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Gingerbread Latte Cookies

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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

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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

  1. 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.
  2. 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.
  3. Preheat the Oven:
    • Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper.
  4. 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.
  5. 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.
  6. 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.
  7. 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.

Find it online: https://recipe.newsvks.com/gingerbread-latte-cookies/