Skip to main content

Coffee Cherry Gingerbread Cookies

Print Friendly, PDF & Email


Yields approx. 6 @ 5” gingerbread men

• 275g (2c.+ 3T.) all-purpose flour
• 5g (1t.) baking powder
• 1g (¼ t.) baking soda
• 1g (¹/8 t.) salt
• 60g (¼ c.) butter
• 118g (½ c.) dark brown sugar
• 50g (1) egg
• 66g (½ c.) Coffee Cherry
• 6g (1t.) vanilla
• 92g (¼ cup) molasses
• 2g (1t.) cloves
• 4g (1½ t.) ginger
• 2g (1t.) cinnamon
• 50g (3½ T.) water
• 1g (½ t.) fresh orange zest


  1. In a small bowl, whisk together flour, baking powder, baking soda, salt, ginger, cinnamon, and cloves.
  2. In the bowl of a stand mixer, beat butter, brown sugar, Coffee Cherry and egg on medium speed until well blended.
  3. Add molasses, vanilla, water and orange zest, continue to mix until thoroughly combined.
  4. Gradually stir in dry ingredients until blended and smooth.
  5. Divide dough in half and wrap each half in plastic and let stand at room temperature for at least 2 hours or up to 8 hours.
  6. Preheat oven to 375º F. Prepare baking sheets by lining with parchment paper.
  7. Place one portion of the dough on a lightly floured surface.
  8. Lightly flour the rolling pin and roll dough to a scant 1/4-inch thick using additional flour to avoid sticking.
  9. Cut out cookies with desired cookie cutter and space 1½ inches apart.
  10. Bake one sheet at a time for 7-10 minutes
  11. Remove cookie sheet from oven and allow the cookies to stand until the they are firm enough to move to a wire rack.
  12. After cookies have cooled completely you may decorate them any way you like.