Kahlua Gingerbread People with Kahlua Icing
Infuse your holiday baking with a grown-up twist by trying these irresistibly festive Kahlua Gingerbread People with Kahlua Icing. This recipe elevates classic gingerbread cookies with the rich, coffee-liqueur flavor of Kahlua, which is artfully infused into both the spiced dough and the silky icing. Perfectly crisp at the edges yet soft and chewy in the center, each cookie is a harmonious blend of molasses, warm ginger, cinnamon, and a hint of aromatic cloves. The boozy, sweet glaze of Kahlua icing adds a decadent, glossy finish that’s hard to resist. Ideal for gifting, decorating with loved ones, or serving at holiday parties, these cookies bring a playful yet sophisticated touch to any winter celebration. Whether you’re a seasoned baker or a beginner, this easy-to-follow recipe is your new go-to for festive cookie trays!
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Recipe Information
Ingredients
- 170 grams Unsalted butter, softened
- 150 grams Brown sugar
- 120 ml Molasses
- 2 tablespoons Kahlua
- 1 large Egg
- 360 grams All-purpose flour
- 1 teaspoon Baking soda
- 2 teaspoons Ground ginger
- 1 teaspoon Ground cinnamon
- 0.25 teaspoons Ground cloves
- 0.5 teaspoons Salt
- 200 grams Powdered sugar
- 2 tablespoons Milk
- 1 tablespoon Kahlua (for icing)
Instructions
In a large mixing bowl, beat the softened butter and brown sugar together using an electric mixer until light and fluffy, about 2 minutes.
Add the molasses, 2 tablespoons of Kahlua, and the egg to the butter mixture. Mix until well combined.
In a separate bowl, whisk together the flour, baking soda, ground ginger, cinnamon, cloves, and salt.
Gradually add the dry ingredients to the wet ingredients, mixing on low speed until the dough comes together.
Divide the dough into two portions, flatten into discs, and wrap in plastic wrap. Chill the dough in the refrigerator for at least 1 hour, or until firm.
Preheat your oven to 180°C (350°F) and line baking sheets with parchment paper.
On a lightly floured surface, roll out one disc of dough to about 0.5 cm (1/4 inch) thickness. Use gingerbread person cookie cutters to cut out shapes and transfer them to the prepared baking sheets.
Bake in the preheated oven for 8-10 minutes, or until the edges are set. Let cool on the baking sheets for 5 minutes, then transfer to wire racks to cool completely.
To make the icing, whisk together the powdered sugar, milk, and 1 tablespoon Kahlua in a medium bowl until smooth. Adjust consistency with more milk if needed.
Once the cookies are completely cool, decorate with the Kahlua icing as desired. Let the icing set before serving.
Nutrition Facts
Calories |
4625 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 150.3 g | 193% | |
| Saturated Fat | 90.3 g | 451% | |
| Polyunsaturated Fat | 2.1 g | ||
| Cholesterol | 593 mg | 198% | |
| Sodium | 2699 mg | 117% | |
| Total Carbohydrate | 770.8 g | 280% | |
| Dietary Fiber | 11.7 g | 42% | |
| Total Sugars | 482.3 g | ||
| Protein | 46.5 g | 93% | |
| Vitamin D | 1.7 mcg | 8% | |
| Calcium | 640 mg | 49% | |
| Iron | 27.0 mg | 150% | |
| Potassium | 3142 mg | 67% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
