Ingredients
– 1 cup (227g) salted butter
– 1 cup (220g) light or dark brown sugar
– 1 teaspoon espresso powder or instant coffee powder
– 1 teaspoon vanilla extract
– 1 large egg
– 1/4 cup (60ml) blackstrap molasses
– 2 1/4 cups (280g) all-purpose flour (plus additional 2-4 tablespoons for cutout dough if needed)
– 1 teaspoon baking soda
– 2 teaspoons ground ginger
– 1 teaspoon ground cinnamon
– 1/2 teaspoon kosher salt
– about 1/4 cup granulated sugar for coating drop cookies
– 1/4 cup (57g) butter
– 1 1/2 cups (180g) powdered sugar
– 2-3 tablespoons milk
– 1/2 teaspoon vanilla bean powder or vanilla extract
– Pinch of cinnamon
– Pinch of salt
Instructions
1-Gathering Your Tools and Preheat First, preheat your oven to 350ยฐF (175ยฐC) and line a baking sheet with parchment paper. This step sets the stage for even baking and prevents any sticking, making cleanup a breeze.
2-Mixing the Dry Ingredients In a medium bowl, whisk together the all-purpose flour, ground ginger, cinnamon, baking soda, and salt. This dry mix builds the spicy base that gives these Gingerbread Latte Cookies their signature warmth and structure.
3-Creaming the Wet Ingredients Next, in a large bowl, cream the salted butter, brown sugar, espresso powder, and vanilla extract until the mixture is light and fluffy. This usually takes about 3-4 minutes with an electric mixer, helping to create that soft, chewy texture we love.
4-Adding the Egg and Molasses Beat in the large egg and blackstrap molasses until everything blends smoothly. The molasses adds a deep, rich sweetness that pairs perfectly with the coffee notes.
5-Combining Wet and Dry Gradually fold the dry ingredients into the wet mixture until just combined. Be careful not to overmix, as this keeps the cookies tender and prevents them from turning tough.
6-Shaping and Baking For drop cookies, roll the dough into tablespoon-sized balls, coat them in granulated sugar, and space them 2 inches apart on the baking sheet. Bake for 8-10 minutes until the edges set but the centers stay soft. If you’re going for cutouts, add a bit more flour to the dough, roll it out to 1/4 inch thick, cut into shapes, chill for 15 minutes, and bake the same way.
7-Preparing the Brown Butter Icing While the cookies cool, make the icing by browning the butter in a pan over medium heat for 2-3 minutes until it’s lightly toasted. Let it cool for 5 minutes, then whisk in powdered sugar, milk, vanilla, a pinch of cinnamon, and salt. Spread it over the cookies right away, as it sets quickly for that creamy finish.
8-Once baked, let the cookies cool on the sheet for a few minutes before moving them to a rack. For more coffee-related tips, check out why you might enjoy the positive effects of coffee in your daily routine.
Last Step:
Please leave a rating and comment letting us know how you liked this recipe! This helps our business to thrive and continue providing free, high-quality recipes for you.Notes
๐ช Add extra flour if dough is too sticky – this is especially important for cutout cookies to maintain their shape during baking
โ The espresso powder enhances the gingerbread spices without adding a coffee taste, creating that perfect latte flavor profile
๐ง Don’t skip browning the butter for the icing – this step creates a rich, nutty flavor that makes these cookies truly special
- Prep Time: 20 minutes
- Chilling Time (for cutouts): 15 minutes
- Cook Time: 10 minutes per batch
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 cookie
- Calories: 250
- Sugar: 20g
- Sodium: 150mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 40mg
