Soft, chewy and loaded with warm spices it’s no surprise gingerbread cookies are a perinneal favorite and this holiday classic gets even better with the addition of espresso powder. Molasses, gingerbread spices and espresso come together to create a cookie that’s equal parts cozy and sophisticated. These Espresso Latte Cookies are delicious and bound to become a new holiday tradition.
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These cookies start of with a generous amount of espresso powder dissolved in warm melted butter while a mix of molasses, cinnamon,ginger, nutmeg and cloves provide the classic flavors of gingerbread. Once baked these cookies get an extra dose of coffee with a drizzle of sweet espresso glaze. For more great holiday cookies take a look at my Cranberry Pistaschio Shortbread Cookies, Peppermint Chocolate Crinkle Cookies, Pecan Maple Cookies, and Traditional German Lebkuchen.
Ingredients
For the cookies
- unsalted butter
- espresso powder
- ground ginger
- ground cinnamon
- ground nutmeg
- ground cloves
- brown sugar
- granulated sugar separated
- unsulphured molasses
- egg
- vanilla extract
- all purpose flour
- baking soda
- kosher salt
For the glaze
- hot water
- espresso powder
- powdered sugar
- milk
How to Make Gingerbread Latte Cookies
Melt the butter in a sauce pan over medium heat. Once the butter has melted remove from the heat and whisk in the espresso powder, ginger, cinnamon, nutmeg and cloves ensuring the espresso powder has dissolved.
Transfer the butter mixture to a large mixing bowl. Add in the brown sugar, 1/2 cup granulated sugar (reserve the remaining sugar for rolling the dough), molasses, egg and vanilla extract and whisk until well combined. In a separate bowl whisk together the all purpose flour, baking soda and salt. Add the flour mixture to the butter mixture and whisk until the flour is fully incorporated. Cover the dough and transfer to the refrigerator, chill for at least 2 hours or up to 1 day.
Preheat the oven to 400 ℉. Line 2 baking sheets with parchment paper and place the remaining 1/4 cup granulated sugar on a small plate. Scoop out the cookie dough, using a 1 oz scoop, and roll into a ball. Roll the dough in the sugar and place on the baking sheet 2 inches apart. Bake the cookies for 8-10 minutes, rotating the pans halfway through. Cool the cookies on the baking sheet for 5 minutes then transfer to a cooling rack, glaze once fully cooled.
To make the glaze add the hot water and espresso powder and stir together until dissolved. In a small bowl add the powdered sugar, espresso mixture and 1 tbsp of milk and stir until combined, add in the remaining 1 tbsp of milk if needed to get the desired consistency. Using a spoon drizzle the glaze over the cookies. Serve as desired.
If you like these Gingerbread Latte Cookies be sure to take a look at some of my other recipes!
Eggnog Bread Pudding with Rum Caramel Sauce
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Gingerbread Latte Cookies
Equipment
- 1 small saucepan
- 1 Whisk
- 2 large mixing bowls
- 2 baking sheets
- Parchment Paper
Ingredients
For the cookies
- 3/4 cup unsalted butter
- 1/4 cup espresso powder
- 2 tsp ground ginger
- 1 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 1/4 tsp ground cloves
- 1/2 cup brown sugar
- 3/4 cup granulated sugar separated
- 1/4 cup unsulphured molasses
- 1 large egg
- 1 tsp vanilla extract
- 2 cups all purpose flour
- 1 tsp baking soda
- 1 tsp kosher salt
For the glaze
- 1 tbsp hot water
- 1/2 tsp espresso powder
- 1 cup powdered sugar
- 1-2 tbsp milk
Instructions
- Melt the butter in a sauce pan over medium heat. Once the butter has melted remove from the heat and whisk in the espresso powder, ginger, cinnamon, nutmeg and cloves ensuring the espresso powder has dissolved.
- Transfer the butter mixture to a large mixing bowl. Add in the brown sugar, 1/2 cup granulated sugar (reserve the remaining sugar for rolling the dough), molasses, egg and vanilla extract and whisk until well combined.
- In a separate bowl whisk together the all purpose flour, baking soda and salt.
- Add the flour mixture to the butter mixture and whisk until the flour is fully incorporated. Cover the dough and transfer to the refrigerator, chill for at least 2 hours or up to 1 day.
- Preheat the oven to 400 ℉. Line 2 baking sheets with parchment paper and place the remaining 1/4 cup granulated sugar on a small plate. Scoop out the cookie dough, using a 1 oz scoop, and roll into a ball. Roll the dough in the sugar and place on the baking sheet 2 inches apart. Bake the cookies for 8-10 minutes, rotating the pans halfway through. Cool the cookies on the baking sheet for 5 minutes then transfer to a cooling rack, glaze once fully cooled.
- Add the hot water and espresso powder and stir together until dissolved. In a small bowl add the powdered sugar, espresso mixture and 1 tbsp of milk and stir until combined, add in the remaining 1 tbsp of milk if needed to get the desired consistency. Using a spoon drizzle the glaze over the cookies. Serve as desired.
Notes
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Brianna Simmons says
My new favorite Christmas cookie, so much flavor!