Gingerbread Crinkle Cookies with Espresso Glaze
These Gingerbread Crinkle Cookies with Espresso Glaze are soft, chewy, and bursting with festive spice and a rich coffee glaze. Perfect for holiday baking or anytime treats!
Equipment
- Mixing bowls
- Electric mixer or hand whisk
- Measuring cups and spoons
- Baking Sheets
- Cooling racks
- Small Bowl
- Spoon or small whisk
- Cookie scoop or tablespoon
Ingredients
For the Cookies:
- 2 1/4 cups all-purpose flour
- 2 teaspoons ground ginger
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 3/4 cup unsalted butter softened
- 1 cup brown sugar packed
- 1/4 cup molasses
- 1 large egg
- 1 teaspoon vanilla extract
- 1/2 cup granulated sugar for rolling
For the Espresso Glaze:
- 1 cup powdered sugar
- 2 tablespoons brewed espresso cooled
- 1 to 2 teaspoons water to adjust glaze consistency
Instructions
Gingerbread Crinkle Cookies with Espresso Glaze Instructions
- In a medium bowl, whisk together the all-purpose flour, ground ginger, cinnamon, nutmeg, cloves, baking soda, and salt.
- Using an electric mixer or hand whisk, cream the softened butter and brown sugar together until light and fluffy.
- Beat in the molasses, followed by the egg and vanilla extract until fully combined.
- Gradually mix the dry ingredients into the wet mixture until a soft dough forms. Avoid overmixing.
- Cover the dough with plastic wrap and chill for at least 1 hour.
- Preheat your oven to 350°F (177°C). Line baking sheets with parchment paper or a silicone baking mat.
- Using a cookie scoop or tablespoon, form dough balls about 1.5 inches in diameter. Roll each ball in granulated sugar until fully coated.
- Place the dough balls evenly spaced on the prepared baking sheets. Bake for 10 to 12 minutes until set around the edges but still soft in the center.
- Transfer the cookies to a cooling rack to cool completely before glazing.
- In a small bowl, whisk together the powdered sugar and brewed espresso until smooth. Add water, one teaspoon at a time, until the glaze reaches a drizzling consistency.
- Drizzle the espresso glaze over the cooled cookies using a spoon or fork. Allow the glaze to set for about 20 minutes before serving.
Notes
- Be sure your butter is softened but not melted for the best creaming results.
- Chilling the dough is key to preventing the cookies from spreading too much during baking.
- Use freshly brewed espresso or strong coffee concentrate for the most vibrant glaze flavor.
- Adjust water in the glaze to achieve your preferred thickness.
- Store cookies in an airtight container at room temperature for up to 5 days; freeze unglazed cookies for longer storage.