Introduction

These Gingerbread Latte Cookies are a perfect blend of warm spices and rich coffee flavors, capturing the cozy essence of the holiday season in a single bite. Soft, chewy, and topped with a lightly sweetened coffee glaze, they make an irresistible treat for any coffee lover.

A stack of seven round cookies sits on a white marbled surface dusted lightly with powder. Each cookie has a warm brown color with a slightly cracked texture and is sandwiched with a light tan creamy filling visible between layers. The front cookie is decorated with a half covering of smooth, shiny tan glaze and thin drizzles of the same glaze on the other half, creating an uneven shimmering contrast on the textured cookie surface. The background shows soft blurred shapes in warm earthy tones. photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 1/4 cups all-purpose flour (spooned and leveled)
2 tsp baking soda
1/4 tsp salt
2 tsp ground ginger
1 tsp cinnamon
1/4 tsp ground clove
1 tbsp espresso powder
1 1/2 sticks unsalted butter (softened)
3/4 cup brown sugar (dark or light)
1/4 cup white granulated sugar
1 large egg (room temperature)
2 tsp vanilla extract
1/4 cup molasses
White granulated sugar (for rolling)
1 1/2 cup powdered sugar (sifted)
1/4 tsp ground cinnamon
2 tbsp espresso or strong coffee (adjust as needed)

Instructions

Step 1: In a medium bowl, whisk together the flour, ground clove, ground ginger, cinnamon, espresso powder, baking soda, and salt. Set aside.
Step 2: In a large bowl, beat the softened butter with the brown sugar and white granulated sugar on high speed for 2 minutes until light and fluffy.
Step 3: Beat in the egg, vanilla extract, and molasses until the mixture is smooth and well combined.
Step 4: Gradually add the dry ingredients to the wet mixture, mixing until just combined. Avoid overmixing.
Step 5: Using a 1.5 oz ice cream scoop, portion the dough and place on a plate or tray. Chill the dough in the refrigerator for 1 hour.
Step 6: Preheat the oven to 350°F (175°C). Roll each dough ball lightly in white granulated sugar and place on a parchment-lined baking sheet, spacing them 2 inches apart.
Step 7: Bake the cookies for 12-14 minutes until the edges are set but the centers remain soft. Remove and transfer to a wire rack to cool completely.
Step 8: For the coffee glaze, mix the powdered sugar, ground cinnamon, and espresso or strong coffee in a small bowl. Add coffee 1 teaspoon at a time until the glaze reaches a smooth, drizzling consistency.
Step 9: Once the cookies are cooled, drizzle the coffee glaze over the top. Allow the glaze to harden before serving.

Tips & Variations

For a stronger coffee flavor, increase the espresso powder by 1 teaspoon in the dough and add a bit more coffee to the glaze as desired.
Substitute molasses with dark honey for a slightly different sweetness profile.
If you prefer crispier cookies, bake for an additional 2-3 minutes but watch closely to avoid burning.
Roll cookies in colored sanding sugar before baking for a festive touch.

Storage

Store the cookies in an airtight container at room temperature for up to 5 days. Keep the glazed cookies separate or layer with parchment paper to prevent sticking. To refresh, warm gently in a low oven for a few minutes. The glaze may soften but will firm up as it cools.

How to Serve

A close-up of a round cookie with a bite taken out on the lower left side, showing its crumbly interior in dark brown color. The cookie's surface is rough and textured, sprinkled lightly with sugar crystals, and drizzled with light brown icing in wavy lines across the top. The cookie rests on a white marbled surface dusted with sugar powder. In the background, a white bowl with brown powder and a silver spoon is partly visible in the top left corner, and a cinnamon stick lies next to the cookie on the left side, adding warm tones. There is also a green curled ribbon blurred out near the center back, completing the cozy, festive scene. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the dough ahead of time?

Yes, the dough can be prepared and refrigerated overnight or frozen for up to 2 weeks. Thaw in the refrigerator before baking.

What if I don’t have espresso powder?

You can substitute instant coffee granules in equal amounts, although espresso powder offers a deeper flavor. Adjust the amount in the glaze to taste.