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Gingerbread Latte Cookies Recipe

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4.3 from 15 reviews

These Gingerbread Latte Cookies are a delightful holiday treat combining the warm, spicy flavors of gingerbread with a rich espresso glaze. Perfectly soft and chewy with aromatic spices, a hint of espresso, and a sweet glaze that adds a creamy finish. Ideal for festive gatherings or cozy afternoons with a cup of coffee.

Ingredients

Dry Ingredients

  • 2½ cups (300 g) all purpose flour
  • 1 tablespoon espresso powder
  • 1 teaspoon baking soda
  • 2 teaspoons ground ginger
  • 1 teaspoon ground cinnamon
  • ½ teaspoon ground cloves
  • ¼ teaspoon ground nutmeg
  • ¼ teaspoon salt

Wet Ingredients & Dough

  • ¾ cup (170 g) unsalted butter, cold and sliced
  • ¾ cup (150 g) light brown sugar
  • ¼ cup (50 g) granulated sugar
  • 1/3 cup (80 g) unsulphured molasses
  • 1 large egg, room temperature
  • 1 tablespoon (15 ml) vanilla extract

Espresso Latte Glaze

  • 1½ cup (180 g) powdered sugar
  • ½ teaspoon espresso powder or to taste
  • 2 – 3 tablespoons (30 – 45 ml) milk or half and half

Instructions

  1. Whisk Dry Ingredients: In a large mixing bowl, whisk together the flour, baking soda, espresso powder, ground ginger, cinnamon, cloves, nutmeg, and salt until well combined. Set this mixture aside.
  2. Cream Butter and Sugars: Microwave the cold butter cubes for 30 seconds to soften slightly. Using a stand mixer fitted with a paddle attachment, cream together the butter, light brown sugar, and granulated sugar on medium speed for 2 to 3 minutes until smooth and well combined.
  3. Add Molasses and Wet Ingredients: Mix in the molasses on medium speed for an additional minute. Scrape down the sides and bottom of the bowl. On low speed, add the egg and vanilla extract and mix until smooth and fully incorporated.
  4. Combine Wet and Dry Ingredients: Gradually mix the dry ingredient mixture into the wet ingredients until just combined to form the cookie dough.
  5. Chill Dough: Cover the dough and refrigerate for 2 hours to firm up, which will enhance the flavors and improve texture. Meanwhile, preheat the oven to 350°F (177°C) about 20-30 minutes before baking. Line a large baking sheet with parchment paper.
  6. Scoop Dough: Using a small cookie scoop (1 tablespoon), scoop out cookie dough balls. Roll each ball in granulated sugar and place them spaced about 2 inches apart on the prepared baking sheet.
  7. Bake Cookies: Bake the cookies at 350°F (177°C) for 10 to 12 minutes until the edges are set and centers are slightly puffed. Remove from oven and let cookies cool on the baking sheet for 5 minutes.
  8. Cool Completely: Transfer cookies to a cooling rack and allow them to cool completely to room temperature before glazing.
  9. Prepare Espresso Latte Glaze: While cookies cool, whisk together powdered sugar, espresso powder, and milk or half and half until smooth and well combined, adjusting milk quantity to achieve a thick but dip-friendly consistency.
  10. Glaze Cookies: Quickly dip the top of each cooled cookie into the glaze, shake off excess glaze gently, and return to the cooling rack. Allow glaze to set for 30 to 45 minutes before serving.

Notes

  • For best flavor, chill the dough for the full 2 hours.
  • Adjust espresso powder in the glaze to taste; you can use more for a stronger coffee flavor.
  • Use parchment paper to prevent sticking and ensure easy cleanup.
  • Store cookies in an airtight container at room temperature for up to 5 days.
  • The glaze sets as it cools but remains soft; refrigerate cookies if you prefer a firmer glaze.

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