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!

★★★★☆ 4 votes
20 Min
1 Hr

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?


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 large
1/4 c
turbinado sugar


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


1Preheat oven to 350 degrees F. Line 3 shiny cookie sheets with parchment paper.
2For the cookies, in a medium bowl whisk together the flour, crystallized ginger, coffee crystals, baking soda, salt, cinnamon, ground ginger, nutmeg and cloves.
3In 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.
4Form 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.
5For 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.

About this Recipe

Course/Dish: Cookies
Main Ingredient: Dairy
Regional Style: American
Other Tag: Heirloom