1/2 Cup butter
1/2 Cup white sugar
1 egg, beaten
1/2 Cup molasses
1/3 Cup hot, brewed coffee
11/2 Cups all-purpose flour
1-1/2 tsp baking powder
1/4 tsp baking soda
2 tsp Ground Cinnamon
1/2 Cup raisins (optional)
1/4 Cup butter, softened to room temperature
2 Cups confectioners’ sugar
2 Tbsp cold, brewed coffee
Preheat the oven to 350°F while you oil a 9 x 13 baking dish and dust it lightly with flour.
Use a mixer on low speed to combine the butter and sugar in a large mixing bowl. When mixture is creamy, add the egg, molasses and hot coffee and continue mixing until ingredients are thoroughly incorporated.
Use a sifter to combine the dry ingredients (the flour, baking powder, baking soda and cinnamon). Add the dry ingredient mix into the gooey molasses mixture, a little at a time, mixing after each addition until batter is thick but fairly smooth. Mix in the raisins, if using. Use a wooden spoon to transfer and spread the cookie dough in the greased and floured pan.
Bake in the oven for about 25 minutes, or until a toothpick, inserted into the middle of the pan, comes out clean. Transfer pan to a cooling rack, and allow to cool at least 30 min before frosting the bars.
While the pan cools, combine 1/4 Cup butter, the confectioners’ sugar and cold coffee in a medium bowl; use a hand mixer (or a fork, or a whisk) to mix together until frosting is smooth. Frost bars while they are still a little warm. Wait until they are completely cooled before you cut them into individual bars.