Gingersnap Mocha Cookies
Ingredients
For the cookies
½ cup (8 Tbsp.) unsalted butter, at room temperature
½ cup packed brown sugar
½ cup molasses
1 ½ tsp. water
1 tsp. baking soda
1 ½ cup all-purpose flour
1 ½ tsp. ground ginger
1 tsp. ground cinnamon
¼ tsp. ground cloves
¼ tsp. ground nutmeg
½ tsp. salt
½ cup granulated sugar, for rolling the cookies into
For the filling
3 Tbsp. semisweet chocolate chips
3 Tbsp. milk chocolate chips
4 Tbsp. unsalted butter, at room temperature
½ cup powdered sugar
1 tsp. hot brewed coffee (I used Caribou Reindeer Blend)
Instructions
For the cookies
1. In a medium bowl, combine flour, ginger, cinnamon, cloves, nutmeg and salt, set aside.
2. In a large bowl, using an electric mixer, cream together the butter and brown sugar until light and fluffy, about 1 minute. Add molasses and mix to combine.
3. Add hot water and baking soda and mix.
4. Add flour mixture and mix until well blended and no streaks of flour remain.
5. Use a spatula to scrape down the sides of the bowl and form the dough into a ball at the bottom of the bowl.
6. Cover dough with plastic wrap and refrigerate for 2 hours.
7. Preheat oven to 325 degrees. Line baking sheets with parchment paper.
8. Place the granulated sugar into a shallow bowl.
9. Use a small cookie scoop (or spoon) to scoop tablespoon-sized balls of dough. Roll balls of dough in your hands and drop the balls into the sugar rolling the ball around in the sugar to coat evenly. Place sugared dough balls onto the prepared baking sheets leaving 2 inches in between cookies. The dough is easiest to work with when it is chilled, so if necessary, in between baking the sheets of dough, return the dough to the refrigerator to keep dough chilled.
10. Bake 10-11 minutes or until tops of the cookies are cracked and edges feel set.
11. Cool cookies completely.
For the filling
1. Place both types of chocolate chips into a small, microwave-safe bowl. Microwave the chocolate in 1-minute increments until the chips are melted and smooth. Stir and then set aside to cool for 10 minutes.
2. Use a rubber spatula to scrape the melted chocolate into a clean medium bowl. Add butter and use an electric mixer to beat the butter and chocolate together until smooth.
3. Add the powdered sugar and mix well.
4. Add the hot coffee and mix until well blended, smooth and creamy.
5. (Note: If the filling is too runny, add more powdered sugar 1 Tbsp. at a time; if too stiff, add 1 tsp of coffee at a time until desired consistency is reached.)
6. Lay out half of the cookies upside down on a clean counter or baking sheet. I like to scoop my filling into a small ziptop bag, cut one of the corners of the bag off and use it as a piping bag to pipe about 1 Tbsp. of filling onto the cookies. You could also simply use a spoon to spread the filling onto the cookies.
7. Top with remaining cookies to make sandwiches and enjoy.
Ingredients
For the cookies
½ cup (8 Tbsp.) unsalted butter, at room temperature
½ cup packed brown sugar
½ cup molasses
1 ½ tsp. water
1 tsp. baking soda
1 ½ cup all-purpose flour
1 ½ tsp. ground ginger
1 tsp. ground cinnamon
¼ tsp. ground cloves
¼ tsp. ground nutmeg
½ tsp. salt
½ cup granulated sugar, for rolling the cookies into
For the filling
3 Tbsp. semisweet chocolate chips
3 Tbsp. milk chocolate chips
4 Tbsp. unsalted butter, at room temperature
½ cup powdered sugar
1 tsp. hot brewed coffee (I used Caribou Reindeer Blend)
Instructions
For the cookies
1. In a medium bowl, combine flour, ginger, cinnamon, cloves, nutmeg and salt, set aside.
2. In a large bowl, using an electric mixer, cream together the butter and brown sugar until light and fluffy, about 1 minute. Add molasses and mix to combine.
3. Add hot water and baking soda and mix.
4. Add flour mixture and mix until well blended and no streaks of flour remain.
5. Use a spatula to scrape down the sides of the bowl and form the dough into a ball at the bottom of the bowl.
6. Cover dough with plastic wrap and refrigerate for 2 hours.
7. Preheat oven to 325 degrees. Line baking sheets with parchment paper.
8. Place the granulated sugar into a shallow bowl.
9. Use a small cookie scoop (or spoon) to scoop tablespoon-sized balls of dough. Roll balls of dough in your hands and drop the balls into the sugar rolling the ball around in the sugar to coat evenly. Place sugared dough balls onto the prepared baking sheets leaving 2 inches in between cookies. The dough is easiest to work with when it is chilled, so if necessary, in between baking the sheets of dough, return the dough to the refrigerator to keep dough chilled.
10. Bake 10-11 minutes or until tops of the cookies are cracked and edges feel set.
11. Cool cookies completely.
For the filling
1. Place both types of chocolate chips into a small, microwave-safe bowl. Microwave the chocolate in 1-minute increments until the chips are melted and smooth. Stir and then set aside to cool for 10 minutes.
2. Use a rubber spatula to scrape the melted chocolate into a clean medium bowl. Add butter and use an electric mixer to beat the butter and chocolate together until smooth.
3. Add the powdered sugar and mix well.
4. Add the hot coffee and mix until well blended, smooth and creamy.
5. (Note: If the filling is too runny, add more powdered sugar 1 Tbsp. at a time; if too stiff, add 1 tsp of coffee at a time until desired consistency is reached.)
6. Lay out half of the cookies upside down on a clean counter or baking sheet. I like to scoop my filling into a small ziptop bag, cut one of the corners of the bag off and use it as a piping bag to pipe about 1 Tbsp. of filling onto the cookies. You could also simply use a spoon to spread the filling onto the cookies.
7. Top with remaining cookies to make sandwiches and enjoy.
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