Makes 20 large cookies

INGREDIENTS

Gingerbuzz Cookies:
1 cup unsalted butter, softened
1 1/2 cups light brown sugar, packed
2 tablespoons freshly grated ginger (from about 6” fresh ginger, peeled)
1 large egg plus 1 large egg yolk, room temperature
1 teaspoon vanilla extract
1/3 cup molasses
1 teaspoon instant espresso
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

INSTRUCTIONS

To the bowl of a stand mixer, add the softened butter and sugar and cream together with the paddle attachment on medium-high speed until light and fluffy, about 4 minutes. Add the fresh grated ginger and mix to incorporate.

In a small bowl, beat together the egg, vanilla extract, molasses and instant espresso until combined and then add to the butter mixture mixing on low to incorporate, being careful not to slosh it around.

In a medium bowl, whisk together the flour, baking powder, baking soda, spices, and salt. Add to the butter mixture and mix on low until just incorporated, being careful not to overmix. Mix in the 1 cup candied ginger. The dough will be sticky.

Scoop 2 tablespoons of dough into loose balls and arrange on a parchment lined baking sheet. Refrigerate 30 minutes or up to overnight (this will help the cookie hold its shape while baking).

When ready to bake, preheat oven to 350F. Arrange 8 cookies on a parchment lined baking sheet and top each cookie with a slice of reserved candied ginger. Bake 10-12 minutes, until the edges are set but the middles are still jiggly. Allow to cool on pan 5-10 minutes, then transfer to a cooling rack. Repeat with remaining dough.

Make the glaze right before you are ready to decorate. Start by browning the butter in a small saucepan over medium heat until golden and fragrant, about 5 minutes. Pour into a small bowl and allow to cool slightly. Whisk in the room temperature milk and espresso powder and then sift in the powdered sugar and salt and whisk until smooth. The glaze should be thick but flowable like honey — add more powdered sugar if it is too thin.

To keep clean up easy, place some paper towel or parchment paper under the cookies while you decorate. Using a spoon or small offset spatula drizzle/spread the glaze over each cookie and top with a light pinch of flaky salt. The glaze will set within about 30 minutes.

PS: If you skip the baking powder in favor of just 1½ teaspoons baking soda, the cookies will have a shatteringly crisp edge and flatter, chewier middle which is also VERY delicious.