Ginger Molasses Coffee Cookies

• 340g unsalted butter (softened)

   

   

   

   

   

   

• 150g granulated sugar + 50g extra for topping

• 250g brown sugar

• 200g fancy molasses

• 2 large eggs

• 575g all-purpose flour

• 4 tsp baking soda

• 1-2 tbsp ground ginger (to taste)

• 2 tsp ground cinnamon

• 1 tsp ground nutmeg

• 1 tsp salt

• 50g finely ground coffee + optional 1 tsp for topping

1. In a large bowl, whisk flour, baking soda, spices, ground coffee, and salt

2. In a separate bowl, using a stand mixer or electric hand mixer, cream butter and sugar until fluffy and smooth

3. Turn mixer on low

4. Mix eggs in one at a time

5. Mix in molasses

6. Gradually add in dry mix until 90% mixed, and then, with a spatula, hand mix the rest until fully incorporated

7. Cover with plastic and chill for at least 2 hours

8. Preheat oven to 350ºF

9. In a small bowl, portion out about 50g of granulated sugar (Optional: add about 1 tsp of ground coffee into sugar for a bit of extra texture)

10. Take a spoonful of dough and roll into 1 inch balls, and roll in granulated sugar until fully coated, and place on a lined baking sheet. Space dough balls at least 2 inches apart.

11. Bake 8-10 minutes, or until cracks form on the surface of the cookies.

12. Let cool for 5 minutes.

13. Enjoy!

Note: dough can be stored wrapped in plastic in the fridge for up to a week, or in the freezer for up to 3 months.