Table Of Content show

Cozy Up with Gingerbread Latte Cookies

Gingerbread latte cookies have captured my heart as the ultimate holiday treat! Imagine taking all the cozy, festive flavors of a gingerbread latte and transforming them into a soft and chewy cookie. With each bite, you’ll experience the spicy warmth of ginger, the comforting aroma of cinnamon, and a delightful touch of espresso. They are not just cookies; they’re little bites of holiday magic.

The added sparkle from rolling them in sugar gives them a festive crunch, and the coffee-infused drizzle on top is the icing on the cake—literally! If you’re looking to impress this holiday season, these cookies are your secret weapon!

Why You’ll Love These Gingerbread Latte Cookies

Festive-Flavored Treat: If you eagerly await the seasonal menu at your favorite coffee shop, these cookies will delight you. Combining two wonderful treats, they deliver a taste of the holidays with every bite!

Irresistibly Soft Texture: You’ll find the perfect balance here: soft and chewy, with just a hint of crispness on the edges. They are everything you want in a cookie.

Gift-Worthy: Looking for a unique homemade gift this Christmas? These bakery-style cookies are beautifully impressive and sure to put a smile on anyone’s face!

Ingredients

All-Purpose Flour: This ingredient provides structure and creates a tender, delightful crumb.
Baking Soda: It makes the cookies rise and spread, achieving that ideal soft and chewy texture.
Instant Espresso Powder: Adds a rich coffee flavor that deepens the spice profile of the gingerbread.
Spices: A mix of ginger, cinnamon, cloves, and nutmeg brings the classic gingerbread taste to life.
Salt: Just a pinch enhances all the yummy flavors.
Unsalted Butter: For a rich and tender bite, unsalted butter is essential— consider browning it for an even deeper flavor.
Granulated and Dark Brown Sugar: Granulated sugar gives crunch, while dark brown sugar offers that signature molasses sweetness.
Unsulphured Molasses: Adds the characteristic gingerbread flavor and color; make sure to choose unsulphured for the best taste.
Eggs: These act as a binder and add moisture to the cookies.
Vanilla Extract: A splash enhances the overall flavor and rounds everything out beautifully.
Optional Icing: A delightful mixture of powdered sugar, instant espresso powder, milk, and vanilla extract creates a sweet coffee-flavored glaze that takes your cookies to the next level!

How to Make Gingerbread Latte Cookies

If you’re in the mood for holiday cookie baking, I’ve got just the recipe for you. After whipping up a variety of cookies like frosted eggnog and thumbprint cookies, these gingerbread latte cookies quickly became a favorite! Let’s dive into how you can make these delicious treats:

Instructions

Whisk: Combine the flour, baking soda, espresso powder, ginger, cinnamon, cloves, nutmeg, and salt in a bowl. Set this mixture aside—this will be your dry mix.
Beat: In a separate bowl, beat together the softened unsalted butter, granulated sugar, and dark brown sugar until the mixture is fluffy and creamy. Don’t forget to scrape the sides of the bowl to incorporate all the ingredients!
Mix: Add the molasses, egg, egg yolk, and vanilla extract to the butter mixture one at a time, making sure to thoroughly mix after each addition.
Add: Gradually incorporate your dry ingredients into the wet mixture, mixing until it’s just combined. Once mixed, chill your dough for at least 2 hours or even overnight for better flavor.
Preheat: Now, preheat your oven to 350°F (175°C). Line your baking sheets with parchment paper for easy cleanup.
Scoop: Take 1.5 to 2 tablespoons of dough and roll it into balls. Roll these balls in sugar and place them about 2 inches apart on your lined baking sheets, leaving space to spread. Chill any unused dough as needed.
Bake: Pop your trays into the oven and bake for 10-12 minutes, keeping an eye out for edges that are set while the centers remain soft. Let them cool for about 5 minutes on the tray before transferring them to a wire rack.
Whisk: While the cookies are cooling, whisk together the powdered sugar, espresso powder, milk, and vanilla to create a smooth icing. Feel free to adjust the consistency with more milk if needed.
Drizzle: Once the cookies have cooled, drizzle or dip them in your coffee glaze. Let the icing set for about 15 minutes, then they’re ready to enjoy!

Tips For the Best Gingerbread Latte Cookies

Once you take a bite of these deliciously spiced cookies, you’ll wish you’d made a double batch! They’re perfect for cookie exchanges, holiday gifting, or just keeping all to yourself. Here are some great tips to ensure your gingerbread latte cookies are the best they can be:

Quality matters: Choose a high-quality instant espresso powder or instant coffee for that deep coffee flavor.
Coffee flavor: If you love your cookies to have a robust coffee kick, start with 1 tablespoon of espresso and adjust to your preference.
Brown the butter: For extra depth, consider browning your butter before mixing it into the recipe—just let it cool before measuring.
Don’t overmix: Gently combine wet and dry ingredients to avoid dense cookies. Use a low speed on your mixer or a wooden spoon.
Adjust the spice: For those who prefer a stronger flavor, feel free to increase the ground ginger or cinnamon slightly.
Use a scoop: A cookie scoop will give you perfectly sized cookie balls and uniform baking.
Underbake slightly: Keep in mind that cookies continue to bake after being removed from the oven. Aim for edges to be set, but the centers slightly soft to achieve that chewy texture.
Try variations: Want something a little different? You can add chocolate chips, use maple syrup instead of molasses, or sprinkle some coarse sea salt atop for a sweet-salty delight.
Make ahead: Mix the dough in advance! You can refrigerate it for up to 48 hours, or shape it into balls and freeze for later baking. Just add an extra few minutes to the baking time if you’re using frozen dough.

Fudgy Gingerbread Latte Cookies Stacked on a Table

How to Store

Having extra cookies on hand during the holiday season can be a lifesaver! Fortunately, these cookies store very well, making it easy to whip up a larger batch.

To Store: Once baked, allow the cookies to cool completely before transferring them to an airtight container or resealable plastic bag. They’ll stay fresh at room temperature for up to 5 days or in the refrigerator for 1-2 weeks.

To Freeze: If you have unglazed cookies left over, pop them in an airtight container or a freezer bag—layer them with parchment paper to prevent sticking. These can be frozen for up to 3 months, ready for whenever the cookie craving strikes. Just let them thaw at room temperature before glazing.