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Gingerbread Latte Cookies Recipe

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★★★★★

4.4 from 80 reviews

These Gingerbread Latte Cookies combine classic holiday spices and rich espresso flavor in a soft, chewy cookie. With warming notes of cinnamon, ginger, and cloves, paired with a subtle coffee undertone, these cookies are perfect for festive gatherings or a cozy coffee break. Finished with a delicate vanilla icing drizzle, they offer a delightful blend of sweetness and spice.

Ingredients

Scale

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

For Coating

  • 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 your oven to 350°F (175°C). Line a baking sheet with parchment paper and set aside to prepare for baking.
  2. Make Dry Mixture: In a medium bowl, combine the flour, baking soda, espresso powder, cinnamon, ginger, cloves, nutmeg, and salt. Mix well and set aside.
  3. Cream Butter and Sugars: Using an electric hand mixer on medium speed, beat the softened butter until creamy and pale. Add the brown sugar and granulated sugar, then continue to beat until the mixture is fluffy.
  4. Add Wet Ingredients: Mix in the molasses, egg, and vanilla extract into the butter and sugar mixture until fully combined.
  5. Combine Dry and Wet Mixtures: Gradually add the dry ingredient mixture to the wet ingredients, stirring until just combined to form the cookie dough.
  6. Scoop Dough: Using a 3-tablespoon cookie scooper, scoop out balls of dough onto a cutting board lined with parchment paper.
  7. Chill Dough: Refrigerate the scooped dough balls for about 15 minutes until the surface is dry to the touch, making them easier to handle and roll.
  8. Roll in Sugar: Roll each chilled dough ball between your hands into smooth balls, then roll each in granulated sugar to coat. Arrange on the prepared baking sheet, spacing them about 2 inches apart to allow for spreading.
  9. Bake: Bake the cookies for 10-11 minutes or until they appear puffy but remain soft in the center. Upon removing from the oven, gently tap the baking sheet once against a wire rack to create cracks on the cookie surface.
  10. Cool Cookies: Allow the cookies to cool on the baking sheet for 10 minutes, then transfer 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 mixture reaches a thick yet pourable consistency.
  12. Decorate: Using a piping bag or spoon, drizzle the icing over the cooled cookies for a decorative finishing touch.

Notes

  • For best results, ensure the butter and egg are at room temperature before mixing.
  • Espresso powder enhances the coffee flavor but can be adjusted to taste or omitted if desired.
  • Chilling the dough helps control spreading and improves texture.
  • Cookies are best stored in an airtight container at room temperature and consumed within 5 days.
  • The icing is optional but adds a lovely sweetness and visual appeal.
  • For a dairy-free option, use non-dairy milk for the icing.

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

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