Today is very special.
We’re talking cookies. Chewy Ginger Molasses Cookies with Mocha Drizzle to be exact AND the The Great Food Blogger Cookie Swap!
Ever year food bloggers can sign up to be a part of this special cookie swap to not only share delicious cookie recipes, but more importantly, to raise funds for children with Cancer. Here’s how it works. Every food blogger receives the names and addresses of three fellow food bloggers and sends them each a dozen cookies. Each food blogger receives three different batches of cookies from three different food bloggers. It’s wonderful!
If you’re a food blogger and want to receive more information you can click on this link http://eepurl.com/qCABj to be added to the mailing list.
I decided to make these Chewy Ginger Molasses Cookies with Mocha Drizzle! My sister gave me the mocha icing idea. Thanks sissy!
I just think this little ball of sparkly cookie dough is so dang cute…and festive, too!
This recipe is pretty simple. It’s very similar to other cookie recipes except you add just a few more ingredients like ginger and molasses. Molasses is an unusual thing. It smells and tastes a little off until you mix it into a cookie or a cake…then it comes to life.
My favorite part of this cookie though? The sugar-coating. It gives the cookies a slight crunch and makes them look beeeautiful.
They bake up well too. Little clouds of gingery molassesy goodness. Because icing is so simple and makes everything that much prettier, I whipped up a simple drizzle recipe and added some coffee to give it a deeper depth of flavor, hence the mocha drizzle!
You can drizzle with a spoon or fork. I added the drizzle to a squeeze bottle so I could control the drizzle a bit more. Worked like a charm.
These cookies are great to bring to a holiday party or to wrap up and give as a gift! They hold up nicely and last about a week if you keep them in airtight container. Not to mention, they’re kinda pretty.
- 2¾ cups all-purpose flour
- ¼ teaspoon ground ginger
- 1½ teaspoons cinnamon
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 cup (2 sticks) unsalted butter, room temperature
- 1¼ cups granulated sugar plus more for rolling cookies
- 2 eggs
- ⅜ cup (or ¼ cup plus ⅛ cup) molasses
- 2 teaspoons vanilla extract
- 1½ cups confectioners sugar
- 3 tablespoons butter, melted
- 1 teaspoon vanilla extract
- 2 tablespoons coffee
- Preheat oven to 375 degrees and line a baking sheet with parchment paper or non-stick baking mat.
- In a medium bowl mix together the flour, ground ginger, cinnamon, baking soda, and salt; set aside.
- In a mixer fitted with a paddle attachment, cream together the butter and sugar until light and fluffy. Add eggs one at a time and mix. Add vanilla extract and molasses and mix until thoroughly incorporated, scraping down sides of bowl as necessary. Then slowly add the dry ingredients with the mixer on low-speed until incorporated.
- Add granulated sugar to a small bowl. Measure 1½ tablespoons of dough, roll into a ball, and then roll it in sugar. Place on baking mat and bake for 10-12 minutes. Let cool completely then drizzle with mocha icing and let set.
- To make the mocha drizzle add confectioners sugar, melted butter, vanilla extract and 1 tablespoon of coffee to a bowl and whisk. Gradually add more coffee, a teaspoon at a time, until the desired consistency is reached. Let mocha drizzle set.