Gingerbread Latte Cookies Recipe
Delight in these tasty Gingerbread Latte Cookies, a perfect blend of warm spices and coffee flavors. Crisp on the edges with a chewy center, they are rolled in sugar for a sweet crunch and topped with a smooth coffee glaze, making them an irresistible treat for any time of the year.
- Prep Time: 15 minutes
- Cook Time: 14 minutes
- Total Time: 1 hour 29 minutes
- Yield: 24 cookies 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Scale
Gingerbread Latte Cookies
- 2 ¼ cups All purpose flour, spooned and leveled
- 2 teaspoons Baking soda
- ¼ teaspoon Salt
- 2 teaspoons Ground ginger
- 1 teaspoon Cinnamon
- ¼ teaspoon Ground clove
- 1 tablespoon Espresso powder
- 1 ½ sticks Unsalted butter, softened
- ¾ cup Brown sugar, dark or light
- ¼ cup White granulated sugar
- 1 Large egg, room temperature
- 2 teaspoons Vanilla extract
- ¼ cup Molasses
- White granulated sugar for rolling
Coffee Glaze
- 1 ½ cups Powdered sugar, sifted
- ¼ teaspoon Ground cinnamon
- 2 tablespoons Espresso or strong coffee, adjust as needed
Instructions
- Mix dry ingredients: Whisk together the all purpose flour, ground clove, ground ginger, cinnamon, espresso powder, baking soda, and salt in a bowl. Set this mixture aside.
- Cream butter and sugars: In a large bowl, beat the softened unsalted butter with both the brown sugar and white granulated sugar on high speed for 2 minutes until light and fluffy.
- Add wet ingredients: Beat in the egg, vanilla extract, and molasses into the butter and sugar mixture until smooth and well combined.
- Combine dry and wet: Gradually add the dry ingredients to the wet mixture and mix until just combined; do not overmix to keep cookies tender.
- Scoop dough: Using a 1.5 oz ice cream scoop, portion the cookie dough into even balls.
- Chill dough: Place the dough balls in the refrigerator and let chill for 1 hour to firm up for easier handling and better texture.
- Preheat oven and prepare cookies: Preheat your oven to 350°F (175°C). Roll each dough ball in granulated sugar and place them onto a parchment-lined baking sheet, spacing each about 2 inches apart.
- Bake cookies: Bake the cookies for 12-14 minutes until they are set around the edges but still slightly soft in the center. Remove them from the oven and let cool completely on a wire rack.
- Prepare coffee glaze: In a small bowl, mix the powdered sugar, ground cinnamon, and espresso or strong coffee. Add coffee 1 teaspoon at a time until the glaze reaches your desired drizzle consistency.
- Glaze cookies: Once the cookies are completely cooled, drizzle the coffee glaze over the tops. Let the glaze harden before serving to enjoy the perfect sweet and spiced finish.
Notes
- Chilling the dough is essential for texture and easier handling.
- Use freshly brewed espresso or strong coffee for the best flavor in both dough and glaze.
- Adjust the glaze consistency by adding coffee gradually to avoid it being too runny or too thick.
- Store cookies in an airtight container at room temperature for up to 5 days.
- Molasses gives the cookies their classic gingerbread flavor; do not substitute with honey or syrup.
Keywords: Gingerbread cookies, latte cookies, coffee cookies, holiday cookies, spiced cookies, glazed cookies
Find it online: https://bakedbylisa.com/gingerbread-latte-cookies-recipe/
