This holiday wreath’s lovely colour and elevated flavour profile make it the best gingerbread cookie recipe around!
In a medium bowl, combine flour, ground coffee, baking soda, salt and spices with a fork.
In a large bowl, mix butter, brown sugar and molasses with an electric mixer for 2 minutes. Add the egg and mix well.
Stir the dry ingredients into the wet ingredients with a wooden spoon until smooth and evenly combined.
Divide the dough into two discs. Wrap the dough with plastic wrap and refrigerate for 1 hour.
Preheat the oven to 350°F and place the rack in the top of the oven.
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.
Bake for about 10 minutes or until edges are just golden brown. Let cool on a rack.
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.
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.
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.
Pour the royal icing into a pastry bag with a plain tip and decorate the cookies.
- 2 cups flour
- 1 tbsp. Van Houtte Espresso Superiore Ground Coffee
- ½ tsp. baking soda
- ¼ tsp. salt
- 2 tbsp. ground ginger
- 1 tsp. cinnamon
- ½ tsp. nutmeg
- ¼ tsp. ground cloves
- ⅛ tsp. black pepper
- ⅛ tsp. ground cardamom
- ½ cup unsalted butter at room temperature
- ⅔ cup brown sugar
- ¼ cup molasses
- 1 egg
- 1 egg white
- 1½ cups icing sugar
- 2 tsp. Van Houtte Espresso Superiore ground coffee diluted in 1 tsp. water