coffee laced ginger molasses cookies

How To Make coffee laced ginger molasses cookies

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  Step 1
  Preheat the oven to 350 degrees F. Line 3 cookie sheets with parchment paper.
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  Step 2
  For the cookies, whisk together the flour, crystallized ginger, coffee crystals, baking soda, salt, cinnamon, ground ginger, nutmeg, and cloves in a medium bowl.
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  Step 3
  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.
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  Step 4
  Add the molasses and egg; beat until blended.
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  Step 5
  Add the flour mixture in two additions, beating on low speed until no flour is visible.
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  Step 6
  Form about 44 dough balls, each 1-inch in diameter. Pour the turbinado sugar in a saucer. Press tops of dough balls into sugar.
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  Step 7
  Place the dough balls sugar side up and 2-inches apart on the lined cookie sheets.
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  Step 8
  Bake 15 minutes or until the edges are firm, rotating cookie sheets half-way through baking time.
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  Step 9
  Remove from oven and place cookie sheets on wire racks. Cool cookies.
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  Step 10
  For the drizzle, cook the butter in a small heavy saucepan over medium heat until golden brown, stirring occasionally.
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  Step 11
  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.
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  Step 12
  Remove from the heat; cool 10 minutes. Beat in confectioners’ sugar, adding up to 1/2 tablespoon milk if too thick.
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  Step 13
  Drizzle or pipe over cooled cookies. Let drizzle set before storing covered.
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