Gingerbread latte cookies capture everything comforting about the classic winter drink in a simple, shareable treat. They combine the spiced warmth of gingerbread with a gentle kick of espresso, then finish with a sweet coffee glaze. Whether you’re baking for a holiday get-together, gifting cookies to friends, or settling in for an evening treat, this recipe covers you from mixing bowl to first bite.
Why Make Gingerbread Latte Cookies?
Gingerbread latte cookies offer the nostalgia of spiced Christmas gingerbread, but with the sophistication and flavor boost of coffee. The cookie’s edges are just crisp enough, but the centers stay soft and chewy, thanks to brown sugar and molasses. Espresso powder in both cookie dough and drizzle amplifies the deep, rich flavors and captures the best part of a gingerbread latte.
You don’t need a special reason to bake these—just a craving for something cozy. The recipe’s flexible, letting you adjust spice or add your own twist.
Ingredients at a Glance
Every bite delivers spice, sweetness, and a subtle coffee lift. Here’s what you need:
- All-purpose flour – Forms the structure and guarantees a tender crumb.
- Baking soda – Helps spread and soften the cookies.
- Instant espresso powder – For that signature coffee flavor.
- Ground ginger, cinnamon, cloves, nutmeg – The classic gingerbread flavor foundation.
- Salt – Brings all the flavors into focus.
- Unsalted butter – Use room temperature or brown it for even more flavor.
- Granulated sugar and dark brown sugar – Combine for a rich, caramelized sweetness with a bit of crispy edge.
- Unsulphured molasses – Essential for gingerbread character and deep color.
- Egg and egg yolk – Create a moist, chewy texture and hold everything together.
- Vanilla extract – Rounds out the flavors.
- Drizzle glaze: Powdered sugar, espresso powder, milk, and vanilla.
Ingredient Table
| Ingredient | Purpose | Note |
|---|---|---|
| All-purpose flour | Structure | Sift for best results |
| Baking soda | Leavening | Don’t substitute with baking powder |
| Instant espresso | Coffee flavor | Can substitute strong instant coffee |
| Ground ginger | Warmth, spice | Fresh spice makes a difference |
| Ground cinnamon | Sweetness, aroma | Use Ceylon for a more delicate flavor |
| Ground cloves | Intensity | Go easy for balance |
| Ground nutmeg | Complexity | Freshly grated preferred |
| Salt | Flavor balance | Kosher salt recommended |
| Unsalted butter | Moisture, richness | Brown for nutty undertones |
| Granulated sugar | Sweetness, edge crispness | For rolling too |
| Dark brown sugar | Chewiness, caramel notes | Packed well for accuracy |
| Unsulphured molasses | Distinct gingerbread base | Blackstrap is too strong |
| Egg + yolk | Structure, chewiness | Yolk offers extra tenderness |
| Vanilla extract | Depth | Pure over imitation for best results |
| Powdered sugar | Sweetness for glaze | Sift to avoid lumps |
| Milk | Smooth glaze texture | Any fat level works |
Step-by-Step Instructions
1. Mix the Dry Ingredients
Whisk together all-purpose flour, baking soda, espresso powder, ground ginger, cinnamon, cloves, nutmeg, and salt. This distributes the spices and ensures the baking soda is even. If you want an extra pop of spice, add about 1/4 teaspoon more ginger or cinnamon.
2. Cream the Butter and Sugars
Beat unsalted butter, granulated sugar, and brown sugar until they look pale and fluffy. This builds structure and gives the cookies their soft interior. Scrape down the bowl as needed to blend everything.
3. Add the Molasses, Egg, and Vanilla
Pour in the molasses and beat to combine. Add the egg and extra yolk, mixing well. Stir in the vanilla. The dough should look glossy and smooth.
4. Combine Wet and Dry
Gradually add the dry ingredients to the wet mix, stirring until just combined. Overmixing might make the cookies tough. The dough should be soft and a bit sticky.
5. Chill the Dough
Cover the dough and chill for at least two hours, or overnight if you can. Chilling helps flavors deepen and keeps cookies from spreading too much during baking.
6. Shape and Roll
Scoop dough into 1.5 to 2 tablespoon-sized balls. Roll each in granulated sugar for a shimmering, crisp shell. Place 2 inches apart on parchment-lined baking sheets.
7. Bake
Preheat the oven to 350°F (175°C). Bake cookies for 10 to 12 minutes, until the edges set but the centers are still soft and puffy. They’ll firm up as they cool. Let cool for 5 minutes, then transfer to a wire rack.
8. Mix and Drizzle the Coffee Glaze
Stir together powdered sugar, instant espresso powder, milk, and vanilla. The icing should be thick but pourable. Adjust with more milk or sugar for your preferred consistency. Drizzle or dip cooled cookies, then let the glaze set for 15 minutes.
Tips for Perfect Gingerbread Latte Cookies
- Deepen the coffee flavor: For a bold latte effect, use a full two tablespoons of instant espresso powder in the dough and at least half a tablespoon in the glaze.
- Brown the butter: Melt and cook your butter over low heat until golden brown and nutty. Cool completely before using. This adds a toasted flavor that highlights the spices.
- Mind your mix: Stop mixing once the flour is just combined. This prevents dense cookies.
- Don’t skip chilling: Cold dough bakes up thicker and holds that sticky sugar coating better.
- Use a cookie scoop: Even sizing means even baking.
- Creative variations: Toss in mini chocolate chips, sprinkle flaky sea salt before baking, or swap half the molasses for maple syrup.
- For gift-giving: Package in parchment and tie with twine; add a little card with serving or reheating tips.
Adjusting Flavor and Texture
Personalize your batch:
- Extra spice: Increase ginger or cinnamon to taste.
- Milder taste: Reduce cloves or nutmeg.
- Sweeter cookies: Roll in a mix of white sanding sugar and regular sugar for sparkle.
- Softer centers: Underbake slightly for gooey middles.
- Chewier texture: Use more dark brown sugar, or swap out half of white flour for whole wheat.
Make Ahead and Storage
Gingerbread latte cookies are as flexible as they are flavorful. Prepare the dough in advance, store for days, or freeze when needed.
Storing Cookies
- Room Temperature: Cooled cookies last up to 5 days in an airtight container.
- Refrigerator: Store for one to two weeks; cookies will stay chewy but may firm up. Bring to room temperature before serving.
- Freezer: Freeze unglazed cookies up to three months. Layer with parchment paper to prevent sticking. Thaw, then glaze.
Freezing Dough
- Scoop and Freeze: Shape dough balls, place on a lined tray, and freeze. Once solid, transfer to a freezer bag.
- Bake from Frozen: Place frozen dough balls on baking sheets, add 2-3 minutes to the baking time.
Troubleshooting Common Issues
| Problem | Possible Cause | Solution |
|---|---|---|
| Cookies too flat | Dough too warm | Chill longer before baking |
| Tough texture | Overmixing | Mix only until combined |
| Strange aftertaste | Low-quality molasses | Use unsulphured, not blackstrap |
| Underwhelming coffee | Weak espresso powder | Use a well-reviewed brand |
| Dry cookies | Overbaking | Bake until just set, not dry |
Serving Suggestions
Serve with hot coffee, a spiced chai, or warmed milk. These cookies also pair well with fresh fruit or a dollop of whipped cream for dessert. For festive presentation, pile cookies on a platter with citrus slices or cinnamon sticks.
Gingerbread Latte Cookies: The Ultimate Cozy Treat
Baking a batch of gingerbread latte cookies fills your home with the scents of ginger, cinnamon, and fresh coffee. The recipe offers everything you want in a holiday cookie: soft, richly flavored centers, a hint of crunch on the outside, and a coffee glaze that takes each bite to another level.
Try this recipe once, and you might bring it back every year, swapping in your own twists as you go. The combination of gingerbread and espresso delivers comfort, warmth, and just enough holiday sparkle for any occasion.
Gingerbread Latte Cookies
Cozy up with these irresistibly soft gingerbread latte cookies. They’re packed with molasses, spices, and espresso. Perfect for the holidays.
Ingredients
- 1 teaspoon ground cinnamon
- 2 1/2 cups all-purpose flour
- 1/2 teaspoon vanilla extract
- 1/3 cup unsulphured molasses
- 1/2 teaspoon salt
- 1 cup powdered sugar
- 2 teaspoons ground ginger
- 2 teaspoons vanilla extract
- 2 tablespoons milk
- 1/2 cup granulated sugar (+ 1/4 cup for coating)
- 1 1/2 teaspoons baking soda
- 1-2 tablespoons instant espresso powder, to taste
- 1 teaspoon instant espresso powder
- 1 large egg + 1 egg yolk
- 1 cup unsalted butter, softened
- 1/2 cup dark brown sugar, packed
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
Instructions
- Make the Cookies: In a medium bowl, whisk the flour, baking soda, espresso powder, ginger, cinnamon, cloves, nutmeg, and salt. Set aside.
- In a large mixing bowl, beat the softened butter, 1/2 cup granulated sugar, and brown sugar with an electric mixer on medium speed until light and fluffy, about 3-4 minutes.
- Scrape the bottom and sides of the bowl and beat again until smooth.
- Reduce the mixer speed to low and blend in the molasses, egg, yolk, and vanilla one at a time, mixing well after each addition.
- Gradually add the dry ingredients to the wet, mixing on low just until no streaks if flour are visible. Cover the bowl with plastic wrap and refrigerate for at least 2 hours or overnight.
- Preheat the oven to 350°F. Line baking sheets with parchment paper.
- Portion the dough into 1.5–2 tablespoons-sized balls. Roll in the remaining 1/4 cup granulated sugar and arrange on the baking sheets about 2 inches apart. Work in batches and refrigerate any dough not being baked.
- Bake for 10–12 minutes or until the edges are set, but the centers look slightly underbaked—they will firm up as they cool.
- Allow the cookies to cool on the baking sheets for about 5 minutes. Then, transfer them to a wire rack to cool completely.
- Make the Glaze: In a small bowl, whisk the powdered sugar, espresso powder, milk, and vanilla extract until smooth. If needed, add more milk or sugar until the desired consistency is reached.
- Drizzle the icing over the cooled cookies or dip half of each cookie into the icing for a decorative touch. Leave to set for about 15 minutes, then serve and enjoy!