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Ginger Molasses Coffee Cookies - 49th Parallel Coffee Roasters

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.


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