Thursday, March 24, 2005

Molasses Cookies with Espresso Sugar

This is a soft tender cookie with just the right amount of chewiness in the center. If you want a cookie that's more chewy, use only one egg.
Bring the eggs and butter out and bring to room temperature and preheat oven to 350 degrees

with mixer cream together 3/4 cup unsalted butter
and 1 cup of packed brown sugar til light and fluffy
blend in 2 eggs and 1/2 cup dark molasses with the mixer
by hand, with a spoon, add 1/2 heaping tsp nutmeg
1 heaping tsp ginger
1 heaping tsp cinnamon
1 heaping teaspoon espresso sugar
2 teaspoons baking soda
3/4 teaspoon salt (if you use salted butter decrease to 1/2 teaspoon)
2 1/2 cups unsifted flour
and mix just until combined.

chill for an hour in the fridge or stick in the freezer for 10 minutes for easier handling

roll dough into melon ball sized shapes (spraying a little Pam type cooking spray on your hands makes this less messy) and roll in more espresso sugar (I used about 2 and 1/2 ounces total). Do NOT flatten before baking, they flatten as they cool. Bake at 350 for 10 minutes, let sit on pan a minute after you take it from the oven before removing them to a wire rack. They should appear slightly underdone and soft when you remove them. but will harden some as they cool.

Makes about thirty 3 and a 1/2 inch cookies.


  1. I want to try making these SOOOOOOO bad, but I have had ZERO luck finding 'espresso sugar' ANYWHERE in my vicinity. Any ideas anything that might substitute?

    I've never played with espresso sugar, so I was curious if something like a scoop of instant coffee mix might get the same effect?

  2. Greg - sorry, saw the comment and then didn't see where it went.

    I've not seen the espresso sugar any where else but this store here in Northeast IND.

    One friend who bakes just mixed a little bit of ground espresso with some thicker cut sugar and used that. I'm not sure how it tasted. I think just pure coffee wouldn't be sweet enough. The cookie itself isn't super sweet.


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