There’s something magical about the warm, cozy aroma of gingerbread cookies baking during the winter season. This recipe takes the classic holiday favourite and elevates it with the rich, comforting flavour of Zavida’s Gingerbread Coffee. By adding brewed coffee to the dough and icing, you’ll create a beautifully spiced cookie that feels nostalgic, festive, and wonderfully fragrant.

Gingerbread cookies have been adored for centuries, originally crafted as decorative treats before they became a holiday staple. Today, they remain a beloved tradition for families, bakers, and anyone who enjoys festive flavours. This coffee-infused version is especially popular among those who love holiday baking, flavoured coffee, and creative twists on classic recipes.

Ingredients

For the Gingerbread Cookies

• 2 1/4 cups all-purpose flour
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/4 tsp salt
• 1 1/2 tsp ground ginger
• 1 1/2 tsp ground cinnamon
• 1/2 tsp ground cloves
• 1/2 tsp ground nutmeg
• 1/2 cup unsalted butter, softened
• 1/2 cup brown sugar, packed
• 1/2 cup molasses
• 1 large egg
• 2 tbsp Zavida’s Gingerbread brewed coffee

For the Coffee Icing

• 1 1/2 cups powdered sugar
• 2 tbsp Zavida’s Gingerbread brewed coffee
• 1/2 tsp vanilla extract

Step-by-Step Instructions

1. Brew the Coffee

Start by brewing a strong cup of Zavida’s Gingerbread Coffee. The deeper the brew, the more flavour it adds to the recipe. Allow it to cool completely before using it in both the cookie dough and icing.

2. Mix the Dry Ingredients

In a medium-sized bowl, whisk together the flour, baking powder, baking soda, salt, ginger, cinnamon, cloves, and nutmeg. This ensures the spices are evenly incorporated throughout the dough.

3. Cream the Butter and Sugar

In a separate large mixing bowl, cream the softened butter and brown sugar until light and fluffy. This step gives your cookies the perfect texture.

4. Add Molasses, Egg, and Coffee

Beat in the molasses and egg until fully combined. Then, slowly mix in the cooled brewed coffee. The aroma at this stage is incredible and sets the flavour foundation for the cookies.

5. Add the Dry Ingredients

Gradually add the flour-spice mixture into the wet mixture, blending until a soft dough forms. The dough will be slightly sticky — this is normal.

6. Chill the Dough

Wrap the dough tightly in plastic wrap and refrigerate for at least 1 hour. Chilling helps the cookies maintain their shape during baking and enhances the flavour.

7. Roll and Cut the Dough

Preheat your oven to 350°F (175°C). Lightly flour your surface, then roll the dough to about 1/4-inch thickness. Use your favourite cookie cutters — gingerbread people, stars, snowflakes — to shape your cookies.

8. Bake

Place the cookies on a parchment-lined baking sheet and bake for 8–10 minutes. For softer cookies, bake closer to the 8-minute mark; for crispier edges, leave them in slightly longer.

9. Cool Completely

Transfer the cookies to a cooling rack and let them cool fully before icing. Warm cookies will cause the icing to melt.

10. Prepare the Coffee Icing

In a small bowl, whisk the powdered sugar, brewed coffee, and vanilla extract until smooth. Adjust the consistency by adding more powdered sugar (for thick icing) or a tiny splash of coffee (to thin it).

11. Decorate

Use a piping bag, squeeze bottle, or even a small spoon to decorate your cookies. The coffee icing adds a subtle depth of flavour and pairs beautifully with the spice blend.

Who Will Love This Recipe?

This recipe is perfect for coffee lovers, festive bakers, families with holiday traditions, and anyone who enjoys warm, spiced desserts during the winter months. The subtle coffee notes deepen the gingerbread flavour without overpowering it, making these cookies a crowd-pleaser at holiday gatherings, cookie swaps, and cozy nights in.

Tips & Variations

Vegan Option

• Swap butter for vegan butter.
• Replace the egg with a flax egg (1 tbsp ground flax + 3 tbsp water).
• Ensure your sugar and molasses are vegan-friendly.

Less Sweet Version

• Reduce brown sugar to 1/3 cup.
• Use only 1 tbsp molasses for a lighter flavour.
• Thin the icing for a lighter drizzle instead of full coverage.

Higher Protein Option

• Replace up to 1/4 cup flour with vanilla protein powder.
• Add Greek yogurt as a topping or dip (not for baking).
• Choose a higher-protein vegan icing by mixing powdered sugar with vanilla protein powder.

With these flexible options, you can tailor the recipe to your preferences while keeping all the warm, cozy flavours of a classic gingerbread cookie — enhanced by the delicious aroma of Zavida’s Gingerbread Coffee.