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Gingerbread Latte Cookies

Gingerbread latte cookies stacked with a coffee glaze drizzle
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Chewy espresso spiced gingerbread cookies rolled in sugar for crackly tops and finished with a coffee glaze drizzle.

Ingredients

Units Scale

Cookie dough:

  • 2 1/4 cups (280 g) all purpose flour
  • 1 tbsp instant espresso powder
  • 1 tsp baking soda
  • 2 tsp ground ginger
  • 1 1/2 tsp ground cinnamon
  • 1/2 tsp ground nutmeg
  • 1/4 tsp ground cloves
  • 1/2 tsp salt
  • 3/4 cup (170 g) unsalted butter, softened
  • 3/4 cup (150 g) packed dark brown sugar
  • 1/4 cup (85 g) unsulphured molasses
  • 1 large egg, room temperature
  • 1 tsp vanilla extract

For rolling:

  • 1/3 cup granulated sugar

Coffee glaze:

  • 1 cup (120 g) powdered sugar
  • 1 tsp instant espresso powder dissolved in 1 tbsp hot water
  • 1 to 2 tsp milk, as needed

Instructions

  1. Whisk the flour, espresso powder, baking soda, ginger, cinnamon, nutmeg, cloves, and salt in a bowl.
  2. Beat the butter and brown sugar 2 to 3 minutes until fluffy. Beat in the molasses, egg, and vanilla until smooth, scraping the bowl.
  3. Add the dry mix and beat on low just until combined. Cover and chill the dough at least 1 hour, or up to 2 days.
  4. Heat the oven to 350 F (175 C) and line two sheets with parchment. Scoop 1 1/2 tbsp portions, roll into balls, then roll in granulated sugar to coat.
  5. Space the balls 2 inches apart. Bake 9 to 11 minutes, until the tops are crackled and the edges are set but the centers still look soft.
  6. Cool on the sheet 5 minutes so the centers finish setting for a chewy bite, then transfer to a rack.
  7. Whisk the glaze until smooth and pourable. Drizzle over the fully cooled cookies and let it set 15 minutes.

Notes

  • Chewy vs crisp: pull them at 9 minutes for soft centers, or go to 11 minutes for a firmer, snappier edge.
  • Espresso level: 1 tablespoon in the dough gives a gentle latte note. Bump it to 4 teaspoons for a stronger, coffee forward cookie.
  • Make ahead: the dough balls freeze well. Roll them in sugar and bake from frozen, adding 1 to 2 minutes.
  • If the dough is too soft to roll, chill it longer. If the cookies spread thin, the butter was too warm, so chill the scooped balls 10 minutes before baking.

Nutrition

Find it online: https://zhangcatherine.com/gingerbread-latte-cookies/