I know that for some, the notion of a “soft gingersnap” is oxymoronic. Gingersnaps are meant to “snap.” To be crisp and firm. I’m a little more liberal in my use of the word. To me, any ginger flavoured cookie with molasses is a gingersnap. Thick or thin, crisp or chewy, puffy or flat, they’re all gingersnaps and we love them.
My pre-teen son loves gingersnaps so much, he’ll choose them over chocolate chip cookies. I didn’t know it was possible for a child to choose something over chocolate. The only thing that could be better than a common ginger biscuit, in his mind, would be to combine it with his second favourite flavour – coffee.
And so a cookie was born. By using a little whole wheat flour, these cookies are heartier than usual. Espresso powder isn’t something I’d reconstitute and drink, but it is a staple in my baking cupboard.
Soft Espresso Gingersnaps
3 cups all-purpose flour
1/2 cup whole wheat flour
2 teaspoons baking soda
1 teaspoon salt
1 teaspoon cinnamon
1 teaspoon ground cloves
1 teaspoon ground ginger
1 teaspoon instant espresso powder, plus more for rolling
1 cup room temperature butter
1 cup packed light brown sugar
½ cup molasses
1/2 cup white sugar for rolling
Preheat the oven to 350 degrees F and line two baking sheets with parchment paper or silpat; set aside.
In a medium bowl, whisk together the flours, baking soda, salt, cinnamon, cloves, ginger and espresso powder; set aside.
In a stand mixer or large bowl with an electric mixer, cream together the butter and brown sugar on medium speed until light and fluffy, which takes about 3 minutes. Add the molasses and continue to mix until completely combined, scraping the sides of the bowl as needed. Add the eggs and mix to combine. Scrape the sides of the bowl, reduce the mixer speed to low, and slowly add the flour mixture. Mix until it’s just incorporated, finishing with a rubber spatula to get anything off of the bottom of the bowl.
In a small bowl, combine about half a cup of white sugar and a tablespoon of espresso powder. Scoop out balls of dough about the size of a ping pong ball. Roll each in the sugar mixture and place on prepared baking sheets about 2 inches apart.
Bake for 10 to 12 minutes. Allow them to sit on the baking sheets for 5 minutes, then transfer to a wire rack to cool completely. The cookies keep beautifully in an airtight container at room temperature for up to 1 week. They can also be frozen for up to 1 month.
I got about 40 cookies out of this.