Description
Delicious espresso-infused molasses cookies, perfect for any occasion!
Ingredients
Scale
- 2 ½ cups (300 g) 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 (1 stick, 113 g) unsalted butter (softened to room temperature)
- ¼ cup (50 g) granulated white sugar
- ¾ cup (160 g) light brown sugar
- 1 large egg (room temperature)
- ⅓ cup (113 g) unsulphured molasses (I used Grandma’s)
- 1 teaspoon vanilla extract
- 1 cup (113 g) 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 a 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. Whisk together the powdered sugar, espresso powder, vanilla, and milk. Drizzle on cooled cookies.
Notes
- Chilling the dough overnight gives a softer cookie that spreads less.
- Using a 1-inch cookie scoop, portion the cookies into 1 ½ inch balls for even baking.
- Prep Time: 30 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 150
- Sugar: 10g
- Sodium: 80mg
- Fat: 5g
- Saturated Fat: 3g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 23g
- Fiber: 0g
- Protein: 2g
- Cholesterol: 25mg