Ingredients
6 tablespoons butter, softened1/2 cup plus 2 tablespoons sugar, divided2 tablespoons molasses1 tablespoon cold strong brewed coffee1-1/4 cups all-purpose flour3/4 teaspoon ground ginger1/2 teaspoon baking soda1/2 teaspoon ground cinnamon1/4 teaspoon ground cloves1/8 teaspoon saltOptional: Melted semisweet chocolate and chopped crystallized ginger
Preparation
In a large bowl, cream butter and 1/2 cup sugar until light and fluffy, 5-7 minutes; set remaining sugar aside. Beat molasses and coffee into creamed mixture. Combine the flour, ginger, baking soda, cinnamon, cloves and salt; add to creamed mixture until well combined (dough will be soft). Cover and freeze for 15 minutes. Shape dough into a 7-in. roll; flatten to 1-in. thickness. Wrap and freeze for 8 hours or overnight.
Preheat oven to 350°. Unwrap dough and cut into 1/8-in. slices; place 2 in. apart on parchment-lined baking sheets. Sprinkle with reserved sugar. Bake 8-10 minutes or until firm. Remove from pans to wire racks to cool. If desired, dip cookies in melted chocolate and sprinkle with ginger.
