Ingredients

For the dough:

• 1/2 cup salted butter; room temperature

• 1 tbsp fresh ginger; grated

• 1 tsp cinnamon

• 1/2 tbsp ground ginger

• 1 tbsp espresso powder

• 1/2 tsp nutmeg

• 1 cup brown sugar

• 1 tbsp molasses

• 1 egg yolk

• 1 cup flour

• 1 tsp salt

• 1/2 tsp baking soda

• 1/4 cup granulated sugar

For the icing:

• 1 cup powdered sugar

• 1/2 tsp espresso powder

• 1/2 tsp cinnamon

• 3 tbsp whole milk

Instructions

1. Preheat the oven to 350 degrees.

2. Add the butter to a saucepan and melt on medium-low heat. Once melted, increase the heat to medium and stir constantly until it turns a golden brown color. Remove from the heat and pour the butter into a heat-safe bowl. Cool at room temperature for 5 minutes.

3. Stir in the fresh ginger, ground ginger, espresso powder, and nutmeg. Cover and chill the butter mixture in the fridge for 30 minutes.

4. In a bowl, whisk together the flour, salt, and baking soda and set aside.

5. Once chilled, add the butter mixture to the bowl of an electric mixer fitted with a paddle attachment and beat on medium-high speed until light and fluffy, about 3 minutes. Add the sugar and beat to combine. Add the egg yolk and molasses and mix until incorporated and smooth.

6. Use a spatula to fold in the dry ingredients until a dough forms. Form 2-3 tbsp sized balls out of the dough and coat each in the granulated sugar. Place the dough balls on a baking sheet lined with parchment paper at least two inches apart. Use a glass to press the dough down to about 1 inch thickness.

7. Bake for 10-12 minutes. Remove from the oven and let cool for at least 30 minutes at room temperature.

8. In a small bowl, whisk together the powdered sugar, cinnamon, and espresso powder. Add the milk and whisk until a smooth icing forms.

9. Dip half of the cooled cookies into the icing and place on a plate or baking sheet lined with parchment paper. Chill for at least 30 minutes until the icing is set.