Go Back
–+ servings
image of realistic top down mise en place shot showing fresh all purpose flour unsalted butter brown sugar granulated sugar molasses eggs espresso powder rolled oats baking soda salt ground ginger ground cinnamon ground nutmeg ground cloves vanilla extract white chocolate vegetable oil coconut oil powdered sugar milk arranged on white marble kitchen counter with clear glass bowls and rustic brown wooden kitchen sets under soft diffuse daylight

Gingerbread Latte Cookies

These Gingerbread Latte Cookies capture the essence of a holiday coffee shop in a soft, chewy bite. Spiced with ginger, cinnamon, cloves, and nutmeg, and enriched with espresso powder, they're the perfect treat for chilly days.
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 12 minutes
Chilling Time (Optional) 30 minutes
Total Time 42 minutes
Servings: 24 cookies
Course: Cookie
Cuisine: American
Calories: 160
Ingredients Equipment Method Nutrition Notes

Ingredients
  

Dry Ingredients
  • 2 1/4 cups all-purpose flour
  • 1 tsp baking soda
  • 2 tsp ground ginger
  • 1 tsp ground cinnamon
  • 1/2 tsp ground cloves
  • 1/2 tsp ground nutmeg
  • 1/4 tsp salt
Wet Ingredients
  • 1/2 cup unsalted butter softened
  • 1/2 cup brown sugar packed
  • 1/4 cup granulated sugar
  • 1/4 cup dark molasses unsulphured
  • 2 eggs room temperature
  • 2 tbsp instant espresso powder
  • 1 tsp vanilla extract
Optional Glaze
  • 1 cup powdered sugar
  • 2 tbsp milk or cream
  • 1/4 tsp instant espresso powder for glaze

Equipment

  • electric mixer,
  • - Mixing bowls
  • Baking sheets
  • Parchment paper
  • wire cooling rack

Method
 

  1. Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper or silicone mats.
  2. Whisk together the flour, baking soda, ginger, cinnamon, cloves, nutmeg, and salt in a medium bowl.
  3. In a small bowl, dissolve the instant espresso powder with vanilla extract and a half teaspoon of hot water to create a paste.
  4. Cream the softened butter, brown sugar, and granulated sugar until light and fluffy (3-4 minutes).
  5. Add the eggs one at a time, then mix in the molasses and the dissolved espresso mixture.
  6. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
  7. Chill the dough for at least 30 minutes for easier handling and to prevent excessive spreading.
  8. Scoop 1.5 tablespoon portions of dough, roll into balls, and place on prepared baking sheets.
  9. Bake for 10-12 minutes, until edges are set and centers look slightly soft.
  10. Cool on baking sheets for 5 minutes before transferring to wire racks to cool completely.
  11. For the glaze, whisk powdered sugar, milk, and a small amount of espresso powder until smooth. Drizzle over cooled cookies.

Nutrition

Calories: 160kcalCarbohydrates: 25gProtein: 2gFat: 6gSaturated Fat: 3.5gCholesterol: 20mgSodium: 120mgPotassium: 40mgFiber: 1gSugar: 16gVitamin A: 120IUCalcium: 20mgIron: 1.2mg

Notes

These cookies travel well and freeze beautifully. For a vegan version, substitute butter with vegan butter and eggs with flax eggs. To make gluten-free, use a 1:1 gluten-free flour blend.
Tried this recipe?Let us know how it was!
QR Code linking back to recipe