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