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SeasonalHolidaysChristmasDairyGlutenEggsCookiesUnder 1 HourWinterBakingDesserts

Gingerbread Latte Cookies

Indulge in the cozy flavors of the season with these Gingerbread Latte Cookies, where rich gingerbread meets the warmth of espresso. Each cookie is perfectly spiced, delivering a delightful balance of sweetness and warmth. Topped with a glaze of coffee and ginger-infused icing, these treats are chewy and aromatic. Perfect for sipping alongside your favorite holiday beverage, they’ll fill your home with festive cheer and delicious scents! Visit groovyfoodiess.com for more of Sarah's recipes!

Sarah Banh
Tasty Team
88% would make again
Total Time

50 minutes

50 min

Prep Time

20 minutes

20 min

Cook Time

30 minutes

30 min

Gingerbread Latte Cookies
Total Time

50 minutes

50 min

Prep Time

20 minutes

20 min

Cook Time

30 minutes

30 min

Ingredients

for 20 cookies

  • 1.5 sticks unsalted butter, softened
  • ¾ cup packed dark brown sugar
  • ¼ cup instant espresso powder
  • 2 teaspoons vanilla extract
  • 1 large egg
  • ⅓ cup unsulphured molasses
  • 2.5 cups all-purpose flour
  • 2 teaspoons ground ginger
  • 2 teaspoons grated fresh ginger
  • 1.25 teaspoons baking soda
  • 1 teaspoon ground cinnamon
  • 1 teaspoon ground cloves
  • ½ teaspoon kosher salt

Sugar mixture

  • ½ cup sugar
  • 2 teaspoons ground ginger
  • 2 teaspoons instant espresso powder

Glaze

  • 1.5 cups powdered sugar
  • 2 tablespoons milk
  • 1 tablespoon melted butter
  • 1 teaspoon instant espresso powder
  • 1 teaspoon ground ginger
  • ¼ teaspoon salt, to taste
  • sprinkles, optional

Nutrition Info

  • Calories 233
  • Fat 8g
  • Carbs 37g
  • Fiber 0g
  • Sugar 23g
  • Protein 2g

Estimated values based on one serving size.

Preparation

  1. Preheat the oven to 350ºF (180ºC), and line two baking sheets with parchment paper.
  2. In a stand mixer, mix together the butter, brown sugar, espresso, and vanilla until fluffy, then add in the egg and molasses. Mix to combine, for about 30 seconds, being careful not to overmix or else the cookies will not spread.
  3. Add the flour, ground ginger, grated fresh ginger, baking soda, cinnamon, ground cloves, and salt. Mix until fully combined. The dough should be pretty soft and almost sticky.
  4. In a small bowl, make the sugar mixture: Stir together the sugar, ground ginger, and espresso.
  5. Using a 2-inch cookie scoop, scoop out the dough, and immediately drop it into the sugar mixture. Roll it in your hands, then place it on the baking sheet.
  6. Repeat until you’ve filled up the baking sheets, spacing cookies about 2 inches apart from each other.
  7. Optional: if you want large crackles down the cookie, you can bang your cookie on the countertop a couple times before baking.
  8. Bake for 8-12 minutes, until the cookies just start to set around the edges (the dough in the center should still be soft).
  9. While the cookies are baking, make the glaze: Mix together the ingredients in a small bowl until smooth.
  10. Once the cookies are done baking, let them cool for 5-10 minutes, then dip them in the glaze. You can half dip, drizzle, or even splatter the glaze on the cookie. Add your sprinkles here, if you so desire. Let the glaze set for 1 minute.
  11. Enjoy!
  12. Busy? Plan your meals for the week using our exclusive meal planner tool in the Tasty app. Download now and get organized.

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Gingerbread Latte Cookies