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Gingerbread Latte Cookies Recipe

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4 from 8 reviews

These Gingerbread Latte Cookies are the perfect festive treat combining classic holiday spices with a bold espresso twist. Rich in molasses and brown sugar, these soft and chewy cookies deliver a warm gingerbread flavor enhanced by espresso powder both in the dough and a sweet coffee glaze drizzled on top. Ideal for holiday cookie exchanges or cozy coffee pairings.

Ingredients

Dry Ingredients

  • 2 1/4 cups All purpose flour, spooned and leveled
  • 2 tsp Baking soda
  • 1/4 tsp Salt
  • 2 tsp Ground ginger
  • 1 tsp Cinnamon
  • 1/4 tsp Ground clove
  • 1 tbsp Espresso powder

Wet Ingredients & Dough

  • 1 1/2 sticks Unsalted butter, softened (12 tbsp)
  • 3/4 cup Brown Sugar, dark or light
  • 1/4 cup White granulated sugar
  • 1 Large egg, room temperature
  • 2 tsp Vanilla extract
  • 1/4 cup Molasses
  • White granulated sugar, for rolling

Coffee Glaze

  • 1 1/2 cup Powdered sugar, sifted
  • 1/4 tsp Ground cinnamon
  • 2 tbsp Espresso or strong coffee (adjust as needed)

Instructions

  1. Prepare Dry Ingredients: In a medium bowl, whisk together flour, ground clove, ground ginger, cinnamon, espresso powder, baking soda, and salt. Set this mixture aside to incorporate later.
  2. Cream Butter and Sugars: Using a stand or hand mixer, beat the softened butter, brown sugar, and white granulated sugar on high speed for 2 minutes until light and fluffy.
  3. Add Wet Ingredients: Beat in the egg, vanilla extract, and molasses to the butter mixture, mixing until the batter is smooth and uniform.
  4. Combine Dry and Wet Ingredients: Gradually add the dry ingredient mix into the wet ingredients. Mix on low speed until just combined, being careful not to overmix the dough.
  5. Scoop Dough and Chill: Scoop cookie dough using a 1.5 oz ice cream scoop into balls. Place the dough balls on a tray and refrigerate for 1 hour to firm up the dough.
  6. Preheat Oven & Prepare Cookies: Preheat your oven to 350°F (177°C). Roll each chilled dough ball generously in granulated sugar, then place on a parchment-lined baking sheet spaced 2 inches apart.
  7. Bake Cookies: Bake for 12 to 14 minutes or until edges are set and centers appear slightly soft. Allow cookies to cool completely on a wire rack.
  8. Make Coffee Glaze: In a small bowl, mix sifted powdered sugar with ground cinnamon and espresso or strong coffee. Add coffee gradually (1 tsp at a time) to reach desired drizzle consistency.
  9. Glaze and Serve: Once cookies are fully cooled, drizzle the coffee glaze over the tops. Let the glaze harden before serving to enjoy the perfect balance of sweet and coffee flavors.

Notes

  • If you prefer a stronger coffee flavor, increase the espresso powder slightly in the dough and glaze.
  • For a softer cookie, do not overbake—cookies may look slightly underbaked when removed but will firm as they cool.
  • Store cookies in an airtight container at room temperature for up to 5 days, or freeze for longer storage.
  • Use room temperature egg and butter for best mixing and texture results.
  • Adjust coffee glaze consistency by adding more or less coffee depending on your desired thickness.

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