These gingerbread latte cookies are the perfect Christmas cookie. Made with sweet brown sugar, rich molasses, ground ginger and one unexpected ingredient - espresso powder. A decadently sweet coffee glaze is drizzled on top which gives you an extra dose of java flavor in each cookie.
Make the holidays even sweeter with these gingerbread latte cookies. They're soft and chewy with a wonderful sugary texture on the outside. By adding the espresso powder, it really elevates all the delicious flavors we love in a gingerbread cookie.
The end result is one fantastic holiday cookie that everyone will love. Add them to your holiday cookie platter or wrap them up and gift them to friends and family.
Why You'll Love These Gingerbread Cookies
- Incredible texture- These cookies have crisp and chewy edges while the centers remain soft. They are rolled in sugar which gives them a wonderful crackly texture once they finish baking.
- Perfect for gifting- These cookies are great for gifting since they are sturdy, easily packable, and last longer than other cookies.
- Coffee flavor- The ground espresso and coffee icing really elevate these cookies to another level. If you are a fan of gingerbread latte's then you will absolutely love the combination of flavors in these cookies.
Ingredient Notes For Chewy Gingerbread Cookies
Here are some notes on the ingredients. For a full list of ingredients, scroll down to the recipe card at the bottom of the page.
- Flour- Always measure by scoop and leveling.
- Butter- I use unsalted butter. Remove from the refrigerator 2 hours before mixing so that it has time to soften.
- Brown sugar- Makes the cookies extra chewy. You can use dark or light brown sugar.
- Granulated sugar- Used to sweeten the cookies and for rolling.
- Egg- I use 1 large egg in this recipe. Pull out from the refrigerator 2 hours before baking.
- Molasses- Gives these cookies their iconic robust flavor. I use unsulphured molasses.
- Spices- I like using a combination of cinnamon, ground cloves, and ground ginger.
- Baking soda- Helps the cookies rise slightly.
- Espresso powder- Adds a nice touch of coffee flavor. I use it inside the cookie dough as well as the icing.
- Vanilla- Use pure vanilla extract for the best flavor.
- Powdered sugar- Used for the icing. Always sift to remove any clumps.
Can't find espresso powder, no problem. Use instant coffee.
Some people say you can substitute molasses for other ingredients like honey, maple syrup or dark corn syrup. Truth be told, there really isn't anything else that compares to the flavor of molasses. I suggest sticking to the real stuff. You can find it in almost every grocery store and it has a very long shelf life.
Not a fan or coffee or want to make these cookies kid-friendly. Simply remove the espresso from the cookie dough and omit the coffee glaze. You can make a simple vanilla glaze by removing the coffee and adding milk and vanilla extract. Or completely leave the glaze off the cookies and enjoy them as is. They taste delicious either way.
If you want to increase the coffee flavor, you can add an extra tablespoon of espresso powder to the cookie dough.
Step By Step Instructions - Gingerbread Latte Cookies and Coffee Icing
Please see below for complete measurements and baking times.
STEP 1: Combine the dry ingredients. Whisk together the flour, ground clove, ground ginger, cinnamon, espresso powder, baking soda and salt. Set aside.
STEP 2: Cream the butter. Beat the butter, sugar and brown sugar on high speed for 2 minutes in a large bowl.
STEP 3: Add the wet ingredients. Beat in the egg, vanilla and molasses. Mix until smooth.
STEP 4: Mix in the dry ingredients. Add in the dry ingredients and mix until just combined.
STEP 5: Scoop the dough. Scoop the cookie dough using a 1.5 oz ice cream scoop.
STEP 6: Chill the dough. Let the dough chill in the refrigerator for 1 hour.
STEP 7: Bake the cookies. Preheat oven to 350°. Roll each cookie inside the granulated sugar. Place cookies onto a parchment lined baking sheet, 2 inches apart. Bake cookies for 12-14 minutes.
Then, let the cookies cool on a wire rack.
STEP 8: Make the icing. In a small bowl, combine the powdered sugar, ground cinnamon and coffee. Adjust by adding 1 teaspoon of coffee at a time until you have reached desired consistency.
STEP 9: Ice cookies. Once the cookies have cooled, drizzle on the coffee glaze. Let the icing harden before serving.
Expert Baking Tips
Chill the dough for at least one hour. This lets the butter set and prevents the cookies from spreading too much in the oven.
Make sure your spices, especially the ground ginger are fresh. The more fresh your spices are, the more flavorful they will be. For extra ginger flavor, you can also add ½ cup of chopped crystallized ginger.
Use unsulphured molasses. Never use blackstrap molasses when baking, it's incredibly bitter. Brer Rabbit or Grandma’s are my two favorites.
You can find instant espresso powder in most grocery stores in the coffee aisle. You can also use instant coffee powder.
It could be that you didn't whip the sugar and butter long enough. Whipping these ingredients together will incorporate more air into the butter, which will help the cookie crack when they bake inside the oven. Don't forget to roll the cookies in granulated sugar before baking. This will also help in making those pretty cracks and give the cookies great texture.
I would suggest chilling the cookie dough for at least 1 hour. It prevents the cookies from overspreading when they are in the oven. The longer you chill the cookie dough, the less spreading you’ll get in the oven.
Due to gingerbread's dark color, it can be tricky to tell when they're done baking. A good indication the cookies are done are when the edges are set and centers are slightly puffy. I like to underbake my cookies which yields a chewier cookie. They will continue to cook on the pan as they cool.
Storing and Freezing
Store these gingerbread latte cookies inside an airtight container or freezer bag at room temperature for 5 days.
Scoop out the balls of cookie dough. Place them onto a parchment lined baking sheet and flash freeze for 1 hour. Then, place the cookie dough balls inside a freezer bag or airtight container and freeze for 1 month.
Thaw overnight inside the refrigerator or on the counter at room temperature for 1 hour.
More Cookie Recipes
Try These Holiday Recipes Too
- Rich & Fudgy Peanut Cup Brownies
- No Bake Oreo Tiramisu
- Chocolate Peanut Butter Rice Krispies
- Apple Crumble Tart
- Giant Brioche Cinnamon Rolls
Gingerbread Latte Cookies
Gingerbread Latte Cookies
- 2 ¼ cups All purpose flour spooned and leveled
- 2 teaspoon Baking soda
- ¼ teaspoon Salt
- 2 teaspoon Ground ginger
- 1 tsp Cinnamon
- ¼ teaspoon Ground clove
- 1 tablespoon Espresso powder
- 1 ½ sticks Unsalted butter softened
- ¾ cup Brown Sugar dark or light
- ¼ cup White granulated sugar
- 1 Large egg room temperature
- 2 teaspoon Vanilla extract
- ¼ cup Molasses
- White granulated sugar for rolling
- 1 ½ cup Powdered sugar sifted
- ¼ teaspoon Ground cinnamon
- 2 tablespoon Espresso or strong coffee adjust as needed
Gingerbread Latte Cookies
- Whisk together the flour, ground clove, ground ginger, cinnamon, espresso powder, baking soda and salt. Set aside.
- Beat the butter, sugar and brown sugar on high speed for 2 minutes in a large bowl.
- Beat in the egg, vanilla and molasses. Mix until smooth.
- Add in the dry ingredients and mix until just combined.
- Scoop the cookie dough using a 1.5 oz ice cream scoop.
- Let the dough chill in the refrigerator for 1 hour.
- Preheat oven to 350°. Roll each cookie inside the granulated sugar. Place cookies onto a parchment lined baking sheet, 2 inches apart. Bake cookies for 12-14 minutes. Then, let the cookies cool on a wire rack.
- In a small bowl, combine the powdered sugar, ground cinnamon and espresso or coffee. Adjust by adding 1 teaspoon of coffee at a time until you have reached desired consistency.
- Once the cookies have cooled, drizzle on the coffee glaze. Let the icing harden before serving.