Gingerbread Cookies with Espresso Sugar Glaze
Spicy gingerbread cookies drizzled with a bold espresso sugar glaze for the ultimate holiday indulgence with a caffeinated twist.
Ingredients
For the Cookies:
- ¾ cup unsalted butter softened
- 1 cup brown sugar
- 1 large egg
- ½ cup molasses
- 3 cups all-purpose flour
- 1 tbsp ground ginger
- 1 tsp cinnamon
- ½ tsp ground cloves
- 1 tsp baking soda
- ¼ tsp salt
For the Espresso Sugar Glaze:
- 1 cup powdered sugar
- 2 tbsp strong brewed espresso cooled
- ½ tsp vanilla extract
Instructions
- Preheat the Oven: Set the oven to 350°F (175°C) and line baking sheets with parchment paper.
- Cream Butter and Sugar: Beat the butter and brown sugar until fluffy. Add the egg and molasses, mixing until smooth.
- Mix Dry Ingredients: In a separate bowl, whisk together flour, ginger, cinnamon, cloves, baking soda, and salt.
- Combine: Gradually add the dry mixture to the wet ingredients. Mix until a soft dough forms.
- Shape and Bake: Roll dough into 1-inch balls and place them on baking sheets, leaving space between each. Bake for 10-12 minutes.
- Cool: Allow cookies to cool for 5 minutes before transferring to a wire rack.
- Prepare the Glaze: Whisk powdered sugar, espresso, and vanilla until smooth.
- Glaze the Cookies: Drizzle the glaze over the cooled cookies using a spoon or piping bag. Let the glaze set before serving.
Notes
Nutritional Values (Per Serving)
- Calories: 190 kcal
- Total Fat: 8g
- Saturated Fat: 5g
- Carbohydrates: 28g
- Fiber: 1g
- Protein: 2g
Vitamins and Minerals (Per Serving)
- Iron: 6%
- Potassium: 4%
- Magnesium: 3%
- Calcium: 3%
- Folate: 2%
Additional Notes/Tips
- Sprinkle a pinch of sea salt on the glaze for a sweet-savory touch.
- Use dark brown sugar for a deeper molasses flavor.
- Store in an airtight container for up to a week—if they last that long!