Indulge in a delightful harmony of flavors with our To Live and Chai in LA Cookie Mix. Crafted with love, this kit arrives in a charming reusable burlap sack, offering you all the dry ingredients necessary to create a generous batch of gourmet coffee- and chai-infused crinkle cookies. Unlock the magic of our secret ingredient, A Bite of Good To Live and Chai in LA spice blend, meticulously crafted with cinnamon, ginger, cardamom, pepper, nutmeg, cloves, and saffron. Each bite promises a journey of delightful aromas and exquisite tastes, taking your cookie experience to new heights. Savor the essence of Los Angeles with every blissful crinkle cookie moment.
 
Makes about 3 dozen cookies
 
Available September through November.
 
Ingredients: Unbleached Enriched Hard Wheat Flour (Wheat, Malted Barley, Niacin (Vitamin B3), Reduced Iron, Thiamin Mononitrate (Vitamin B1), Riboflavin (Vitamin B2), Folic Acid), Brown Sugar, Powdered Sugar, Granulated Sugar, Oat Milk Powder, To Live and Chai in LA (Ceylon Cinnamon, Ginger, Cardamom, Black Pepper, Nutmeg, Cloves, Vanilla Powder), Dark Roast Coffee, Baking Powder, Kosher Salt
 
Contains Wheat, Caffeine
 
What you need: 4 ounces (1 stick) unsalted butter, room temperature; 2 large eggs, room temperature; 2 tsp vanilla extract.
 
Instructions: Place baggies of sugar in two separate small bowls and set aside. Using a stand mixer fitted with the paddle attachment or a handheld mixer, beat butter on high until fluffy. Add the eggs one at a time, followed by the vanilla, and beat on high about 30 seconds. Adjust the mixer to low, add the dry ingredients, and mix until just combined. Use a scoop to portion dough into tablespoon-sized portions, and use hands to roll into smooth balls. Roll dough balls in granulated sugar then in powdered sugar, coating well, before transferring to a parchment-lined baking sheet, leaving an inch or so between cookies. For best results, freeze at least an hour minutes before baking. Heat oven to 350F. Bake until cookies are just barely golden brown at the edges, 10-12 minutes. Cool slightly on baking sheet before transferring to wire rack to cool completely.