These Gingerbread Latte Cookies are the perfect combination of warm spices, rich molasses, and a hint of espresso. Soft, chewy, and packed with holiday flavors, these cookies are great for festive gatherings, cookie swaps, or enjoying with a cup of coffee.

Why You’ll Love This Recipe

Warm & Cozy Flavors – A perfect blend of ginger, cinnamon, and espresso.
Soft & Chewy Texture – Moist and flavorful with a slightly crisp edge.
Easy to Make – Simple ingredients and quick preparation.
Great for the Holidays – A festive twist on classic gingerbread cookies.
Customizable – Add frosting, drizzle with caramel, or dip in white chocolate.

Gingerbread Latte Cookies 10 These Gingerbread Latte Cookies are the perfect combination of warm spices, rich molasses, and a hint of espresso. Soft, chewy, and packed with holiday flavors, these cookies are great for festive gatherings, cookie swaps, or enjoying with a cup of coffee.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

All-purpose flour
Baking soda
Ground ginger
Ground cinnamon
Ground nutmeg
Ground cloves
Espresso powder
Unsalted butter (softened)
Brown sugar
Molasses
Egg
Vanilla extract
Optional: White chocolate drizzle or icing for decoration

Directions

Preheat Oven – Set oven to 350°F (175°C) and line a baking sheet with parchment paper.
Mix Dry Ingredients – In a bowl, whisk together flour, baking soda, spices, and espresso powder.
Cream Butter & Sugar – In a separate bowl, beat butter and brown sugar until light and fluffy.
Add Wet Ingredients – Mix in molasses, egg, and vanilla extract until combined.
Combine & Chill – Gradually add dry ingredients to wet ingredients, mixing until dough forms. Chill for at least 30 minutes.
Scoop & Bake – Roll dough into balls, place on baking sheet, and bake for 10-12 minutes.
Cool & Decorate – Let cookies cool before drizzling with white chocolate or icing.

Servings and Timing

Servings: 18-24 cookies
Prep Time: 15 minutes
Chill Time: 30 minutes
Bake Time: 12 minutes
Total Time: 57 minutes

Variations

Extra Espresso Kick – Add more espresso powder for a bolder coffee flavor.
Iced Latte Cookies – Top with a simple powdered sugar glaze.
Chocolate Lovers – Mix in dark chocolate chips or drizzle with melted chocolate.
Vegan Option – Use dairy-free butter and a flax egg.

Storage/Reheating

Room Temperature – Store in an airtight container for up to 5 days.
Refrigeration – Keep in the fridge for up to a week.
Freezing – Freeze for up to 2 months; thaw before serving.
Reheating – Enjoy at room temperature or microwave for a few seconds for a fresh-baked taste.

FAQs

Can I use instant coffee instead of espresso powder?

Yes! Instant coffee will work but may have a milder flavor.

How do I keep my cookies soft?

Store with a slice of bread in an airtight container to maintain softness.

Can I use blackstrap molasses?

Blackstrap molasses is stronger and less sweet; regular molasses is recommended.

Can I make these cookies without chilling the dough?

Chilling helps prevent spreading and enhances flavor, but you can bake immediately if needed.

What’s the best way to decorate these cookies?

Drizzle with white chocolate, dust with powdered sugar, or pipe with royal icing.

Can I double this recipe?

Yes! Simply double the ingredients and bake in batches.

Can I add nuts?

Absolutely! Chopped pecans or walnuts make a great addition.

How do I make these cookies crispier?

Bake for an additional 1-2 minutes for a crunchier texture.

What pairs well with these cookies?

Enjoy with a hot latte, chai tea, or a glass of milk.

Can I turn these into cookie sandwiches?

Yes! Spread cream cheese frosting or espresso buttercream between two cookies.

Conclusion

These Gingerbread Latte Cookies bring together the comforting flavors of gingerbread with a hint of espresso for a deliciously festive treat. Perfect for the holidays or any cozy occasion, they’re easy to make and sure to impress. Give them a try and enjoy a warm, spiced cookie with your favorite hot drink!