Espresso Gingersnap Cookies

Name: Espresso Gingersnap Cookies
Prep time: 15 min
Cook time: 12 min
Total time: 45 min
Yield: 24
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

Recipe GLPR9241c1d9cb4c28

Dessert

45 min

136 cal

Servings: 24

Oven

SNAP eligible

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.

Comments

Grocery List Plus Editorial Staff4

Espresso powder is the only ingredient requiring a deliberate stop—Harris Teeter's baking aisle carries it, but many home cooks won't have it on hand. The recipe costs about 50 cents per cookie because eggs, butter, and real espresso powder add up, though ingredients are otherwise pantry staples. Forty-five minutes is honest only if you've already creamed butter and sugar; add fifteen minutes if starting cold. The batch makes 24 cookies that reheat well and suit a casual household, but the espresso-ginger pairing is more dessert-occasion than everyday, and they demand the oven's full attention, which limits weeknight appeal.