Print

Gingerbread Latte Cookies Recipe

Print Recipe

★★★★★

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.

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

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

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