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–+ servings
Gingerbread Late Cookies

Gingerbread Latte Cookies

Soft, chewy and loaded with warm spices and espresso powder these Gingerbread Latte Cookies are a delicious twist on a classic holiday cookie. This is the best recipe for gingerbread latte cookies.
5 from 1 vote
Print Recipe
Prep Time 15 minutes
Cook Time 10 minutes
Chill TIme 2 hours
Total Time 2 hours 25 minutes
Course Dessert
Cuisine American, German
Servings 22 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

Allow the glaze to fully harden before storing. The cookies will last 5 days stored in an airtight container.
Keyword Christmas Cookies

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