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These family friendly soft and slightly chewy gingerbread cookies are a holiday favorite. They are easy to make and packed with all your favorite fall spices along with a touch of coffee and molasses.



2 1/2 cups all purpose flour
1 1/2 teaspoons baking soda
1 tablespoon ground ginger
1 teaspoon ground cinnamon
1/2 teaspoon ground cloves
1/8 teaspoon ground nutmeg
1/4 teaspoon salt
3/4 cup butter softened
1 cup brown sugar
1 egg
2 tablespoons prepared dark coffee
1/4 cup molasses
1/4 cup white sugar



Preheat oven to 350 degrees.
In a medium bowl and combine flour, ground ginger, baking soda, ground cinnamon, ground cloves, ground nutmeg and salt. Set aside.
Using mixer cream butter and brown sugar until light and fluffy. Stir in egg, coffee and molasses. Slowly blend flour mixture into butter mixture until incorporated; scraping down bowl and beaters. Shape dough into one inch balls and roll through white sugar.
Place on parchment covered baking sheets one inch apart. Bake for 12-14 minutes. After 5 minutes move to cookie cooling racks.


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