Gingerbread Latte Cookies Recipe
These Gingerbread Latte Cookies combine the warm flavors of gingerbread with the rich taste of espresso, making them a perfect holiday treat. They are soft, chewy, and topped with a sweet icing.
Ingredients
- 2 ½ cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon ground ginger
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ¼ teaspoon ground cloves
- ½ teaspoon salt
- ¾ cup unsalted butter softened
- 1 cup packed brown sugar
- 1 large egg
- 2 tablespoons molasses
- 2 teaspoons vanilla extract
- ¼ cup brewed espresso or strong coffee cooled
- 1 cup powdered sugar for icing
- 1-2 tablespoons milk for icing
- Optional: crushed gingerbread cookies or espresso beans for topping
Instructions
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a medium bowl, whisk together flour, baking soda, ginger, cinnamon, nutmeg, cloves, and salt.
- In a large bowl, cream the softened butter and brown sugar with an electric mixer until light and fluffy.
- Add the egg, molasses, vanilla extract, and cooled espresso to the butter mixture and mix until combined.
- Gradually add the dry ingredients to the wet mixture, stirring gently until just combined.
- Scoop tablespoon-sized portions of dough onto the prepared baking sheet, leaving space between each cookie.
- Bake for 10-12 minutes until edges are set and centers are slightly soft, then cool on the baking sheet for 5 minutes.
- For the icing, mix powdered sugar with 1 tablespoon of milk until thick, adding more milk as needed.
- Drizzle icing over cooled cookies and top with crushed gingerbread or espresso beans if desired.
- Let the icing set for about 30 minutes before serving.
Notes
Allow the icing to set before serving for the best presentation.