Name: Gingerbread Latte Cookies Recipe
Prep time: 45 min
Cook time: 10 min
Total time: 1 h 10 min
Cuisine: American
Ingredients: 250 g all-purpose flour; 1 teaspoon baking soda; 1 tablespoon espresso powder; 1 teaspoon ground cinnamon; 1 teaspoon ground ginger; ¼ teaspoon ground cloves; ¼ teaspoon ground nutmeg; ¼ teaspoon salt; 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; 30 g granulated sugar; 40 g powdered sugar; 1 teaspoon milk, dairy or non-dairy; 1 teaspoon vanilla extract

Jump to Recipe· 3.9 from 7 reviews

If you adore the cozy flavors of the holidays and the rich aroma of your morning coffee, you are going to fall head over heels for this Gingerbread Latte Cookies Recipe. These cookies deliver a satisfyingly chewy texture, infused with a perfect blend of warm gingerbread spices and the unmistakable depth of espresso. It’s like biting into the heart of a gingerbread latte, but in cookie form — an irresistible treat that brings all your favorite seasonal tastes together in the most delightful way.

Ingredients You’ll Need

A clear glass bowl sits on a white marbled surface, showing two stages of mixing dark brown dough. In the left frame, a large mound of white flour with powdery texture sits on top of a dark brown mixture around the edges inside the bowl. In the right frame, a white electric hand mixer held by a woman's hand blends the dark brown dough, which looks chunky and thick with bits of flour still visible. In the background, a lit white candle in a glass holder, a tan pot with white glaze dripping down, green vines, and a small coffee-themed ceramic figure add cozy details. photo taken with an iphone --ar 4:5 --v 7

This Gingerbread Latte Cookies Recipe comes together with simple pantry staples that each play a crucial role in crafting its iconic flavor and texture. Every ingredient adds a little magic, from the warming spices to the rich espresso powder that gives it that authentic latte punch.

250 g all-purpose flour: The foundation for structure, providing that soft, chewy bite.
1 teaspoon baking soda: Helps with the perfect rise and a tender crumb.
1 tablespoon espresso powder: Adds deep coffee flavor without bitterness — the latte in the cookie!
1 teaspoon ground cinnamon: A warm spice that brings familiar holiday vibes.
1 teaspoon ground ginger: Essential for that spicy gingerbread kick.
¼ teaspoon ground cloves: A little goes a long way for aromatic warmth.
¼ teaspoon ground nutmeg: Adds a subtle, nutty hint to the spice profile.
¼ teaspoon salt: Enhances all the sweet and spice flavors without overpowering.
150 g unsalted butter, softened: Creates a rich, creamy base that keeps cookies chewy.
100 g brown sugar: Contributes moisture and a deep caramel sweetness.
50 g granulated sugar: Balances sweetness and helps with texture.
100 g cooking molasses: The soul of gingerbread, packing intense, robust flavor and color.
1 large egg, room temperature: Binds everything together with tenderness.
1 tablespoon vanilla extract: Adds a smooth, fragrant finish to the flavor.
30 g granulated sugar (for rolling): Creates a sparkle and slight crunch on the outside.
40 g powdered sugar (for optional icing): Sweetens and decorates with a lovely glaze.
1 teaspoon milk (for icing): Gives the icing the perfect drizzling consistency.
1 teaspoon vanilla extract (for icing): Adds depth and aroma to the glaze.

How to Make Gingerbread Latte Cookies Recipe

Step 1: Prep and Mix the Dry Ingredients

First, preheat your oven to 350°F and prepare a baking sheet with parchment paper so cookies won’t stick. In a medium bowl, whisk together your flour, baking soda, espresso powder, cinnamon, ginger, cloves, nutmeg, and salt. This aromatic dry blend is the secret behind the authentic gingerbread latte cookie flavor, so make sure it’s evenly combined.

Step 2: Cream the Butter and Sugars

Using an electric mixer, beat the softened butter until it’s creamy and pale, which takes about 2 to 3 minutes. Gradually add the brown sugar and granulated sugar, continuing to cream until the mixture is fluffy and light. This step is key to achieving that soft chewiness once baked.

Step 3: Add Molasses, Egg, and Vanilla

Mix in the molasses for that deep gingerbread richness, then add the egg and vanilla extract. Beat these wet ingredients well into the creamed butter and sugars until fully combined. The molasses will give the dough a lovely dark hue and a punch of bold flavor that’s utterly irresistible.

Step 4: Combine Dry and Wet Mixtures

Slowly add your dry spice and flour mixture into the wet ingredients. Mix just until all the flour disappears and the dough comes together — avoid overmixing so your cookies stay tender and chewy.

Step 5: Scoop and Chill the Dough

Use a 3-tablespoon cookie scoop to portion out dough balls onto a parchment-lined cutting board. Chill these dough balls in the refrigerator for about 15 minutes, just until the surface feels dry. This chilling step makes rolling easier and helps create that delightful sugar-crusted exterior.

Step 6: Roll in Sugar and Bake

Roll each chilled dough ball between your hands to make smooth balls, then roll them in granulated sugar. Space them about 2 inches apart on your baking sheet to allow for spreading. Bake for 10 to 11 minutes until the cookies look puffy and just set. Once you remove them from the oven, give the baking sheet a single firm bang against a wire rack — this is a wonderful trick to crack the cookie tops and give them that signature crackled look.

Step 7: Cool and Optional Icing

After baking, let the cookies rest on the baking sheet for 10 minutes to firm up, then transfer them to a wire rack to cool completely. If you want to dress things up, mix powdered sugar, milk, and vanilla to create a smooth icing. Drizzle it over the cooled cookies to add a lovely sweet glaze that enhances their festive look and flavor.

How to Serve Gingerbread Latte Cookies Recipe

The image shows a close-up of a stack of three large, soft chocolate cookies broken in half to reveal their moist, crumbly texture with visible chocolate chips inside. The cookies are deep brown with a light drizzle of white icing on top, adding contrast. The stack sits directly on a white marbled surface with a few crumbs scattered around. In the background, there is a blurred white pot holding green plants, giving a fresh and cozy feel. The lighting is soft and natural, highlighting the rich texture of the cookies. photo taken with an iphone --ar 4:5 --v 7

Garnishes

A simple dusting of powdered sugar or a delicate drizzle of vanilla icing immediately elevates these cookies, making them look as good as they taste. You can also add tiny edible gold stars or sparkly sugar crystals on top to really dazzle guests at your next gathering.

Side Dishes

These cookies pair beautifully with a steaming cup of coffee, a creamy latte, or even hot chocolate for a cozy winter treat. They also complement lightly spiced teas perfectly when you want something a little lighter but still festive.

Creative Ways to Present

For a fun twist, serve the cookies stacked with a spread of cream cheese frosting between them, turning them into irresistible sandwich cookies. You can also wrap them up individually in clear cellophane tied with a festive ribbon — perfect for gifting during the holidays!

Make Ahead and Storage

Storing Leftovers

Keep your Gingerbread Latte Cookies Recipe fresh by storing them in an airtight container at room temperature. They’ll stay soft and chewy for up to 4 days, retaining all that cozy spiced goodness you love.

Freezing

If you want to make these in advance, freeze the baked cookies in a single layer on a baking tray until firm, then move them to a sealed container or freezer bag. They’ll keep well for up to 3 months, so you can enjoy that gingerbread latte magic any time.

Reheating

Warm frozen cookies gently in a low oven (around 300°F) for 5 to 7 minutes to bring back their soft, chewy texture. Avoid the microwave as it can make them too soft or rubbery. A little warming enhances the spice and espresso aroma beautifully.

FAQs

Can I use instant coffee instead of espresso powder?

Instant coffee can work in a pinch, but espresso powder has a more intense, pure coffee flavor that really makes these cookies special. If you use instant coffee, use slightly less to avoid bitterness.

What if I don’t have molasses?

Molasses is key for that authentic gingerbread richness and chewiness. You can substitute with dark corn syrup or honey, but the flavor will be less complex. For the best results, try to pick up some molasses next time you’re at the store.

Can I make these cookies vegan?

This recipe isn’t vegan as written because of the butter and egg. However, you can experiment using vegan butter and an egg replacer like flaxseed or chia seeds mixed with water. Keep in mind the texture may vary slightly.

How do I get the perfect chewy texture?

The combination of brown sugar and molasses, along with careful mixing and baking just until soft, is the secret to chewiness. Also, gently banging the baking sheet post-bake helps create those lovely cracks without drying out the cookies.

Is the icing necessary?

Icing is totally optional but adds a beautiful sweetness and lovely visual contrast that’s perfect for the holidays. If you prefer your cookies without extra sugar, they’re delicious all on their own.

Final Thoughts

Trust me when I say this Gingerbread Latte Cookies Recipe will quickly become one of your seasonal favorites. The jaw-dropping combo of spiced gingerbread warmth with coffee’s rich depth makes these cookies impossible to resist. Give it a try, share with friends and family, and bask in the joyful, cozy vibes it brings. I can’t wait for you to experience just how delightful these cookies are!