Coffee Glazed Gingersnaps

November’s already here and I’m ever so anxious to begin my holiday baking. Gingerbread, candy cane biscotti, frosted sugar cookies and peppermint bark are just a few of the treats that I’m anticipating to bake. Since my mood’s set for the holidays, I thought I’d do a little holiday-ish baking. That is why I’ve chosen the gingersnap. It’s not quite full on gingerbread man, but it’s fairly close.

Perhaps you’re wondering as to why a coffee glaze? Whenever I eat gingerbread biscotti or anything gingery for that matter, I love dipping them into my coffee. I thought that it is only natural to actually put coffee in the cookie (or should I say on, in this case).

Coffee Glazed Gingersnaps

Adapted from “lara’s tender gingersnaps” in the Taste of Home Halloween 2010 magazine

Makes about 35 cookies

• 1 cup packed brown sugar

• ¾ cup butter, softened

• 1 egg

• ¼ cup molasses

• 2 ¼ cups unbleached flour

• 1 tsp. ground ginger

• ¼ tsp. nutmeg

• 1 tsp. cinnamon

• ½ tsp. cloves

• 1 tsp. baking soda

Coffee Glaze:

• 1 ½ cups confectioner’s sugar

• ½ – 2 tsp. instant coffee (Depends on how strong of a coffee flavor you like and what brand.)

• 4-6 tsp. milk or half and half

Preheat your oven to 305 degrees Fahrenheit. Line two baking sheets with parchment paper or spray with nonstick spray.

In a large bowl, combine together brown sugar, butter, egg and molasses. Add the flour, ginger, nutmeg, cinnamon, cloves and baking soda. Use an electric mixer to beat together the ingredients.

Drop tablespoon size amounts of the dough onto your prepared baking sheets. Bake for 9-12 minutes. The cookies should be light golden brown and firm to the touch. Allow the cookies to cool for at least 20 minutes before adding the glaze.

Coffee Glaze:

In a small bowl, combine confectioner’s sugar, ½ tsp. instant coffee and 3 tsp. milk (or half and half). Add as much liquid as you need. The glaze should be thick but thin enough for drizzling. If you do not want your glaze to have the bits of coffee in it, then dissolve your coffee in about a teaspoon of water before adding it to the confectioner’s sugar. If you find that your coffee flavor isn’t strong enough, feel free to add another ½ teaspoon, or more if wanted.

Pour the glaze into a zip-lock bag. Cut a tiny hole in the corner of the bag (about a ¼ of an inch). Drizzle the glaze over the gingersnaps. The glaze will take about 30 minutes to set.

Mocha Vanilla Twists

I like coffee. I like chocolate. And I like shortbread. These are all true facts about me. This is why these Mocha Vanilla Twists are most pleasurable to me, and hopefully will be to you, too. No, these aren’t the sweetest cookie, which is why I suggest adding another ¼ cup of sugar if you have more of a sweet tooth.

Mocha Vanilla Twists

Recipe from here.

Makes 28.

• ½ cup butter, softened
• ½ – ¾ cup granulated sugar

• 1 egg

• 1 tsp. vanilla extract

• 1 2/3 cups unbleached flour, sifted

• 1 tbsp. instant coffee

• 2 tsp. hot water

• 2 tbsp. unsweetened cocoa powder

Heat your oven to 350 degrees Fahrenheit. Line 1-2 baking sheets with parchment paper (depending on the size of your baking sheets, you may only need one).

In a small bowl, combine instant coffee, water and cocoa. Stir together and set aside.

In a large bowl, beat butter, sugar, egg and vanilla until combined. Stir in the flour.

Divide dough in half. Mix in the coffee-cocoa mixture to one of the halves. You may want to use your hands for this.

Divide each dough half into 4 equal pieces. Roll each piece into a skinny 16” rope. Twist one plain rope with one mocha rope. Cut the twisted rope into 7 pieces. Repeat with remaining dough.

Place the twisted dough pieces onto your cookie sheet(s). Bake about 15 minutes. They should be firm to the touch and a bit golden on the bottom. Remove from oven and allow them to cool about 10 minutes before consuming.