Hey there, cookie lovers!
Want to add a little spice to your life? I’ve got the perfect treat for you!
Today, I’m sharing my gingerbread latte cookies.
They’re soft, chewy, and packed with that cozy gingerbread flavor we all love.
Plus, they have a hint of coffee that makes them irresistible.
Grab your ingredients and let’s get baking these holiday delights!
Suggestions for Ingredient Substitution
For the salted butter, coconut oil can be used as a dairy-free alternative. It provides a similar texture and richness, though it may slightly alter the flavor. Use a 1:1 ratio and add a pinch of salt to compensate.
Brown sugar can be replaced with coconut sugar for a lower glycemic index option. Use the same amount, but expect a slightly different texture and darker color in the final product.
All-purpose flour can be substituted with a gluten-free all-purpose flour blend for those with gluten sensitivities. Look for a 1:1 replacement blend that includes xanthan gum for best results. You may need to adjust the liquid content slightly, as gluten-free flours can absorb moisture differently.
| Preparation Time | 30-45 minutes |
| Cooking Time | 20-30 minutes |
| Total Time | 50-75 minutes |
| Level of Difficulty | Medium |
Estimated Nutrition
Estimated nutrition for the whole recipe (without optional ingredients):
- Calories: 2200-2500
- Protein: 20-25 g
- Fat: 150-170 g
- Carbohydrates: 250-270 g
Ingredients
For the cookies:
- 2 to 4 tbsp espresso powder (or instant coffee granules, adjust to your preferred coffee strength)
- 2 1/4 cups all-purpose flour
- 1/2 tsp salt
- 3/4 cup brown sugar
- 1 tsp ground cinnamon
- 1/3 cup blackstrap molasses (gives a richer, deeper gingerbread flavor)
- 1 large egg
- 2 tsp vanilla essence (pure vanilla extract for best flavor)
- 1 1/4 tsp baking soda
- 3/4 cup salted butter (softened to room temperature)
- granulated sugar for coating
- 2 tsp ground ginger
For the icing:
- 3 tbsp milk
- 1/2 cup salted butter (I like Kerrygold for this)
- 1 1/2 to 2 cups powdered sugar (sifted to prevent lumps)
- 1/2 tsp vanilla bean flavor
- a pinch of cinnamon
Step 1: Prepare Baking Equipment
Start by preheating your oven to 350°F (175°C).
Line two baking sheets with parchment paper to prevent sticking and ensure even baking.
Step 2: Make the Cookie Dough
In a mixing bowl, beat together the butter, brown sugar, espresso, and vanilla until the mixture is light and fluffy, which should take about 3-5 minutes.
Add the egg and mix until combined.
Incorporate the molasses and mix again.
Gradually add the flour, baking soda, ginger, cinnamon, and salt, beating until everything is well combined to form a dough.
Step 3: Shape and Bake the Cookies
For Drop Cookies:
Place some sugar in a small bowl for coating the cookie dough.
Roll the dough into tablespoon-sized balls.
If the dough is too sticky to handle, add 2-4 additional tablespoons of flour.
Roll each dough ball through the sugar before placing it onto the prepared baking sheets, ensuring the cookies are spaced 2 inches apart.
Bake for 8-10 minutes, or until the cookies are just beginning to set around the edges while maintaining a slightly doughy center.
Allow the cookies to cool on the pan.
For Cutouts:
Divide the dough in half and roll it out on a floured piece of parchment paper to a thickness of 1/4 inch.
Ensure ample flour is used to prevent the dough from sticking.
Cut the cookies into your desired shapes.
Transfer the shaped cookies onto a parchment-lined baking sheet, using a floured spatula to help lift them.
Cover the baking sheet and freeze the cookies for about 15 minutes until firm.
Roll out any leftover dough scraps and repeat the process.
Bake the cutout cookies for 8-10 minutes until just set.
Step 4: Prepare the Icing
While the cookies are baking, make the icing.
Melt the butter in a pot over medium heat, allowing it to brown lightly and release a toasted aroma, which should take about 2-3 minutes.
Remove it from the heat and let it cool for 5 minutes.
Whisk in the powdered sugar, milk, vanilla, a pinch of cinnamon, and salt until smooth.
Quickly spread the icing over the cooled cookies, as it will set rapidly.
Step 5: Store and Enjoy
After icing, allow the cookies to cool completely.
Store them in an airtight container, where they will remain fresh for up to 5 days.
Enjoy your delicious homemade cookies!
