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Real espresso powder awakens the cozy spices and molasses in our gingerbread latte cookies, with a matching espresso glaze for an unmistakable latte flavor.
All the festive warmth, buzzy caffeine and cozy spice of a holiday gingerbread latte have found their way into our soft gingerbread latte cookies. Instant espresso powder is the latte catalyst found in the boldly spiced gingerbread dough and the glaze that completely covers each cookie. Baking the cookies is a treat in itself, filling the kitchen with every single note of dark gingerbread and freshly brewed coffee. These are truly soft and tender cookies—even the wafer-thin glaze easily shatters with each bite.
Here’s hoping you’ll have enough molasses left to enjoy the cookies with an actual gingerbread latte. Fingers crossed.
Ingredients for Gingerbread Latte Cookies
- Butter: Forget to take the butter out of the fridge? Soften butter quickly by cutting it up into cubes or shredding it on a cheese grater.
- Sugars: We use both granulated and light brown sugars in our gingerbread latte cookie recipe. Granulated sugar makes the outsides of the cookies barely crispy, and brown sugar keeps the insides soft and chewy.
- Eggs: Two large eggs bind the ingredients together.
- Molasses: Molasses is the key ingredient in gingerbread cookies. It adds that quintessential tang and dark hue that makes our brains recognize the festive flavor.
- All-purpose flour: All-purpose flour is the best type of flour for cookies. The mix of hard and soft wheat keeps the cookies strong enough to hold their shape but soft enough to become chewy and tender.
- Spices: We perfected the spice blend—ginger, cinnamon, cloves and nutmeg—to really make these cookies taste like a festive gingerbread-flavored cookie.
- Espresso powder: Adding instant espresso powder to the cookie dough and glaze gives the cookies a latte flavor.
- Icing: Our espresso-flavored icing is created from milk, confectioners’ sugar, espresso powder, vanilla extract and a pinch of salt to make everything shine.
Directions
Step 1: Make the cookie dough
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Preheat the oven to 325°F. In a large bowl, use a hand mixer or stand mixer to cream the softened butter, granulated sugar and brown sugar until light and fluffy, five to seven minutes. Add the eggs, one at a time, beating well after each addition.
JOSH RINK FOR TASTE OF HOME
Add in the molasses and vanilla extract and mix well.
JOSH RINK FOR TASTE OF HOME
In a separate bowl, whisk together the all-purpose flour, ground ginger, baking soda, cinnamon, instant espresso powder, salt, cloves and nutmeg. Gradually add the flour mixture to the creamed mixture until just combined.
Step 2: Portion and bake
JOSH RINK FOR TASTE OF HOME
Drop the cookie dough by tablespoonfuls 2 inches apart onto ungreased baking sheets. Bake the cookies until they spring back when touched lightly,