Gingerbread Latte Cookies Recipe

Introduction

These Gingerbread Latte Cookies combine the warm spices of gingerbread with a subtle espresso kick, creating a cozy treat perfect for the holiday season or any time you crave a comforting sweet snack. Soft, tender, and lightly cracked, they pair wonderfully with a hot cup of coffee or tea.

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 (optional, for icing)
• 1 teaspoon milk (dairy or non-dairy, optional, for icing)
• 1 teaspoon vanilla extract (optional, for icing)

Instructions

1. Step 1: Preheat the oven to 350°F (175°C). 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 well and set aside.
3. Step 3: In a large mixing bowl, beat the softened butter with an electric mixer on medium speed until creamy and pale. Add the brown sugar and granulated sugar, then cream together until fluffy.
4. Step 4: Add the molasses, egg, and vanilla extract to the butter mixture. Beat until everything is well combined.
5. Step 5: Gradually add the dry ingredient mixture to the wet ingredients. Mix until just combined to form the cookie dough.
6. Step 6: Using a 3-tablespoon scoop, portion out the cookie dough onto a parchment-lined board or tray. Chill in the fridge for about 15 minutes until the outside feels dry to the touch.
7. Step 7: Roll each dough portion into a smooth ball, then roll in the 30 g granulated sugar to coat evenly. Arrange on the prepared baking sheet, spacing about 2 inches apart.
8. Step 8: Bake for 10-11 minutes, until the cookies are puffy but still soft. Remove from the oven and firmly tap the baking sheet against a wire rack once to create cracks on the cookie surface.
9. Step 9: Let the cookies cool on the baking sheet for 10 minutes before transferring them to a wire rack to cool completely.
10. Step 10 (optional): For icing, mix powdered sugar, milk, and vanilla extract in a small bowl until thick but pourable. Drizzle over cooled cookies using a piping bag or spoon.

Tips & Variations

• Substitute espresso powder with instant coffee granules if preferred for a milder coffee taste.
• For a dairy-free version, use plant-based butter and non-dairy milk for the icing.
• Chilling the dough helps prevent excessive spreading and makes rolling easier.
• Add finely chopped crystallized ginger for extra gingery zing.

Storage

Store cooled cookies in an airtight container at room temperature for up to 5 days. To keep them soft, place a slice of bread inside the container to maintain moisture. You can freeze the baked cookies for up to 3 months; thaw at room temperature before serving. If iced, allow the icing to set fully before storing to prevent sticking. Reheat gently in a low oven or microwave for a few seconds if you prefer warm cookies.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular coffee instead of espresso powder?

Regular coffee grounds won’t dissolve well in the dough and may affect texture. Using instant espresso powder or instant coffee granules is best for adding that subtle coffee flavor without graininess.

Why do I need to tap the baking sheet after baking?

Tapping the baking sheet releases steam and causes cracks to form on the soft cookie surface, giving these cookies their characteristic crackled look and chewy texture.

Gingerbread Latte Cookies Recipe

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★★★★★

4.8 from 150 reviews

These Gingerbread Latte Cookies combine the rich, warming spices of gingerbread with a subtle espresso kick, making them a perfect treat for the holiday season or any cozy day. Soft and chewy with a crackly sugar-coated exterior, they’re finished with an optional vanilla glaze for an elegant touch.

• Author: Rico
• Prep Time: 15 minutes
• Cook Time: 11 minutes
• Total Time: 36 minutes
• Yield: 24 cookies 1x
• Category: Dessert
• Method: Baking
• Cuisine: American

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)

Instructions

1. Prep: Preheat the oven to 350°F (177°C). Line a baking sheet with parchment paper and set aside to prepare for baking.
2. Prepare Dry Mixture: In a medium bowl, combine the all-purpose flour, baking soda, espresso powder, cinnamon, ground ginger, cloves, nutmeg, and salt. Mix well and set aside.
3. Cream Butter and Sugars: Using an electric hand mixer, beat the softened unsalted butter on medium speed until creamy and pale. Add the brown sugar and granulated sugar, and beat until the mixture is fluffy and light.
4. Add Wet Ingredients: To the creamed butter and sugar, add the cooking molasses, egg, and vanilla extract. Beat together until fully combined.
5. Combine Dry and Wet Mixtures: Gradually add the dry flour mixture to the wet mixture. Stir gently until the cookie dough just comes together, being careful not to overmix.
6. Scoop Dough: Use a 3-tablespoon cookie scoop to portion dough balls onto a cutting board lined with parchment paper.
7. Chill Dough: Place the board with dough balls in the refrigerator for about 15 minutes until the surface is slightly dry, making them easier to roll and handle.
8. Roll and Coat: Roll each dough ball between your hands to form a smooth ball. Then roll each ball in granulated sugar to coat completely. Place the sugar-coated balls on the prepared baking sheet, spacing them approximately 2 inches apart.
9. Bake: Bake in the preheated oven for 10-11 minutes, until cookies look puffy but remain very soft. Remove from the oven and immediately bang the baking sheet once against a wire rack to encourage crack formation on the surface.
10. Cool: Allow cookies to cool on the baking sheet for about 10 minutes before transferring them to a wire rack to cool completely.
11. Make Icing (Optional): In a small bowl, mix together powdered sugar, milk, and vanilla extract until you achieve a thick but pourable consistency.
12. Decorate: Transfer icing to a piping bag or use a spoon to drizzle the glaze over the cooled cookies, adding an elegant finishing touch.

Notes

• For best results, ensure the butter and egg are at room temperature before starting.
• Chilling the dough slightly helps prevent excessive spreading and makes shaping easier.
• Banging the baking sheet after baking helps create the signature crackled top.
• The icing is optional but adds a delightful sweetness and visual appeal.
• Use parchment paper or a silicone baking mat to prevent sticking.
• Store cookies in an airtight container at room temperature for up to 5 days.

Keywords: gingerbread, latte, coffee, ginger, holiday cookies, molasses cookies, spiced cookies, espresso cookies