Description
Indulge in the warm, spicy flavors of the holiday season with these Gingerbread Latte Cookies. Combining classic gingerbread spices with a rich espresso kick and molasses, these soft and chewy cookies are perfect for coffee lovers and holiday gatherings alike. Easy to make and delightful to eat, they bring a cozy, festive twist to traditional cookie recipes.
Ingredients
Scale
Dry Ingredients
- 2 1/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon ground ginger
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon ground cloves
- 1/4 teaspoon salt
Wet Ingredients
- 1/2 cup unsalted butter, softened
- 1/2 cup granulated sugar
- 1/2 cup packed brown sugar
- 1 large egg
- 1 tablespoon vanilla extract
- 1/4 cup brewed espresso or strong coffee, cooled
- 1/2 cup molasses
Instructions
- Preheat Oven and Prepare Baking Sheet: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper to prevent sticking and ensure even baking.
- Combine Dry Ingredients: In a medium bowl, whisk together the flour, baking soda, ground ginger, cinnamon, nutmeg, cloves, and salt until well combined. Set this mixture aside for later use.
- Cream Butter and Sugars: In a large mixing bowl, using an electric mixer at medium speed, cream together the softened butter, granulated sugar, and brown sugar until the mixture is light and fluffy, about 2-3 minutes. This will create a smooth base for the cookies.
- Add Wet Ingredients: Beat in the egg, vanilla extract, brewed espresso or coffee, and molasses into the butter and sugar mixture until all ingredients are fully incorporated, ensuring a rich and flavorful dough.
- Incorporate Dry Ingredients: Gradually add the dry ingredient mixture to the wet ingredients, mixing on low speed just until combined. Avoid over mixing to keep the cookies tender.
- Portion Dough: Using a spoon or cookie scoop, drop tablespoons of dough onto the prepared baking sheet, spacing them about 2 inches apart to allow for spreading.
- Bake the Cookies: Bake in the preheated oven for 10-12 minutes, or until the edges are set but the centers remain soft, which ensures a chewy texture.
- Cool the Cookies: Remove the cookies from the oven and let them cool on the baking sheet for about 5 minutes. Then transfer them to a wire rack to cool completely to prevent sogginess.
- Optional Decoration: Once the cookies are fully cooled, drizzle a simple icing made from powdered sugar and milk over them for extra sweetness and a festive look.
Notes
- For a stronger coffee flavor, use espresso rather than brewed coffee.
- Make sure the butter is softened but not melted for the best creaming results.
- Spacing dough 2 inches apart helps cookies bake evenly and prevents them from sticking together.
- Cookies can be stored in an airtight container at room temperature for up to 5 days.
- Glaze can be customized with a pinch of cinnamon or ginger for added flavor.
