Gingerbread latte cookies are incredibly soft and chewy gingerbread cookies filled with espresso, warming spices and sweet molasses. These espresso gingerbread cookies are topped with a creamy espresso icing. They’re the perfect holiday cookie.
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Why Should You Make This Recipe
There are few things I love more than a soft, chewy and cozy cookie. My Iced Oatmeal Cookies, Chewy Molasses Cookies, Pumpkin Oatmeal Cookies, Coffee Cookies and Apple Butter Cookies are just a few chewy spiced cookie recipes I love from the blog. I know you’ll love these gingerbread espresso cookies because:
- Layers of cozy flavors and textures. From the soft and gingerbread cookie made with espresso, molasses and lots of warming spices to the creamy espresso latte glaze, these gingerbread latte cookies will delight your senses.
- They are quick and easy to make. All you need to do is mix the ingredients, chill for about 1- 2 hours, then scoop, bake, glaze and eat.
- The perfect festive holiday cookie. These gingerbread coffee cookies are filled with a hint of espresso, tons of warming spices and sweet molasses. They’re the coziest cookies that are guaranteed to make your whole house smell like the holidays.
Ingredients
This latte gingerbread cookie recipe requires only a handful of simple ingredients to make and you probably already have them in your pantry and fridge. Here’s what you’ll need.
- Dry Ingredients: Gather all purpose flour, baking soda, espresso powder, ground ginger, cinnamon, cloves, nutmeg and salt.
- Wet Ingredients: Gather butter, light brown sugar, sugar, molasses, an egg and vanilla extract.
- Espresso Latte Glaze: Gather powdered sugar, espresso powder and milk.
Substitutions
Here are my recommended substitutions to make these sweet and chewy gingerbread cookies with espresso if you need them.
- All purpose flour: Make these soft and chewy espresso spiced molasses cookies, gluten free, by using a good 1-1 gluten free flour. I recommend using the one from Bob’s Red Mill. Measure based on weight (240 g) rather than volume in cups.
- Baking Soda: Make sure the baking soda is fresh and in date.
- Espresso Powder: I love using espresso powder over instant coffee powder because the coffee taste is a bit more pronounce. However, feel free to use any good quality instant coffee powder in this recipe.
- Ground Spices: Feel free to use 1 tablespoons of Pumpkin spice, chai spice or apple pie spice in this recipe if you would prefer. However, I do recommend following all the spices listed if you can.
- Unsalted Butter: Vegan butter or plant based can also be used in place of regular unsalted butter.
- Light Brown Sugar and Sugar: Maple sugar would also work well to make these cookies refined sugar free.
- Egg: This recipe has not been tested without an egg.
- Molasses: Use unsulphured molasses, not blackstrap for these cookies. If you must substitute, a dark honey would work the best.
- Vanilla Extract: This is more for background flavor and nicely enhances the flavors of the other ingredients.
Variations
- Gingerbread Latte Oatmeal Cookies: Reduce the total flour to 1 ¼ cups (150 g). Add 1 ½ cups (150 g) rolled, old fashioned or quick cooking oats. Follow the rest of the recipe as written.
- White Chocolate Espresso Glaze: Melt 8 oz. white chocolate with 1 teaspoon refined coconut oil. Stir in 1 teaspoon espresso powder until smooth and well combined. Top the cooled gingerbread espresso cookies.
How To Make
Learn how to make gingerbread latte cookies in a few easy steps.
- In a large mixing bowl whisk the flour, baking soda, espresso powder, ground ginger, cinnamon, cloves, nutmeg and salt until well combined. Set aside for now.
- Heat the cubes of cold butter in the microwave for 30 seconds. In the bowl of a stand mixer fitted with paddle attachment, cream together the cubes of butter, light brown sugar and sugar on medium speed for 2 - 3 minutes or until the butter and sugars are smooth and well combined. Add the molasses to the butter and sugars. Mix again on medium speed for an additional minute. Scrape the sides and bottom of the bowl. On low, cream in the egg and vanilla extract until smooth and well combined. Mix the dry ingredients into the wet until just combined.
- Cover the cookie dough and transfer to the fridge to chill for 2 hours. Preheat the oven to 350 F (177 C) for about 20-30 minutes before baking the cookies. Line a large baking sheet with parchment paper. Pour sugar into a bowl.
- Using a small cookie scoop (1 tablespoons, 15 ml), scoop the gingerbread espresso cookie dough, roll the cookie dough ball in the sugar and place the cook dough ball onto the lined baking sheet about 2 inches apart.
- Bake at 350 F (177 C) for 10 - 12 minutes or until the edges of the cookies are set and the centers are slightly puffed. Cool the espresso gingerbread cookies on the baking sheet for 5 minutes. Then transfer to a cooling rack to cool completely to room temperature.
- While the cookies cool, make the espresso latte glaze. Whisk the powdered sugar with espresso powder and heavy cream or milk until smooth and well combined. Once the cookies have cooled and firmed up, quickly dip the top of each cookie in the espresso glaze. Gently shake the excess glaze from the top of the cookie and return to the cooling rack. Repeat with all the remaining cookies, allow about 30 - 45 minutes for the glaze to set and enjoy.
How To Make Ahead, Store, Freeze and Thaw
- Make Ahead: Prepare the cookies according to the recipe directions up to mixing the dry ingredients into the wet and decide which storage method meets your needs.
- Store: Place the baked latte gingerbread cookies in an airtight container. Store at room temperature for up to 5 days. To store unbaked cookie dough in the fridge, wrap the dough in plastic wrap and store in an air tight container for 1 - 2 days. Before baking, allow the chilled cookie dough to sit at room temperature for 20 - 30 minutes before scooping into balls and baking.
- Freeze Cookie Dough: Prepare the gingerbread coffee cookies through the resting/chilling step. Chill the dough for 1 hour, then scoop the dough into balls onto small lined baking sheet or large plate. Freeze the balls for 20 minutes then transfer them to a freezer proof container for up to 2 months. Thaw the cookie dough balls in the fridge overnight and proceed with the cookie recipe as written starting with the baking step.
- Freeze Baked Cookies: Place each of the baked cookies in a freezer proof container in a single line with parchment paper between each layer. Freeze for up to two months. Thaw the cookies by setting them out at room temperature for a few hours or until thawed. I recommend leaving the cookies plain if you plan on freezing them. Top the thawed cookies with the espresso latte glaze and enjoy.
M’s Expert Tips
- Measure the flour properly. I highly recommend using a food scale to get perfectly measured ingredients every time.
- Chill the cookie dough. Chilling the cookie dough creates a softer and chewier cookie that has less chance of spreading too much.
- Don’t overmix the batter. Always use the lowest speed on your electric mixer or mix in the dry ingredients by hand. Make sure to mix the dry ingredients into the wet until just combined.
- Give your cookies a “cookie scoot.” Within the first minute of removing the cookies from the oven, use a large biscuit cutter (wider than the cookies) to help shape any cookies back into a more round shape. Place the cutter over the cookies so the edges of the cookie are inside the cookie/ biscuit cutter. In a circular motion, gently nudge the edges back into a round shape.
- Fully cool the cookies before topping with the glaze. The latte cookies need to be completely cooled and firm to pick up and glaze. My preferred way to top these cookies with espresso latte glaze is to quickly dip them in the glaze and gently shake off the excess.
FAQs
What do gingerbread latte cookies taste like?
These are soft and chewy gingerbread cookies topped with a sweet espresso glaze. They taste like an even more flavorful, incredibly soft gingerbread cookie.
Can I make these latte cookies larger?
I find that a small cookie scoop, with about 1 tablespoon of cookie dough makes the perfect cookie. For a larger cookie, use a medium cookie scoop (2 tablespoons, 45 ml) and bake for 12 - 14 minutes.
Do these spiced espresso cookies need to be chilled?
Chilling the dough allows the flour to hydrate and prevent the cookies from spreading too much. This gingerbread latte cookie needs some chilling time to get the best results.
Other Gingerbread Recipes to Try
If you try this Gingerbread Latte Cookies recipe please rate the recipe and leave a comment below. Doing so helps other readers decide if this is a great recipe to bake. Don’t forget to tag me on Instagram using @olivesnthyme so I can see what you’re baking! - M
Gingerbread Latte Cookies Recipe
Gingerbread latte cookies are incredibly soft and chewy gingerbread cookies filled with espresso, warming spices and sweet molasses. These espresso gingerbread cookies are topped with a creamy espresso icing. They’re the perfect holiday cookie.
Equipment
- 1 stand mixer with paddle attachment or electric hand mixer with beaters
- 1 small cookie scoop (1 tbsp, 15 ml) optional, but recommended
- 2 small bowls
- 2 baking sheets
- 2 sheets parchment paper
Ingredients
Gingerbread Latte Cookies
- 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
- ¾ cup (170 g) unsalted butter, cold and sliced
- ¾ cup (150 g) light brown sugar
- ¼ cup (50 g) granulated sugar
- ⅓ 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) millk or half and half
Instructions
- In a large mixing bowl whisk the flour, baking soda, espresso powder, ground ginger, cinnamon, cloves, nutmeg and salt until well combined. Set aside for now.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
- Heat the cubes of cold butter in the microwave for 30 seconds. In the bowl of a stand mixer fitted with paddle attachment, cream together the cubes of butter, light brown sugar and sugar on medium speed for 2 - 3 minutes or until the butter and sugars are smooth and well combined. Add the molasses to the butter and sugars. Mix again on medium speed for an additional minute. Scrape the sides and bottom of the bowl. On low, cream in the egg and vanilla extract until smooth and well combined. Mix the dry ingredients into the wet until just combined.¾ cup (170 g) unsalted butter, cold and sliced, ¾ cup (150 g) light brown sugar, ¼ cup (50 g) granulated sugar, ⅓ cup (80 g) unsulphured molasses, 1 large egg, room temperature, 1 tablespoon (15 ml) vanilla extract
- Cover the cookie dough and transfer to the fridge to chill for 2 hours. Preheat the oven to 350 F (177 C) for about 20-30 minutes before baking the cookies. Line a large baking sheet with parchment paper. Pour sugar into a bowl.
- Using a small cookie scoop (1 tablespoons, 15 ml), scoop the gingerbread espresso cookie dough, roll the cookie dough ball in the sugar and place the cook dough ball onto the lined baking sheet about 2 inches apart.
- Bake at 350 F (177 C) for 10 - 12 minutes or until the edges of the cookies are set and the centers are slightly puffed. Cool the espresso gingerbread cookies on the baking sheet for 5 minutes. Then transfer to a cooling rack to cool completely to room temperature.
- While the cookies cool, make the espresso latte glaze. Whisk the powdered sugar with espresso powder and heavy cream or milk until smooth and well combined.1½ cup (180 g) powdered sugar , ½ teaspoon espresso powder or to taste, 2 - 3 tablespoons (30 - 45 ml) millk or half and half
- Once the cookies have cooled and firmed up, quickly dip the top of each cookie in the espresso glaze. Gently shake the excess glaze from the top of the cookie and return to the cooling rack. Repeat with all the remaining cookies, allow about 30 - 45 minutes for the glaze to set and enjoy.
Notes
Store: Place the baked latte gingerbread cookies in an airtight container. Store at room temperature for up to 5 days. To store unbaked cookie dough in the fridge, wrap the dough in plastic wrap and store in an air tight container for 1 - 2 days. Before baking, allow the chilled cookie dough to sit at room temperature for 20 - 30 minutes before scooping into balls and baking.
See the Variations section of the blog post to make these as gingerbread latte oatmeal cookies or to top them with a white chocolate glaze.
did you make this recipe?tag @olivesnthyme on Instagram
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