Description
Delicious espresso ginger cookies that are thick and chewy, perfect with a cup of coffee.
Ingredients
Scale
- 2 ½ cups all purpose flour (spooned and leveled)
- 1 teaspoon ground ginger
- 1 ½ teaspoons baking soda
- ½ teaspoon ground cinnamon
- ½ teaspoon salt
- 2 tablespoons instant espresso powder
- ½ cup unsalted butter (softened to room temperature)
- ¼ cup granulated white sugar
- ¾ cup light brown sugar
- 1 large egg (room temperature)
- ⅓ cup unsulphured molasses
- 1 teaspoon vanilla extract
- 1 cup powdered sugar
- 1 teaspoon espresso powder
- ½ teaspoon vanilla
- 2 tablespoons milk
Instructions
- Combine dry ingredients: Whisk together flour, ginger, baking soda, cinnamon, espresso powder and salt in small bowl. Set aside.
- Cream butter and sugars: With an electric mixer, beat butter, granulated sugar, and brown sugar on medium high until light and fluffy, about 2 minutes.
- Add egg and molasses: Add the egg, mixing well until combined. Add molasses and vanilla and mix just until combined. Scrape down the bowl as needed.
- Add dry ingredients: Gradually beat in flour mixture. Chill the cookie dough for at least 2 hours, up to overnight, until firm.
- Preheat and prepare cookie sheets: Preheat the oven to 350° F (177℃). Line two cookie sheets with parchment paper (or a silicone baking mat).
- Bake and cool cookies: Place onto prepared cookie sheets about 2 inches apart. Bake cookie sheet on the middle rack for 10-12 minutes, until lightly browned on the sides. The centers will still look soft. Remove from the oven and let cool on a baking sheet for 5 minutes before transferring to a wire rack to cool completely.
- Make the icing: While the cookies are chilling make the icing. In a small bowl, whisk together the powdered sugar, espresso powder, vanilla and milk. Drizzle on cooled cookies.
Notes
- Chilling the cookie dough helps to make for a softer, thicker cookie that spreads less.
- I like to scoop the cookie dough first into balls and chill, or you can chill the whole bowl at once.
- Prep Time: 20 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 120
- Sugar: 10g
- Sodium: 80mg
- Fat: 5g
- Saturated Fat: 3g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 16g
- Fiber: 0g
- Protein: 1g
- Cholesterol: 25mg