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coffee laced ginger molasses cookies

(4 ratings)
Blue Ribbon Recipe by
Barbara Estabrook
Rhinelander, WI

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 sweet brown butter 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!

Blue Ribbon Recipe

This is not just your ordinary molasses cookie recipe! All of the spices and crystallized ginger make this recipe stand out. We loved the drizzle of browned butter icing over the cookies. A delicious sweet treat!

— The Test Kitchen @kitchencrew
(4 ratings)
prep time 20 Min
cook time 20 Min
method Bake

Ingredients For coffee laced ginger molasses cookies

  • 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
  • 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 lg
  • 1/4 c
    turbinado sugar
  • 1/4 c
    butter, unsalted
  • 1/3 c
    packed light brown sugar
  • 3 1/2 Tbsp
    milk, divided
  • 1/2 tsp
    instant gourmet coffee crystals
  • 1 c
    confectioners' sugar

How To Make coffee laced ginger molasses cookies

  • Preheating the oven.
    Preheat the oven to 350 degrees F. Line 3 cookie sheets with parchment paper.
  • Flour and spices added to a mixing bowl.
    For the cookies, whisk together the flour, crystallized ginger, coffee crystals, baking soda, salt, cinnamon, ground ginger, nutmeg, and cloves in a medium bowl.
  • Beating brown sugar and butter in another bowl.
    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.
  • Adding molasses and egg to the butter.
    Add the molasses and egg; beat until blended.
  • Slowly adding the flour mixture to butter.
    Add the flour mixture in two additions, beating on low speed until no flour is visible.
  • Ball of dough in sugar.
    Form about 44 dough balls, each 1-inch in diameter. Pour the turbinado sugar in a saucer. Press tops of dough balls into sugar.
  • Sugared dough on a baking sheet.
    Place the dough balls sugar side up and 2-inches apart on the lined cookie sheets.
  • Ginger molasses cookies baking in the oven.
    Bake 15 minutes or until the edges are firm, rotating cookie sheets half-way through baking time.
  • Cookies cooling.
    Remove from oven and place cookie sheets on wire racks. Cool cookies.
  • Golden brown butter in a saucepan.
    For the drizzle, cook the butter in a small heavy saucepan over medium heat until golden brown, stirring occasionally.
  • Brown sugar, milk, and coffee crystals stirred in.
    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.
  • Confectioners' sugar and milk whipped into butter.
    Remove from the heat; cool 10 minutes. Beat in confectioners’ sugar, adding up to 1/2 tablespoon milk if too thick.
  • Icing drizzled over cookies.
    Drizzle or pipe over cooled cookies. Let drizzle set before storing covered.