Gingerbread Latte Cookies
'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?
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Servings: 39 cookies
Calories: 98kcal
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
Notes
Storage. Store cookies in an airtight container at room temperature for 5 days or in the freezer for up to 6 months.
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.
Nutrition
Serving: 1cookie | Calories: 98kcal | Carbohydrates: 18g | Protein: 1g | Fat: 3g | Saturated Fat: 2g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 1g | Trans Fat: 0.1g | Cholesterol: 10mg | Sodium: 75mg | Potassium: 58mg | Fiber: 0.2g | Sugar: 13g | Vitamin A: 79IU | Vitamin C: 0.003mg | Calcium: 10mg | Iron: 0.5mg
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