Cookies • Currently Craving • Seasonal
Gingerbread Latte Cookies
November 14, 2024
Drink your gingerbread latte and eat it to with these delightfully soft and chewy Gingerbread Latte Cookies. Made with a […]
Drink your gingerbread latte and eat it to with these delightfully soft and chewy Gingerbread Latte Cookies. Made with a perfect blend of warm, cozy spices, these Gingerbread Latte Cookies are a delicious twist on the classic gingerbread cookie. A hint of espresso adds a subtle coffee flavor, enhancing their depth and complexity which makes these cookies so unique. And SO delicious! Plus they’re easy to make and stay fresh for days. Trust me – this will be the cookie that everyone will be talking about this holiday season.
What is a gingerbread latte cookie?
First, you might be asking: what’s a gingerbread latte? Well, for starters, it was one of Starbuck’s most beloved seasonal drinks for nearly 20 years! A gingerbread latte is made with freshly brewed espresso, gingerbread syrup, steamed milk and whipped cream. We took all those rich notes of ginger, espresso and vanilla and baked them up in cookie form. The result is what just might be the coziest cookie of all time. And it pairs perfectly with a cup of whatever you like to drink on a cold winter night.
Ingredients
Calling all gingerbread latte lovers! You’re going to LOVE these cookies!! And the best part is you can make a batch in minutes with just a few simple ingredients. Here’s what you’ll need:
- Butter – the magic of brown butter makes these cookie next level!
- Sugar – a combination of granulated and light brown sugar give the cookies sweetness and chew.
- Flour – for best results, use a kitchen scale to weigh the flour.
- Baking soda – check the label for freshness!
- Egg – just one large egg helps bind the ingredients together and adds fat and flavor.
- Vanilla – use a high quality vanilla for the very best flavor.
- Cinnamon – makes these cookies extra cozy.
- Ginger – adds warmth and enhances all the other flavors for mouthwatering flavor.
- Molasses – makes the cookies moist and chewy.
- Espresso powder – gives the cookies their “latte” or subtle coffee flavor. I love this one from King Arthur Baking. If you don’t have espresso powder you can substitute with instant coffee powder.
How to make gingerbread latte cookies
These cookies are easy to whip up in a pinch using a hand mixer or your favorite whisk. No fancy stand mixer required! Follow the step-by-step guide below and check the recipe card for ingredients and detailed instructions. If you’ve never made brown butter before, not to worry! Check out this post for everything you need to know about browning butter. It’s super easy and takes just 5-ish extra minutes.
Step 1: Brown the butter. Set aside to cool.
Step 2: Mix in the sugars followed by the egg, molasses and vanilla.
Step 3: Add the dry ingredients. Mix on low speed to combine well. Do not over mix.
Step 4: Scoop the cookies into balls, roll in granulated sugar and bake!
Tips for the best cookies
These gingerbread latte cookies are a cinch to make so you can whip up a batch in minutes even if you’re a beginner baker. The dough comes together quickly and the cookies bake up perfectly round which will make this your go-to holiday cookie year after year! Follow these tips and tricks for picture perfect cookies:
Don’t skip the brown butter! I repeat. Don’t skip the brown butter. Browning the butter adds an added depth of flavor that makes these cookies unbelievably delicious and don’t even get me started on the texture! So good!!
Use high-quality ingredients. Cookies are only as good as the ingredients you put in them so reach for the best quality butter, high-end vanilla and finest espresso powder you can find.
Use a cookie scoop and scale. For perfectly uniform cookies, use a cookie scoop to divide the dough and weigh each dough ball before baking. Your cookies will bake up evenly – perfect for party trays and gift boxes.
Do not over bake. The key to perfectly soft and chewy cookies is to underbake them ever so slightly. The cookies will continue to bake from the residual heat on the baking sheet even after they’ve been removed from the oven. For best results, take the cookies out when the edges are set but the centers are slightly underbaked and a teensy bit gooey.
How to store
Store the cookies tightly covered at room temperature for up to 4 days. They’ll stay delightfully soft and chewy. To freeze the cookies once baked, cool them completely and then freeze for up to 3 months. Simply defrost at room temperature before serving.
If freezing the cookie dough balls before baking, do not roll them in sugar first. Roll the cookies in sugar just before baking and add an additional minute or two to the baking time. These gingerbread latte cookies are delicious served with a hot toddy or a tall glass of cold milk!
Happy baking!
Looking for more delicious holiday recipes? You’ll love these:
Gingerbread Latte Cookies Recipe
- Prep Time: 20 minutes
- Cook Time: 9 to 11 minutes
- Total Time: 31 minutes
- Yield: 12 large cookies 1x
- Category: Cookies
- Method: Baking
- Cuisine: American
Description
Deliciously soft and chewy gingerbread latte cookies are warmly spiced with a cozy hint of espresso flavor. The ultimate holiday cookie, they’re a cinch to make and pair perfectly with a tall glass of cold milk!
Ingredients
- 1 cup (226 g) butter
- 1/3 cup (66 g) granulated sugar
- 1/3 cup (66 g) light brown sugar, packed
- 1 large egg, room temperature
- 1/3 cup molasses, not blackstrap
- 2 teaspoons vanilla
- 2 1/4 cups (280 g) all-purpose flour, spooned and leveled
- 1 1/2 teaspoons baking soda
- 2 tablespoons espresso powder
- 1 1/2 teaspoons ground ginger
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground cloves
- 3/4 teaspoon salt
- 1/2 cup granulated sugar, for rolling
Instructions
- Place the butter in a medium saucepan. Melt over medium heat and stir every minute or so until fully melted.
- As the butter melts it will begin to foam. Stir more frequently while keeping an eye on the pan at all times. As the butter starts to foam and bubble it will make a low crackling sound. Continue stirring and watch for golden brown solids to form on the bottom of the pan.
- Once the butter turns a toasty amber color, the crackling sound will stop. Look for a golden brown color in the center of the pan. The milk solids will grow darker the longer you leave the butter over the heat. Be careful not to burn the butter.
- Remove the pan from the stovetop and carefully transfer it to a large mixing bowl. Be sure to scrape all the brown milk solids off the bottom of the pan and add them to the mixing bowl. Allow the brown butter to sit for 30 minutes at room temperature.
- After 30 minutes, add the granulated and brown sugar to the brown butter. Using a hand mixer, mix on medium low speed until the mixture resembles wet sand, about one minute.
- Add the egg, followed by the molasses and vanilla. Mix to combine well.
- In a separate bowl, whisk together the flour, baking soda, espresso powder, ginger, cinnamon, cloves and salt.
- Add the dry ingredients to the wet ingredients and mix on low speed to combine well. Do not over mix.
- If the dough is too soft to scoop, place it uncovered in the refrigerator for 20 minutes. Meanwhile, preheat the oven to 325°F. Line a large baking sheet with parchment paper and fill a small bowl with 1/2 cup of granulated sugar for rolling the cookies.
- Using a large cookie scoop, divide the dough into 2 ounce scoops. Roll each cookie in sugar, making sure to coat all sides generously. Place the cookies 2 to 3 inches apart on the prepared cookie sheet.
- Bake on the center rack of the oven for 9 to 11 minutes or until the edges are set and the centers look slightly underbaked but not gooey. Remove the baking sheet from the oven and cool the cookies on the pan for 10 minutes before carefully transferring them to a wire rack. Top with more granulated sugar if desired.
Notes
Store cookies tightly covered at room temperature for up to 4 days.
May be frozen for up to 3 months. Defrost at room temperature before serving.
To freeze the cookie dough, scoop into balls and freeze before rolling in sugar. Roll the cookies in sugar just before baking and add an additional minute or two to the baking time.
**Cookie inspired by NYT Cooking.
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4 Comments
Jenn
December 11, 2024 at 3:35 pmThese were a huge hit at my office and a new holiday favorite! Easy to make and came out chewy and delicious.
Tarte
December 10, 2024 at 8:12 pmHello, may I replace the 2 tablespoons of espresso with 2 tablespoons of flour? Or should I just omit the espresso? Thanks
Chris
November 21, 2024 at 6:16 pmThe texture of these cookies is unbelievable!!!
ANG
November 19, 2024 at 8:28 pmThis cookie is the best! I brought it to work and they love it. Perfect.