These Gingerbread Latte Cookies are the perfect blend of festive spices and coffee flavor, bringing the warmth of a latte into a deliciously chewy cookie. Ideal for holiday gatherings or as a cozy treat to enjoy with a cup of coffee, these cookies are sure to become a seasonal favorite.
Why You’ll Love This Recipe
- Combines the nostalgic taste of gingerbread with the rich notes of coffee.
- Soft, chewy texture that melts in your mouth.
- Simple to make yet perfect for impressing guests during the holiday season.
- Versatile recipe with plenty of room for creative variations.
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
- Salt
- Unsalted butter
- Brown sugar
- Molasses
- Brewed espresso or strong coffee
- Egg
- Vanilla extract
Directions
- Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper.
- In a medium bowl, whisk together the flour, baking soda, spices, and salt. Set aside.
- In a large mixing bowl, cream the butter and brown sugar until light and fluffy.
- Mix in the molasses, brewed espresso, egg, and vanilla extract until well combined.
- Gradually add the dry ingredients to the wet ingredients, stirring until just combined.
- Scoop tablespoon-sized portions of dough onto the prepared baking sheets, spacing them about 2 inches apart.
- Bake for 10-12 minutes, or until the edges are set and the centers look slightly underdone.
- Let the cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
Servings and Timing
- Servings:Â About 24 cookies
- Prep Time:Â 15 minutes
- Cook Time:Â 10-12 minutes
- Total Time:Â 25-30 minutes
Variations
- Iced Gingerbread Latte Cookies:Â Drizzle a simple glaze made with powdered sugar, brewed coffee, and vanilla extract.
- Chocolate Chip Gingerbread:Â Add a handful of chocolate chips for an extra layer of indulgence.
- Spiced Sugar Coating:Â Roll the dough in cinnamon sugar before baking for a sweet, spiced exterior.
- Gluten-Free Option:Â Use a gluten-free all-purpose flour blend to accommodate dietary needs.
Storage/Reheating
- Storage:Â Store cookies in an airtight container at room temperature for up to 5 days.
- Freezing:Â Freeze baked cookies for up to 3 months. Thaw at room temperature before serving.
- Reheating:Â Warm in the microwave for 5-10 seconds to enjoy a freshly baked feel.
FAQs
How do I brew espresso for this recipe?
You can use an espresso machine, stovetop espresso maker, or even instant espresso powder mixed with hot water.
Can I use blackstrap molasses?
Blackstrap molasses is more robust and less sweet. If you enjoy a bolder flavor, you can use it, but it may alter the sweetness of the cookies.
What can I use as a substitute for espresso?
Strongly brewed coffee or instant coffee granules dissolved in hot water work well as substitutes.
Can I make these cookies vegan?
Yes! Substitute the butter with vegan butter, use a flax egg (1 tablespoon ground flaxseed + 3 tablespoons water), and ensure your molasses is vegan-friendly.
Do I need to chill the dough?
Chilling the dough is not required for this recipe, but it can help enhance the flavor and make the dough easier to handle.
How can I make these cookies more festive?
Decorate with white icing or sprinkle edible glitter for a holiday touch.
What’s the best way to measure molasses?
Lightly grease your measuring spoon or cup to prevent molasses from sticking.
Can I double the recipe?
Absolutely! Simply double all the ingredients and bake in batches.
Why do my cookies spread too much?
This could be due to over-softened butter. Make sure the butter is at room temperature but not overly soft.
Are these cookies spicy?
The spice level is balanced, but you can adjust by increasing or decreasing the ginger and cinnamon to taste.
Conclusion
Gingerbread Latte Cookies bring the cozy flavors of the season into every bite. With their soft texture and rich blend of spices and coffee, these cookies are perfect for festive occasions or a quiet winter evening. Whether you stick to the classic recipe or try one of the variations, they’re bound to be a hit. So grab your apron and start baking your new favorite holiday treat!
PrintGingerbread Latte Cookies
Gingerbread Latte Cookies combine the warm spices of gingerbread with a hint of espresso, creating a delightful treat reminiscent of a favorite holiday beverage.
Ingredients
For the Cookies:
- 2 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 2 teaspoons instant espresso powder
- 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 rolling)
- 1/2 cup packed dark brown sugar
- 1/3 cup unsulphured molasses
- 1 large egg
- 1 egg yolk
- 2 teaspoons vanilla extract
For the Espresso Glaze:
- 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 until light and fluffy, about 3-4 minutes.
- Add the molasses, egg, egg yolk, and vanilla extract to the butter mixture, beating well after each addition.
- Gradually add the dry ingredients to the wet mixture, mixing until just combined.
- Chill the Dough:
- Cover the dough with plastic wrap and refrigerate for at least 2 hours or overnight. Chilling helps the flavors meld and makes the dough easier to handle.
- Preheat the Oven:
- Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper.
- Shape and Coat the Cookies:
- Place the remaining 1/4 cup granulated sugar in a shallow bowl.
- Scoop 1.5 to 2-tablespoon portions of dough and roll them into balls.
- Roll each dough ball in the granulated sugar to coat.
- Arrange the sugar-coated dough balls on the prepared baking sheets, spacing them about 2 inches apart.
- Bake:
- Bake the cookies for 10–12 minutes, until the edges are set but the centers remain slightly soft.
- Remove from the oven and allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
- Prepare the Espresso Glaze:
- In a small bowl, whisk together the powdered sugar, instant espresso powder, milk, and vanilla extract until smooth. Adjust the consistency as needed by adding more milk or powdered sugar.
- Glaze the Cookies:
- Once the cookies are completely cooled, drizzle the espresso glaze over the tops using a spoon or a piping bag.
- Allow the glaze to set for about 15 minutes before serving.
Notes
- For a stronger coffee flavor, increase the amount of instant espresso powder in the dough and glaze.
- Ensure the butter and egg are at room temperature for better incorporation.
- Store the cookies in an airtight container at room temperature for up to 5 days.