Soft Coffee Molasses Crackle Cookies
Indulge in the warm, spiced flavors of Soft Coffee Molasses Crackle Cookies, a delectable treat that combines the richness of molasses with the bold depth of brewed coffee. These cookies boast a perfectly tender and chewy texture, enhanced by fragrant notes of cinnamon and ginger, with a beautifully crackled sugar crust for a touch of sweetness. Made with simple pantry staples, this recipe comes together quickly with just 20 minutes of prep time and 10 minutes of baking. Chilling the dough ensures flawless results every time, while the addition of strong coffee elevates these cookies to a whole new level of sophistication. Perfect for holiday gatherings or a cozy snack with a hot cup of coffee or tea, these cookies deliver timeless warmth in every bite.
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Recipe Information
Ingredients
- 2.25 cups All-purpose flour
- 2 teaspoons Baking soda
- 1 teaspoon Ground cinnamon
- 1 teaspoon Ground ginger
- 0.5 teaspoon Salt
- 0.75 cup Unsalted butter, softened
- 1 cup Granulated sugar (for dough)
- 0.25 cup Molasses
- 2 tablespoons Brewed coffee (strong, cooled)
- 1 unit Large egg
- 1 teaspoon Vanilla extract
- 0.5 cup Granulated sugar (for rolling)
Instructions
Preheat the oven to 350°F (175°C) and line two baking sheets with parchment paper.
In a medium bowl, whisk together the flour, baking soda, cinnamon, ginger, and salt. Set aside.
In a large mixing bowl, use an electric mixer to cream the softened butter and 1 cup of granulated sugar until light and fluffy, about 2-3 minutes.
Add the molasses, brewed coffee, egg, and vanilla extract to the butter mixture. Beat until combined and smooth.
Gradually add the dry ingredients to the wet mixture, beating until a soft dough forms. Be careful not to overmix.
Chill the dough in the refrigerator for at least 30 minutes. This makes it easier to roll and helps the cookies retain their shape.
Place the 0.5 cup of granulated sugar for rolling in a shallow bowl.
Scoop out approximately 1 tablespoon of dough and roll it into a ball. Roll the ball in the sugar to coat completely.
Place the sugar-coated dough balls on the prepared baking sheets, spacing them about 2 inches apart.
Bake in the preheated oven for 8-10 minutes, or until the tops are crackly and the edges are set. The centers may look slightly underbaked—that's fine, as they will firm up as they cool.
Let the cookies cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.
Store the cookies in an airtight container at room temperature for up to one week. Enjoy with a cup of your favorite coffee or tea!
Nutrition Facts
Calories |
157 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 6.2 g | 8% | |
| Saturated Fat | 3.8 g | 19% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 24 mg | 8% | |
| Sodium | 150 mg | 7% | |
| Total Carbohydrate | 24.1 g | 9% | |
| Dietary Fiber | 0.4 g | 1% | |
| Total Sugars | 15.1 g | ||
| Protein | 1.5 g | 3% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 12 mg | 1% | |
| Iron | 0.7 mg | 4% | |
| Potassium | 65 mg | 1% | |
*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.
