coffee laced ginger molasses cookies

How To Make coffee laced ginger molasses cookies

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  1

  Preheat oven to 350 degrees F. Line 3 shiny cookie sheets with parchment paper.
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  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.
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  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.
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  4

  Add molasses and egg; beat until blended.
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  5

  Add flour mixture in two additions, beating on low speed until no flour is visible.
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  6

  Form about 44 dough balls each 1-inch in diameter. Place turbinado sugar in a saucer. Press tops of dough balls into sugar.
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  7

  Place balls sugar side up 2-inches apart on lined cookie sheets.
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  8

  Bake 15 minutes or until edges are firm, rotating cookie sheets half-way through baking time.
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  9

  Remove from oven and place cookie sheets on wire racks. Cool cookies.
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  10

  For the drizzle, in a heavy small saucepan cook butter over medium heat until golden brown, stirring occasionally.
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  11

  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.
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  12

  Remove from heat; cool 10 minutes. Beat in confectioners’ sugar, adding 1/2 teaspoon or less milk if too thick.
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  13

  Drizzle or pipe over cooled cookies. Let drizzle set before storing covered.
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