Description
These Gingerbread Latte Cookies combine the warm spices of classic gingerbread with a rich espresso twist, perfect for cozy afternoons or holiday treats. Soft and chewy with a crackled sugar coating and an optional vanilla glaze, these cookies capture the essence of a festive latte in every bite.
Ingredients
Dry Ingredients
- 250 g all-purpose flour
- 1 teaspoon baking soda
- 1 tablespoon espresso powder
- 1 teaspoon ground cinnamon
- 1 teaspoon ground ginger
- 1/4 teaspoon ground cloves
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon salt
Wet Ingredients
- 150 g unsalted butter (softened to room temperature)
- 100 g brown sugar
- 50 g granulated sugar
- 100 g cooking molasses
- 1 large egg (room temperature)
- 1 tablespoon vanilla extract
For Rolling
- 30 g granulated sugar
Icing (Optional)
- 40 g powdered sugar
- 1 teaspoon milk (dairy or non-dairy)
- 1 teaspoon vanilla extract
Instructions
- Prep the oven and baking sheet: Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper and set aside to ensure easy cookie removal and clean-up.
- Mix dry ingredients: In a medium bowl, combine the all-purpose flour, baking soda, espresso powder, cinnamon, ginger, cloves, nutmeg, and salt. Stir well and set aside.
- Cream butter and sugars: In a large mixing bowl, use an electric hand mixer to beat the softened butter on medium speed until creamy and pale. Add the brown sugar and granulated sugar, continuing to beat until the mixture is fluffy and well combined.
- Add wet ingredients: Mix in the molasses, egg, and vanilla extract to the creamed butter and sugar, beating until fully combined and smooth.
- Combine dry and wet mixtures: Add the dry flour mixture to the wet ingredients. Mix gently until just combined, being careful not to overmix, forming a soft cookie dough.
- Scoop cookie dough: Using a 3-tablespoon cookie scoop, portion out dough balls onto a parchment-lined cutting board or surface.
- Chill dough balls: Place the entire board with dough balls in the refrigerator for about 15 minutes, allowing the outer layer of the dough to dry slightly to make rolling easier and prevent sticking.
- Roll in sugar: Roll each dough ball between your hands to make a smooth sphere. Then roll each ball in granulated sugar until thoroughly coated. Arrange the coated balls on the prepared baking sheet, spacing them about 2 inches apart for spreading.
- Bake the cookies: Bake in the preheated oven for 10 to 11 minutes until the cookies are puffed and still soft in the center. When removing from the oven, gently bang the baking sheet once against a wire rack to create cracks on the cookie tops.
- Cool cookies: Allow the cookies to cool on the baking sheet for approximately 10 minutes before transferring them to a wire rack to cool completely, ensuring they set perfectly without breaking.
- Prepare icing (optional): In a small bowl, combine powdered sugar, milk, and vanilla extract. Stir until the icing reaches a thick but pourable consistency suitable for drizzling.
- Drizzle icing: Use a piping bag or a spoon to drizzle the vanilla icing over the cooled cookies for an added sweet and decorative touch.
Notes
- Ensure the butter and egg are at room temperature for better mixing and dough consistency.
- Chilling the dough before baking helps prevent spreading and keeps the cookies chewy.
- To store, keep cookies in an airtight container at room temperature for up to 5 days.
- This cookie dough can also be frozen for up to 1 month; thaw before rolling and baking.
- For a vegan version, substitute butter with a vegan butter and use a flax or chia egg replacement.
