Description
These gingerbread latte cookies combine the cozy, spiced flavors of gingerbread with the rich coffee essence of a latte. Soft, chewy, and topped with a luscious coffee glaze, they’re the perfect treat for holiday gatherings or a festive coffee break.
Ingredients
Units
Scale
For the cookies:
- 3/4 cup (170 g) unsalted butter, softened
- 1/2 cup (100 g) granulated sugar
- 1/2 cup (100 g) brown sugar, packed
- 1 large egg
- 1/4 cup (60 ml) molasses
- 1 teaspoon vanilla extract
- 2 cups (250 g) all-purpose flour
- 1 teaspoon baking soda
- 2 teaspoons ground ginger
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 1/4 teaspoon salt
- 2 teaspoons instant espresso powder or instant coffee
For the coffee glaze:
- 1 cup (120 g) powdered sugar
- 2 tablespoons brewed coffee (cooled)
- 1/2 teaspoon vanilla extract
Instructions
- Preheat the oven:
- Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper or silicone baking mats.
- Cream the butter and sugars:
- In a large mixing bowl, beat the softened butter, granulated sugar, and brown sugar together until light and fluffy.
- Add the wet ingredients:
- Mix in the egg, molasses, and vanilla extract until well combined.
- Combine the dry ingredients:
- In a separate bowl, whisk together the flour, baking soda, ginger, cinnamon, nutmeg, cloves, salt, and espresso powder. Gradually add the dry ingredients to the wet mixture, mixing until just combined.
- Shape the cookies:
- Scoop about 1 1/2 tablespoons of dough and roll into balls. Place them 2 inches apart on the prepared baking sheets.
- Bake:
- Bake for 10–12 minutes, or until the edges are set and the centers look slightly soft. Let the cookies cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.
- Make the glaze:
- In a small bowl, whisk together the powdered sugar, brewed coffee, and vanilla extract until smooth.
- Decorate the cookies:
- Drizzle the glaze over the cooled cookies or dip the tops into the glaze. Let the glaze set for 10–15 minutes before serving.
Notes
- Add a sprinkle of cinnamon or crushed espresso beans on top of the glaze for extra flair.
- Store cookies in an airtight container at room temperature for up to 5 days.
- Substitute the espresso powder with chai spice for a different flavor twist.