There’s something enchanting about baking during the chilly months, and these gingerbread latte cookies perfectly capture that cozy essence. The blend of spices and espresso gives each bite a warm, inviting character, making them ideal for holiday gatherings or just a comforting treat at home. Plus, they’re surprisingly easy to whip up, so you can enjoy these delightful cookies without much fuss.
What sets these cookies apart is their beautiful balance of flavors. The rich molasses, combined with the warmth of spices like ginger and cinnamon, creates a cookie that’s both soft and slightly chewy. Whether you’re a fan of gingerbread or just love a good cookie, these are for you. They make a perfect gift, a charming addition to a cookie platter, or a special treat to enjoy with a hot drink.
Why you’ll love gingerbread latte cookies
- Brimming with warm holiday flavors
- Simple recipe with accessible ingredients
- Chewy texture with a hint of espresso
- Great for gifting or holiday parties
- Freezer-friendly for future cravings
What ingredients do I need for gingerbread latte cookies?
- 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)
- 1 teaspoon vanilla extract (for icing)
Ingredient notes & swaps
- Butter: For a dairy-free version, use non-dairy butter.
- Espresso powder: Instant coffee can be a substitute if necessary.
- Molasses: Dark syrup or honey can provide a different flavor profile.
- Icing: Omit if you prefer pure cookies or add spices for a twist.
How do I make gingerbread latte cookies step-by-step?
To make gingerbread latte cookies, start by combining the dry ingredients, then cream the butter and sugars. Mix in molasses, the egg, and vanilla, before forming the dough and rolling it into sugar. Bake until fragrant and golden.
- Preheat the oven and prepare a baking sheet.
- In a bowl, whisk together flour, baking soda, espresso powder, cinnamon, ginger, cloves, nutmeg, and salt.
- In a separate bowl, beat the softened butter, brown sugar, and granulated sugar until creamy.
- Add the molasses, egg, and vanilla, mixing until combined.
- Gradually incorporate the dry ingredients into the wet mixture.
- Form the dough into balls, roll in granulated sugar, and place on the baking sheet.
- Bake until the edges are lightly golden; they’ll firm up as they cool.
Pro Tip: For an extra chewy texture, slightly underbake the cookies; they’ll remain soft as they set.
Visual doneness cues: The cookies should be puffy and slightly cracked on top, with a warm aroma filling your kitchen.
How should I serve it?
These cookies are delightful on their own, but serving them with a hot cup of coffee or spiced chai elevates the experience. Consider adding a light dusting of powdered sugar for a festive presentation or packaging them in a decorative box for gifting.
Can I make it ahead? How do I store and reheat it?
Absolutely! These cookies can be made a few days in advance and stored in an airtight container at room temperature. For longer storage, freeze them for up to three months. To enjoy, just thaw at room temperature or warm briefly in the oven.
How do I fix common issues?
If your cookies turn out too dry, try adding a bit more molasses; for bland cookies, a pinch of salt or an extra spice can amp up the flavor. If they spread too much during baking, ensure your butter is just soft, not melted. Keep an eye on them to avoid overbaking, and remember they’ll continue to cook on the tray post-oven.
What variations can I try?
You can easily change up the spices to include cardamom or even some citrus zest for a fresh twist. For added texture, fold in some chocolate chips or chopped nuts. For a gluten-free option, substitute the all-purpose flour with a gluten-free blend.
FAQs
Can I use different sweeteners?
Yes! You can experiment with maple syrup or agave nectar; just adjust the flour for consistency.
How long do these cookies last?
They stay fresh for about a week in an airtight container and can be frozen for up to three months.
Can I make them without espresso?
Absolutely! Just skip the espresso powder or substitute with extra cinnamon or cocoa powder for a different flavor.
Gingerbread Latte Cookies
Ingredients
Method
- Preheat the oven and prepare a baking sheet.
- In a bowl, whisk together flour, baking soda, espresso powder, cinnamon, ginger, cloves, nutmeg, and salt.
- In a separate bowl, beat the softened butter, brown sugar, and granulated sugar until creamy.
- Add the molasses, egg, and vanilla, mixing until combined.
- Gradually incorporate the dry ingredients into the wet mixture.
- Form the dough into balls, roll in granulated sugar, and place on the baking sheet.
- Bake until the edges are lightly golden; they’ll firm up as they cool.