Description
Gingerbread Latte Cookies are a delightful seasonal treat that combines the warm, spicy flavors of gingerbread with a hint of espresso for a cozy twist. Soft, chewy, and perfectly sweetened with molasses and brown sugar, these cookies are finished with a crackled top and an optional vanilla icing drizzle for added indulgence, making them an ideal companion to your favorite hot beverage during the holidays.
Ingredients
Dry 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
Wet Ingredients
- 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
For Coating
- 30 g granulated sugar
Optional Icing
- 40 g powdered sugar
- 1 teaspoon milk (dairy or non-dairy)
- 1 teaspoon vanilla extract
Instructions
- Prep the Oven and Baking Sheet: Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper and set aside to prepare for baking.
- Mix Dry Ingredients: In a medium bowl, combine the all-purpose flour, baking soda, espresso powder, ground cinnamon, ground ginger, ground cloves, ground nutmeg, and salt. Stir well and set this dry mixture aside.
- Cream Butter and Sugars: In a large mixing bowl, using an electric hand mixer, beat the softened unsalted butter on medium speed until it turns creamy and pale. Add the granulated sugar and brown sugar, then continue beating until the mixture is fluffy and well combined.
- Add Wet Ingredients: To the butter and sugar mixture, add the molasses, room temperature egg, and vanilla extract. Beat everything together until fully incorporated and smooth.
- Combine Dry and Wet Mixtures: Gradually add the flour mixture to the wet ingredients. Mix until the dough just comes together, making sure not to overmix to keep the cookies tender.
- Scoop Dough: Using a 3-tablespoon cookie scooper, portion out the dough onto a cutting board lined with parchment paper, forming dough balls. This will make handling easier for the next step.
- Chill Dough: Place the cutting board with the dough balls in the refrigerator for about 15 minutes, allowing the exterior of the dough to dry slightly. This chilling step helps prevent sticking when rolling and ensures better texture.
- Roll and Coat with Sugar: After chilling, roll each dough ball between your hands until smooth and round. Then, roll each ball in granulated sugar until fully coated. Arrange the coated dough balls on the prepared baking sheet, spacing them approximately 2 inches apart to allow room for spreading during baking.
- Bake Cookies: Bake the cookies in the preheated oven for 10 to 11 minutes. The cookies should be puffy yet still soft in the center. When removing the baking sheet from the oven, gently bang it once against a wire rack to deflate the cookies slightly and create characteristic cracked tops.
- Cool on Baking Sheet: Let the cookies cool on the baking sheet for about 10 minutes. This resting time helps them set and makes transferring easier without breaking.
- Transfer to Wire Rack: After cooling slightly, move the cookies to a wire rack to cool completely to room temperature.
- Prepare Icing (Optional): In a small bowl, whisk together the powdered sugar, milk, and vanilla extract until the icing is thick yet pourable. Adjust consistency by adding more milk or powdered sugar if necessary.
- Drizzle Icing: Using a piping bag or a spoon, drizzle the icing decoratively over the cooled cookies. Allow the icing to set before serving for best results.
Notes
- Room temperature butter and egg ensure better mixing and texture.
- Chilling the dough helps prevent spreading and creates a nice crackled texture on the cookie tops.
- You can substitute non-dairy milk in the icing to make it dairy-free.
- For a stronger coffee flavor, increase espresso powder up to 1.5 tablespoons.
- Store cookies in an airtight container at room temperature for up to 5 days.
- These cookies freeze well – freeze baked cookies or dough balls before baking.
