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Gingerbread Cookies Recipe

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★★★★★

4.4 from 118 reviews

These Gingerbread Latte Cookies combine the warm, spicy flavors of traditional gingerbread with a rich espresso twist, topped with a smooth coffee glaze. Perfect for the holiday season or any cozy day, these soft and chewy cookies have a delightful blend of molasses, ginger, cinnamon, and espresso, finished with a subtly sweet glaze that enhances their unique latte-inspired flavor.

Ingredients

Scale

Dry 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

Wet Ingredients and Sugars

  • 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

For Rolling and Glaze

  • 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

  1. Mix Dry Ingredients: In a large bowl, whisk together the all purpose flour, baking soda, salt, ground ginger, cinnamon, ground clove, and espresso powder until well combined. Set aside.
  2. Cream Butter and Sugars: In a separate large bowl, beat the softened butter, brown sugar, and white granulated sugar on high speed for about 2 minutes until the mixture is light and fluffy.
  3. Add Wet Ingredients: Beat in the egg, vanilla extract, and molasses into the butter and sugar mixture until the dough becomes smooth and homogenous.
  4. Combine Mixtures: Gradually add the dry ingredients to the wet ingredients, mixing just until fully combined to avoid overworking the dough.
  5. Scoop Dough: Using a 1.5 oz ice cream scoop or a large spoon, portion out the cookie dough into balls.
  6. Chill Dough: Place the dough balls in the refrigerator and chill for 1 hour to firm up, which helps maintain their shape during baking.
  7. Preheat Oven and Prepare Cookies: Preheat the oven to 350°F (175°C). Roll each chilled dough ball in white granulated sugar to coat. Arrange the cookies on a parchment-lined baking sheet, spacing them about 2 inches apart.
  8. Bake Cookies: Bake the cookies for 12-14 minutes or until they are set and slightly firm to the touch but still soft inside. Remove from the oven and let them cool completely on a wire rack.
  9. Prepare Coffee Glaze: In a small bowl, combine the sifted powdered sugar, ground cinnamon, and espresso or strong coffee. Whisk together, adding coffee 1 teaspoon at a time, until you reach a smooth glaze consistency thick enough to drizzle but not runny.
  10. Glaze Cookies: Once the cookies are fully cooled, drizzle the coffee glaze over them evenly. Allow the glaze to harden before serving to achieve a perfect texture.

Notes

  • For stronger coffee flavor, increase the espresso powder slightly or use dark roast espresso.
  • Make sure the butter is softened but not melted to get the best cookie texture.
  • Chilling the dough is essential for preventing spreading and maintaining thick, chewy cookies.
  • Adjust the glaze thickness by adding more powdered sugar to thicken or more coffee to thin as needed.
  • Store cookies in an airtight container at room temperature for up to 5 days; glaze may lose some crispness over time.
  • These cookies freeze well both before and after baking; thaw before glazing if freezing unglazed dough balls.

Keywords: gingerbread cookies, latte cookies, espresso cookies, holiday cookies, spiced cookies, coffee glaze

Find it online: https://biteandenjoy.com/gingerbread-cookies-recipe/