Gingerbread latte cookies are officially my new holiday obsession!
Imagine everything you love about a gingerbread latte wrapped up in a soft, chewy cookie.
I’m talking spicy ginger, warm cinnamon, and just a hint of espresso. They’re super festive and oh-so-cozy.
I love how rolling them in sugar adds a crunchy sparkle. And that coffee-infused drizzle? It’s the perfect finishing touch!
Why You’ll Love These Gingerbread Latte Cookies
Festive-Flavored Treat: If you look forward to the seasonal menu at Starbucks, you’ll love these cookies. They’re like two treats in one, and you get a little holiday magic with every bite!
Irresistibly Soft Texture: These cookies strike the perfect balance between soft and chewy with slightly crisp edges.
Gift-Worthy: These bakery-style cookies make for impressive homemade Christmas gifts!
Ingredients
- All-Purpose Flour: Provides structure and creates a tender crumb.
- Baking Soda: Helps the cookies rise and spread while baking, creating a soft, chewy texture.
- Instant Espresso Powder: Adds a rich coffee flavor and enhances the depth of the gingerbread spices.
- Spices: Ginger, cinnamon, cloves, and nutmeg deliver the classic gingerbread taste.
- Salt: Just a pinch to enhance all the flavors.
- Unsalted Butter: Creates a rich, tender texture. For a deeper flavor, brown the butter.
- Granulated & Dark Brown Sugar: Granulated sugar creates crisp edges, while dark brown sugar adds a deep molasses flavor. Both add sweetness.
- Unsulphured Molasses: Provides the distinctive gingerbread flavor and color. Be sure to use unsulphured for the cleanest flavor.
- Eggs: Acts as a binder, adding structure and moistness.
- Vanilla Extract: Rounds out the flavors and adds depth to the cookie dough and icing.
- Optional Icing: Powdered sugar, instant espresso powder, milk, and vanilla extract combine to create a sweet coffee-flavored glaze. Drizzle it on top for a festive touch!
How to Make Gingerbread Latte Cookies
I’ve been on a big holiday cookie kick lately, baking up a storm.
Frosted eggnog cookies, Italian ricotta cookies, and thumbprint cookies are just some of my faves.
But these gingerbread latte cookies are next level!
To make them truly bakery-worthy, follow these easy steps:
1. WHISK the flour, baking soda, espresso powder, ginger, cinnamon, cloves, nutmeg, and salt. Set aside.
2. BEAT the butter, ½ cup sugar, and brown sugar until fluffy. Scrape the bowl and beat again.
3. MIX in the molasses, egg, yolk, and vanilla one at a time.
4. ADD the dry ingredients gradually, mixing until just combined. Chill the dough for 2 hours or overnight.
5. PREHEAT the oven to 350°F. Line baking sheets with parchment paper.
6. SCOOP the dough into 1.5–2 tablespoon balls. Roll in ¼ cup sugar and place 2 inches apart on the baking sheets. Chill any unused dough.
7. BAKE for 10–12 minutes, until the edges are set but centers look soft. Cool for 5 minutes on the sheets, then transfer to a rack.
8. WHISK the powdered sugar, espresso powder, milk, and vanilla until smooth. Adjust as needed.
9. DRIZZLE or dip the cookies in the icing. Let set 15 minutes then enjoy!
Tips For the Best Gingerbread Latte Cookies
One bite of these deliciously spiced cookies, and you’ll wish you’d made double!
They’re great for a cookie exchange, gifting to friends, or keeping for yourself – I won’t judge!
No matter how many you plan to make, check out these tips for success:
- Quality matters. Use high-quality instant espresso powder or instant coffee for the best coffee flavor.
- Coffee flavor. I suggest starting with 1 tablespoon of espresso, especially if adding the glaze. But if you like it strong, use the full 2 tablespoons.
- Brown the butter. Start with 1 1/4 cup of butter and melt it over low heat, stirring often, until it’s golden and nutty. Cool completely before use, and be sure to measure out 1 cup.
- Don’t overmix. Combine the wet and dry ingredients with a paddle attachment on low or with a wooden spoon for the best results.
- Adjust the spice. If you prefer spicier cookies, increase ground ginger or cinnamon slightly to suit your taste.
- Use a scoop. For perfectly shaped and portioned cookies, use a cookie scoop.
- Underbake slightly. For softer cookies, bake until the edges are set, but the centers look slightly underdone. They will firm up as they cool.
- Try variations. Add chocolate chips, swap molasses with maple syrup, or sprinkle coarse sea salt on top for a sweet-salty twist.
- Make ahead. You can prepare the dough up to 48 hours in advance. Refrigerate or shape into balls and freeze for later. If baking from frozen, add an extra 3-4 minutes to the baking time.
How to Store
When the holiday season rolls around, you’ll sure be glad you have extra cookies on hand!
And since these store so well, you can easily double or triple the recipe.
To Store: Place completely cooled cookies in an airtight container or resealable plastic bag. Store at room temperature for up to 5 days or in the refrigerator for 1–2 weeks.
To Freeze: Transfer cooled unglazed cookies to an airtight container or freezer bag. Place parchment paper between the layers. Freeze for up to 3 months. Thaw at room temperature before glazing and serving.
More Gingerbread Treats We Can’t Resist
Gingerbread Poke Cake
Gingerbread Bundt Cake
Gingerbread Crinkle Cookies
Gingerbread Sheet Cake
Gingerbread Latte Cookies
20-24
servings25
minutes10
minutes155
kcalCozy up with these irresistibly soft gingerbread latte cookies! They’re packed with molasses, spices, and espresso and are perfect for the holidays.
Ingredients
- Gingerbread Latte Cookies
2 1/2 cups all-purpose flour
1 1/2 teaspoons baking soda
1-2 tablespoons instant espresso powder, to taste
2 teaspoons ground ginger
1 teaspoon ground cinnamon
1/4 teaspoon ground cloves
1/4 teaspoon ground nutmeg
1/2 teaspoon salt
1 cup unsalted butter, softened
1/2 cup granulated sugar (+ 1/4 cup for coating)
1/2 cup dark brown sugar, packed
1/3 cup unsulphured molasses
1 large egg + 1 egg yolk
2 teaspoons vanilla extract
- Latte Icing
1 cup powdered sugar
1 teaspoon instant espresso powder
2 tablespoons milk
1/2 teaspoon vanilla extract
Instructions
- Make the Cookies: In a medium bowl, whisk the flour, baking soda, espresso powder, ginger, cinnamon, cloves, nutmeg, and salt. Set aside.
- In a large mixing bowl, beat the softened butter, 1/2 cup granulated sugar, and brown sugar with an electric mixer on medium speed until light and fluffy, about 3-4 minutes.
- Scrape the bottom and sides of the bowl and beat again until smooth.
- Reduce the mixer speed to low and blend in the molasses, egg, yolk, and vanilla one at a time, mixing well after each addition.
- Gradually add the dry ingredients to the wet, mixing on low just until no streaks if flour are visible. Cover the bowl with plastic wrap and refrigerate for at least 2 hours or overnight.
- Preheat the oven to 350°F. Line baking sheets with parchment paper.
- Portion the dough into 1.5–2 tablespoons-sized balls. Roll in the remaining 1/4 cup granulated sugar and arrange on the baking sheets about 2 inches apart. Work in batches and refrigerate any dough not being baked.
- Bake for 10–12 minutes or until the edges are set, but the centers look slightly underbaked—they will firm up as they cool.
- Allow the cookies to cool on the baking sheets for about 5 minutes. Then, transfer them to a wire rack to cool completely.
- Make the Glaze: In a small bowl, whisk the powdered sugar, espresso powder, milk, and vanilla extract until smooth. If needed, add more milk or sugar until the desired consistency is reached.
- Drizzle the icing over the cooled cookies or dip half of each cookie into the icing for a decorative touch. Leave to set for about 15 minutes, then serve and enjoy!
Notes
- Brown the butter. Start with 1 1/4 cup of butter and melt it over low heat, stirring often, until it’s golden and nutty. Cool completely before use, and be sure to measure out 1 cup.
- Don’t overmix. Combine the wet and dry ingredients with a paddle attachment on low or with a wooden spoon for the best results.
- Coffee flavor. I suggest starting with 1 tablespoon of espresso, especially if adding the glaze. But if you like it strong, use the full 2 tablespoons.
