Ingredients
Cookie Dough
- 1 1/2 sticks salted butter, at room temperature
- 3/4 cup light or dark brown sugar
- 2-4 tablespoons espresso powder or instant coffee powder
- 2 teaspoons vanilla extract
- 1 large egg
- 1/3 cup blackstrap molasses
- 2 1/4 cups all-purpose flour, plus 1-2 tablespoons as needed
- 1 1/4 teaspoons baking soda
- 2 teaspoons ground ginger
- 1 teaspoon ground cinnamon
- 1/2 teaspoon kosher salt
- Granulated sugar, for rolling
Brown Butter Icing
- 1 stick salted butter, at room temperature
- 1 1/2 – 2 cups powdered sugar
- 3 tablespoons milk
- 1/2 teaspoon vanilla bean powder
- 1 pinch cinnamon
- 1 pinch salt
Instructions
- Preheat and prepare baking sheets. Preheat oven to 350°F. Line 2 baking sheets with parchment paper to ensure the cookies do not stick during baking.
- Make the cookie dough. In a mixing bowl, beat together the room temperature butter, brown sugar, espresso powder, and vanilla extract until light and fluffy, about 3-5 minutes. Add the egg and mix to combine. Next, add the blackstrap molasses and mix well. In a separate bowl, combine the flour, baking soda, ground ginger, ground cinnamon, and kosher salt. Gradually add the dry ingredients to the wet mixture and beat until just combined.
- Prepare dough for shape selection. Place granulated sugar in a small bowl. For drop cookies, roll dough into tablespoon-sized balls, adding 2-4 tablespoons of additional flour if the dough is too sticky. Roll each ball through granulated sugar before placing on the baking sheet, spacing them 2 inches apart. For cutout cookies, divide dough in half and roll out each portion on floured parchment paper to 1/4 inch thickness. Cut into shapes with cookie cutters, use a floured spatula to transfer to parchment-lined baking sheets, cover and freeze for 15 minutes to firm up.
- Bake the cookies. Bake the cookies for 8-10 minutes or until the edges begin to set but centers remain slightly doughy. Remove from oven and allow cookies to cool on the baking sheets.
- Make the brown butter icing. In a pot over medium heat, melt the butter and cook until it turns a light brown color and smells toasted, about 2-3 minutes. Remove from heat and allow to cool for 5 minutes. Whisk in powdered sugar, milk, vanilla bean powder, a pinch of cinnamon, and a pinch of salt until smooth and combined.
- Ice the cookies. Immediately spread the brown butter icing over the cooled cookies before it sets, as it hardens quickly.
- Store the cookies. Store iced cookies in an airtight container at room temperature for up to 5 days to maintain freshness.
Notes
- If the dough is too sticky when rolling into balls, add 2-4 tablespoons more flour gradually to achieve manageable consistency.
- For cutout cookies, freezing the dough before baking helps maintain the cookie shape and prevents spreading.
- The brown butter icing sets quickly, so work fast when spreading it over the cookies.
- These cookies taste best within 5 days but can be frozen without icing for extended storage.
- You can substitute instant coffee powder if espresso powder is unavailable, adjusting amount to taste.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
