Gingerbread Latte Cookies
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!
Servings: 15 large cookies
Ingredients
Gingerbread Latte Cookie Dough
- 1 cup salted butter softened at room temperature
- 1/3 cup granulated white sugar
- 1/2 cup dark or light brown sugar
- 1 whole large egg
- 1/3 cup molasses unsulphured
- 2 teaspoons vanilla bean paste or pure vanilla extract
- 2 tablespoons espresso powder
- 2 1/2 cups all-purpose flour plus 2 tablespoons
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1 1/2 teaspoons ground ginger
- 1 1/2 teaspoons ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/8 teaspoon ground cloves
Spiced Maple Icing
- 2 cups powdered sugar
- 1/4 teaspoon ground cinnamon
- 1/8 teaspoon ground ginger
- 1 tablespoon salted butter melted
- 1 tablespoon pure maple syrup
- 2-3 tablespoons milk
Instructions
- 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 in molasses and beat until combined. Then add in egg and vanilla extract and mix until smooth.
- In a medium bowl, whisk together the flour, baking powder, baking soda and spices.
- Add the flour mixture to the wet mixture and mix until dough has formed. Be sure not to over-mix.
- With a regular ice cream scooper (or scoop 4 tablespoon portions 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.
- Preheat oven to 350 degrees F and adjust cookies on baking sheet 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 cooling rack.
- In the meantime, in a medium 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!