Gingerbread Latte Cookies
A Gingerbread Latte in one bite!
If you're a fan of gingerbread and coffee, these Gingerbread Latte Cookies are the ultimate holiday treat! Infused with warm spices, a hint of espresso, and the rich depth of molasses, these cookies capture the cozy flavors of a gingerbread latte in each bite. They’re soft, chewy, and easy to make — ideal for holiday parties, cookie exchanges, or just enjoying with your favorite hot drink. Here’s everything you need to know to make these unforgettable cookies.
Enjoy!
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SiLLibake
Gingerbread Latte Cookies
These Gingerbread Latte Cookies are a delightful twist on traditional gingerbread, combining the warming spices of the holiday season with a hint of espresso for a coffeehouse-inspired treat.
Why You’ll Love These Cookies
Holiday Flavors: With classic spices like ginger, cinnamon, and clove, these cookies are perfect for the holiday season.
Latte-Inspired: The touch of espresso powder brings a cozy, coffeehouse vibe to your baking.
Easy to Make: With a simple dough and quick bake time, these cookies come together without any fuss
Tips for the Best Gingerbread Latte Cookies
Use fresh spices for the boldest flavor. Freshly grated ginger and recently opened ground spices will give your cookies the most robust aroma and taste.
Chill the dough to keep the cookies from spreading too much and to enhance their flavor.
Adjust the espresso to taste. For a stronger coffee flavor, increase the espresso powder slightly in the coating mix.
Storing and Serving Suggestions
These Gingerbread Latte Cookies can be stored in an airtight container at room temperature for up to 5 days or frozen for up to 3 months. They’re delicious served alongside a hot latte or a cup of spiced tea. Stack a few in a festive tin as a holiday gift, or bring them to a cookie swap to impress friends and family with this unique twist on classic gingerbread!
Gingerbread Latte Cookies
These Gingerbread Latte Cookies are a delightful twist on traditional gingerbread, combining the warming spices of the holiday season with a hint of espresso for a coffeehouse-inspired treat. Perfect for holiday gatherings or a cozy evening treat, these cookies are a must-try this season.
Ingredients:
Yield: About 18 cookies
Prep: 15 min
Chill: 2 hrs
RECIPE:
For the Cookies
¾ cup/168 grams unsalted butter
¼ cup/22 grams espresso powder
1 tbsp/17 grams finely grated fresh ginger
2 tsp ground ginger
1 tsp ground cinnamon
½ tsp ground nutmeg
¼ tsp ground clove
½ cup/100 grams granulated sugar
½ cup/107 grams dark brown sugar, packed
¼ cup/80 grams unsulphured molasses
1 tsp kosher salt
1 large egg
2 tsp vanilla extract
1 tsp baking soda
2 cups/252 grams all-purpose flour
For the Coating
¼ cup/50 grams granulated sugar
2 tsp espresso powder
½ tsp ground ginger
INSTRUCTIONS:
Melt the butter in a medium saucepan over medium. When it begins to bubble and get foamy, remove from the heat and whisk in the espresso powder, fresh ginger, ground ginger, cinnamon, nutmeg and clove. Scrape the butter mixture into a medium mixing bowl and set aside to cool for about 5 minutes.
Add the sugars, molasses and salt to the bowl and whisk vigorously to combine. Add the egg, vanilla and baking soda and continue whisking until the mixture appears smooth and it’s the consistency of thin pancake batter, about 2 minutes. Add the flour and mix until evenly incorporated. Cover and chill the dough for at least 2 hours and up to 2 days before baking.
Heat oven to 375 degrees, with racks on the lower and upper thirds. Line 2 baking sheets with parchment paper. Prepare the coating by combining the granulated sugar, espresso powder and ground ginger in a small bowl.
Using a 2-tablespoon (1 ounce) scoop, scoop the dough and, using your hands, roll into walnut-size balls. (Alternatively, for each cookie, use a tablespoon measure to scoop 2 tablespoons dough and roll them into a ball.) Toss in the sugar mixture to coat.
Place the portioned dough 2 inches apart on the prepared baking sheets and bake, rotating the sheets on the racks halfway through, until the cookies have spread slightly and appear craggy on the surface, about 10 minutes. Allow to cool on the baking sheets for 3 minutes, then transfer to a wire rack to cool completely. (The cookies will flatten once cooled.) These cookies keep in an airtight container at room temperature for 4 to 5 days (if they last that long).
Tip
Portioned dough can be frozen in balls, then coated and baked for about 13 minutes.
Recipe by Vaughn Vreeland - NYT Cooking
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