Spicy Espresso Gingersnap Cookies are soft, chewy gingersnap cookie with big ginger flavor, a hint of orange, and instant espresso added for a delicious depth of flavor. These cookies are sure to spice up your holidays!
On Halloween I said I wasn’t anywhere near being ready for the Christmas season, and I meant it. HOWEVER…as soon as I got out shopping the next few days afterward and spied all the glitzy, shimmering holiday decorations and adorable serving trays, etc., my bah-humbug went out the window quick. I’m not pulling out the holiday decorations yet, but I am using my Christmas mugs. I just love ’em! I got some some early cravings for some of my favorite holiday treats, too, and gingersnap cookies were on the top of my list.
I’m a ginger fanatic, and it’s one of the holiday flavors I love the most. Gingerbread men cookies, gingerbread, you name it. I thought I would tweak my Salted Chocolate Chip Espresso Cookie recipe a bit and make a gingersnap version. I knew the base of those cookies was what I wanted, because they’re perfectly soft and chewy.
I spiced up this dough with plenty of molasses, ground ginger, cinnamon, and cloves, and added a bit of orange zest to make it pop. I didn’t plan on adding espresso powder to the dough…it just kinda happened. I thought the dough tasted great, but I thought espresso flavor would make it even better. I started with 1 teaspoon, then 1 1/2, then went full boar and stopped at 2 teaspoons. Ahhh…just right. 🙂
I chilled the dough for a few hours while I went on my way and ran some errands, then after I rolled them into balls and tossed them in the sugar, I chilled them for a little longer while the oven preheated. These cookies came out exactly the way I wanted them — soft, puffy, chewy, with crispy edges and shimmering with sugar.
The flavor is what’s going to keep you coming back for more, however. These are full of big ginger-molasses flavor, and the espresso deepens that flavor the way it does chocolate. You just have to try it yourself to understand. These cookies are what the holidays are all about, and are sure to please the ginger lovers on your gift list. Or just keep ’em for yourself like I did. I’ll try and give some away next time. 🙂
Hungry for more ginger recipes? Try these:
Gingerbread Biscotti by Shugary Sweets
Gingerbread Cake with Molasses Buttercream by Blahnik Baker
Soft, Chewy Gingerbread Boys by American Heritage Cooking
Triple Ginger Chocolate Chunk Cookies by Cooking on the Front Burners
- 2¼ cups plus 2 tablespoons all purpose flour
- 1 teaspoon baking soda
- 2 teaspoons ground ginger
- 2 teaspoons instant espresso powder
- 1 teaspoon ground cinnamon
- ½ teaspoon ground cloves
- ½ teaspoon salt
- 6 ounces (12 tablespoons) unsalted butter, softened
- ½ cup brown sugar, packed
- ½ cup granulated sugar, plus ⅓ cup for rolling
- 1 egg, room temperature
- ⅓ cup molasses
- 1 tablespoon orange zest
- Place the flour, baking soda, ginger, espresso powder, cinnamon, cloves, and salt in a small bowl and whisk until combined. Set aside.
- Place the butter, brown sugar, and ½ cup granulated sugar in medium bowl and cream at medium high speed until light and fluffy, about 2-3 minutes. Beat in egg on low speed until incorporated, then add the molasses and orange zest and beat till combined. Add the dry ingredients to the wet ingredients, beating on low just until combined. Cover with plastic wrap and chill up to 2 hours or overnight.
- Line 2 baking sheets with parchment paper. Let the cookie dough sit out a bit until it's easier to scoop. Using a 1½" cookie scoop, scoop out 1½ tablespoons of dough and roll them into balls, then toss them in the ⅓ cup granulated sugar until well coated. Place on the cookie sheet 2 inches apart and place back in the refrigerator to chill while you preheat the oven to 375 degrees. Bake 8-12 minutes, or until the edges become crisp, rotating the pans halfway through during the baking time. Cool for 10 minutes on a wire rack, then remove from the pan and cool completely on the wire rack. Repeat with the remaining cookie dough, and enjoy!
To get room temperature eggs faster, place them in a bowl of very warm water for 10 minutes.
Total time above includes 2 hours of chilling time and 15 minutes of chilling time while the oven preheats. The more you chill the dough before baking, the better!
Baking time will vary, so start checking for doneness after 8 minutes. The longer they're in the oven, the crispier they'll be.
I baked one sheet of cookies at a time on the middle rack of the oven. If you bake two, place one in the lower third of the oven and one in the upper third, rotating them and switching racks halfway through cooking time.
Store cookies in an airtight container at room temperature.
Recipe by Flavor the Moments.