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–+ servings
Gingerbread Latte Cookies

Gingerbread Latte Cookies: Soft, Chewy Holiday Joy

Gingerbread Latte Cookies combine holiday spices with rich espresso, creating a chewy treat perfect for festive gatherings.
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Prep Time 15 minutes
Cook Time 11 minutes
Chill Time 15 minutes
Total Time 41 minutes
Servings: 24 cookies
Course: Desserts
Cuisine: American
Calories: 150
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cookie Dough
  • 2 cups all-purpose flour can substitute with gluten-free 1:1 flour
  • 1 teaspoon baking soda ensure freshness for the best rise
  • 2 tablespoons espresso powder or substitute with instant coffee powder
  • 1 teaspoon ground cinnamon feel free to increase for extra flavor
  • 1 teaspoon ground ginger essential for gingerbread taste
  • 1 teaspoon ground cloves optional if you don't have it
  • 1 teaspoon ground nutmeg use sparingly to maintain balance
  • 0.5 teaspoon salt balances sweetness
  • 0.5 cups unsalted butter ensure it's at room temperature
  • 0.5 cups brown sugar can replace with coconut sugar
  • 0.25 cups granulated sugar for a crunchy exterior
  • 0.5 cups cooking molasses opt for light or unsulphured
  • 1 large egg at room temperature
  • 1 teaspoon vanilla extract adds sweetness and depth
For the Coating and Icing
  • 0.5 cups granulated sugar for rolling
  • 1 cup powdered sugar for icing
  • 2-3 tablespoons milk dairy or non-dairy

Equipment

  • Mixing bowl
  • Baking sheet
  • Parchment paper
  • hand mixer
  • Cookie scoop
  • wire rack

Method
 

Baking Instructions
  1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
  2. In a medium bowl, whisk together flour, baking soda, espresso powder, cinnamon, ginger, cloves, nutmeg, and salt.
  3. In a large mixing bowl, cream together butter, brown sugar, and granulated sugar until light and fluffy.
  4. Add molasses, egg, and vanilla to the butter mixture and mix until smooth.
  5. Gradually mix in the dry ingredients until just combined.
  6. Scoop dough onto a clean surface, leaving space between each scoop.
  7. Chill the dough balls in the refrigerator for 15 minutes.
  8. Roll each ball in granulated sugar and place on the baking sheet.
  9. Bake for 10-11 minutes or until edges are set, and center remains soft.
  10. Cool on the baking sheet for 10 minutes before transferring them to a wire rack.
  11. Prepare icing by whisking powdered sugar and milk until smooth; drizzle over cooled cookies.

Nutrition

Serving: 1cookieCalories: 150kcalCarbohydrates: 22gProtein: 2gFat: 6gSaturated Fat: 4gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 1.5gCholesterol: 20mgSodium: 80mgPotassium: 50mgFiber: 1gSugar: 10gVitamin A: 2IUCalcium: 1mgIron: 4mg

Notes

Store cookies in an airtight container at room temperature for up to 5 days. They can also be frozen for up to 1 month.

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