Posts tagged ‘Cookies’

November 9, 2010

Coffee Glazed Gingersnaps

November’s already here and I’m ever so anxious to begin my holiday baking. Gingerbread, candy cane biscotti, frosted sugar cookies and peppermint bark are just a few of the treats that I’m anticipating to bake. Since my mood’s set for the holidays, I thought I’d do a little holiday-ish baking. That is why I’ve chosen the gingersnap. It’s not quite full on gingerbread man, but it’s fairly close.

Perhaps you’re wondering as to why a coffee glaze? Whenever I eat gingerbread biscotti or anything gingery for that matter, I love dipping them into my coffee. I thought that it is only natural to actually put coffee in the cookie (or should I say on, in this case).

Coffee Glazed Gingersnaps

Adapted from “lara’s tender gingersnaps” in the Taste of Home Halloween 2010 magazine

Makes about 35 cookies

  • 1 cup packed brown sugar
  • ¾ cup butter, softened
  • 1 egg
  • ¼ cup molasses
  • 2 ¼ cups unbleached flour
  • 1 tsp. ground ginger
  • ¼ tsp. nutmeg
  • 1 tsp. cinnamon
  • ½ tsp. cloves
  • 1 tsp. baking soda

Coffee Glaze:

  • 1 ½ cups confectioner’s sugar
  • ½ – 2 tsp. instant coffee (Depends on how strong of a coffee flavor you like and what brand.)
  • 4-6 tsp. milk or half and half

Preheat your oven to 305 degrees Fahrenheit. Line two baking sheets with parchment paper or spray with nonstick spray.

In a large bowl, combine together brown sugar, butter, egg and molasses. Add the flour, ginger, nutmeg, cinnamon, cloves and baking soda. Use an electric mixer to beat together the ingredients.

Drop tablespoon size amounts of the dough onto your prepared baking sheets. Bake for 9-12 minutes. The cookies should be light golden brown and firm to the touch. Allow the cookies to cool for at least 20 minutes before adding the glaze.

Coffee Glaze:

In a small bowl, combine confectioner’s sugar, ½ tsp. instant coffee and 3 tsp. milk (or half and half). Add as much liquid as you need. The glaze should be thick but thin enough for drizzling. If you do not want your glaze to have the bits of coffee in it, then dissolve your coffee in about a teaspoon of water before adding it to the confectioner’s sugar. If you find that your coffee flavor isn’t strong enough, feel free to add another ½ teaspoon, or more if wanted.

Pour the glaze into a zip-lock bag. Cut a tiny hole in the corner of the bag (about a ¼ of an inch). Drizzle the glaze over the gingersnaps. The glaze will take about 30 minutes to set.