Gingerbread Latte Cookies

These Gingerbread Latte Cookies are incredibly soft and chewy, with a sparkly sugar coating and just the right amount of espresso to give them a cozy coffeehouse twist. The warming spices of classic gingerbread pair perfectly with the rich coffee flavour, while a simple icing drizzle takes them over the top. Whether you’re baking for the holidays or just craving something sweet with your coffee, these cookies are a must-try.

Yield: 18 cookies

Total time: 35 minutes (plus 15 minutes chilling)

Why You’ll Love This Recipe

• Soft and chewy texture: Thanks to molasses and brown sugar, these cookies stay tender in the center with lightly crisp edges.
• Bold gingerbread and espresso flavour: Everything you love about traditional gingerbread, with a subtle coffee kick.
• Crunchy sugar coating: Adds a satisfying texture and festive sparkle.
• Optional icing drizzle: A simple topping that dresses the cookies up, though they’re just as tasty without it.

Tools You’ll Need

• Electric hand mixer: Makes creaming butter and sugar quick and easy.
• 3-tablespoon cookie scoop: Ensures evenly sized cookies. Adjust for smaller or larger cookies if you prefer.
• Baking sheet: Essential for evenly baked cookies.

Ingredients

Cookies

• 250 g all-purpose flour
• 1 teaspoon baking soda
• 1 tablespoon espresso powder (or instant coffee powder)
• 1 teaspoon ground cinnamon
• 1 teaspoon ground ginger
• ¼ teaspoon ground cloves
• ¼ teaspoon ground nutmeg
• ¼ teaspoon salt
• 150 g unsalted butter, softened to room temperature
• 100 g brown sugar
• 50 g granulated sugar
• 100 g cooking molasses (avoid blackstrap molasses)
• 1 large egg, room temperature
• 1 tablespoon vanilla extract

For rolling

• 30 g granulated sugar

Icing (optional)

• 40 g powdered sugar
• 1 teaspoon milk (any type)
• 1 teaspoon vanilla extract

Instructions

1. Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.
2. Mix dry ingredients: In a medium bowl, whisk together flour, baking soda, espresso powder, cinnamon, ginger, cloves, nutmeg, and salt.
3. Cream butter and sugars: In a large mixing bowl, beat softened butter with a hand mixer until creamy and pale. Add brown and granulated sugar, then beat until fluffy.
4. Add wet ingredients: Mix in molasses, egg, and vanilla until well combined.
5. Combine: Gradually add the dry mixture to the wet and mix until just combined.
6. Scoop: Use a 3-tablespoon scoop to portion dough onto a parchment-lined board.
7. Chill: Refrigerate dough balls for 15 minutes until the outside is dry to the touch.
8. Roll and coat: Roll dough balls between your hands to smooth, then coat in granulated sugar. Place 2 inches apart on the baking sheet.
9. Bake: Bake for 10–11 minutes until puffy but soft. Bang the baking sheet once on a rack to create cracks.
10. Cool: Let cookies rest on the sheet for 10 minutes, then transfer to a wire rack.
11. Optional icing: Stir powdered sugar, milk, and vanilla until pourable. Drizzle over cooled cookies.

Storage

Store in an airtight container at room temperature for up to 5 days.

Freezing

Place in a freezer-safe bag or wrap tightly and freeze for up to 1 month. Thaw at room temperature.

Tips for Success

• Use room temperature butter and egg for best texture.
• Don’t overbake. Cookies should be soft in the center and set on the edges.
• Chill dough briefly for easier rolling and less stickiness.
• Use a cookie scoop for evenly sized cookies.

Frequently Asked Questions

Nutrition Information (Per Cookie)

Calories: 272 kcal | Carbohydrates: 41 g | Protein: 3 g | Fat: 11 g
Saturated Fat: 7 g | Polyunsaturated Fat: 1 g | Monounsaturated Fat: 3 g | Trans Fat: 0.4 g
Cholesterol: 41 mg | Sodium: 153 mg | Potassium: 184 mg | Fiber: 1 g | Sugar: 25 g
Vitamin A: 334 IU | Vitamin C: 0.01 mg | Calcium: 36 mg | Iron: 2 mg

Disclaimer: Nutrition facts are estimated using online tools and may vary based on your ingredients and preparation. Please consult a nutritionist for precise dietary advice.