Description
These Gingerbread Latte Cookies are chewy and bursting with spiced gingerbread flavors and a rich coffee undertone. Perfectly soft with a crackly exterior, they combine aromatic spices, espresso powder, and molasses for a deeply satisfying holiday treat. Optionally topped with a sweet vanilla glaze, these cookies make a delightful festive dessert.
Ingredients
Cookies
- 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
For Rolling
- 30 g granulated sugar
Icing (optional)
- 40 g powdered sugar
- 1 teaspoon milk, dairy or non-dairy
- 1 teaspoon vanilla extract
Instructions
- Prep: Preheat the oven to 350°F (177°C). Line a baking sheet with parchment paper and set aside.
- Dry mixture: In a medium bowl, combine the flour, baking soda, espresso powder, cinnamon, ground ginger, cloves, nutmeg, and salt. Stir well and set aside.
- Cream butter and sugars: In a large mixing bowl, use an electric hand mixer on medium speed to beat the softened butter until very creamy and pale in color. Add the granulated sugar and brown sugar, and continue to beat until fluffy.
- Wet mixture: Add molasses, egg, and vanilla extract to the butter mixture; beat until everything is fully combined and smooth.
- Add dry to wet mixture: Gradually add the flour mixture to the wet ingredients and mix just until the cookie dough comes together. Avoid overmixing to keep cookies tender.
- Scoop cookie dough: Use a 3-tablespoon cookie scooper to portion out dough onto a cutting board lined with a scrap parchment sheet.
- Chill: Place the dough balls on the board and chill in the refrigerator for approximately 15 minutes until the surface feels dry to the touch, which makes rolling easier.
- Roll in sugar: Roll each chilled dough ball between your hands to form a smooth ball. Then roll each ball in granulated sugar until fully coated. Arrange on the lined baking sheet, spacing approximately 2 inches apart to allow for spreading.
- Bake: Bake cookies for 10-11 minutes until puffed but still soft. Once removed from oven, firmly bang the baking sheet once against a wire rack to release puffiness and create surface cracks.
- Cool: Allow cookies to cool on the baking sheet for about 10 minutes before transferring to a wire rack to cool completely.
- Icing (optional) – Mix: In a small bowl, stir together powdered sugar, milk, and vanilla extract until you achieve a thick but pourable glaze.
- Icing (optional) – Drizzle: Using a spoon or piping bag, drizzle the icing over cooled cookies for an extra touch of sweetness and decoration.
Notes
- Chilling the dough before rolling helps reduce stickiness and prevents cookies from spreading too much during baking.
- Banging the baking sheet after baking creates the distinct cracked surface typical of chewy ginger cookies.
- Use strong brewed espresso powder for the best coffee flavor without adding liquid.
- Cookies are best stored in an airtight container at room temperature for up to 5 days.
- The icing is optional but adds a lovely sweet contrast and festive look.
