Go Back
–+ servings
Gingerbread Latte Cookies

Gingerbread Latte Cookies: A Cozy Holiday Delight

Gingerbread Latte Cookies combine spiced gingerbread with rich espresso for a delightful holiday treat.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 11 minutes
Chilling Time 15 minutes
Total Time 41 minutes
Servings: 24 cookies
Course: Dessert
Cuisine: American
Calories: 120
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cookie Base
  • 2 cups All-Purpose Flour Substitute with gluten-free flour if needed.
  • 1 teaspoon Baking Soda No substitutes necessary.
  • 1 tablespoon Espresso Powder Can substitute with instant coffee or omit.
  • 1 teaspoon Ground Cinnamon No substitutes necessary.
  • 1 teaspoon Ground Ginger Ground nutmeg can be added for variation.
  • 1/2 teaspoon Ground Cloves Omit if milder taste is preferred.
  • 1/2 teaspoon Ground Nutmeg Replace with more cinnamon or omit if preferred.
  • 1/2 teaspoon Salt Essential, don't skip.
For the Wet Ingredients
  • 3/4 cup Unsalted Butter Can substitute with margarine for dairy-free.
  • 1 cup Brown Sugar Demerara sugar works similarly if needed.
  • 1/2 cup Granulated Sugar No substitutes necessary.
  • 1/4 cup Cooking Molasses Light or dark molasses works best.
  • 1 large Egg Replace with a flax egg for vegan option.
  • 1 teaspoon Vanilla Extract Pure vanilla provides the best flavor.
For the Icing
  • 1 cup Powdered Sugar Can substitute with flavored confectioner's sugar mix.
  • 2 tablespoons Milk Any unsweetened milk works great.
For the Roll
  • 1/4 cup Granulated Sugar Coats cookie balls for sweetness and crunch.

Equipment

  • Oven
  • Mixing bowls
  • Hand Mixer
  • Cookie Scoop
  • Parchment Paper

Method
 

Instructions
  1. Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.
  2. In a large bowl, whisk together flour, baking soda, espresso powder, cinnamon, ginger, cloves, nutmeg, and salt.
  3. Cream the butter until light, then mix in the brown and granulated sugars until fluffy.
  4. Add in molasses, egg, and vanilla, blending until smooth.
  5. Gradually add the dry mixture to the wet ingredients, mixing gently until combined.
  6. Scoop the dough into balls and chill in the refrigerator for about 15 minutes.
  7. Roll the chilled dough balls in granulated sugar to coat.
  8. Bake for 10-11 minutes until puffy but soft in the center.
  9. Cool on the baking sheet for 10 minutes, then transfer to a wire rack.
  10. Combine powdered sugar, milk, and vanilla to make icing; drizzle over cookies when cool.

Nutrition

Serving: 1cookieCalories: 120kcalCarbohydrates: 18gProtein: 1gFat: 5gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gCholesterol: 15mgSodium: 75mgPotassium: 40mgSugar: 10gVitamin A: 100IUCalcium: 15mgIron: 0.5mg

Notes

Store cookies in an airtight container for up to 5 days. Can freeze unbaked dough for longer storage.

Tried this recipe?

Let us know how it was!