Makes 15-18 cookies

I don’t think I ever want gingerbread without coffee again (thank you @scientificallysweet for the inspiration!!) — the most immaculate flavor pairing of sweet, heady spice with dark, earthy, richness, blended into a chewy cookie with crisp edges, topped with the easiest, elegant drizzle of a brown butter glaze flecked with more coffee. A sliver of candied ginger on top so everyone knows what’s up. Perfect for transporting and gifting and celebrating of all kinds with a taste of winter in every warming bite! Enjoy!

1 cup unsalted butter, softened

1 1/2 cups light brown sugar, packed

1 large egg, room temperature

1 teaspoon vanilla extract

1/3 cup molasses

1 teaspoon instant espresso

6 inches fresh ginger, peeled and grated

2 1/2 cups all-purpose flour

1 teaspoon baking powder

1 teaspoon baking soda

1 teaspoon ground ginger

1 teaspoon ground cardamom

1/2 teaspoons ground cinnamon

1/4 teaspoon ground allspice

1/2 teaspoon salt

1 cup candied ginger, chopped, plus 2 tablespoons thinly sliced candied ginger reserved

Brown Butter Coffee Drizzle:

4 tablespoons unsalted butter

1/4 cup whole milk, room temperature

1 teaspoon espresso powder

1 1/2 cups powdered sugar, plus more as needed to achieve desired consistency

1/4 teaspoon salt

Flaky salt to garnish

To the bowl of a stand mixer, add the softened butter and sugar and cream together until light and fluffy, 2 minutes.

In a small bowl, beat together the egg, vanilla extract, molasses and instant espresso to dissolve the coffee, then add to the butter mixture and beat another minute to incorporate and aerate the batter. It will turn a lighter shade of brown in the process.

In a medium bowl, whisk together the flour, baking powder, baking soda, spices, and salt. Add dry mix into the wet batter and use all of your arm strength and a wooden spoon to mix until just incorporated (or a few quick beats with the stand mixer or electric beaters, but don’t beat too much or dough will become tough). Add candied ginger and stir to incorporate.

Scoop 2 tablespoons of dough into loose balls and arrange on a parchment lined baking sheet until all dough has been used. Allow to sit and hydrate 15 minutes before baking, or if you have the time, you can place in the refrigerator to chill 1 hour before baking. You can also freeze these balls until set, then transfer to a zip top bag and store up to 3 months.

When ready to bake, preheat oven to 350F. Arrange 9 cookies on a parchment lined baking sheet and bake 8 minutes. Remove pan and bang, but if cookies don’t deflate, use a spatula to gentle press and flatten each. Return to oven and continue baking another 3-5 minutes until edges are nicely crisp and center is just beginning to set. Remove from oven and allow to cool 5 minutes, then remove to a cooling rack to cool completely.

Make the glaze right before you are ready to decorate. Start by browning the butter over medium heat until it sizzles and then begins to turn a rich golden brown color with a nutty aroma. Remove from heat and allow to cool 10 minutes. If it hardens too much, reheat and allow to cool again slightly. Meanwhile, whisk together the milk and espresso powder to dissolve, then add together with the cooled brown butter to a medium bowl and whisk to incorporate. Gradually add in the sifted powdered sugar until desired consistence is achieved. Add salt, whisk, and set aside.

To keep clean up easy, place some paper towel or parchment paper under the cookies on the cooling rack. Then drizzle the Brown Butter Coffee glaze overtop of the cookies. Top each cookie with a sliver of candied ginger and a pinch of flaky salt. Allow to set before storing in an airtight container up to 5 days. Enjoy!

I think that if you just used baking soda, the cookies would puff less and the press down with the spatula would not be necessary…but I need to tinker with this to be sure! If you give it a try, let me know!! Either way — positively delicious!!!