Spicy Espresso Gingersnap Cookies
Spicy Espresso Gingersnap Cookies are soft, chewy gingersnap cookies packed with ginger, a hint of orange, and deep espresso flavor!
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 fast.
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 cookies, gingerbread, you name it.
I thought I would tweak my chocolate chip 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, warm spices, and 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.
Two teaspoons was just right. 🙂
I chilled the gingersnap cookie 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 gingersnap cookies came out exactly the way I wanted them — soft, puffy, chewy, with crispy edges and shimmering with sugar.
The flavor of these cookies is what’s going to keep you coming back for more, however. They’re packed with big ginger-molasses flavor, and the espresso deepens that flavor just the way it does chocolate. You just have to try it yourself to understand.
These spicy gingersnap 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 Cake with Molasses Buttercream by Blahnik Baker
- 2 1/4 cups plus 2 tablespoons all purpose flour
- 1 teaspoon baking soda
- 2 teaspoons ground ginger
- 2 teaspoons instant espresso powder
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground cloves
- 1/2 teaspoon salt
- 6 ounces (12 tablespoons) unsalted butter, softened
- 1/2 cup brown sugar, packed
- 1/2 cup granulated sugar, plus 1/3 cup for rolling
- 1 egg, room temperature
- 1/3 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 1/2 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 1 1/2" cookie scoop, scoop out 1 1/2 tablespoons of dough and roll them into balls, then toss them in the 1/3 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 butter quicker, cut it into small chunks and let stand on the counter.
- 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.
Serving Size:1 cookie
Amount Per Serving: Calories: 101 Total Fat: 6g Saturated Fat: 4g Trans Fat: 0g Unsaturated Fat: 2g Cholesterol: 23mg Sodium: 103mg Carbohydrates: 12g Fiber: 0g Sugar: 11g Protein: 0g