficulty: Medium

Ingredients:

398 grams white sugar
230 grams powdered sugar
1 whole egg
Zest of a grapefruit (roughly 2 tbsp)
289 grams all purpose flour
50 grams cocoa powder
1 tsp kosher salt
3/4 tsp baking soda
226 grams of room temp unsalted butter
3 1/2 tsp vanilla extract or paste
2 ounces malört

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1. Cookies:

Mix grapefruit zest with white sugar, squeezing together until sandy consistency forms. Set aside 1/2 cup of your grapefruit sugar in a small bowl. In the bowl of a stand mixer, fitted with a paddle attachment, mix the remaining sugar with butter, egg, and 1 tsp of vanilla. Mix on medium speed until light and creamy. About 2-3 minutes. Mix all of your dry ingredients together in a small bowl, then add to your creamed butter mixture. Mix on low speed for about 30-45 seconds until fully combined. Portion dough into balls about the size of a golf ball, then roll in the reserved grapefruit sugar. Place four balls onto a parchment lined baking sheet, leaving space between each ball. Using your palm, press down each ball to flatten to about two inches in diameter. Bake at 350F for 12-13 minutes. Transfer to a wire rack and let cool for 30 minutes.

2. Malort Glaze:

Whisk together powdered sugar, malort, and 2 1/2 tsp vanilla extract until smooth. Pour glaze over cooled cookies. Let glaze set for 20-30 minutes.