Coffee Laced Ginger Molasses Cookies Recipes

GINGER MOLASSES LACE COOKIES

Steps:

• In a 1- to 1 1/2-quart heavy saucepan bring sugar, butter, molasses, and lemon juice to a boil over moderate heat, stirring, and boil 1 minute. Remove pan from heat and stir in flour, ginger, and a pinch salt until mixture is smooth. Cool dough to room temperature. Form and bake cookies as directed below.
• Preheat oven to 350°F and line 2 large baking sheets with parchment paper.
• Roll level 1/2-teaspoons dough into balls and arrange 4 inches apart on baking sheets. Bake cookies in batches in upper and lower thirds of oven, switching position of sheets halfway through baking, 10 minutes, or until cookies are flat and golden. Transfer parchment with cookies to racks to cool. Cool baking sheets and line with fresh parchment between batches.

COFFEE LACED GINGER MOLASSES COOKIES

Steps:

• Preheat oven to 350 degrees F. Line 3 shiny cookie sheets with parchment paper.
• For the cookies, in a medium bowl whisk together the flour, crystallized ginger, coffee crystals, baking soda, salt, cinnamon, ground ginger, nutmeg, and cloves.
• In a large bowl, beat butter until creamy, using an electric mixer. Gradually beat in brown sugar until blended then beat 2 minutes on medium-high speed.
• Add molasses and egg; beat until blended.
• Add flour mixture in two additions, beating on low speed until no flour is visible.
• Form about 44 dough balls each 1-inch in diameter. Place turbinado sugar in a saucer. Press tops of dough balls into sugar.
• Place balls sugar side up 2-inches apart on lined cookie sheets.
• Bake 15 minutes or until edges are firm, rotating cookie sheets half-way through baking time.
• Remove from oven and place cookie sheets on wire racks. Cool cookies.
• For the drizzle, in a heavy small saucepan cook butter over medium heat until golden brown, stirring occasionally.
• Remove from heat. Stir in brown sugar, 3 tablespoons milk, and coffee crystals. Return to medium heat; stir until mixture begins to bubble, then without stirring, cook 45 seconds.
• Remove from heat; cool 10 minutes. Beat in confectioners' sugar, adding 1/2 teaspoon or less milk if too thick.
• Drizzle or pipe over cooled cookies. Let drizzle set before storing covered.