| Level: | Easy |
| Total: | 1 hr 20 min |
| Prep: | 15 min |
| Inactive: | 50 min |
| Cook: | 15 min |
| Yield: | 4 dozen |
| Level: | Easy |
| Total: | 1 hr 20 min |
| Prep: | 15 min |
| Inactive: | 50 min |
| Cook: | 15 min |
| Yield: | 4 dozen |
Ingredients
- 2/3 cup unsalted butter, softened
- 1/2 cup sugar, plus sugar for dusting the cookies
- 1/4 cup packed brown sugar
- 1 egg yolk
- 2 tablespoons blackstrap molasses
- 1 cup all-purpose flour
- 1 tablespoon ground espresso
- 1 1/2 teaspoons ground ginger
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground cloves
- 1/2 teaspoon allspice
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
Instructions
- Special equipment: an electric mixer with paddle attachment
- Preheat the oven to 350 degrees F.
- Use an electric mixer to cream together the butter, sugar, and brown sugar until light and fluffy. Add the egg yolk and molasses and mix well.
- In a separate bowl, combine the flour, espresso, ginger, cinnamon, cloves, allspice, baking soda, and salt. Mix the dry ingredients into the butter mixture. (The dough will be quite soft.)
- Roll the dough into tight 1-inch round logs, wrap snugly in parchment paper or plastic wrap, and chill until firm (see Cook’s Note*).
- Unwrap the dough and slice into 1/4-inch rounds. Pour some sugar into a shallow dish. Press the top of each cookie into the sugar and then place cookies sugar side up on a parchment paper-lined sheet pan about 2 inches apart. Bake for 12 to 15 minutes. Do not over bake; the cookies will become “snappy” once they have cooled completely. Transfer them to a wire cooling rack to cool for 5 minutes.
Nutrition Facts
| Serving Size | 1 of 48 servings |
| Calories | 49 |
| Total Fat | 3 g |
| Saturated Fat | 2 g |
| Carbohydrates | 6 g |
| Dietary Fiber | 0 g |
| Sugar | 4 g |
| Protein | 0 g |
| Cholesterol | 10 mg |
| Sodium | 25 mg |
| Serving Size | 1 of 48 servings |
| Calories | 49 |
| Total Fat | 3 g |
| Saturated Fat | 2 g |
| Carbohydrates | 6 g |
| Dietary Fiber | 0 g |
| Sugar | 4 g |
| Protein | 0 g |
| Cholesterol | 10 mg |
| Sodium | 25 mg |
Reviews
These were unbelievably yummy! I didn’t have enough ginger and had to improvise with other warm spices, but the flavor was still delicious. I made half as instructed, which created a crisp snap, and half were a bit thicker and cooked a few minutes less, and those were nice and chewy. Definitely a keeper.
While I’ve made lot’s of cookies through the years, I’ve never made Ginger Cookies before making these. A friend asked for ginger cookies. Lucky she did. The recipe was delicious. They will deffinatly be part of my active collection!
This is a great addition to my ginger cookie collection. I made a few changes. One, I only used 10 tablespoons of butter (2/3 c is 10TBS + 2 tsp. I wasn’t going to break out another stick of butter for two measly teaspoons. I also used about 1/3 c of sugar. I didn’t have expresso beans so I used 2 teaspoons of instant coffee. For an added kick, I added 1 tsp of fresh ginger and some chopped candied ginger.