Gingerbread Latte Cookies

Gingerbread Latte Cookies

from insanelygoodrecipes.com
35 min
1 servings

Cozy up with these irresistibly soft gingerbread latte cookies! They’re packed with molasses, spices, and espresso and are perfect for the holidays.

Ingredients

  • 2 1/2 cups all-purpose flour
  • 1 1/2 teaspoons baking soda
  • 1-2 tablespoons instant espresso powder, to taste
  • 2 teaspoons ground ginger
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon ground cloves
  • 1/4 teaspoon ground nutmeg
  • 1/2 teaspoon salt
  • 1 cup unsalted butter, softened
  • 1/2 cup granulated sugar (+ 1/4 cup for coating)
  • 1/2 cup dark brown sugar, packed
  • 1/3 cup unsulphured molasses
  • 1 large egg + 1 egg yolk
  • 2 teaspoons vanilla extract
  • 1 cup powdered sugar
  • 1 teaspoon instant espresso powder
  • 2 tablespoons milk
  • 1/2 teaspoon vanilla extract

Directions

  1. 1

    Make the Cookies: In a medium bowl, whisk the flour, baking soda, espresso powder, ginger, cinnamon, cloves, nutmeg, and salt. Set aside.

  2. 2

    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.

  3. 3

    Scrape the bottom and sides of the bowl and beat again until smooth.

  4. 4

    Reduce the mixer speed to low and blend in the molasses, egg, yolk, and vanilla one at a time, mixing well after each addition.

  5. 5

    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.

  6. 6

    Preheat the oven to 350°F. Line baking sheets with parchment paper.

  7. 7

    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.

  8. 8

    Bake for 10–12 minutes or until the edges are set, but the centers look slightly underbaked—they will firm up as they cool.

  9. 9

    Allow the cookies to cool on the baking sheets for about 5 minutes. Then, transfer them to a wire rack to cool completely.

  10. 10

    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.

  11. 11

    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!