Coffee Laced Ginger Molasses Cookies
Prep time: 20 Min
Cook time: 20 Min
Yield: 22 (2 Cookie per serving)
Ingredients:
Cookies:
2-1/2 cup all-purpose flour
1/4 cup minced crystallized ginger
2 teaspoons instant gourmet coffee crystals
2 teaspoons baking soda
1/4 teaspoon salt
1-1/2 teaspoon ground cinnamon
1-1/2 teaspoon ground ginger
1/2 teaspoon ground nutmeg
1/4 teaspoon ground cloves
3/4 cup butter, unsalted (room temperature)
1 cup packed light brown sugar
1/4 cup mild molasses
1 large egg
1/4 cup turbinado sugar
Drizzle:
1/4 cup butter, unsalted
1/3 cup packed light brown sugar
3 1/2 tablespoons milk, divided
1/2 teaspoon instant gourmet coffee crystals
1 cup confectioners’ sugar
Directions:
Preheat the oven to 350 degrees F. Line 3 cookie sheets with parchment paper.
For the cookies, whisk together the flour, crystallized ginger, coffee crystals, baking soda, salt, cinnamon, ground ginger, nutmeg, and cloves in a medium bowl.
In a large bowl, beat the butter until creamy, using an electric mixer. Gradually beat in the brown sugar until blended, then beat for 2 minutes on medium-high speed.
Add the molasses and egg; beat until blended.
Add the flour mixture in two additions, beating on low speed until no flour is visible.
Form about 44 dough balls, each 1-inch in diameter. Pour the turbinado sugar into a saucer. Press the tops of the dough balls into sugar.
Place the dough balls sugar side up and 2 inches apart on the lined cookie sheets.
Bake 15 minutes or until the edges are firm, rotating cookie sheets halfway through baking time.
Remove from oven and place cookie sheets on wire racks. Cool cookies.
For the drizzle, cook the butter in a small heavy saucepan over medium heat until golden brown, stirring occasionally.
Remove from the heat. Stir in the brown sugar, 3 tablespoons milk, and coffee crystals. Return to medium heat; stir until mixture begins to bubble, then cook 45 seconds without stirring.
Remove from the heat; cool 10 minutes. Beat in confectioners’ sugar, adding up to 1/2 tablespoon milk if too thick.
Drizzle or pipe over cooled cookies. Let the drizzle set before storing covered.
Recipe courtesy of Just a Pinch.com
