These soft gingerbread latte cookies are the ultimate holiday indulgence! Soft, chewy, and packed with gingerbread flavor, they’re infused with subtle coffee notes and topped with a brown sugar glaze. A delightful combination of spice and sweetness, these cookies are sure to bring holiday cheer to any gathering!
Check out all our other amazing recipes to make during the holiday season!
GINGERBREAD LATTE COOKIES
The cookies are delightfully soft and tender, with just the right amount of chewiness, and are finished off with a luscious brown sugar glaze that adds a touch of sweetness. Perfect for the holiday season, these cookies bring together the best of both worlds—spicy gingerbread and aromatic coffee—creating a mouthwatering experience that’s impossible to resist!
WHAT YOU NEED-
- Flour– For the best cookie texture, use a high-quality all-purpose flour. We recommend Bob’s Red Mill All-Purpose Flour.
- Baking Soda & Powder– Fresh baking soda and baking powder are essential for ensuring the cookies rise properly and turn out light and fluffy.
- Spice– Adding cinnamon and nutmeg to the cookies gives you that fragrant spice flavor!
- Salt– A small amount of salt helps enhance the overall flavor of the cookies, balancing out the sweetness and richness.
- Butter– Be sure to use softened butter for this cookie recipe. It should be soft enough to easily spread but not so soft that it is greasy or runny. If you only have salted butter on hand, you can use it, just remove the salt from the dry ingredients.
- Sugar– This gingerbread cookie recipe only calls for brown sugar! Feel free to use light or dark brown sugar, depending on what you have on hand.
- Instant Coffee– You can use either espresso powder or instant coffee. The hints of latte in this cookie are truly amazing!
- Vanilla– Vanilla extract adds a warm, aromatic flavor that enhances the overall taste of the cookies.
- Egg– The egg will help bind the dough together and contribute to the cookies’ structure and texture.
- Molasses– Molasses is the key ingredient for gingerbread cookies! It adds the perfect balance of flavor and texture.
- Brown Sugar Icing– Adding the brown sugar icing is the icing on top! Literally, ha! To make the icing, you want to use powdered sugar (also known as confectioners’ sugar), brown sugar, and milk. The icing brings additional sweet flavors that go so well with the spice and coffee flavors or the cookie.
HOW TO MAKE GINGERBREAD COOKIES
Have these decadent gingerbread cookies ready in no time!
- Line a baking sheet with parchment paper.
- Sift together the dry ingredients into a bowl and set aside.
- In a separate bowl, using a mixer, cream together the softened butter and brown sugar.
- Once creamy, add the rest of the wet ingredients and mix to combine.
- Gently mix in the dry ingredients with the wet ingredients until the dough comes together.
- Using a 2 Tbsp cookie scoop, divide the dough into 22-24 scoops.
- Chill the dough for at least 30 minutes.
- Preheat the oven and line another large baking sheet with parchment paper.
- Add granulated sugar to a small bowl or ramekin.
- Shape the dough into round balls, then roll each ball in the bowl of sugar to coat it. Repeat this process with the remaining dough.
- Add the cookie balls onto the baking sheets, spreading 1-2 inches apart from each other.
- Bake the cookies until slightly golden.
- Remove from the oven and hit the baking sheet against the counter to release the puffiness and create beautiful cracks in the cookies.
- Allow the cookies to chill for at least 10-15 minutes.
- Mix all the ingredients for the brown sugar icing.
- Drizzle the icing over the gingerbread cookies.
- Serve with desired sides.
| Enjoy these chewy gingerbread latte cookies with a glass of milk or a caramel brulee latte! |
STORING GINGERBREAD COOKIES
These cookies are so delicious and can even be frozen for the future!
- Room Temp– Once chilled, store the cookies in an airtight container, bag, or cookie jar at room temp for 4-5 days!
- Fridge– You can store the cookies in the fridge in an airtight container or bag for up to a week!
- Frozen– These baked cookies freeze great! Once chilled, transfer to an airtight container or freezer bag and freeze for up to 3-4 months! Just pop out the cookies, thaw for a couple minutes and enjoy!
STORING COOKIE DOUGH
Make a double batch of these gingerbread latte cookies and make fresh cookies later! I highly recommend you store the cookie dough already shaped in round balls; this makes it easier when baking later.
- Fridge– Once the cookie dough balls are made, store in the fridge for up to 3-4 days before baking! Just be sure to keep the cooking covered to avoid them from drying out.
- Freezer– Line a plate or platter with parchment paper, whatever will fit into your freezer. Layout the cookie dough balls onto the parchment paper and freeze them for 25-30 minutes or until they are firm. Once they are solid, transfer the cookie balls into a freezer-safe bag or container, where they can be stored for 3-4 months.
QUESTIONS YOU MIGHT HAVE:
Do I have to add brown sugar icing on the cookies?
Adding the sugar icing totally elevates these cookies, but you do not need to add icing if you prefer not to.
Do I need to add instant coffee?
If you do not want coffee flavors, just make gingerbread cookies and leave out the instant coffee.
Can I just add strong coffee instead of powder?
No, you must use powder or instant coffee, adding actual coffee will affect the dough in a negative way.
What kind of molasses should I use?
You want to use dark molasses, preferably unsulphured. I use the grandma’s brand!
How soft should the butter be?
It should be soft enough to easily spread but not so soft that it is greasy or runny.
What if I do not have nutmeg on hand?
You can just omit the nutmeg if you don’t have any on hand!
OTHER COOKIE RECIPES
Check out all my other delicious cookie recipe ideas and follow my socials to keep up with my Christmas cookie series!
Gingerbread Latte Cookies
These soft and chewy gingerbread latte cookies are such a festive treat! Soft and chewy cookies with hints of coffee, drizzled with a sweet brown sugar glaze.
Servings: 24 cookies
Ingredients
- 1/4 cup granulated sugar for coating
Gingerbread Latte Cookie-
- 2 3/4 cup all-purpose flour sifted
- 1 tsp baking soda
- ½ tsp baking powder
- 1 ½ tsp cinnamon
- ½ tsp nutmeg
- ¼ tsp salt
- 1 cup softened unsalted butter 2 sticks
- 2/3 cup brown sugar
- 2 Tbsp espresso powder or instant coffee powder
- 1 ½ tsp vanilla extract
- 1 egg
- 1/3 cup unsulphured or dark molasses I prefer Grandma's brand
Brown Sugar Icing-
- 2 cups powdered sugar
- 1 Tbsp whole milk
- ½ tsp ground cinnamon
- 1 Tbsp brown sugar
Instructions
- Line a large baking sheet with parchment paper.
- In a medium-sized bowl, sift together the flour, baking soda, baking powder, cinnamon, nutmeg and salt. Set the bowl aside.
- In a separate large bowl, use an electric mixer to beat the softened butter and brown sugar together. Start on a low speed and gradually increase to medium until the mixture becomes light and creamy, usually taking 2-3 minutes.
- Once the butter and sugar are creamed, add in the instant coffee, vanilla, egg, and molasses and mix on medium speed until fully combined.
- Add the sifted dry ingredients into the wet mixture, stirring gently with a spatula or mixing on low speed until the dough starts to come together and is just combined. Avoid overmixing to ensure soft, tender cookies.
- Using a 2 Tbsp cookie scoop or a tablespoon, divide the dough into 24-26 even portions, adding onto the lined baking sheet.
- Chill the dough for at least 30 minutes. Chilling the dough helps the cookies maintain their shape during baking.
- Preheat the oven to 350°F and line another large baking sheet with parchment paper.
- Pour granulated sugar into a small bowl or ramekin.
- After the dough has chilled, take each dough scoop and roll it between your hands to create smooth cookie dough balls. Then, roll each dough ball in the granulated sugar until it’s fully coated.
- Place the sugar-coated cookie dough balls onto the prepared baking sheet, spacing them about 1-2 inches apart to allow for spreading while baking.
- Bake the cookies at 350°F for 10-11 minutes, or until they are slightly golden around the edges. The centers may still look a little soft, but they will firm up as they cool.
- As soon as the cookies come out of the oven, lift the baking sheet and gently tap it against the counter. This will release the puffiness and cause the cookies to crack beautifully, giving them that signature texture.
- Let the cookies cool on the baking sheet for 5-10 minutes. Allow them to rest for at least 10-15 minutes before icing.
- While the cookies cool, make the brown sugar icing by mixing powdered sugar, brown sugar, milk, and cinnamon until smooth.
- Once the cookies are cool, drizzle the brown sugar icing over each cookie.
- Serve after the icing has set.
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