Description

These soft and chewy gingerbread latte cookies have warm spices, rich molasses, and a hint of espresso for a cozy holiday treat. Perfectly spiced and slightly caffeinated, they’re the ultimate festive cookie!

Ingredients

Units Scale

2 1/4 cups all-purpose flour
1 tbsp instant espresso powder
1 tsp baking soda
1 tsp ground cinnamon
1 tsp ground ginger
1/2 tsp ground cloves
1/2 tsp salt
3/4 cup unsalted butter, softened
3/4 cup brown sugar, packed
1 large egg
1/4 cup molasses
1 tsp vanilla extract

For Rolling:

1/4 cup granulated sugar
1/2 tsp cinnamon

For the Latte Drizzle (Optional):

1/2 cup powdered sugar
1 tbsp brewed espresso or strong coffee
1/4 tsp vanilla extract

Cook Mode Prevent your screen from going dark

Instructions

Preheat oven – Set to 350°F (175°C). Line a baking sheet with parchment paper.
Mix dry ingredients – In a medium bowl, whisk together flour, espresso powder, baking soda, cinnamon, ginger, cloves, and salt.
Cream butter & sugar – In a large bowl, beat softened butter and brown sugar until light and fluffy.
Add wet ingredients – Mix in the egg, molasses, and vanilla until smooth.
Combine – Gradually add the dry ingredients to the wet mixture, mixing until a soft dough forms.
Roll in sugar – In a small bowl, mix granulated sugar and cinnamon. Roll dough into 1-inch balls, then coat in the sugar mixture.
Bake – Place on the prepared baking sheet and bake for 9-11 minutes, or until edges are set but centers are soft. Let cool on the baking sheet for 5 minutes before transferring to a wire rack.
Make the drizzle (optional) – Whisk together powdered sugar, brewed espresso, and vanilla. Drizzle over cooled cookies for an extra latte touch!

Notes

For a stronger coffee flavor, increase the espresso powder to 1 ½ tbsp.
Make it dairy-free by using vegan butter.
For a crisper cookie, bake an extra 1-2 minutes.

Nutrition

Calories: 130
Sugar: 10g
Sodium: 80mg
Fat: 5g
Saturated Fat: 3g
Unsaturated Fat: 2g
Trans Fat: 0g
Carbohydrates: 19g
Fiber: 1g
Protein: 2g
Cholesterol: 15mg