Best 7 Coffee Glazed Molasses Cookies Recipes

CHEWY COFFEE COOKIES

Steps:

• Position racks in the upper and lower thirds of the oven; preheat to 350 degrees F. Line 2 baking sheets with parchment paper. Coarsely grind the coffee beans in a coffee grinder. Combine 1 tablespoon ground coffee in a small bowl with the turbinado sugar; set aside. Transfer the remaining coffee to a medium bowl and whisk in the flour, salt, baking powder and cinnamon.
• Beat the butter and brown sugar in a large bowl with a mixer on medium-high speed until light and fluffy, about 3 minutes. Beat in the egg. Reduce the mixer speed to low and beat in the flour mixture until combined.
• Roll tablespoonfuls of dough into balls, then roll each ball in the coffee-sugar mixture. Arrange 2 inches apart on the prepared pans.
• Bake, switching the pans halfway through, until the cookies are just set around the edges but the centers are still soft, about 18 minutes. Let cool 3 minutes on the pans, then transfer to racks to cool completely.
• Make the glaze: Whisk the confectioners' sugar and 2 teaspoons milk in a small bowl until smooth. Gradually stir in up to 2 more teaspoons milk until the glaze is thick but pourable. Spoon the glaze over the cookies. Let set, about 10 minutes.

COFFEE-GLAZED MOLASSES COOKIES

Steps:

• Preheat oven to 350°. , In a large bowl, cream butter, brown sugar and 1/2 cup granulated sugar until light and fluffy, 5-7 minutes. Beat in molasses, egg and vanilla. In another bowl, whisk flour, baking soda, spices and salt; gradually beat into creamed mixture., Shape dough into rounded tablespoonfuls; roll in remaining sugar. Place 2 in. apart on ungreased baking sheets. Bake 8-10 minutes or until edges begin to set. Cool on pans 5 minutes. Remove to wire racks to cool completely., In a small bowl, mix confectioners' sugar, cream and coffee granules until blended; drizzle over cookies. Let stand until set., Freeze option: Freeze shaped balls of dough on baking sheets until firm. Transfer to airtight containers; return to freezer. To use, roll balls in remaining sugar. Bake and decorate cookies as directed, increasing time by 1-2 minutes.

SOFT MOLASSES COOKIES V

Steps:

• In a large bowl, cream together the butter, brown sugar and egg until well blended. Stir in the molasses. Combine the flour, baking soda, cinnamon and ginger; stir into the molasses mixture. Cover the dough and chill for at least 1 hour.
• Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets. Roll the dough into walnut sized balls. Place the cookies 2 inches apart onto the prepared cookie sheet.
• Bake for 8 to 10 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.

SPICED AND GLAZED MOLASSES COOKIES

Steps:

• Whisk all-purpose flour, whole wheat flour, baking soda, salt, ginger, cinnamon, cloves, and 1 1/2 tsp. pepper in a medium bowl to combine.
• Using an electric mixer on medium speed,beat brown sugar and butter in a large bowl until light and fluffy, about 3 minutes. Add egg and beat to incorporate. Add 1/3 cup molasses and mix just to combine. Reduce mixer speed to low and gradually add dry ingredients; beat just until incorporated. Pat dough together and wrap in plastic. Chill until firm, about 1 hour.
• Place racks in upper and lower thirds of oven; preheat to 350°F. Scoop out level tablespoonfuls of dough and roll between the palms of your hands into smooth balls. Place on 2 parchment-lined baking sheets, spacing about 2" apart (you should be able to fit about 12 on each sheet).
• Bake cookies, rotating baking sheets top to bottom and back to front halfway through, until just firm around the edges, 9-12 minutes (if you like chewier cookies, bake less, and if a crispier cookie is your thing, bake a little longer). Let cookies cool about 5 minutes on baking sheets, then transfer to wire racks and let cool completely.
• Repeat with remaining dough, using fresh parchment paper on baking sheets.
• Whisk powdered sugar, milk, and remaining 1 Tbsp. molasses in a medium bowl until smooth. The glaze should be very thick and glossy but still pourable. If needed, add more milk or water 1/2-teaspoonful at a time until you get to the right consistency. Drizzle glaze over cookies and sprinkle with raw sugar and more pepper.
• Do Ahead
• Cookies can be baked and glazed 2 days ahead. Once glaze is set, store airtight at room temperature, or freeze unglazed cookies up to 1 month in resealable plastic bags.

OLD FASHIONED GLAZED MOLASSES COOKIES

Steps:

• In a medium bowl, thoroughly stir together the 3 cups flour, baking soda, cinnamon, ginger and salt; set aside. In a large bowl, with an electric mixer on medium speed, beat together the butter, shortening, and brown sugar until light and well blended. Beat in the egg yolk until evenly incorporated and fluffy. Beat in molasses. Stir or beat in the flour mixture until evenly incorporated. If the dough seems very soft, stir in up to 3 tbls more flour. Divide the dough in half. Place each portion between large sheets of wax paper. Roll out each portion 1/4" thick; check underside of the dough and smooth out any wrinkles that may form. Stack the rolled portions (paper still attached) on a baking sheet. Refrigerate for 1 1/2 hours, or until chilled and firm or freeze for 45 minutes to speed chilling. (the dough may be held for up to 8 hours). Preheat the oven to 325*.Grease several baking sheets or coat with nonstick spray.
• GLAZE:.
• In a medium bowl, with an electric mixer on low speed (use a whisk-shaped beater, if available), beat the powdered sugar and egg white until blended.Increase the speed to high and beat until glossy and stiffened. Beat in lemon juice. If necessary thin the mixture with water to produce a smooth spreadable glaze. Cover the bowl with a damp kitchen cloth to keep glaze from drying out; set aside.
• Working with one portion at a time, leaving remainder chilled.gently peel away and then pat into place one sheet of wax paper.Flip over and peel away and discard second sheet of wax paper.Using a 2 1/2"-3" round or fluted cookie cutter, cut out enough cookies to fill one sheet.2" apart.(if at any time,dough gets too soft to work with easily, return dough to refrigerator or freezer to re-chill. Check the consistency of the glaze and thin it with a few drops of water, if necessary. Using a table knife, spread a smooth, even layer of glaze over the top of each cookie, spreading it all the way to the edges. Bake the cookies as soon as the glaze is on. Reroll any dough scraps and continue baking as directed above. Bake the cookies, one sheet at a time, in the middle of the oven for 11-13 minutes or until glaze is just tinged with brown. Reverse sheet halfway through baking to ensure even browning from front to back. Transfer the sheet to wire rack and let stand until the cookies firm up slightly. 1-2 minutes. Using a spatula, transfer the cookies to wire rack to cool completely. Store in a single layer or layered with wax paper in an airtight container for up to 2 weeks or freeze up to 1 month.

MOLASSES-COFFEE GLAZED HAM (OR TURKEY BREAST)

Steps:

• In a bowl stir together all ingredients except the ham until well blended.
• Reserve 1 cup molasses-coffee sauce in a small bowl; set aside.
• Place the ham in a lightly greased 13 x 9-inch baking pan; pour the remaining molasses-coffee mixture evenly over the ham.
• Bake (lowest oven rack) at 350 degrees for 2 hours or until a meat thermometer reaches 140 degrees, basting with sauce about every 15-20 minutes.
• Cover loosley with lightly greased foil the last 30 minutes of baking to prevent excessive browning.
• Remove ham from baking pan and let stand at room temperature for 30 minutes before slicing.
• Heat the reserved 1 cup molasses-coffee sauce and serve with ham.
• FOR THE TURKEY BREAST; substitute one (5-6 pound) bone-in turkey breast with skin left on.
• Season with black pepper.
• Place the turkey breast in a greased 11 x 7-inch baking pan; cover tightly with foil.
• Proceed with directions above.
• Bake in a 350 degree oven for 1 hour; uncover and bake for another 1 hour or more or until a thermometer reads 170 degrees, basting with molasses-coffee sauce about every 15 minutes the last hour or more of baking.
• Serve with reserved sauce.

MOLASSES SANDWICH COOKIES WITH COFFEE CREAM

Steps:

• Make the Cookies:
• Whisk flour, coffee, baking soda, cinnamon, ginger, salt, and allspice in a medium bowl.
• Whisk butter, brown sugar, molasses, and 3/4 cup granulated sugar in a large bowl until smooth (it may stiffen and separate at first; keep whisking until it loosens up). Whisk in egg.
• Add dry ingredients to butter mixture. Mix with a silicone spatula or wooden spoon just until combined. Cover and chill dough until firm, at least 20 minutes or up to overnight.
• Place a rack in middle of oven; preheat to 375°F. Place granulated sugar in a shallow bowl. Working with about one-quarter of dough and chilling remaining dough while you assemble and bake, scoop dough by the tablespoonful and roll into balls; you should get 10 per batch. It's important to bake only 1 sheet of cookies at a time; they're very temperature-sensitive and will spread too much otherwise. Roll balls in granulated sugar, then arrange on a parchment-lined baking sheet, spacing 2" apart.
• Bake cookies until centers are cracked and edges are set, 5-7 minutes. Resist the urge to bake the cookies longer; the aim is to maintain their chew and they will continue to crisp as they cool. If cookies are puffed, tap pan against counter as soon as they come out of the oven to deflate. Transfer pan to a wire rack and let cool 5 minutes. Remove cookies from pan and let cool completely. Repeat with remaining dough for a total of 4 batches and 40 cookies.
• Do Ahead:
• Dough can be made 1 day ahead. Keep chilled. Unfilled cookies can be made 5 days ahead. Store in an airtight container at room temperature.
• Make the Filling and Assemble:
• Place butter and 6 oz. chocolate in a large bowl. Bring cream just to a boil in a small saucepan over medium-high heat. Remove from heat, then stir in coffee, vanilla, and salt. Pour hot cream mixture over chocolate and butter and whisk until smooth. Chill until ganache is cooled and thickened, about 20 minutes. Beat with an electric mixer or vigorously by hand with a whisk until lightened in color and stiff.
• Melt remaining 2 oz. chocolate in a small saucepan over medium-low heat. Transfer to a pastry bag and snip off end of bag (or use a resealable plastic bag and cut off 1 corner) to make a very small opening.
• Place 1 rounded tablespoon of filling on half of cookies. Press remaining cookies on top. Pipe thin lines of melted chocolate over in desired design.
• Do Ahead:
• Filled cookies can be made 2 days ahead. Store in an airtight container at room temperature.