Coffee Gingerbread Cookies
This season, we wanted to put a caffeinated twist on a holiday classic, gingerbread. The rich flavours of dark chocolate, Metta Espresso, ginger, molasses and cinnamon come to life in this festive treat the whole family will enjoy.
What You’ll Need
- 3 1/4 cups sifted all-purpose flour
- 3/4 tsp baking soda
- 3/4 cup unsalted, room temperature butter
- 1/2 cup dark brown sugar, packed
- 1 tbsp ground ginger
- 1 tbsp ground cinnamon
- 1/2 tsp ground cloves
- 1/2 tsp ground nutmeg
- 1/4 tsp finely ground black pepper
- 1/2 tsp salt
- 1 large egg
- 1/2 cup unsulfured molasses
- 1 1.5 oz shot of double-strong * brewed classic Metta espresso
- For dipping: dark chocolate, melted and extra coarse ground coffee (can also use Metta espresso)
- Optional: handful of chocolate chips
How to Prepare
- In a large bowl, sift together flour, baking soda, spices and the 4 tbsp of coarse ground coffee. Set aside.
- In an electric mixer fitted with a paddle attachment, cream the butter.
- Add sugar and beat until fluffy.
- Mix in eggs, molasses and brewed coffee.
- Gradually add the flour mixture and combine on low speed (you may need to work it with your hands to incorporate the last bit of flour).
- Divide dough in thirds, and wrap each third in plastic. Chill for at least an hour or overnight.
- Before rolling out, let sit at room temperature for 5-10 minutes. If after refrigerating the dough feels too soft to roll out, work in a little more flour.
- Heat oven to 350 degrees Fahrenheit. Place a third of dough on a large piece of lightly floured parchment paper or wax paper. Using a rolling pin, roll dough 1/8 inch thick. Refrigerate again for 5-10 minutes to make it easier to cut out the cookies. Use either a cookie cutter or place a stencil over the dough and use a knife to cut into desired shapes. Optional: if using gingerbread man/woman cookie cutter, press chocolate chips in the centre of each cookie, to add the effect of “buttons”.
- Transfer to ungreased baking sheets. Bake until crisp but not darkened, approximately 8-10 minutes.
- Remove from oven, and let sit a few minutes.
- Use a metal spatula to transfer cookies to a wire rack to cool completely.
- Decorating the gingerbread men/women: melt dark chocolate in a double boiler. In the meantime, grind espresso (or place beans in a plastic bag, and crush into pieces with a mallet). Dip the “legs” (or if you’re not using gingerbread men cookie cutters, simply dip half the cookie into the melted chocolate). Sprinkle the legs with crushed coffee pieces.
*Note: to highlight the flavour of the coffee in this recipe, you’ll need to use double the standard amount of ground coffee that you would typically use. If you don’t have an espresso maker, use the Pour Over method, but with 52g of ground coffee.
Photo Credit: Janet Hoffar. Recipe adapted from Elise Bauer’s Gingerbread Man Cookies recipe.
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