Description
These Gingerbread Latte Cookies combine the warm spices of classic gingerbread with a rich espresso kick, making them the perfect holiday treat. Soft, chewy, and topped with a drizzle of sweet glaze, these cookies pair perfectly with your favorite cup of coffee! ☕🍪
Ingredients
Scale
For the Gingerbread Latte Cookies:
- 2 ½ cups all-purpose flour
- 1 tsp baking soda
- ½ tsp salt
- 1 tbsp ground ginger
- 2 tsp ground cinnamon
- ½ tsp ground nutmeg
- ½ tsp ground cloves
- 2 tsp instant espresso powder
- ½ cup unsalted butter, softened
- ½ cup dark brown sugar
- ½ cup granulated sugar
- ⅓ cup molasses
- 1 large egg
- 1 tsp vanilla extract
For the Espresso Glaze (Optional):
- 1 cup powdered sugar
- 2 tbsp brewed espresso (or strong coffee)
- ½ tsp vanilla extract
Instructions
-
Prepare the Cookie Dough:
- In a bowl, whisk together flour, baking soda, salt, ginger, cinnamon, nutmeg, cloves, and espresso powder.
- In another bowl, beat butter, brown sugar, and granulated sugar until fluffy.
- Mix in molasses, egg, and vanilla.
- Gradually add the dry ingredients and mix until combined.
-
Chill the Dough:
- Cover and refrigerate for 30 minutes to firm up the dough.
-
Shape & Bake the Cookies:
- Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.
- Roll dough into 1-inch balls and place 2 inches apart on the baking sheet.
- Bake for 9-11 minutes, until edges are set but centers are soft.
-
Make the Espresso Glaze (Optional):
- Whisk together powdered sugar, brewed espresso, and vanilla extract until smooth.
- Drizzle over cooled cookies.
-
Serve & Enjoy:
- Let the glaze set for 10 minutes, then enjoy with a warm latte!
Notes
- For a stronger coffee flavor, increase the espresso powder to 1 tbsp.
- For crispier cookies, bake for 12-13 minutes instead of 10.
- To make dairy-free, use coconut oil instead of butter.