Espresso Gingerbread Cookies

Our espresso gingerbread cookies are perfect for the holiday season! They are delicious and so much fun to decorate!

Espresso Gingerbread Cookies

Ingredients
For the dough

• 3 cups of flour
• 4 teaspoons of cinnamon
• 4 teaspoons of ginger
• ½ teaspoon of nutmeg
• ¾ cup of unsalted butter
• ¾ cup of brown sugar
• ½ cup of molasses
• 1 double espresso
• 1 egg

For the icing

• 1 ½ cups of powdered sugar
• 1 egg white
• Vanilla extract (to taste)

Instructions

• Mix the flour with the cinnamon, ginger, and nutmeg in a bowl. Once mixed, set it aside.
• In a saucepan, heat the butter, brown sugar, molasses, and espresso until the mixture is smooth and well combined. Once ready, pour this mixture over the dry ingredients and stir with a wooden spoon. Add the egg and continue mixing until the dough is smooth and no longer sticky.
• Wrap the dough in plastic wrap and place it in the refrigerator for about 30 minutes.
• In the meantime, prepare the icing by beating together powdered sugar, egg white, and a bit of vanilla extract with an electric mixer until smooth and creamy.
• Once the dough is chilled, roll it out on a floured surface to prevent sticking. Roll it to about an eighth of an inch (around 3 mm) thick, and use cookie cutters to shape the dough.
• Bake the cookies at 350°F (175°C) for about 8 to 10 minutes, or until they are lightly golden. Once cooled, decorate the cookies with the prepared icing. Let your creativity run wild!