Why Make This Recipe
Gingerbread Latte Cookies are a delightful treat that brings the cozy flavors of gingerbread and coffee together in one bite. These cookies are perfect for the holiday season or any time you crave a warming, sweet snack. They not only taste great but also fill your kitchen with a wonderful aroma while baking. If you enjoy the combination of spices and a hint of espresso, this recipe is a must-try!
How to Make Gingerbread Latte Cookies
Ingredients:
- 250 g all-purpose flour
- 1 teaspoon baking soda
- 1 tablespoon espresso powder
- 1 teaspoon ground cinnamon
- 1 teaspoon ground ginger
- 1/4 teaspoon ground cloves
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon salt
- 150 g unsalted butter (softened to room temperature)
- 100 g brown sugar
- 50 g granulated sugar
- 100 g cooking molasses
- 1 large egg (room temperature)
- 1 tablespoon vanilla extract
- 30 g granulated sugar (for rolling)
- 40 g powdered sugar (for icing, optional)
- 1 teaspoon milk (dairy or non-dairy, for icing)
- 1 teaspoon vanilla extract (for icing)
Directions:
Prepare the Dough: In a bowl, mix the flour, baking soda, espresso powder, cinnamon, ginger, cloves, nutmeg, and salt. Set aside. In another bowl, cream the softened butter with brown sugar and granulated sugar until fluffy. Add the molasses, egg, and vanilla extract, mixing well. Gradually add the flour mixture to the wet ingredients until fully combined.
Chill the Dough: Cover the dough with plastic wrap and refrigerate for at least 1 hour, or overnight if you can wait!
Shape the Cookies: Preheat your oven to 175°C (350°F). On a floured surface, roll the dough into small balls and then roll them in granulated sugar. Place them on a baking sheet lined with parchment paper.
Bake: Bake the cookies for about 10-12 minutes, until they are set but still soft. Let them cool on the baking sheet for a few minutes before transferring them to a wire rack.
Make the Icing (optional): In a small bowl, mix the powdered sugar, milk, and vanilla extract until smooth. Drizzle over the cooled cookies.
How to Serve Gingerbread Latte Cookies
These cookies are best enjoyed fresh with a warm beverage, like coffee or hot chocolate. You can plate them nicely for holiday gatherings or share them with friends and family during festive occasions. They also make great gifts when packaged in a lovely box or bag!
How to Store Gingerbread Latte Cookies
To keep your cookies fresh, store them in an airtight container at room temperature. They will last for about a week. If you want to keep them longer, you can freeze them. Just make sure to wrap them well in plastic wrap and then place them in a freezer-safe bag.
Tips to Make Gingerbread Latte Cookies
- Ensure your butter is really soft; it helps to create a nice texture.
- Don’t skip chilling the dough; it makes rolling and shaping easier.
- Experiment with the spices to adjust the flavor to your liking.
- For extra crunch, you can add chopped nuts or chocolate chips to the dough.
Variation
You can make these cookies gluten-free by substituting all-purpose flour with a gluten-free blend. If you prefer a sweeter cookie, consider adding chocolate chips or chopped white chocolate for a different flavor.
FAQs
1. Can I use instant coffee instead of espresso powder?
Yes, you can substitute espresso powder with instant coffee, but the flavor will be slightly different.
2. How do I know when my cookies are done?
The cookies should be set around the edges but still soft in the center. They will continue to firm up as they cool.
3. Can I skip the icing?
Absolutely! The cookies are delicious on their own without icing. Add icing for extra sweetness if desired.
Gingerbread Latte Cookies
Equipment
- Mixing bowls
- Electric mixer
- Baking sheets
- Parchment paper
- Wire rack
- Whisk
Ingredients
For the Cookies
- 2 1/2 cups all-purpose flour
- 2 teaspoons ground ginger
- 1 1/2 teaspoons ground cinnamon
- 1/2 teaspoon ground cloves
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup unsalted butter, softened
- 1/2 cup granulated sugar
- 1/2 cup packed brown sugar
- 1 large egg
- 1/2 cup molasses
- 1 teaspoon vanilla extract
For the Latte Glaze
- 2 cups powdered sugar
- 3-4 tablespoons brewed espresso or strong coffee
- 1/2 teaspoon vanilla extract
Instructions
Baking the Cookies
- Whisk together flour, ginger, cinnamon, cloves, baking soda, and salt in a medium bowl, then set aside.
- Cream softened butter and both sugars in a large bowl until light and fluffy using an electric mixer.
- Beat in the egg, molasses, and vanilla extract until well combined.
- Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined.
- Cover the dough and chill for at least 30 minutes.
- Preheat oven to 350°F (175°C) and line baking sheets with parchment paper.
- Roll dough into 1-inch balls, place them 2 inches apart on prepared baking sheets, and flatten slightly.
- Bake for 8-10 minutes until edges are set but centers are still soft.
- Let cookies cool on the baking sheets for a few minutes before transferring to a wire rack to cool completely.
Making the Glaze and Finishing
- Whisk together powdered sugar, espresso, and vanilla extract in a small bowl until smooth (add more espresso if needed).
- Drizzle or spread the glaze over the cooled cookies, then let it set before serving.