These quick and easy espresso gingersnap cookies are great for ice cream sandwiches! The addition of instant espresso powder and ground cinnamon help to balance and lighten the otherwise assertive ginger flavor.
Yield: 2 dozen cookies
Preheat oven to 350 degrees F. Line baking sheets with parchment paper. Set aside.
In the bowl of a stand mixer fitted with a paddle attachment, cream together butter and shortening until smooth. Add sugar and mix until incorporated. Scrape down bowl as needed to ensure thorough mixing. Add egg and mix until combined.
In a medium bowl, whisk together flour, baking soda, baking powder, cinnamon, ginger, espresso powder, and salt.
Add flour mixture in three additions, mixing on low speed. Once all the flour had been added, pour in maple syrup. Mix until there are no longer any dry streaks of flour.
Using a small cookie scoop (about 1 Tbsp, divide batter into balls. Roll in turbinado sugar and place on prepared baking sheet. Space cookie balls about 2 inches apart from one another to allow cookie to spread. Bake for 12 minutes until cookies have spread and have begun to wrinkle on the surface. Allow cookies to cool for 5 minutes on baking sheet before transferring to wire rack to cool completely.