Toddy® Cold Brew System Recipes

Some things are just better together, such as this gingerbread cookie recipe that includes a healthy dose of cold brew. This fresh twist on a holiday classic can be made with either cold-brewed coffee or tea concentrate.

Ingredients

• 2 3/4 cups all-purpose flour
• 1 1/2 teaspoons freshly ground black pepper
• 1 teaspoon ground ginger
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground cloves
• 1/4 teaspoon ground nutmeg
• 1/2 cup unsulfured molasses
• 3 tablespoons cold brew coffee concentrate or black tea concentrate 
• 1 stick (1/2 cup) unsalted butter, softened
• 1/2 cup packed dark brown sugar
• 1 tablespoon finely grated peeled fresh ginger root

Directions

Sift flour, pepper, ground ginger, baking soda, salt, cinnamon, cloves, and nutmeg in a medium bowl. In a small bowl, stir together molasses and coffee concentrate or black tea concentrate. In a large bowl (use a stand mixer if you have one), beat together butter and brown sugar until light and creamy. Mix in fresh ginger root. Beat in flour mixture alternately with molasses mixture, beginning and ending with flour mixture. Divide dough into thirds. Form each third into a dough ball and wrap with plastic wrap. Chill dough balls for at least 4 hours.

Preheat oven to 350°F and line two large baking sheets with parchment paper or silicone mats. Break off egg-size pieces from 1 ball (keep remaining 2 dough balls chilled), and use the heel of your hand to smear each piece once in a forward motion. Gather pieces together and give dough a few smears to bring together. 

On a lightly floured work surface, roll out one dough ball unitl it's about 1/8 inch thick, making sure dough is not sticking to tjhe surface (use a pastry scraper to lift dough, and sprinkle surface with additional flour if sticking). Use your favorite cookie cutters to cut out shapes, transferring with a spatula to baking sheets and arranging about 1/2 inch apart.

Bake cookies in batches in lower third of oven for 6 to 8 minutes or until crisp. (Don't let cookies get too dark.) With a spatula, transfer cookies to racks to cool. Make more cookies with scraps and remaining dough balls. Add icing after the cookies have cooled if you like.