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Gingerbread Latte Cookies Recipe

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★★★★★

4.5 from 69 reviews

These Gingerbread Latte Cookies are a festive twist on classic gingerbread, infused with warming spices and a hint of espresso for a cozy coffeehouse flavor. Soft, chewy, and topped with an optional sweet vanilla icing, they are perfect for holiday gatherings or a comforting treat anytime.

Ingredients

Scale

Cookies

  • 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

For rolling

  • 30 g granulated sugar

Icing (optional)

  • 40 g powdered sugar
  • 1 teaspoon milk, dairy or non-dairy
  • 1 teaspoon vanilla extract

Instructions

  1. Prep: Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper and set aside.
  2. Mix dry ingredients: In a medium bowl, whisk together the flour, baking soda, espresso powder, cinnamon, ginger, cloves, nutmeg, and salt. Set aside.
  3. Cream butter and sugars: In a large mixing bowl, use an electric hand mixer to beat the softened butter on medium speed until creamy and pale. Add the brown sugar and granulated sugar, and continue beating until fluffy.
  4. Add wet ingredients: Beat in the molasses, egg, and vanilla extract until fully combined.
  5. Combine mixtures: Gradually add the dry flour mixture to the wet ingredients and mix just until the dough comes together; do not overmix.
  6. Scoop dough: Using a 3-tablespoon cookie scoop, portion the dough onto a cutting board lined with parchment paper.
  7. Chill dough: Refrigerate the scooped dough for about 15 minutes until the surface is dry to the touch, making it easier to handle.
  8. Roll in sugar: Roll each dough ball between your hands to smooth it, then coat each ball in granulated sugar. Arrange them spaced about 2 inches apart on the prepared baking sheet.
  9. Bake cookies: Bake for 10-11 minutes until cookies are puffy but still soft. Remove from oven, then immediately release puffiness by firmly tapping the baking sheet on a wire rack once to create cracks.
  10. Cool: Let cookies cool on the baking sheet for 10 minutes before transferring to a wire rack to cool completely.
  11. Prepare icing (optional): In a small bowl, whisk together powdered sugar, milk, and vanilla extract until thick yet pourable.
  12. Drizzle icing: Using a piping bag or spoon, drizzle the icing over cooled cookies and allow it to set before serving.

Notes

  • Be careful not to overbake the cookies to maintain their soft, chewy texture.
  • If you prefer a stronger coffee flavor, increase the espresso powder slightly.
  • Chilling the dough helps prevent spreading and makes rolling easier.
  • The optional icing adds sweetness and a decorative touch, but cookies are delicious on their own.
  • Store cookies in an airtight container at room temperature for up to 5 days.

Keywords: Gingerbread Latte Cookies, holiday cookies, coffee flavored cookies, spiced cookies, molasses cookies, gingerbread recipe

Find it online: https://cheframi.com/gingerbread-latte-cookies-recipe/