Gingerbread Latte Cookies Recipe

Cozy, chewy, spiced just right—these gingerbread latte cookies are infused with molasses, butter, espresso, and warm holiday spices. Smells like joy.

These little softies are like wrapping your hands around a hot mug of something good, only in cookie form. Not too sweet, perfectly spiced, with just a whisper of coffee that brings out the ginger and makes your kitchen smell like magic and snow boots. Think cookie exchange material, work snack, or sneak-one-at-midnight treat.

Look, I’m not saying these cookies are life-changing, but one bite in and you might reconsider what you’re doing with your week. You’ve got the cozy gingerbread, the soft chew, the tiniest kick from espresso (in a good way), and that little glaze drizzle that makes people think you tried harder than you did. They’re the kind of treat that makes you want to pour a warm drink, light something cinnamony, and take five. Or twenty.

Don’t let this one slip away — pin it now and thank yourself later!

Why You’ll Love this Gingerbread Latte Cookies

Gingerbread, coffee, and cookies walked into a kitchen. This magic happened. They’re cozy, a little unexpected, and sneakily easy to pull off.

Espresso kicks it up a notch: That hint of bitterness balances the molasses and spices so you don’t feel like you face-planted into a gingerbread house.
Perfect texture payoff: Crisp edges, soft and chewy centers that melt just a bit when you close your eyes (no exaggeration).
Warm holiday spices: Ginger, cinnamon, clove, and nutmeg team up to make your house smell like December, even on a Tuesday in March.
Low-effort fanciness: That latte glaze? It’s just four pantry things, whisked together, but it makes the cookies look bakery-tier.
Make ahead friendly: The dough chills out in the fridge whenever you’re not ready, and the baked cookies freeze like champs.
Not overly sweet: Even sugar-averse snackers gave these a nod. That’s saying something.

Ingredient Notes

Everything in here is pretty straightforward, but let’s walk through the essentials so you know what you’re working with.

All-purpose flour: This gives the cookies structure without making them cakey. Spoon and level so you don’t overdo it.
Baking soda: Helps the cookies spread and puff just enough for that chewy middle.
Instant espresso powder: Trust me, start with one tablespoon, then taste and adjust. Go with a dark roast instant if you’ve got it.
Ground ginger: Adds that sharp, fragrant kick. If you’re a ginger superfan, bump it up a smidge.
Ground cinnamon, cloves, nutmeg: These build the warmth and depth. Don’t skip ’em—it’s not a gingerbread vibe without the gang.
Kosher salt: A small dash makes everything pop. Especially helpful in sweet doughs where things can go flat.
Unsalted butter: Let it soften to room temp so it creams up light and fluffy. Salted will work if that’s what you’ve got, just cut the added salt slightly.
Granulated + dark brown sugar: The mix lends depth and chewiness. That extra molasses from the brown sugar makes the texture sing.
Molasses: Get the unsulphured kind—not blackstrap, unless you like cookies that taste like vitamins.
Egg + yolk: The extra yolk provides richness and helps bind the dough.
Vanilla extract: Rounds out the spice and espresso like a little hug at the end.
Powdered sugar, milk, and more espresso for glaze: You could skip the glaze, sure. But would you deny a twinkle sweater its sparkle? Didn’t think so.

How To Make This Gingerbread Latte Cookies

Let’s go step by step. It’s not hard, promise. We’re just stirring, chilling, balling, and baking. Oh, and glazing, if you’re feeling fresh.

Whisk your dry stuff: In a medium bowl, mix your flour, baking soda, espresso powder, spices, and salt. No need to sift, just whisk until even and aromatic—spicy holiday wind in a bowl.
Cream the buttery sugar mix: In a large bowl, beat softened butter with both sugars until fluffy and pale, about 3–4 minutes. Scrape the bowl. Then keep beating until it’s homogenous. No rogue butter chunks allowed.
Add the molasses, eggs, and vanilla: Drop your mixer to low, then beat in the molasses, egg, extra yolk, and vanilla. Yes, it will look a little funky and splitty at first, but it’ll come together. Deep breath.
Stir in the flour mixture: Slowly add in the dry ingredients. Mix on low just until the flour disappears—don’t over-mix. You’re making cookies, not bricks.
Chill the dough: Cover the bowl and stash it in the fridge for at least two hours (or overnight, if you’re a planner or just forgot you had dough in the fridge).
Preheat and prep: When ready, set your oven to 350°F. Line baking sheets with parchment, not foil (trust me, it affects the bottoms).
Scoop and roll the dough: Use a tablespoon or cookie scoop to portion out dough, roll into balls, then coat in sugar like you’re glitter-bombing a snowball.
Bake until just right: Place cookies 2 inches apart and bake 10–12 minutes. They should look puffy and set on the edges, slightly soft in the middle—that’s your chewy center insurance.
Cool completely: Let them rest on the sheet a few minutes before moving to a wire rack. They’ll firm up beautifully as they cool.
Make the glaze: Whisk powdered sugar, espresso powder, milk, and vanilla until smooth. Adjust thickness to your drizzle vibe. Dip or drizzle—it’s your cookie canvas.

Storage Options

So you’ve made a batch (or three) and now you’ve got extras. First off, gold star for moderation, because I personally ate six straight off the rack. For storage, room temperature works great if you’re planning on enjoying them within 3–4 days. Just tuck them in an airtight container with a little piece of bread (yup, really). The bread keeps things soft by sacrificing its own moisture for cookie preservation. Very noble.

Need longer-term comfort? These cookies freeze surprisingly well. Once they’re completely cool (and glazed, if you’re glazing), pop them in a single layer on a sheet tray to freeze. Once firm, bag them up and freeze for up to 2 months. When the craving hits, let them thaw at room temperature and enjoy like nothing ever happened.

You can also freeze the unbaked cookie dough balls. Roll, sugar-coat, then stash in a zip-top bag. Bake from frozen, adding 1–2 extra minutes (no need to defrost). Weeknight cookies? Always an option.

Variations and Substitutions

Want to play around a little? These cookies are forgiving. Here’s where you can switch things up without heartbreak.

Chai spice swap: Replace the gingerbread spices with 2 1/2 teaspoons of your favorite chai spice blend for a cozy twist with cardamom flair.
Espresso-free version: Just skip the espresso powder in both dough and glaze. You’ll lose the latte vibe, but the gingerbread stands strong on its own.
Add white chocolate chips: For an extra treat, fold in 3/4 cup of white chocolate chips before chilling. Sweet pockets of creamy contrast.
Use whole wheat pastry flour: If you’re aiming for a slightly nuttier taste and more fiber, sub in half the flour for whole wheat pastry flour. Keep the texture tender.
Vegan twist: Use a plant-based butter, flax egg (1 tbsp flax + 3 tbsp water), and plant milk in the glaze. You won’t miss the richness too much.
Citrus + spice vibe: Add a teaspoon of orange zest to the dough. Surprisingly zippy and cheerful with the ginger-coffee situation.

What to Serve with Gingerbread Latte Cookies

OK, they’re obviously snackable on their own. But if you want true seasonal synergy, pair these with the right partner. Here’s a few ideas.

A warm cup of oat milk chai or a legit gingerbread latte is very on-the-nose, but kind of perfect. Dip and dissolve the edges right into the foam. Do not apologize.
Tuck a few next to a scoop of something creamy for dessert. These cookies loved being nestled beside peanut butter-banana ice cream. Totally different vibe, somehow still excellent.
Package a few in a tin and bring them as part of a potluck dessert table. Especially great next to richer sweets like gingerbread cake or chocolate tart. Mix that texture story.
For a savory-sweet play, nibble one after a salty brunch like this taco hashbrown casserole. It’s like your palate gets a spa day after the party.
Make a warm cookie-board. Add cheeses (Brie! Manchego!), candied nuts, these cookies, dried figs, and something spreadable. It’s weirdly classy.

Don’t let this one slip away — pin it now and thank yourself later!

Frequently Asked Questions

Can I make these cookies without chilling the dough?

You technically can, but chilling really helps the flavor develop and keeps them from spreading too much in the oven. If you’re in a pinch, pop the dough in the freezer for 30 minutes while you preheat the oven. You’ll still get that nice chew, though maybe not the full depth of those spiced espresso notes.

What’s the best way to store gingerbread latte cookies for freshness?

Once they’re cooled, keep them in an airtight container at room temp. They stay soft for about four days. Toss in a slice of white bread to help with moisture retention (seriously, it works). If you’re storing glazed cookies, place parchment between layers so they don’t stick into a single cookie mega-stack.

Can I freeze the dough or baked cookies?

Absolutely! Scoop and sugar-coat the dough balls, then freeze on a tray and transfer to a freezer bag. Bake straight from frozen and just add 1–2 minutes. Baked cookies also freeze well—just make sure they’re cooled and that the glaze is set before freezing.

Do I need to use espresso powder in the glaze?

Nope! The espresso deepens the latte theme, but you can leave it out or replace it with cinnamon or a splash of maple syrup. Either way, the glaze adds a little extra sparkle and flavor. Totally tweakable depending on your taste buds or pantry stock.

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