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

Units Scale

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

Cook Mode Prevent your screen from going dark

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.