Introduction

These Gingerbread Latte Cookies combine warm, spicy flavors with a hint of espresso for a cozy treat that’s perfect any time of year. Soft, chewy, and lightly cracked on top, they are both comforting and delightfully flavorful.

A close-up of seven round cookies on a white marbled surface, each cookie golden brown with a slightly cracked texture, and drizzled with thin lines of white icing diagonally across the top. The cookies are arranged loosely with some overlapping, showing a soft yet slightly crumbly texture. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

250 g all-purpose flour
1 teaspoon baking soda
1 tablespoon espresso powder
1 teaspoon ground cinnamon
1 teaspoon ground ginger
¼ teaspoon ground cloves
¼ teaspoon ground nutmeg
¼ teaspoon salt
150 g unsalted butter, softened to room temperature
100 g brown sugar
50 g granulated sugar
100 g cooking molasses
1 large egg, room temperature
1 tablespoon vanilla extract
30 g granulated sugar (for rolling)
40 g powdered sugar (for icing, optional)
1 teaspoon milk, dairy or non-dairy (for icing, optional)
1 teaspoon vanilla extract (for icing, optional)

Instructions

Step 1: Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper and set aside.
Step 2: In a medium bowl, whisk together the flour, baking soda, espresso powder, cinnamon, ginger, cloves, nutmeg, and salt. Set this dry mixture aside.
Step 3: In a large bowl, use an electric mixer to beat the softened butter on medium speed until creamy and pale. Add both the granulated and brown sugars, and continue creaming until fluffy.
Step 4: Beat in the molasses, egg, and vanilla extract until the mixture is fully combined.
Step 5: Gradually add the dry ingredient mixture to the wet ingredients, mixing just until the dough comes together.
Step 6: Use a 3-tablespoon cookie scooper to scoop the dough onto a parchment-lined cutting board. Chill the dough balls in the refrigerator for about 15 minutes, until the surface feels dry to the touch.
Step 7: Roll each dough ball between your hands to form a smooth ball, then roll each one in granulated sugar to coat. Place them on the prepared baking sheet about 2 inches apart.
Step 8: Bake the cookies for 10 to 11 minutes, until they are puffy but still soft. Once removed from the oven, gently bang the baking sheet on a wire rack to create cracks in the cookies’ surface.
Step 9: Let the cookies cool on the baking sheet for 10 minutes before transferring them to a wire rack to cool completely.
Step 10 (optional): For the icing, mix powdered sugar, milk, and vanilla extract in a small bowl until thick but pourable. Drizzle the icing over the cooled cookies using a spoon or piping bag.

Tips & Variations

For a stronger coffee flavor, increase the espresso powder to 1½ tablespoons.
Substitute molasses with dark corn syrup if unavailable, but molasses provides the best depth and texture.
Chilling the dough is key to preventing excessive spreading and helps achieve a chewy texture.
Try adding chopped crystallized ginger for an extra spicy kick.
Use non-dairy milk in the icing to keep the cookies vegan-friendly.

Storage

Store the cookies in an airtight container at room temperature for up to 5 days. For longer storage, freeze the fully baked cookies in a sealed container for up to 3 months. Reheat gently in a warm oven to soften before serving. Iced cookies are best enjoyed fresh but can be refrigerated in an airtight container for 2-3 days.

How to Serve

A close-up view of several round cookies with a rough, cracked surface and a brown color showing hints of darker spots, each cookie topped with thin white icing stripes drizzled diagonally in two or three lines. The cookies are sitting on a white marbled surface, arranged closely but not overlapping, with soft natural light highlighting their texture. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the dough ahead of time?

Yes, you can prepare the dough and keep it chilled in the refrigerator for up to 24 hours before baking. This can enhance the flavor and texture of the cookies.

What if I don’t have espresso powder?

If you don’t have espresso powder, you can substitute with instant coffee granules. Use the same amount to maintain the coffee flavor, or omit it entirely for a more classic gingerbread taste.