I’m normally not a baker. I’m not that good at it and with just me and DH, we don’t need the extra calories of splitting a batch of something between the two of us. However, I USED to be quite the baker. I’d make something every weekend for after church. So I used the Sunday Supper Cookie Exchange as an excuse to try something new. This is not gluten- or sugar-free or vegan. But it is delicious!
Source: Heartland: The Cookbook
- 2 1/4 cups unbleached all-purpose flour
- 2 Tbsp instant espresso powder (note: This is NOT the same as instant espresso for making coffee. I found it at a spice store. You can also find it online)
- 2 tsp ground ginger
- 1 tsp ground allspice
- 1 tsp baking soda
- 3/4 ( 1 1/2 sticks) unsalted butter, softened
- 1/2 cup packed dark brown sugar (note: I substituted light brown sugar and it turned out fine)
- 1 large egg
- 1/4 cup sorghum syrup or molasses
- 1/4 cup raw or turbinado sugar crystals
Brown sugar frosting
- 1/2 cup packed dark brown sugar (again, all I had on hand was light brown and it worked fine)
- 2 Tbsp sorghum syrup or molasses
- 4 Tbsp (1/2 stick) unsalted butter, softened
- 1 1/2 cups confectioners’ sugar
- 2-4 Tbsp half and half or whole milk
- In a medium bowl, combine the flour, espresso powder, ginger, allspice and baking soda. In the bowl of a stand mixer (could also use a bowl and beaters) cream the butter until light and fluffy; add the brown sugar and beat until light. Beat in the egg and molasses until well blended. Add the flour, slowly, and beat until blended. Cover and refrigerate at least 30 minutes so it’s easier to roll into balls.
- Preheat the oven to 350F. Line 2 baking sheets with parchment paper. (Note: I ended up using three sheets).
- Scoop the dough about a tablespoon at a time, form into balls, and roll in sugar. Place 2 inches apart on the cookie sheets.
- Bake for 13-15 minutes or until edges are firm and the tops are cracked. Cool on wire racks while you make the frosting.
- For the frosting, beat the grown sugar, molasses, and butter together in a medium bowl until soft and creamy. Add the confectioners’ sugar and enough milk to make a spreadable consistency.
- Assemble by spreading about a tablespoon of frosting on the bottom of one cookie and place the other cookie’s bottom on top of that. The tops will be on the outside.
The Verdict: I had expected the cookies to spread out and be a bit flatter, which would have made them easier to eat, but they were oh, so delicious. I’m glad I took the time to hunt down real espresso powder because the flavor is heavenly.
Want even more cookie recipes? Check out the links below!
- Adaptable Marshmallow Bars by Get the Good Stuff
- Alfajores by Curious Cuisiniere
- Amaretto Apricot Oatmeal Cookies by Magnolia Days
- Amaretto Balls by Palatable Pastime
- Brown Eyed Susans by A Day in the Life on the Farm
- Chewy Gingersnaps by That Skinny Chick Can Bake
- Chocolate – Pear Biscotti by What Smells So Good?
- Chocolate Crinkle Cookies by The Bitter Side of Sweet
- Coffee Cake Cookies by Pies and Plots
- Cowboy Cookies by Party Food and Entertaining
- Cranberry Orange Rugelach Cookies by My Imperfect Kitchen
- Dark Chocolate Mint Cake Mix Cookies by Fantastical Sharing of Recipes
- Espresso-Ginger Sandwich Cookies by Wholistic Woman
- Espresso Snickerdoodles by Cosmopolitan Cornbread
- Frosted Ginger Spice Cookies by Daily Dish Recipes
- Funfetti Marshmallow Cookies by Brunch with Joy
- Gluten Free Hazelnut Truffle Cookies by Gluten Free Crumbley
- Gluten Free Nutella Stuffed Linzer Cookies by Fearless Dining
- Green Tea Macarons with Chocolate Ganache by Tara’s Multicultural Table
- Holiday Nutrolls by Delaware Girl Eats
- Kolaczki by Sew You Think You Can Cook
- Lemon Thumbprint Cookies by Cookin’ Mimi
- Macadamia Nut Butter Crisps by A Kitchen Hoor’s Adventures
- Mocha chocolate Chip cookies by Monica’s Table
- Mudslide Cookies by Books ‘n Cooks
- Nana’s Russian Teacakes byThe Crumby Cupcake
- Pfeffernüsse by Feeding Big
- Pistachio oatmeal cookies by Caroline’s Cooking
- Pizzelles by The Freshman Cook
- Snowball Cookies by Peanut Butter and Peppers
- Spiked Eggnog Cookies by Cindy’s Recipes and Writings
- Thai-Kissed Cookies by Culinary Adventures with Camilla
- Tipsy Chocolate Cherry Cookies by Christmas Tree Lane
- Toffee Squares by Ruffles & Truffles
- White Chocolate Dipped Gingersnaps by Sunday Supper
Join us for a #Cookielicious chat at 7 p.m. ET Tuesday, Dec. 1, on Twitter We will be sharing tips for cooking baking along with stories about our favorite family recipes. Follow the #Cookielicious hashtag and remember to include it in your tweets to join in the chat. To get more great cookies recipes, check out our Cookie Jar Pinterest board.
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