Gingerbread Latte Cookies

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Gingerbread Latte Cookies are made with cozy gingerbread spices, a hint of espresso powder and topped with a spiced maple icing. Just like your favorite holiday latte in a cookie form!

PIN these Gingerbread Latte Cookies to try later!

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Gingerbread Latte Cookies

Similar to Classic Gingerbread Cookies except these have a a hint of espresso powder that adds a rich coffee flavor and compliments the other spices perfectly. Inspired by the Starbucks original Gingerbread Latte, loaded with the same flavors but in a chewy cookie.

They are thick like bakery-style cookies and have soft and chewy middles with crispy edges. Make them for holiday cookie platters, bring them to cookie exchanges or add them to your Christmas baking list!

Other Gingerbread Cookies to try are these Soft Mini Gingerbread Cookies, Gingerbread Snickerdoodles, Frosted Gingerbread Cookies and Iced Gingerbread Oatmeal Cookies.

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key ingredients

• All-purpose flour: Spoon and level the flour when measuring it. Be sure not to scoop it out of the bag using the measuring cup. This way, you won’t accidentally measure out too much. 
• Baking soda and baking powder: Used as a leavening agent.
• Butter: I used salted butter so you don’t have to add salt but you can also use unsalted butter, just add 1/4 teaspoon salt in the recipe. It’s best if the butter is at room temperature and slightly softened.
• Unsulphured molasses: Adds moisture and sweet and warm flavors of gingerbread. Be sure not to use blackstrap molasses as it will change the cookie flavor.
• Sugar: We use light or dark brown sugar and granulated sugar to add the perfect amount of sweetness and chewy texture. Brown sugar will make extra chewy gingerbread cookies which is what we want for this recipe.
• Egg: You’ll need one large egg at room temperature.
• Spices: We use ground cinnamon, ground ginger (not fresh ginger), nutmeg, and cloves to give spiced gingerbread flavors.
• Espresso powder: The star ingredient! Use instant espresso powder, not coffee grounds or instant coffee. Espresso powder is more concentrated and the flavor is much more intense. You can find it at just about any grocery store.

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how to make gingerbread latte cookies

Cream butter and sugars: In a large bowl with an electric mixer or stand mixer, cream together the butter and sugars until light and fluffy for a few minutes. Be sure to scrape down the sides of the bowl with a rubber spatula.

Add remaining wet ingredients: Add in molasses and beat until combined. Then add in egg and vanilla extract and mix until smooth.

Mix dry ingredients: In a medium bowl, whisk together the flour, baking powder, baking soda and spices.

Add the flour mixture to the wet mixture: Mix until dough has formed. Be sure not to over-mix.

Scoop and chill dough balls: With a regular ice cream scooper (4 tablespoons of dough) and place the dough balls on a baking sheet lined with parchment paper. Chill cookie dough balls in the refrigerator for 30 minutes.

Bake cookies: Pre heat oven to 350 degrees F and adjust cookies on prepared baking sheets so they are at least 1 1/2 inches apart. Bake for 9-10 minutes or until the tops are a light golden brown. Let cool for a few minutes and then transfer to a wire rack.

Make Spiced Maple Icing and enjoy! In a medium mixing bowl whisk together the powdered sugar and spices. Add in melted butter, maple syrup and milk. Whisk again until smooth. Add more milk if the icing seems too thick or more powdered sugar if the icing is too thin. Drizzle each cookie half (or the whole cookie) with icing and let sit for a few minutes to set. Enjoy!

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tips & variations

• Smaller cookies: Use a mini cookie scoop to scoop the dough to make regular or mini sized cookies. Be sure to reduce the baking time by a few minutes.
• Make the cookie dough in advance: Leave the cookie dough in the fridge or freezer for up to 3 days. The dough will be very firm so make sure to bring the cookie dough to room temperature and then continue on to baking in the instructions.
• Room temperature ingredients: It’s important that your butter and egg is at room temperature. They incorporate with the other ingredients so much better and will help your cookies stay tender and soft.
• Sprinkles: Add Christmas sprinkles to the gingerbread cookie dough or to the tops to make these extra fun colorful.
• Mocha twist: Add a handful or regular or mini chocolate chips and add cocoa powder or melted chocolate to the icing.
• Caffeine Free option: Use decaf espresso powder.
• Cinnamon Sugar Coating: Add sugar and cinnamon to a small bowl to make a cinnamon sugar mixture and roll each cookie dough ball in the mixture to create a sparkly finish and extra flavor.

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faqs

Can I Make The Dough Balls Ahead?

Definitely. Scoop the portion dough balls and place in the refrigerator for up to 2 days or freeze up to three months. When ready to bake the cookies, thaw and place them onto a baking sheet according to the directions. You will know the cookies are baked when the edges are slightly golden brown and a bit wrinkled.

Can I Make Them Without Espresso?

Yes! Substitute cocoa powder or leave it out for classic gingerbread flavor.

What Espresso Powder Should I Use?

I recommend using a high quality instant espresso, like King Arthur or Medaglia D’Oro, for bold flavor without bitterness.

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leftovers & storage

To-store: Store cookies at room temperature in an airtight container or large ziplock bag. They will stay fresh for 7 days. They will still be ok to eat after 7 days but they may start to get crumbly and stale. 

To-freeze: Allow the baked cookies to cool completely. Place the cookie sheet in the freezer for 30 minutes to flash freeze or harden. Once hard, place the cookies in a large freezer bag or stack in an airtight container. Store for up to 3 months- when ready to serve, remove from the freezer to thaw until softened.

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