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–+ servings
Gingerbread Latte Cookies

Gingerbread Latte Cookies

Prep Time 20 minutes
Cook Time 12 minutes
Chill Time 2 hours
Total Time 2 hours 30 minutes
Cozy, chewy, and spiced just right—these gingerbread latte cookies are infused with molasses, butter, espresso, and warm holiday spices. Not overly sweet, perfectly chewy, and topped with an easy latte glaze, they bring the comfort of your favorite holiday drink into cookie form.
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32 cookies

Ingredients

For the Cookies

  • 2 1/4 cups (280 g) all-purpose flour spooned and leveled
  • 1 tsp baking soda
  • 1 tbsp (7 g) instant espresso powder use dark roast if available
  • 2 tsp (4 g) ground ginger bump up if you love ginger
  • 1 1/2 tsp (3 g) ground cinnamon
  • 1/4 tsp (0.5 g) ground cloves
  • 1/4 tsp (0.5 g) ground nutmeg
  • 1/2 tsp (2 g) kosher salt
  • 3/4 cup (170 g) unsalted butter softened to room temp
  • 1/2 cup (100 g) granulated sugar
  • 1/2 cup (100 g) dark brown sugar packed
  • 1/4 cup (80 ml) unsulphured molasses not blackstrap
  • 1 large egg
  • 1 egg yolk
  • 2 tsp (10 ml) vanilla extract
  • granulated sugar for rolling cookies

For the Latte Glaze

  • 1 cup (120 g) powdered sugar
  • 1 tsp (2 g) instant espresso powder
  • 2-3 tbsp (30-45 ml) milk or as needed for desired consistency
  • 1/2 tsp (2-3 ml) vanilla extract

Equipment

  • Stand Mixer or Hand Mixer
  • Mixing bowls
  • Wire rack
  • Baking Sheets
  • Parchment paper

Instructions
 

  1. Whisk dry ingredients: In a medium bowl, whisk together flour, baking soda, espresso powder, ginger, cinnamon, cloves, nutmeg, and salt until well combined.
  2. Cream butter and sugars: In a large bowl, use a mixer to cream the softened butter, granulated sugar, and brown sugar until fluffy and pale, about 3–4 minutes, scraping the bowl as needed.
  3. Add molasses, eggs, and vanilla: Beat in the molasses, egg, egg yolk, and vanilla extract on low, mixing until incorporated (the mixture may look a little split at first but will come together).
  4. Stir in dry ingredients: Add flour mixture gradually, mixing on low just until flour disappears. Do not over-mix.
  5. Chill the dough: Cover and refrigerate for at least 2 hours, or up to overnight.
  6. Preheat oven & prep pans: Set oven to 350°F (175°C). Line baking sheets with parchment paper.
  7. Scoop & roll dough: Scoop dough by tablespoonfuls, roll into balls, and coat each in granulated sugar.
  8. Bake: Arrange balls 2" apart on prepared sheets. Bake 10–12 minutes until puffy and the edges are set. Centers will be slightly soft.
  9. Cool: Let cool on sheets for 3 minutes, then transfer to a wire rack to cool completely.
  10. Make the latte glaze: Whisk powdered sugar, espresso powder, milk, and vanilla in a small bowl until smooth. Adjust consistency as desired.
  11. Decorate: Drizzle or dip cooled cookies with glaze. Let set before serving or storing.

Notes

For storage, keep cookies in an airtight container at room temperature for up to 4 days (place a piece of bread in the container to keep the cookies soft). Baked cookies and unbaked dough freeze well. For flavor twists, swap the spices with chai blend, leave out espresso, add white chocolate chips, or try orange zest for brightness.

Nutrition

Calories: 120kcal | Carbohydrates: 21g | Protein: 1g | Fat: 4g | Saturated Fat: 2.5g | Cholesterol: 15mg | Sodium: 60mg | Potassium: 65mg | Fiber: 0.5g | Sugar: 11g | Vitamin A: 75IU | Calcium: 13mg | Iron: 0.7mg
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