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Gingerbread Latte Cookies Recipe

Gingerbread Latte Cookies Recipe
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★★★★★

5 from 14 reviews

These Gingerbread Latte Cookies combine the warm spices of gingerbread with a rich coffee glaze, perfect for enjoying a festive twist on your favorite latte in cookie form. Soft, chewy, and coated with sweet sugar and spiced espresso glaze, these cookies are ideal for holiday gatherings or cozy afternoons.

Ingredients

Scale

Dry Ingredients

  • 2 1/4 cups All purpose flour (spooned and leveled)
  • 2 tsp Baking soda
  • 1/4 tsp Salt
  • 2 tsp Ground ginger
  • 1 tsp Cinnamon
  • 1/4 tsp Ground clove
  • 1 tbsp Espresso powder

Wet Ingredients

  • 1 1/2 sticks Unsalted butter (softened)
  • 3/4 cup Brown Sugar (dark or light)
  • 1/4 cup White granulated sugar
  • 1 Large egg (room temperature)
  • 2 tsp Vanilla extract
  • 1/4 cup Molasses

For Rolling and Glaze

  • White granulated sugar (for rolling)
  • 1 1/2 cup Powdered sugar (sifted)
  • 1/4 tsp Ground cinnamon
  • 2 tbsp Espresso or strong coffee (adjust as needed)

Instructions

  1. Prepare Dry Ingredients: Whisk together the flour, ground clove, ground ginger, cinnamon, espresso powder, baking soda, and salt in a bowl. Set aside.
  2. Cream Butter and Sugars: In a large bowl, beat the softened butter, brown sugar, and white granulated sugar on high speed for 2 minutes until light and fluffy.
  3. Add Wet Ingredients: Beat in the egg, vanilla extract, and molasses until the mixture is smooth and fully combined.
  4. Combine Dry and Wet: Gradually add the dry ingredients to the wet mixture, mixing just until combined without overmixing to keep the dough tender.
  5. Scoop Dough: Using a 1.5 oz ice cream scoop, portion out the cookie dough into balls.
  6. Chill Dough: Place the dough balls in the refrigerator and chill for 1 hour. This helps the cookies keep their shape and develop flavor.
  7. Preheat Oven and Prepare Cookies: Preheat oven to 350°F (175°C). Roll each chilled dough ball in white granulated sugar to coat, then place on a parchment-lined baking sheet, spacing them 2 inches apart.
  8. Bake Cookies: Bake the cookies for 12-14 minutes until edges are firm but centers are still soft. Remove from oven and let cookies cool completely on a wire rack.
  9. Prepare Coffee Glaze: In a small bowl, mix together the powdered sugar, ground cinnamon, and espresso or strong coffee. Add coffee a teaspoon at a time until desired drizzling consistency is reached.
  10. Glaze Cookies: Once cookies are fully cooled, drizzle the coffee glaze over each cookie. Allow the glaze to set and harden before serving.

Notes

  • For best flavor, use freshly ground espresso powder or strong brewed espresso for the coffee elements.
  • Adjust the espresso amount in the glaze to your desired strength and sweetness.
  • The dough can be chilled overnight for deeper flavor development.
  • Store cookies in an airtight container at room temperature for up to 5 days.
  • These cookies can be frozen after baking and glazing; thaw at room temperature before serving.

Nutrition

Keywords: gingerbread cookies, gingerbread latte cookies, coffee glaze cookies, holiday cookies, spiced cookies, espresso cookies

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