Description

Soft and chewy spiced gingerbread cookies infused with rich molasses and bold espresso flavor, finished with an optional sweet espresso glaze for a cozy, bakery-style treat.

Ingredients

¾ cup (170g) unsalted butter, softened

¾ cup (150g) brown sugar

¼ cup (80g) molasses

1 large egg

1 tsp vanilla extract

1 tbsp instant espresso powder (or strong instant coffee)

2¼ cups (280g) all-purpose flour

1 tsp baking soda

1½ tsp ground ginger

1 tsp ground cinnamon

½ tsp ground nutmeg

¼ tsp ground cloves

¼ tsp salt

¼ cup granulated sugar (optional, for rolling)

½ cup powdered sugar (optional, for drizzle)

1–2 tsp brewed espresso or milk (optional, for drizzle)

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Instructions

Cream the softened butter and brown sugar together for 2–3 minutes until light and fluffy.
Mix in the molasses, egg, vanilla extract, and espresso powder until smooth and fully combined.
In a separate bowl, whisk together the flour, baking soda, ginger, cinnamon, nutmeg, cloves, and salt.
Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
Cover the dough and chill for at least 30 minutes.
Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
Scoop 1½ tablespoon portions of dough, roll into balls, and coat in granulated sugar if desired. Place 2 inches apart on the prepared baking sheet.
Bake for 10–12 minutes until edges are set and tops are crackled while centers remain soft.
Cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
If desired, whisk powdered sugar with espresso or milk and drizzle over cooled cookies.

Notes

Chilling the dough enhances flavor and prevents excessive spreading.

Increase espresso powder to 1½ tablespoons for stronger coffee flavor.

White chocolate chips can be added for a sweeter variation.

A pinch of black pepper adds subtle warmth.

Dough balls can be frozen and baked directly from frozen, adding 1–2 extra minutes.

Store in an airtight container at room temperature for up to 5 days or freeze for up to 2 months.

Prep Time: 15 minutes
Cook Time: 10–12 minutes
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 cookie
Calories: 150
Sugar: 11g
Sodium: 95mg
Fat: 6g
Saturated Fat: 3.5g
Unsaturated Fat: 2g
Trans Fat: 0g
Carbohydrates: 22g
Fiber: 0.5g
Protein: 2g
Cholesterol: 20mg