Description
These soft and chewy Gingerbread Latte Cookies are infused with espresso and warm spices, then topped with a rich brown butter icing. They capture the cozy nostalgia of winter, perfect for holiday baking or a sweet treat any time.
Ingredients
Scale
- For the Cookies:
- 1 1/2 sticks salted butter, at room temperature
- 3/4 cup light or dark brown sugar
- 2 to 4 tablespoons espresso powder or instant coffee powder
- 2 teaspoons vanilla extract
- 1 large egg
- 1/3 cup blackstrap molasses
- 2 1/4 cups all-purpose flour, plus 1-2 tablespoons more as needed
- 1 1/4 teaspoons baking soda
- 2 teaspoons ground ginger
- 1 teaspoon ground cinnamon
- 1/2 teaspoon kosher salt
- Granulated sugar, for rolling
- For the Brown Butter Icing:
- 1 stick salted butter
- 1 1/2 to 2 cups powdered sugar, adjusted for consistency
- 3 tablespoons milk
- 1/2 teaspoon vanilla bean powder
- 1 pinch ground cinnamon
Instructions
- Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
- In a large bowl or stand mixer, cream together the softened butter, brown sugar, espresso powder, and vanilla extract until light and fluffy.
- Add the egg and mix until fully incorporated, then add the molasses and beat again.
- In a separate bowl, whisk together the flour, baking soda, ginger, cinnamon, and salt.
- Gradually add the dry ingredients to the wet ingredients, mixing until a soft dough forms. Add 1-2 tablespoons of extra flour if the dough is too sticky.
- Prepare a small bowl of granulated sugar. Scoop tablespoon-sized amounts of dough, roll them into balls, and roll each ball in sugar until well-coated.
- Place the sugared dough balls on the prepared baking sheets, spacing them about two inches apart.
- Bake for 8–10 minutes, until the edges begin to set and the centers remain slightly soft.
- Allow the cookies to cool on the pan for a few minutes before transferring them to a wire rack to cool completely.
- While the cookies cool, make the brown butter icing: melt butter in a small saucepan over medium heat until golden brown and nutty. Remove from heat and let cool for 5 minutes.
- Whisk the cooled brown butter with powdered sugar, milk, vanilla bean powder, and cinnamon until smooth and spreadable.
- Spread the icing over the cooled cookies immediately.
Notes
- Adjust espresso powder quantity for desired coffee flavor intensity.
- For cutout cookies, chill the dough for 15 minutes before baking to help them maintain their shape.
- Use fresh spices for the best flavor.
- Ensure cookies are completely cool before icing to prevent the frosting from melting.
- Unfrosted cookies can be frozen for up to 2 months in an airtight container.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Dessert, Cookies
- Method: Baking
- Cuisine: Holiday
Nutrition
- Serving Size: 1 cookie