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

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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

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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 350°F (175°C). Line baking sheets with parchment paper.
- Portion the dough into 1.5–2 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 10–12 minutes or until the edges are set, but the centers look slightly underbaked—they 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.