COFFEE LACED GINGER MOLASSES COOKIES

Barbara Estabrook Recipe

By Barbara Estabrook Barbara_Estabrook

My buttery ginger molasses cookie is nicely spiced and a re-make of a molasses cookie I loved as a child. My addition to the batter is instant gourmet coffee crystals and minced crystallized ginger. I also top the cookies with a browned butter, brown sugar, milk and confectioners' sugar drizzle with a bit of coffee flavor.

This cookie takes me back 60 years to a very special lady who opened her home to all the friends of her children, just to hang out and play games. We enjoyed her ginger cookies right from the oven!


Recipe Rating:
 2 Ratings
Serves:
22 (2 COOKIES PER SERVING)
Prep Time:
Cook Time:
Cooking Method:
Bake

Blue Ribbon Recipe

Notes from the Test Kitchen:
This is not just your ordinary molasses cookie! The addition of coffee and ginger really kicked these up a notch. This one would be a real treat with your morning coffee. Molasses is a breakfast food right?

Ingredients

2-1/2 c
all-purpose flour
1/4 c
minced crystallized ginger
2 tsp
instant gourmet coffee crystals
2 tsp
baking soda
1/4 tsp
salt
1-1/2 tsp
ground cinnamon
1-1/2 tsp
ground ginger
1/2 tsp
ground nutmeg
1/4 tsp
ground cloves
3/4 c
butter, unsalted (room temperature)
1 c
packed light brown sugar
1/4 c
mild molasses
1 large
egg
1/4 c
turbinado sugar
DRIZZLE
1/4 c
butter, unsalted
1/3 c
packed light brown sugar
3 1/2 Tbsp
milk
1/2 tsp
instant gourmet coffee crystals
1 c
confectioners' sugar

Directions

1
Preheat oven to 350 degrees F. Line 3 shiny cookie sheets with parchment paper.
2
For the cookies, in a medium bowl whisk together the flour, crystallized ginger, coffee crystals, baking soda, salt, cinnamon, ground ginger, nutmeg and cloves.
3
In a large bowl, beat butter until creamy, using an electric mixer. Gradually beat in brown sugar until blended then beat 2 minutes on medium-high speed. Add molasses and egg; beat until blended. Add flour mixture in two additions, beating on low speed until no flour is visible.
4
Form about 44 dough balls each 1-inch in diameter. Place turbinado sugar in a saucer. Press tops of dough balls into sugar and place balls sugar side up 2-inches apart on lined cookie sheets. Bake 15 minutes or until edges are firm, rotating cookie sheets half-way through baking time. Remove from oven and place cookie sheets on wire racks; cool cookies on sheets.
5
For the drizzle, in a heavy small saucepan cook butter over medium heat until golden brown, stirring occasionally. Remove from heat, stir in brown sugar, 3 tablespoons milk and coffee crystals. Return to medium heat; stir until mixture begins to bubble, then without stirring, cook 45 seconds. Remove from heat; cool 10 minutes. Beat in confectioners’ sugar, adding 1/2 teaspoon or less milk if too thick. Drizzle or pipe over cooled cookies. Let drizzle set before storing covered.