Gingerbread Latte Cookies Recipe
These Gingerbread Latte Cookies combine the warm spices of traditional gingerbread with a rich espresso twist, creating a festive and flavorful treat perfect for the holiday season or any coffee lover’s delight. Soft yet chewy, and topped with a delicate coffee glaze, these cookies bring together the comforting taste of gingerbread and the boldness of a latte in one delicious bite.
- Prep Time: 15 minutes
- Cook Time: 14 minutes
- Total Time: 1 hour 29 minutes
- Yield: 24 cookies 1x
- Category: Dessert, Cookies
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
Dry Ingredients
- 2 ¼ cups All purpose flour (spooned and leveled)
- 2 teaspoons Baking soda
- ¼ teaspoon Salt
- 2 teaspoons Ground ginger
- 1 teaspoon Cinnamon
- ¼ teaspoon Ground clove
- 1 tablespoon Espresso powder
Wet Ingredients
- 1 ½ sticks Unsalted butter (softened)
- ¾ cup Brown sugar (dark or light)
- ¼ cup White granulated sugar
- 1 Large egg (room temperature)
- 2 teaspoons Vanilla extract
- ¼ cup Molasses
For Rolling and Glaze
- White granulated sugar (for rolling)
- Coffee Glaze:
- 1 ½ cups Powdered sugar (sifted)
- ¼ teaspoon Ground cinnamon
- 2 tablespoons Espresso or strong coffee (adjust as needed)
Instructions
- Prepare Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking soda, salt, ground ginger, cinnamon, ground clove, and espresso powder until evenly combined. Set this mixture aside.
- Cream Butter and Sugars: In a large bowl, using a mixer on high speed, beat the softened unsalted butter with the brown sugar and white granulated sugar for about 2 minutes until the mixture is light and fluffy.
- Add Wet Ingredients: Beat in the large egg, vanilla extract, and molasses to the creamed butter and sugar mixture. Continue mixing until the batter is smooth and fully incorporated.
- Combine Dry and Wet Mixtures: Gradually add the dry ingredients to the wet mixture, mixing just until combined. Avoid overmixing to maintain tender cookies.
- Chill the Dough: Using a 1.5 oz ice cream scoop or cookie scoop, portion the dough into balls. Chill the dough balls in the refrigerator for 1 hour to firm up.
- Preheat Oven and Prepare Cookies: Preheat your oven to 350°F (175°C). Roll each chilled dough ball in white granulated sugar to coat evenly. Place the coated cookies onto a parchment-lined baking sheet, spacing each about 2 inches apart to allow for spreading.
- Bake the Cookies: Bake the cookies in the preheated oven for 12 to 14 minutes until they are set and edges are slightly firm. Remove from the oven and transfer the cookies to a wire rack to cool completely.
- Make the Coffee Glaze: In a small bowl, whisk together the sifted powdered sugar, ground cinnamon, and espresso or strong coffee. Adjust the consistency by adding coffee 1 teaspoon at a time until the glaze is smooth and pourable.
- Glaze the Cookies: Once the cookies have cooled completely, drizzle the coffee glaze over them. Allow the glaze to harden before serving to enjoy the perfect balance of gingerbread spice and coffee flavor.
Notes
- For stronger coffee flavor, increase espresso powder to 1 ½ tablespoons.
- If you prefer a softer cookie, remove from the oven at 12 minutes.
- Store cookies in an airtight container at room temperature for up to 5 days.
- Molasses adds depth and moisture; do not substitute with honey or maple syrup for authentic flavor.
- The coffee glaze can be refrigerated and used for up to 3 days. Re-stir before glazing.
Nutrition
- Serving Size: 1 cookie
- Calories: 160
- Sugar: 12g
- Sodium: 110mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 23g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 20mg
Keywords: Gingerbread, Latte, Cookies, Holiday Cookies, Coffee Cookies, Spiced Cookies, Espresso Cookies
Find it online: https://tastemadebyclara.com/gingerbread-latte-cookies-recipe/
