Espresso Gingersnap Cookies
Recipe GLPR9241c1d9cb4c28
These sophisticated gingersnap cookies combine warm spices like cinnamon and ginger with a hint of espresso to create a complex, aromatic treat. The cookies have a tender crumb with crispy edges and a subtle coffee undertone that elevates the classic gingersnap. Perfect for pairing with coffee or tea, these cookies deliver a sophisticated flavor profile that appeals to both spice lovers and coffee enthusiasts.
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Ingredients
1/2 tsp baking powder
1 tsp baking soda
1 large egg, lightly beaten
2 cups all-purpose flour
1 cup granulated sugar
1 1/2 tsp ground cinnamon
1 Tbsp ground ginger
2 tsp instant espresso powder
1/4 cup dark maple syrup
1/4 tsp fine sea salt
1/2 cup unsalted butter, room temperature
1/4 cup vegetable shortening
turbinado sugar for rolling
Directions
Preheat your oven to 350°F. Line two baking sheets with parchment paper and set them aside.
In a stand mixer fitted with the paddle attachment, cream together the softened butter and vegetable shortening until the mixture becomes light and smooth, about 2-3 minutes.
Add the granulated sugar to the butter mixture and beat until well incorporated and fluffy, scraping down the bowl as needed to ensure even mixing.
Add the lightly beaten egg to the mixer and blend until fully combined.
In a separate medium bowl, whisk together the all-purpose flour, baking soda, baking powder, ground cinnamon, ground ginger, instant espresso powder, and fine sea salt until evenly distributed.
Add the dry ingredient mixture to the wet ingredients in three separate additions, mixing on low speed after each addition. Once all the flour mixture has been incorporated, pour in the maple syrup and mix until no dry streaks of flour remain and the batter is uniform.
Using a small cookie scoop or 1-tablespoon measure, portion the dough into balls and place them on the prepared baking sheets, spacing them approximately 2 inches apart to allow for spreading during baking.
Roll each dough ball in turbinado sugar to coat evenly before baking.
Bake for 12 minutes, or until the cookies have spread slightly and the surface shows slight wrinkling. The edges should begin to set while the centers remain soft.
Allow the cookies to cool on the baking sheet for 5 minutes, then transfer them to a wire rack to cool completely before serving.
