GINGERBREAD LATTE COOKIES
These gingerbread latte cookies combine warm ginger spices with a hint of espresso for a festive twist. Soft, chewy, and perfectly spiced, they’re ideal for holiday baking and pairing with your favorite warm drinks.
Ingredients
- 2 ½ cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon ground ginger
- 1 teaspoon ground cinnamon
- ½ teaspoon ground cloves
- ¼ teaspoon nutmeg
- ¼ teaspoon salt
- ¾ cup unsalted butter softened
- 1 cup brown sugar packed
- 1 large egg
- 2 tablespoons molasses
- 1 teaspoon vanilla extract
- 1 tablespoon instant espresso powder
Instructions
Preheat the Oven:
- Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
Mix Dry Ingredients:
- In a bowl, whisk together flour, baking soda, ginger, cinnamon, cloves, nutmeg, and salt.
Make the Dough:
- In a large bowl, cream butter and brown sugar until light and fluffy. Beat in egg, molasses, and vanilla extract. Stir in espresso powder. Gradually add dry ingredients, mixing until combined.
Shape the Cookies:
- Roll dough into 1-inch balls and place on prepared baking sheets, spaced 2 inches apart. Flatten slightly if desired.
Bake:
- Bake for 10–12 minutes or until edges are set. Cool on the sheet for 5 minutes before transferring to a wire rack.
Notes
- Make Ahead: Dough can be refrigerated for up to 2 days or frozen for 1 month.
- Customizing the Flavor: Add a sprinkle of coarse sugar on top before baking for extra crunch.
- Serving Suggestions: Perfect with a cup of coffee, latte, or hot chocolate during chilly days.
- Storage Tips: Store cookies in an airtight container at room temperature for up to 1 week.