SOFT BAKED | CHEWY
Soft, chewy gingerbread coffee cookies bring all the warm, cozy vibes with their rich molasses, bold coffee flavor, and just the right hint of spice. Topped with a creamy coffee butter icing and a sprinkle of flaky salt, they’re a sweet and salty treat that’s hard to resist. These cookies are perfect for the holiday season—easy to make, irresistibly delicious, and guaranteed to impress at your next cookie swap or festive gathering. Whether you’re baking for family, friends, or just yourself, these cookies are a holiday win! They look like so gorgeous, people will think you spent 3 hours making them, when in reality, it will take you less than one!
Gingerbread Coffee Cookies
Ingredients
- 1 cup of salted butter
- 3/4 cup of brown sugar
- 3 tbsp of instant coffee powder
- 1 tsp of vanilla extract
- 1 egg
- 1/3 cup of molasses
- 1 tsp of ginger
- 1 tsp of cinnamon
- ½ tsp of nutmeg
- 2 ¼ cup of flour
- 1 tsp of baking soda
- Coffee Butter Icing:
- ½ cup of salted butter
- 1 cup of icing sugar
- 1 tsp of instant coffee powder
- ½ tsp cinnamon
- ½ tsp of ginger
- 1 tsp of cardamom powder
- 1 tbsp of milk
Directions
- Cream the butter and sugar together until light and fluffy.
- Mix in the egg, vanilla extract, and molasses until well incorporated.
- Gradually add the coffee powder, baking soda, and spices, stirring until the batter becomes thick.
- Switch to a spatula as needed.
- Roll the dough into golf ball-sized portions and place them on a lined baking tray, spacing them 2 inches apart. Gently flatten each ball.
- Preheat the oven to 350°F (175°C) and bake for 10 minutes. Let the cookies cool completely on a wire rack.
- In a saucepan over medium-low heat, whisk together all the icing ingredients until smooth.
- Remove from heat and let it cool slightly. Drizzle the icing over the cooled cookies and sprinkle with flaky salt for a finishing touch.
