coffee laced ginger molasses cookies
★★★★☆
4
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!
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
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Ingredients For coffee laced ginger molasses cookies
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2-1/2 call-purpose flour
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1/4 cminced crystallized ginger
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2 tspinstant gourmet coffee crystals
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2 tspbaking soda
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1/4 tspsalt
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1-1/2 tspground cinnamon
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1-1/2 tspground ginger
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1/2 tspground nutmeg
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1/4 tspground cloves
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3/4 cbutter, unsalted (room temperature)
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1 cpacked light brown sugar
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1/4 cmild molasses
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1 lgegg
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1/4 cturbinado sugar
- DRIZZLE
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1/4 cbutter, unsalted
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1/3 cpacked light brown sugar
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3 1/2 Tbspmilk
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1/2 tspinstant gourmet coffee crystals
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1 cconfectioners' sugar
How To Make coffee laced ginger molasses cookies
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1Preheat oven to 350 degrees F. Line 3 shiny cookie sheets with parchment paper.
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2For 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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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.
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4Add molasses and egg; beat until blended.
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5Add flour mixture in two additions, beating on low speed until no flour is visible.
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6Form 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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7Place balls sugar side up 2-inches apart on lined cookie sheets.
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8Bake 15 minutes or until edges are firm, rotating cookie sheets half-way through baking time.
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9Remove from oven and place cookie sheets on wire racks. Cool cookies.
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10For the drizzle, in a heavy small saucepan cook butter over medium heat until golden brown, stirring occasionally.
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11Remove 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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12Remove from heat; cool 10 minutes. Beat in confectioners’ sugar, adding 1/2 teaspoon or less milk if too thick.
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13Drizzle or pipe over cooled cookies. Let drizzle set before storing covered.
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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