Gingerbread Latte Cookies Recipe

Introduction

These Gingerbread Latte Cookies bring together warm spices and rich espresso for a delightful treat perfect for cozy afternoons. Soft and lightly cracked on top, they’re a festive twist on classic gingerbread with a coffee kick.

Ingredients

• 250 g all-purpose flour
• 1 teaspoon baking soda
• 1 tablespoon espresso powder
• 1 teaspoon ground cinnamon
• 1 teaspoon ground ginger
• 1/4 teaspoon ground cloves
• 1/4 teaspoon ground nutmeg
• 1/4 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

1. Step 1: Preheat the oven to 350°F. Line a baking sheet with parchment paper and set aside.
2. Step 2: In a medium bowl, combine the flour, baking soda, espresso powder, cinnamon, ginger, cloves, nutmeg, and salt. Stir and set aside.
3. Step 3: In a large bowl, beat the softened butter with an electric hand mixer on medium speed until very creamy and pale. Add the brown sugar and 50 g granulated sugar, then cream together until fluffy.
4. Step 4: Add the molasses, egg, and vanilla extract to the butter mixture and beat until combined.
5. Step 5: Gradually add the dry flour mixture to the wet ingredients, mixing until just combined to form the cookie dough.
6. Step 6: Using a 3-tablespoon scooper, portion the dough onto a cutting board lined with parchment paper.
7. Step 7: Chill the cookie dough balls on the cutting board in the refrigerator for about 15 minutes, until the surface feels dry to the touch.
8. Step 8: Roll each chilled dough ball between your hands to form smooth spheres. Roll them in 30 g granulated sugar to coat completely.
9. Step 9: Place the sugared dough balls on the prepared baking sheet, spacing them about 2 inches apart.
10. Step 10: Bake for 10-11 minutes until the cookies are puffy but still soft. Once out of the oven, firmly tap the baking sheet against a wire rack to encourage cracks and release puffiness.
11. Step 11: Allow the cookies to cool on the baking sheet for 10 minutes before transferring them to a wire rack to cool completely.
12. Step 12: (Optional) To make the icing, mix powdered sugar, milk, and vanilla extract in a small bowl until thick but pourable.
13. Step 13: Drizzle the icing over the cooled cookies using a spoon or piping bag.

Tips & Variations

• Substitute espresso powder with instant coffee granules for a milder coffee flavor.
• For extra softness, slightly underbake the cookies and allow them to finish setting on the baking sheet.
• Use dairy-free butter and milk to make these cookies vegan-friendly.
• Add chopped crystallized ginger for bursts of spicy sweetness.
• Sprinkle a pinch of flaky sea salt over the icing for a salted gingerbread latte twist.

Storage

Store the cookies in an airtight container at room temperature for up to 5 days. To keep them soft, place a slice of bread in the container to maintain moisture. Reheat gently in the microwave for 10-15 seconds if you prefer warm cookies. The iced cookies are best served the day they are decorated but can be stored refrigerated for an additional 1-2 days.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the cookie dough ahead of time?

Yes, you can prepare the dough and refrigerate it for up to 24 hours before baking. Just allow it to come to room temperature slightly before scooping and rolling.

What if I don’t have espresso powder?

If you don’t have espresso powder, substitute with the same amount of instant coffee granules or omit it entirely; the cookies will still have great gingerbread flavor.

Gingerbread Latte Cookies Recipe

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★★★★★

4.5 from 94 reviews

• Author: Harper
• Total Time: 1 hour 10 minutes
• Yield: 12 servings 1x

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Description

These Gingerbread Latte Cookies combine the warm spices of gingerbread with a rich espresso twist, delivering soft, crackly-topped treats perfect for the holiday season or any cozy day. Coated in sugar and optionally drizzled with a vanilla icing, these cookies are both festive and delicious.

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Ingredients

Scale 1x2x3x

Dry Ingredients

• 250 g all-purpose flour
• 1 teaspoon baking soda
• 1 tablespoon espresso powder
• 1 teaspoon ground cinnamon
• 1 teaspoon ground ginger
• 1/4 teaspoon ground cloves
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon salt

Wet Ingredients

• 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

Coating and Icing

• 30 g granulated sugar (for rolling)
• 40 g powdered sugar (for icing)
• 1 teaspoon milk (dairy or non-dairy, for icing)
• 1 teaspoon vanilla extract (for icing)

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Instructions

1. Prep: Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper and set it aside for baking the cookies.
2. Mix Dry Ingredients: In a medium bowl, thoroughly combine the all-purpose flour, baking soda, espresso powder, ground cinnamon, ground ginger, ground cloves, ground nutmeg, and salt. Set this mixture aside.
3. Cream Butter and Sugars: In a large mixing bowl, use an electric hand mixer on medium speed to beat the softened butter until it is very creamy and pale in color. Add granulated sugar and brown sugar, continuing to mix until the mixture is fluffy and well combined.
4. Add Wet Ingredients: Incorporate the molasses, egg, and vanilla extract into the creamed butter and sugars. Beat the mixture until all ingredients are fully blended.
5. Combine Dry and Wet Mixtures: Gradually add the dry flour mixture to the wet ingredients and mix just until the dough comes together, avoiding overmixing to maintain tender cookies.
6. Scoop Dough: Use a 3-tablespoon cookie scooper to portion the dough onto a cutting board lined with parchment paper.
7. Chill Dough Balls: Place the entire board of cookie dough balls in the refrigerator for about 15 minutes to let the surface dry slightly, which helps when rolling the dough without sticking.
8. Roll in Sugar: Roll each chilled cookie dough ball between your hands to form a smooth ball. Then, roll each ball in granulated sugar to coat thoroughly. Arrange the sugared dough balls on the prepared baking sheet, spacing them about 2 inches apart to allow for spreading.
9. Bake: Bake the cookies in the preheated oven for 10-11 minutes, or until they appear puffy but remain very soft. Immediately after removing from the oven, firmly bang the baking sheet once against a wire rack to knock out some puffiness and encourage cracks on the cookie surface.
10. Cool: Allow the cookies to cool on the baking sheet for approximately 10 minutes before transferring them to a wire rack to cool completely.
11. Prepare Icing (Optional): In a small bowl, whisk together powdered sugar, milk, and vanilla extract until the icing is thick yet pourable.
12. Drizzle Icing: Using a piping bag or spoon, drizzle the prepared icing over the cooled cookies for an added touch of sweetness and visual appeal.

Notes

• For best results, use room temperature ingredients to ensure even mixing.
• Chilling the dough balls helps maintain their shape and prevents excessive spreading during baking.
• Banging the baking sheet after baking creates the signature crackled top typical of gingerbread cookies.
• Espresso powder enriches the flavor but can be omitted if preferred, substituting with an equal amount of flour.
• The icing is optional but adds a lovely decorative and sweet finish.
• Store cookies in an airtight container at room temperature for up to a week.

• Prep Time: 20 minutes
• Cook Time: 11 minutes
• Category: Dessert
• Method: Baking
• Cuisine: American

Keywords: gingerbread cookies, latte cookies, espresso cookies, holiday cookies, spiced cookies, baking, Christmas cookies, gingerbread latte