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Gingerbread Latte Cookies

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  • Author: Maria B. Evans
  • Prep Time: 15 minutes
  • Cook Time: 10 minutes
  • Total Time: 25 minutes
  • Yield: 24 cookies 1x
  • Category: Dessert, Cookies
  • Method: Baking
  • Cuisine: American

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

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