I added espresso to my gingerbread this year, and honestly? It’s the best decision I made all December. There’s something about watching these cookies bake, puffing up full of hope in the oven, then settling into something even better which feels like the perfect metaphor for the year.
It’s the end of the year, and I’m exhausted but grateful, tired but excited for what’s next. These espresso gingerbread cookies capture that feeling perfectly. The addition of coffee deepens the molasses flavour, adds complexity to the warm spices, and gives these classic holiday cookies a sophisticated edge that makes them unforgettable.
If you love adding coffee to your baked goods (like me) or you’re just looking for a gingerbread recipe that stands out from the rest, this is it.
Espresso Gingerbread Cookies Recipe
Ingredients (Makes about 12-20 cookies)
Dry Mix:
- 3 cups All-purpose flour
- 1 tsp Baking soda
- ½ tsp Salt
- 1 tbsp Ground Cinnamon
- 1 tsp Ground Ginger
- ½ tsp Allspice
- 1 tbsp Instant Espresso Powder
Wet Mix:
- ¾ cup (1½ sticks) Unsalted Butter, softened to room temperature
- ¾ cup Packed Dark Brown Sugar
- ½ cup Molasses (unsulphured)
- 1 Large Egg
For My Lazy Decorating Hack:
- Mini chocolate chips (see decorating section below!)
Step 1: Mix the Dry Ingredients
In a large bowl, whisk together all your dry ingredients:
Whisk thoroughly to ensure the espresso powder and spices are evenly distributed throughout the flour. You’ll see beautiful coffee speckles throughout—that’s perfect! Set aside.
Pro Tip: If your espresso powder has clumps, break them up with the back of a spoon or push through a fine-mesh sieve.
Step 2: Cream Butter and Sugar
In the bowl of a stand mixer (or using a hand mixer), beat together butter and sugar.
Beat on medium-high speed for 3-4 minutes until the mixture is light, fluffy, and pale in color. The sugar should be mostly dissolved into the butter.
Why this matters: Properly creamed butter and sugar creates air pockets that help cookies rise and creates a tender texture.
Step 3: Add Molasses, Egg, and Vanilla
Add to the butter mixture:
- ½ cup molasses (use Grandma’s or similar unsulphured molasses)
- 1 large egg
- 1 tsp vanilla extract
Beat on medium speed until fully combined and smooth, about 1-2 minutes. The mixture might look slightly separated—that’s normal! It will come together when you add the flour.
Step 4: Combine Wet and Dry Ingredients
With the mixer on low speed, gradually add the dry ingredient mixture to the wet ingredients. Mix until just combined. Don’t overmix or your cookies will be tough.
The dough will be soft, sticky, and aromatic with that beautiful coffee-spice scent. You’ll see those gorgeous espresso speckles throughout the dough.
Step 5: Chill the Dough (IMPORTANT!)
Divide the dough in half and shape each portion into a flat disc. Wrap tightly in plastic wrap or place in an airtight container.
Refrigerate for at least 2 hours, or up to 3 days.
Step 6: Roll and Cut the Dough
Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper.
Rolling tips:
- Work with one disc of dough at a time, keeping the other chilled
- Lightly flour your work surface and rolling pin
- Roll dough to about ¼ inch thickness for sturdy cookies (or ⅛ inch for crispier ones)
- Use gingerbread man cookie cutters or any shape you love
- Place cut cookies on prepared baking sheets, spacing them about 2 inches apart
Pro Tip: If the dough gets too soft while working with it, pop it back in the fridge for 10-15 minutes.
Re-rolling scraps: Gather the dough scraps, press together gently, chill for 15 minutes, then roll again. You can re-roll 2-3 times.
Step 7: My Lazy Decorating Hack (Before Baking!)
Here’s my favorite baking hack for when you want decorated cookies without the fuss: press mini chocolate chips into the cookies BEFORE baking, tip-side down, so they look like little buttons!
Simply take 3 mini chocolate chips per gingerbread man and gently press them into the dough where buttons would go (down the centre of the body). Make sure the pointed tip is facing down into the dough so only the flat, round side shows.
Why this works:
- No waiting for cookies to cool before decorating
- No messy icing or piping bags
- The chocolate melts slightly and adheres perfectly during baking
- Looks intentional and adorable, not lazy at all
- Kids can help with this step!
You can also add two for eyes if you’re making faces. The chocolate chips stay put and create that classic gingerbread man look with zero effort.
Step 8: Bake to Perfection
Bake at 350°F (175°C) for 8-10 minutes.
What to look for: The cookies will puff up in the oven, then settle and flatten slightly as they cool. The edges should look set and slightly darker, but the centre might still look soft which is perfect! They’ll firm up as they cool.
Don’t overbake! Gingerbread cookies continue cooking on the hot pan after you remove them from the oven. Slightly underbaked cookies = chewy. Overbaked = hard and crunchy.
The chocolate chip “buttons” will have melted slightly and look perfectly positioned.
Step 9: Cool and Enjoy
Transfer the cookies to a wire rack to cool completely.
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