Ingredients for Soft Coffee Molasses Crackle Cookies
- 2 1/2 cups all-purpose flour
- Baking Soda
- 1 teaspoon ground ginger
- 1/2 teaspoon salt
- 1/4 teaspoon ground nutmeg
- Dark Brown Sugar
- 1/2 cup shortening
- 1/2 cup molasses
- Instant Coffee Granules
- 2 tablespoons hot water
- 1 large egg
- 1 teaspoon vanilla extract
- 1/4 cup granulated sugar (for rolling)
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How to Make Soft Coffee Molasses Crackle Cookies
- Preheat oven to 350°F (175°C).
- Whisk together 2 1/2 cups all-purpose flour, 1 teaspoon baking soda, 1 teaspoon ground ginger, 1/2 teaspoon salt, and 1/4 teaspoon ground nutmeg in a large bowl. Set aside.
- In a separate bowl, cream together 1 cup packed light brown sugar and 1/2 cup shortening using a medium speed electric mixer until light and fluffy.
- Beat in 1/2 cup molasses until well combined.
- In a small bowl, dissolve 1 tablespoon instant coffee granules in 2 tablespoons hot water. Add to the brown sugar mixture and beat until incorporated.
- Beat in 1 large egg and 1 teaspoon vanilla extract until just combined.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
- Cover the dough and refrigerate for at least 4 hours, or preferably overnight, to allow the flavors to meld and the dough to firm up.
- Once chilled, roll the dough into 1-tablespoon-sized balls.
- Roll each ball in 1/4 cup granulated sugar.
- Place the balls 2 inches apart on lightly greased baking sheets.
- Bake for 12-14 minutes, or until the edges are crackled and the tops are set. The cookies will still be soft to the touch.
- Let the cookies cool on the baking sheets for 1 minute before transferring them to a wire rack to cool completely.
- Store in an airtight container at room temperature for up to a week or freeze for longer storage.
Nutrition Information (Approximate per serving)
Sodium
35 g
Sugar
204g
Fat
23g
Carbs
32g
