Description
Delicious cookies combining gingerbread flavors with a hint of coffee, perfect for the holiday season.
Ingredients
- 250 g all-purpose flour
- 1 teaspoon baking soda
- 1 tablespoon espresso powder
- 1 teaspoon ground cinnamon
- 1 teaspoon ground ginger
- 1/4 teaspoon ground cloves
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon salt
- 150 g unsalted butter (softened to room temperature)
- 100 g brown sugar
- 50 g granulated sugar
- 100 g cooking molasses
- 1 large egg (room temperature)
- 1 tablespoon vanilla extract
- 30 g granulated sugar (for rolling)
- 40 g powdered sugar (for icing, optional)
- 1 teaspoon milk (dairy or non-dairy)
- 1 teaspoon vanilla extract (for icing)
Instructions
- Preheat your oven to 180°C (350°F). Line a baking sheet with parchment paper.
- In a bowl, combine the flour, baking soda, espresso powder, cinnamon, ginger, cloves, nutmeg, and salt. Mix well.
- In another large bowl, beat the softened butter, brown sugar, and granulated sugar until creamy.
- Mix in the molasses, egg, and vanilla extract until well combined.
- Gradually add the dry ingredients to the wet mixture. Stir until everything is combined.
- Scoop out portions of dough using a tablespoon and roll them into balls. Roll each ball in granulated sugar before placing them on the prepared baking sheet.
- Bake for about 10-12 minutes until the cookies are set. Let them cool on the baking sheet for a few minutes before transferring them to a wire rack.
- If you want to add icing, mix the powdered sugar, milk, and vanilla extract until smooth. Drizzle or pipe it over the cooled cookies.
Notes
Store cookies in an airtight container at room temperature for up to a week, or freeze for longer storage.
- Prep Time: 15
- Cook Time: 12
- Category: Dessert
- Method: Baking
- Cuisine: American