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Gingerbread Latte Cookies

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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

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

  1. Preheat the oven:
    • Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper or silicone baking mats.
  2. Cream the butter and sugars:
    • In a large mixing bowl, beat the softened butter, granulated sugar, and brown sugar together until light and fluffy.
  3. Add the wet ingredients:
    • Mix in the egg, molasses, and vanilla extract until well combined.
  4. 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.
  5. 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.
  6. 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.
  7. Make the glaze:
    • In a small bowl, whisk together the powdered sugar, brewed coffee, and vanilla extract until smooth.
  8. 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.

Find it online: https://ukfinda.com/gingerbread-latte-cookies/