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Gingerbread Latte Cookies

Gingerbread Latte Cookies for a Cozy Holiday Treat

Gingerbread Latte Cookies are a festive delight combining gingerbread flavors with a rich espresso twist, perfect for the holiday season.
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Prep Time 20 minutes
Cook Time 13 minutes
Cooling Time 5 minutes
Total Time 38 minutes
Servings: 24 cookies
Course: Desserts
Cuisine: Holiday
Calories: 150
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cookie Dough
  • 2 cups all-purpose flour Substitute with gluten-free flour blend containing xanthan gum for GF option.
  • 1 teaspoon baking soda No substitutes; essential for cookies to rise.
  • ½ teaspoon salt Use fine sea salt for better incorporation.
  • 2 teaspoons ground ginger Fresh ginger can be used; adjust quantity to taste.
  • 1 teaspoon ground cinnamon Substitute with nutmeg for a different flavor profile.
  • ¼ teaspoon ground clove Optional; can omit if preferred.
  • 1 tablespoon espresso powder Instant coffee can be dissolved in hot water as a substitute.
  • ¾ cup unsalted butter Margarine can be used as a dairy-free substitute.
  • ½ cup granulated sugar Brown sugar can add chewiness and moisture; mix for best results.
  • ½ cup brown sugar Can replace with more granulated sugar.
  • 1 large egg Flax egg (1 tbsp ground flaxseed + 2.5 tbsp water, let sit) is a vegan option.
  • 1 teaspoon vanilla extract Use pure extract for a richer flavor.
  • ¼ cup molasses Substitute with honey or agave for a lighter flavor.
For the Glaze
  • 1 cup powdered sugar Make sure to sift for a smooth finish.

Equipment

  • Mixing Bowl
  • Electric mixer
  • Cookie Scoop
  • Baking sheets
  • Wire racks

Method
 

Step-by-Step Instructions
  1. In a mixing bowl, whisk together 2 cups of all-purpose flour, 1 teaspoon of baking soda, ½ teaspoon of salt, 2 teaspoons of ground ginger, 1 teaspoon of ground cinnamon, ¼ teaspoon of ground clove, and 1 tablespoon of espresso powder. Set aside.
  2. In a separate large bowl, beat together ¾ cup of softened unsalted butter, ½ cup of granulated sugar, and ½ cup of brown sugar until light and fluffy, about 3 minutes.
  3. Add in 1 large egg, 1 teaspoon of vanilla extract, and ¼ cup of molasses to the creamed butter mixture and beat on low speed until fully integrated, about 1-2 minutes.
  4. Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined, about 1 minute.
  5. Using a cookie scoop or tablespoon, portion out the dough and roll into balls about 1.5 inches in diameter. Roll in granulated sugar and place on lined baking sheets, spaced about 2 inches apart.
  6. Preheat your oven to 350°F (175°C) and bake the cookies for 13 minutes. Let cool on baking sheets for about 5 minutes before transferring to wire racks.
  7. Once cooled, prepare the glaze by mixing 1 cup of sifted powdered sugar with brewed coffee and a sprinkle of cinnamon. Drizzle over the cookies.

Nutrition

Serving: 1cookieCalories: 150kcalCarbohydrates: 22gProtein: 1gFat: 6gSaturated Fat: 4gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 1.5gCholesterol: 20mgSodium: 100mgPotassium: 40mgFiber: 0.5gSugar: 10gVitamin A: 200IUCalcium: 10mgIron: 0.5mg

Notes

Use room temperature ingredients and avoid overmixing for best results. Chill dough for extra flavor.

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