COFFEE LACED GINGER MOLASSES COOKIES

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

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

The Cook

Barbara Estabrook Recipe
x1
Lightly Salted
Rhinelander, WI (pop. 7,798)
Barbara_Estabrook
Member Since Aug 2012
Barbara's notes for this recipe:
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!
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Kitchen Crew
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?

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.
Comments

1-5 of 48 comments

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user Kitchen Crew JustaPinch - Jan 16, 2014
I shared a photo of this recipe. View photo
user Bea L. BeachChic - Jan 16, 2014
Bea L. [coffeetime] has shared this recipe with discussion groups:
CHATTERBOX
Cookies,Cookies,Cookies!
user Bea L. BeachChic - Jan 16, 2014
Congratulations, Barbara! Woot! Woot!
user Sandra B. sandy19 - Jan 16, 2014
Congrats, Barbara! They look really good.Will try them soon.
user Cin Straw's Kitchen NanatomyGrandsismyPassion - Jan 18, 2014
CONGRATS on winning your first blue ribbon and being the winner of the contest too♥

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