espresso molasses cookies


Okay, so maybe I’m a bit late on the holiday cookie bandwagon.  But how can you say no to a warm, chewy molasses cookie?

Exactly, you can’t.


I would definitely consider cookies as being one of my many addictions ( and no, don’t worry – none of them are illegal).  Would now be a good time for a list?  Sure, I think so!

Kim’s Perfectly Legal Addictions (and Obsessions, for all intents and purposes) 

  • Coffee
  • Criminal Minds
  • Gingie dog
  • Seinfeld
  • Chocolate
  • Horizontal Striped Shirts
  • Breakfast
  • Reasonably lame titles for reasonably lame lists

I decided to join two of these addictions/ obsessions/ loves/ whatever-the-heck you want to call them – cookies and coffee.  (Well, actually, cookies and espresso . . . close enough.)  And a good decision it was. 


These cookies have all the qualities that you’d expect to find in a molasses cookie- chewy, spicy, and rich in flavor.  They also get those signature cracks from the oven – an indication that they very well could have come from your Grandma’s oven. 

But then –

The espresso finally hits you, just as you’d expect the jolt of caffiene to.  WHAM!  The flavors of the formerly humble molasses cookie are now intensified: Caramel, cinnamon, all spice, cloves.  Earthiness with a kick!

The perfect way to finish these cookies is by rolling them in Turbinado sugar (natural brown sugar).  It adds an unbeatable crunch, as well as a beatuful – almost crystal-like exterior. 


Espresso Molasses Cookies

Adapted from Joy of Baking 

– ½ C. Unsalted Butter, softened

– 1 ¾ C. All Purpose Flour

– ¾ C. Dark Brown Sugar

– 1/3 C. Molasses

– 1 Egg

– 1 tsp. Baking Soda

– ¼ tsp. Kosher Salt

– 1 tsp. Cinnamon

– ½ tsp. Ground Cloves

– ¼ tsp. All Spice

– 1 Tbsp. Instant Espresso Powder

– ½ tsp. Vanilla Extract

– 1 C. Turbinado Sugar

In a large bowl sift or whisk together the flour, baking soda, salt, espresso powder, and spices.

In the bowl of an electric mixer (or with a hand mixer), beat the butter and sugar until light and fluffy (about 2 – 3 minutes). Add the molasses, egg, and vanilla extract and beat until incorporated. Beat in the flour mixture until well incorporated. Cover and chill the batter until firm (about 2 hours or overnight).

Preheat the oven to 375 degrees F.  Line two baking sheets with parchment paper. 

Place about 1 cup Turbinado  sugar in a medium sized bowl. When the dough has chilled sufficiently, roll into 1 inch balls. Then roll the balls of dough into the sugar, coating them thoroughly. Place on the baking sheet, spacing about 2 inches apart. Bake for about 8-10 minutes, or until the tops of the cookies have crinkles yet are barely dry. (They will look a little underdone.) Remove from oven and cool on a wire rack. Store in an airtight container for up to a week.

Yields 2 Dozen Cookies

Printer-Friendly Recipe



2 Comments to “espresso molasses cookies”

  1. These look lovely! Going to add the recipe to my arsenal. Beautiful photos!

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