Gingerbread Latte Cookies combine the warm, spiced flavors of classic gingerbread with a subtle coffee twist, creating a delightful treat perfect for the holiday season or any time you crave cozy, comforting flavors. With a soft, chewy texture and a rich, aromatic glaze, these cookies are sure to impress.
Why Youโll Love This Recipe
- A creative twist on traditional gingerbread cookies.
- Perfectly balanced flavors of ginger, cinnamon, and coffee.
- Soft and chewy with a delicious glaze for added sweetness.
- Great for festive gatherings or gifting during the holidays.
- Easy to make and customize to your liking.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- All-purpose flour
- Baking soda
- Ground ginger
- Ground cinnamon
- Ground nutmeg
- Ground cloves
- Instant espresso powder
- Salt
- Unsalted butter
- Brown sugar
- Molasses
- Egg
- Vanilla extract
- Powdered sugar (for the glaze)
- Brewed coffee or milk (for the glaze)
Directions
- Prepare the Dough:ย In a bowl, whisk together the flour, baking soda, spices, espresso powder, and salt. In a separate bowl, cream the butter and brown sugar until fluffy, then mix in the molasses, egg, and vanilla extract. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- Chill the Dough:ย Cover the dough and refrigerate for at least 1 hour to firm up.
- Preheat the Oven:ย Preheat your oven to 350ยฐF (175ยฐC) and line baking sheets with parchment paper.
- Shape the Cookies:ย Roll the dough into small balls and place them on the prepared baking sheets. Flatten slightly with the palm of your hand.
- Bake:ย Bake for 8-10 minutes or until the edges are set. Allow cookies to cool on the baking sheet for a few minutes before transferring to a wire rack.
- Make the Glaze:ย Whisk together powdered sugar and brewed coffee or milk until smooth. Drizzle over the cooled cookies.
- Serve and Enjoy:ย Let the glaze set before serving.
Servings and Timing
- Servings:ย Approximately 24 cookies
- Prep Time:ย 20 minutes (plus 1 hour chilling time)
- Cook Time:ย 10 minutes
Variations
- Extra Spices:ย Add a pinch of cardamom or allspice for extra warmth.
- No Coffee:ย Replace espresso powder with cocoa powder for a mocha twist or omit for a classic gingerbread flavor.
- Dairy-Free:ย Use plant-based butter and milk for a dairy-free version.
- Decorations:ย Sprinkle with coarse sugar or add festive sprinkles before baking.
Storage/Reheating
- Storage:ย Store the cookies in an airtight container at room temperature for up to 5 days.
- Freezing:ย Freeze the unbaked dough balls for up to 3 months. Bake directly from frozen, adding an extra minute or two to the baking time.
- Reheating:ย Warm in a microwave for 10 seconds if you prefer them slightly soft and warm.
FAQs
What is the texture of these cookies?
They are soft, chewy, and slightly crisp around the edges.
Can I use fresh ginger instead of ground ginger?
Fresh ginger isnโt ideal for this recipe, as it alters the texture and flavor balance. Stick with ground ginger for consistency.
Can I omit the espresso powder?
Yes, but the coffee flavor enhances the overall taste and complements the spices beautifully.
How do I know when the cookies are done baking?
The edges will be set, but the centers may still look slightly soft. They firm up as they cool.
Can I make these cookies gluten-free?
Yes, use a gluten-free all-purpose flour blend as a 1:1 substitute for regular flour.
Can I double the recipe?
Absolutely! This recipe doubles well for larger batches.
Is it necessary to chill the dough?
Yes, chilling helps the flavors meld and prevents the cookies from spreading too much during baking.
Can I add chocolate chips to the dough?
Definitely! Dark or semi-sweet chocolate chips pair wonderfully with the spices.
Can I use blackstrap molasses?
Blackstrap molasses is more robust and slightly bitter, so itโs best to use regular molasses for a milder flavor.
What type of coffee is best for the glaze?
Use strong brewed coffee or espresso for a more pronounced coffee flavor. Milk can be used for a milder taste.
Conclusion
Gingerbread Latte Cookies bring the best of cozy spices and rich coffee flavors to your cookie jar. Whether youโre baking for a holiday gathering, gifting, or indulging in a sweet treat for yourself, these cookies are a crowd-pleaser. Easy to make and endlessly versatile, theyโre bound to become a favorite!
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Gingerbread Latte Cookies
Description
Gingerbread Latte Cookies combine the warm spices of gingerbread with a hint of espresso, capturing the essence of a cozy holiday latte in a soft, chewy treat.
Ingredients
For the Cookies:
- 2 1/2 cups all-purpose flour
- 1 1/2 teaspoons baking soda
- 1–2 tablespoons instant espresso powder (adjust to taste)
- 2 teaspoons ground ginger
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground cloves
- 1/4 teaspoon ground nutmeg
- 1/2 teaspoon salt
- 1 cup unsalted butter, softened
- 1/2 cup granulated sugar (plus 1/4 cup for coating)
- 1/2 cup dark brown sugar, packed
- 1/3 cup unsulphured molasses
- 1 large egg
- 1 egg yolk
- 2 teaspoons vanilla extract
For the Latte Icing:
- 1 cup powdered sugar
- 1 teaspoon instant espresso powder
- 2 tablespoons milk
- 1/2 teaspoon vanilla extract
Instructions
- Prepare the Dough:
- In a medium bowl, whisk together the flour, baking soda, espresso powder, ginger, cinnamon, cloves, nutmeg, and salt. Set aside.
- In a large mixing bowl, beat the softened butter, 1/2 cup granulated sugar, and brown sugar with an electric mixer on medium speed until light and fluffy, about 3-4 minutes.
- Scrape the bottom and sides of the bowl and beat again until smooth.
- Reduce the mixer speed to low and blend in the molasses, egg, egg yolk, and vanilla one at a time, mixing well after each addition.
- Gradually add the dry ingredients to the wet, mixing on low just until no streaks of flour are visible.
- Cover the bowl with plastic wrap and refrigerate for at least 2 hours or overnight.
- Bake the Cookies:
- Preheat the oven to 350ยฐF (175ยฐC). Line baking sheets with parchment paper.
- Portion the dough into 1.5โ2 tablespoon-sized balls. Roll in the remaining 1/4 cup granulated sugar and arrange on the baking sheets about 2 inches apart. Work in batches and refrigerate any dough not being baked.
- Bake for 10โ12 minutes or until the edges are set, but the centers look slightly underbakedโthey will firm up as they cool.
- Allow the cookies to cool on the baking sheets for about 5 minutes. Then, transfer them to a wire rack to cool completely.
- Prepare the Icing:
- In a small bowl, whisk the powdered sugar, espresso powder, milk, and vanilla extract until smooth. If needed, adjust the consistency by adding more milk or sugar.
- Decorate the Cookies:
- Drizzle the icing over the cooled cookies or dip half of each cookie into the icing for a decorative touch.
- Allow the icing to set for about 15 minutes before serving.
Notes
- For a stronger coffee flavor, increase the amount of espresso powder in the dough and icing.
- Ensure the butter and eggs are at room temperature for better incorporation.
- Chilling the dough is essential for preventing excessive spreading during baking.
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