Give your traditional molasses ginger cookies a flavour boost with the addition of instant coffee granules.

Yield: Makes 3 dozen.



  • 2 1/2 cups all-purose flour
  • 1 tbsp baking soda
  • 1 1/4 tsp ground ginger
  • 1/2 tsp salt
  • 1/8 tsp freshly ground nutmeg
  • 1 cup packed dark brown sugar
  • 1/2 cup shortening, softened
  • 1/2 cup fancy molasses
  • 1 tbsp instant coffee granules
  • 1 tbsp water
  • 1 large egg
  • 1 1/2 tsp vanilla
  • Granulated sugar*


  1. Combine flour, soda, ginger, salt and nutmeg in a bowl; set aside.
  2. Using medium speed of an electric mixer, beat together brown sugar and shortening until fluffy. Beat in molasses just until blended.
  3. Dissolve coffee granules in water and add to brown sugar mixture.
  4. Add egg and vanilla; beat just until blended. Stir in flour mixture just until combined.
  5. Cover and refrigerate dough until firm, about 4 hours.
  6. Preheat oven to 350°F. Meanwhile, shape dough into balls, using 1 tbsp dough for each one. Roll balls in sugar. Place balls 2 inches apart on lightly greased cookie sheets.
  7. Bake at 350ºF (180ºC) for 12 - 14 minutes or just until cookies are crackled on top. Cookies will be soft to the touch; do not overbake.
  8. Let cookies stand for 1 minute on cookie sheets. Remove from cookie sheets and cool cookies on racks. Store in an airtight container. May be frozen for up to 2 months.
Nutritional analysis per 1 cookie:

97 calories, 3.1 g fat, 1.1 g protein, 16.3 g carbohydrate, 0.2 g fibre, 148 mg sodium