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.