Gingerbread Latte Cookies Recipe

Introduction

These Gingerbread Latte Cookies combine warm spices with a hint of espresso for a cozy, flavorful treat. Soft and chewy with a perfect balance of sweetness and spice, they’re ideal for holiday gatherings or any time you crave a comforting cookie.

Ingredients

• 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
• 30 g granulated sugar (for rolling)

Optional icing:

• 40 g powdered sugar
• 1 teaspoon milk, dairy or non-dairy
• 1 teaspoon vanilla extract

Instructions

1. Step 1: Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. Step 2: In a medium bowl, whisk together the flour, baking soda, espresso powder, cinnamon, ginger, cloves, nutmeg, and salt. Set aside.
3. Step 3: In a large bowl, beat the softened butter with an electric mixer on medium speed until creamy and pale. Add the granulated sugar and brown sugar, and cream together until fluffy.
4. Step 4: Add the molasses, egg, and vanilla extract to the butter mixture and beat until well combined.
5. Step 5: Gradually add the dry ingredients to the wet ingredients and mix until just combined to form the cookie dough.
6. Step 6: Using a 3-tablespoon scoop, portion the dough onto a sheet of parchment paper. Chill the dough balls in the refrigerator for about 15 minutes, until the surface is dry to the touch.
7. Step 7: Roll each dough ball between your hands to form smooth balls. Then roll each ball in granulated sugar to coat thoroughly.
8. Step 8: Arrange the sugared dough balls on the prepared baking sheet, spacing them about 2 inches apart to allow for spreading.
9. Step 9: Bake for 10 to 11 minutes, until the cookies are puffy but still soft. After removing from the oven, gently bang the baking sheet against a wire rack once to create cracks and release puffiness.
10. Step 10: Let the cookies cool on the baking sheet for 10 minutes before transferring them to a wire rack to cool completely.
11. Step 11 (optional): For icing, mix powdered sugar, milk, and vanilla extract in a small bowl until thick but pourable. Drizzle over cooled cookies using a spoon or piping bag.

Tips & Variations

• For a stronger coffee flavor, increase espresso powder to 1.5 tablespoons.
• Substitute molasses with dark maple syrup for a different depth of sweetness.
• Chilling the dough helps prevent spreading and creates a chewier texture.
• Try adding chopped crystallized ginger to the dough for extra zing.
• Use dairy-free butter and milk for a vegan-friendly version.

Storage

Store cookies in an airtight container at room temperature for up to 5 days. For longer storage, freeze baked cookies for up to 3 months and thaw at room temperature. Reheat briefly in the microwave or oven for a soft, fresh-baked feel.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use instant coffee instead of espresso powder?

Yes, instant coffee can be used but it may produce a milder coffee flavor. Espresso powder is more concentrated and recommended for the best taste.

How do I make these cookies less soft and more crisp?

Bake the cookies a bit longer, around 12-14 minutes, until edges are firm. Also, flatten the dough balls slightly before baking to encourage crispness.

Gingerbread Latte Cookies Recipe

Print Recipe

★★★★★

4.7 from 132 reviews

Delight in these chewy Gingerbread Latte Cookies that perfectly blend the warm spices of gingerbread with a subtle espresso kick. Soft, fluffy, and lightly cracked, these cookies are rolled in granulated sugar for a sweet crunch and optionally topped with a smooth vanilla icing drizzle. Ideal for holiday treats or cozy afternoons with coffee, these cookies combine classic festive flavors with a modern twist.

• Author: Nethan
• Prep Time: 20 minutes
• Cook Time: 11 minutes
• Total Time: 31 minutes
• Yield: Approximately 18 cookies 1x
• Category: Dessert
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

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

1. Prep the oven and baking sheet: Preheat your oven to 350°F (177°C). Line a baking sheet with parchment paper and set aside for easy cookie removal and cleanup.
2. Mix dry ingredients: In a medium bowl, combine the all-purpose flour, baking soda, espresso powder, ground cinnamon, ground ginger, ground cloves, ground nutmeg, and salt. Stir well and set aside. These spices and espresso powder form the signature gingerbread latte flavor.
3. Cream butter and sugars: In a large mixing bowl, use an electric hand mixer on medium speed to beat the softened unsalted butter until creamy and pale. Add the granulated sugar and brown sugar, then beat together until light and fluffy, about 2-3 minutes. This step ensures a tender cookie texture.
4. Add wet ingredients: Mix in the molasses, egg, and vanilla extract into the creamed butter and sugars. Beat until thoroughly combined and smooth, which will enrich the dough with moisture and flavor.
5. Combine wet and dry mixtures: Gradually add the dry flour mixture to the wet ingredients, mixing just until combined. Avoid overmixing to keep cookies soft and tender.
6. Scoop the dough: Using a 3-tablespoon cookie scoop, portion out the dough onto a parchment-lined cutting board or tray. This ensures uniform cookie size and even baking.
7. Chill dough balls: Place the scooped dough in the refrigerator for about 15 minutes until the surface feels dry to the touch. This makes rolling easier and helps maintain shape while baking.
8. Roll in granulated sugar: Roll each chilled dough ball between your hands to form smooth spheres, then roll each one in granulated sugar. Place the sugared balls on the prepared baking sheet, spacing them about 2 inches apart for spreading.
9. Bake: Bake in the preheated oven for 10-11 minutes until the cookies puff up but remain soft. Immediately after removing from the oven, firmly tap the baking sheet once against a wire rack to create the characteristic cracks on the tops.
10. Cool: Allow the cookies to cool on the baking sheet for about 10 minutes. Then transfer them to a wire rack to cool completely for best texture and flavor development.
11. Prepare icing (optional): In a small bowl, whisk together powdered sugar, milk, and vanilla extract until you achieve a thick yet pourable consistency.
12. Drizzle icing: Transfer the icing to a piping bag or use a spoon to drizzle it artistically over the cooled cookies, adding a sweet finishing touch.

Notes

• Ensure the butter is softened to room temperature for easier creaming with sugars.
• Chilling the cookie dough slightly before shaping helps prevent spreading and makes rolling easier.
• Espresso powder adds depth without making the cookies taste like coffee—do not skip it.
• For a dairy-free version, use non-dairy milk in the icing and a suitable butter alternative.
• Cookies can be stored in an airtight container at room temperature for up to 5 days.
• Let the cookies fully cool before applying icing to avoid melting.
• You can double the recipe to make more cookies and freeze the dough balls for later baking.

Keywords: chewy gingerbread cookies, gingerbread latte cookies, gingerbread sugar cookies, soft gingerbread cookies