Gingerbread Latte Cookies Recipe
These Gingerbread Latte Cookies combine the warm spices of gingerbread with a rich espresso flavor, perfect for cozy coffee lovers. Soft, chewy, and topped with a sweet coffee glaze, they make a delightful holiday treat or an everyday indulgence.
- Prep Time: 20 minutes
- Cook Time: 14 minutes
- Total Time: 1 hour 34 minutes
- Yield: 24 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Dry Ingredients
- 2 ¼ cups All purpose flour spooned and leveled
- 2 teaspoon Baking soda
- ¼ teaspoon Salt
- 2 teaspoon Ground ginger
- 1 teaspoon Cinnamon
- ¼ teaspoon Ground clove
- 1 tablespoon Espresso powder
Wet Ingredients
- 1 ½ sticks Unsalted butter softened
- ¾ cup Brown Sugar dark or light
- ¼ cup White granulated sugar
- 1 Large egg room temperature
- 2 teaspoon Vanilla extract
- ¼ cup Molasses
Other
- White granulated sugar for rolling
Coffee Glaze
- 1 ½ cup Powdered sugar sifted
- ¼ teaspoon Ground cinnamon
- 2 tablespoon Espresso or strong coffee adjust as needed
Instructions
- Combine dry ingredients. Whisk together the flour, ground clove, ground ginger, cinnamon, espresso powder, baking soda, and salt in a bowl. Set aside.
- Cream butter and sugars. In a large bowl, beat the softened butter, brown sugar, and white granulated sugar on high speed for 2 minutes until light and fluffy.
- Add wet ingredients. Beat in the egg, vanilla extract, and molasses until the mixture is smooth and well combined.
- Incorporate dry ingredients. Gradually add the dry ingredient mixture to the wet ingredients. Mix until just combined, being careful not to overmix.
- Portion dough and chill. Using a 1.5 oz ice cream scoop, scoop the cookie dough into balls. Place them on a tray and chill in the refrigerator for 1 hour to firm up.
- Preheat oven and prepare cookies. Preheat your oven to 350°F (175°C). Roll each chilled dough ball in granulated sugar. Place the coated cookies on a parchment-lined baking sheet spaced 2 inches apart.
- Bake cookies. Bake the cookies for 14 minutes or until they are set but still soft in the center. Remove from the oven and let them cool completely on a wire rack.
- Make coffee glaze. In a small bowl, combine powdered sugar, ground cinnamon, and espresso or strong coffee. Stir and adjust by adding coffee 1 teaspoon at a time until you reach a pourable glaze consistency.
- Glaze and serve. Once the cookies have cooled, drizzle the coffee glaze over them. Allow the glaze to harden before serving.
Notes
- For a stronger coffee flavor, increase the espresso powder slightly in the dough.
- Use fresh spices for the best flavor impact.
- Molasses gives a rich depth to the cookies, do not substitute with other syrups for the authentic gingerbread taste.
- Chilling the dough is essential to prevent spreading and to develop the flavors.
- Adjust the coffee glaze thickness by adding more powdered sugar to thicken or coffee to thin.
- Store cookies in an airtight container at room temperature for up to 5 days.
- These cookies freeze well; freeze unglazed dough balls and bake fresh as needed.
Find it online: https://sweetworldtastes.com/gingerbread-latte-cookies-recipe/
