Enjoy the sweet outer crunch and soft chewy center of these beautifully spiced gingerbread cookies. Made with my homemade gingerbread spice blend they’re the perfect cookie for this holiday season.
All-purpose flour Baking Soda Gingerbread Spice Sea salt Butter Brown sugar Egg Cold brewed coffee Molasses White granulated sugar
In a medium bowl sift together the all-purpose flour, baking soda, gingerbread spice, and sea salt.
In another mixing bowl, cream together the softened butter, and white and brown sugar until fluffy. Add in the egg, cold coffee, and molasses. Blend together until combined. Add the flour ½ at a time until fully incorporated.
Cover and chill the cookie dough in the fridge for 30 minutes.
Preheat your oven and line a couple of large baking sheets with parchment paper once your dough has chilled.
Roll the gingerbread dough into small balls and gently roll it into the bowl of sugar and place it on the parchment-lined cookie sheet 2 inches apart.
Bake for 12-14 minutes. Cool for 5-10 minutes before removing from the pan.