The Best Gingerbread Cookie Recipe with Coffee

Preparation

Gingerbread Cookies

• 1

  In a medium bowl, combine flour, ground coffee, baking soda, salt and spices with a fork.
  

• 2

  In a large bowl, mix butter, brown sugar and molasses with an electric mixer for 2 minutes. Add the egg and mix well. 
  

• 3

  Stir the dry ingredients into the wet ingredients with a wooden spoon until smooth and evenly combined.
  

• 4

  Divide the dough into two discs. Wrap the dough with plastic wrap and refrigerate for 1 hour.
  

• 5

  Preheat the oven to 350°F and place the rack in the top of the oven.
  

• 6

  On a lightly floured surface, roll out the dough to 1/8 inch thickness and cut with a cookie cutter. Reserve some dough to make the cookie wreath base (see step 9). Place cookies on baking sheets lined with parchment paper.
  

• 7

  Bake for about 10 minutes or until edges are just golden brown. Let cool on a rack.
  

• 8

  Decorate the cookies with the kids and stick the cookies to the wreath base by placing a drop of royal icing on the back of each cookie.
  

• 9

  To make the wreath: Cut out a circle of dough on a piece of parchment paper using an 8 to 9-inch diameter plate as a guide. Cut out the centre using a 6-inch diameter plate. Transfer wreath on parchment paper to a cookie sheet and bake for 15 minutes or until the edges are just golden brown. Let cool on a rack. 
  

Royal Coffee Icing

• 1

  In a bowl, mix all the ingredients with an electric mixer for 2 minutes or until mixture is well blended. Add water if the mixture is too thick.
  

• 2

  Pour the royal icing into a pastry bag with a plain tip and decorate the cookies.