'Tis the season for warm flavors, cozy blankets, and the comforting aroma of freshly baked treats. If you're a fan of the classic gingerbread latte, why not bring that delightful combination into your kitchen with these scrumptious Gingerbread Latte Cookies?
Imagine the rich and robust notes of coffee mingling with the warmth of gingerbread spices - all encapsulated in a single, delectable cookie. These Gingerbread Latte Cookies are the perfect way to indulge in the festive spirit.
If you're looking for other delicious holiday cookies, give my Eggnog Latte Cookies or Coconut Chai Cookies a try!
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Why You'll Love These Gingerbread Latte Cookies
I took these cookies to a party recently and got so many compliments! Everyone loved them...even people that generally don't like gingerbread cookies. Here's my favorite things about these cookies and why I believe you'll make them over and over again!
- They are perfectly chewy! The texture of these cookies is awesome! They are pretty thin but they are super chewy. If you love a chewy cookies, then this recipe is for you!
- They are quick and easy to make! Like many of my cookie recipes, they require no chill time so you don't have to wait around to make them! They require essentially no planning because they are so quick to make!
- You can get your gingerbread latte fix all day long! While you may not want to make yourself a latte at the end of the day, you can enjoy that same delicious flavor in the form of a cookie and not have to worry about it keeping you up all night!
Ingredients
Before you make these delicious gingerbread cookies, start by gathering your ingredients.
For the Cookies
Unsalted Butter: Let your butter soften to room temperature. You can use salted butter if needed and omit the salt from the recipe.
Granulated Sugar and Brown Sugar: This makes the cookies sweet and delicious! I used light brown sugar for this recipe but dark brown sugar can work too.
Egg: I used a large egg and let it come to room temperature.
Molasses: Molasses are a staple in gingerbread cookie so I recommend that you don't substitute it.
Maple Extract: The maple pairs perfectly with these cookies and gives a little extra flavor. You can substitute vanilla extract if needed.
Vanilla Extract: You can use imitation or pure vanilla extract but for best results, use pure vanilla extract.
All-Purpose Flour: Bleached or unbleached flour is fine. I used unbleached.
Baking Soda: Cookies need leaveners. Make sure your baking soda is fresh, not expired.
Salt: Normal table salt was used.
Cinnamon: This gives the cookies a little extra spice and warmth.
Ginger: Ginger is the highlight of these cookies. If you substitute this, they're no longer gingerbread cookies.
Espresso Powder: I would say that this is the second highlight of this cookie. If you want normal gingerbread cookies then you can omit this.
For the Espresso Icing
Boiling Water: Make sure to boil the water so the espresso powder dissolves more easily.
Espresso Powder: This is the most important ingredient to make the espresso icing. I buy mine at the grocery store.
Ginger: This added a little more ginger flavor since these are ginger cookies after all!
Powdered Sugar: This makes the icing sweet! It's helpful to sift the powdered sugar so you don't get any lumps in your icing.
How to Make Gingerbread Latte Cookies
These cookies are fairly easy to make and I've included the step-by-step process with photos here so you can follow along!
Step 1: Preheat oven to 350℉. Line a cookie sheet with parchment paper.
Step 2: In a medium-sized bowl, combine the flour, baking soda, salt, cinnamon, ginger, and espresso powder.
Step 3: Using a stand mixer fitted with a paddle attachment or an electric mixer, cream together the butter and sugars.
Step 4: Add the egg, molasses, maple extract, and vanilla extract. Continue mixing until smooth.
Step 5: Slowly add the dry ingredients to the wet ingredients and mix until just combined.
Step 6: Scoop out rounded tablespoons of dough and roll into a ball. Place on a cookie sheet, being sure to leave room for the cookies to spread slightly while they bake. Bake for 8-10 minutes. Remove from the oven and allow to cool slightly before transferring to a cooling rack.
Step 7: Bring the water to a boil and then combine with the espresso powder and ginger. Mix to dissolve.
Step 8: Sift in the powdered sugar and whisk until no lumps remain. Drizzle cookies with icing and enjoy!
Tips for the Perfect Cookies
I try to make my cookie recipes fairly easy but here's a few pro tips to help you be successful when you make these!
Spoon and level your flour. It's important that you never pack your flour into a measure cup. This will give you a more dense cookie and it won't spread as much as it's supposed to. To spoon and level your flour, start by fluffing your flour and then spooning it into your measuring cup. Level it off and you're good to go!
Allow your ingredients to come to room temperature. Variances in temperature can make it hard for the ingredients to fully combine which can affect your final texture. It's recommend to bring all of your refrigerated ingredients to room temperature.
Sift your powdered sugar. While this isn't required, it does help to avoid in lumps in the espresso icing so if you have the time, I recommend doing it.
Use a piping bag to decorate your cookies. I've drizzled cookies using a spoon and it seems like they never quite look at good and it ends up being more of a pain than just using a piping bag and cutting a small portion of the tip. If you don't want to invest in piping bags but have sandwich bags, that can work too.
Frequently Asked Questions
Store these cookies in an airtight container at room temperature for up to 5 days or in the freezer for up to 6 months.
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📖 Recipe
Gingerbread Latte Cookies
Ingredients
For the Cookies:
- ½ c unsalted butter softened
- ½ c granulated sugar
- ½ c brown sugar
- 1 egg room temperature
- ¼ c molasses
- ½ teaspoon maple extract
- ½ teaspoon vanilla extract
- 2 c all-purpose flour
- 2 teaspoon baking soda
- ¼ teaspoon salt
- 1 teaspoon cinnamon
- 2 teaspoon ground ginger
- 1 ½ tablespoon espresso powder
For the Espresso Icing:
- 1 tablespoon espresso powder
- ½ teaspoon ground ginger
- ¼ c boiling water
- 2 c powdered sugar sifted
Instructions
For the Cookies:
- Preheat oven to 350℉. Line a cookie sheet with parchment paper.
- In a medium-sized bowl, combine the flour, baking soda, salt, cinnamon, ginger, and espresso powder.2 c all-purpose flour, 2 teaspoon baking soda, ¼ teaspoon salt, 1 teaspoon cinnamon, 2 teaspoon ground ginger, 1 ½ tablespoon espresso powder
- Using a stand mixer fitted with a paddle attachment or an electric mixer, cream together the butter and sugars.½ c unsalted butter, ½ c granulated sugar, ½ c brown sugar
- Add the egg, molasses, maple extract, and vanilla extract. Continue mixing until smooth.1 egg, ¼ c molasses, ½ teaspoon maple extract, ½ teaspoon vanilla extract
- Slowly add the dry ingredients to the wet ingredients and mix until just combined.
- Scoop out rounded tablespoons of dough and roll into a ball. Place on a cookie sheet, being sure to leave room for the cookies to spread slightly while they bake. Bake for 8-10 minutes. Remove from the oven and allow to cool slightly before transferring to a cooling rack.
For the Espresso Icing:
- Bring the water to boil and then combine with the espresso powder and ginger. Mix to dissolve.1 tablespoon espresso powder, ¼ c boiling water, ½ teaspoon ground ginger
- Sift in the powdered sugar and whisk until no lumps remain. Drizzle cookies with icing and enjoy!2 c powdered sugar
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