Transport yourself to a winter wonderland with our Gingerbread Latte Cookies—a festive blend of cinnamon, cloves, nutmeg, molasses, and brown sugar, elevated by strong brewed coffee or espresso. These whimsical gingerbread shapes, baked to perfection, are adorned with a powdered sugar glaze infused with coffee and vanilla, creating edible masterpieces. Serve alongside a warm cup of coffee for a scene of shared joy, embodying the true spirit of Christmas in every delightful bite.

Gingerbread Latte Cookies on a cooling tray drizzled with icing

All-Purpose Flour: Essential for structure in the cookie dough.
Baking Powder and Baking Soda: Team up to ensure a perfect rise and texture.
Salt: Balances sweetness and enhances spice flavors.
Spices (Ginger, Cinnamon, Cloves, Nutmeg): Heartwarming aromatics, defining the holiday taste.
Unsalted Butter: Adds richness and a buttery touch for a tender texture.
Brown Sugar: Brings deep, caramelized sweetness to complement spices.
Molasses: Infuses a robust flavor and maintains cookie moisture.
Egg: Binds ingredients, contributing to overall structure.
Strong Brewed Coffee or Espresso: Introduces a subtle coffee essence for a latte-like warmth.
Powdered Sugar: Creates a sweet, smooth glaze for a visually appealing finish.
Vanilla Extract: Rounds out flavors with warmth in both dough and icing.

Dessert on a cooling tray drizzled with icing

Recipe Tips and FAQs:

Can I use instant coffee instead of brewed coffee or espresso for these Gingerbread Latte Cookies?

Yes, you can use instant coffee as a substitute for brewed coffee or espresso in the Gingerbread Latte Cookies recipe. Dissolve instant coffee granules in a small amount of hot water to create a concentrated coffee solution. Adjust the quantity based on your preferred coffee strength, and incorporate it into the cookie dough as directed in the recipe. This substitution will still provide the delightful coffee essence that complements the warm and festive flavors of the gingerbread cookies.

Certainly! You can absolutely freeze the Gingerbread Latte Cookie dough for future use. After preparing the dough, shape it into a disc or portion it according to your needs, wrap it tightly in plastic wrap, and place it in an airtight container or resealable plastic bag. Don’t forget to label and date the container. The dough can be stored in the freezer for 1 to 3 months. When you’re ready to bake, transfer the wrapped dough to the refrigerator to thaw overnight. Once thawed, you can effortlessly proceed with rolling and baking, allowing you to enjoy the delightful flavors of these festive cookies at your convenience.

What’s the best way to decorate the Gingerbread Latte Cookies with the icing?

For decorating Gingerbread Latte Cookies, choose between a charming drizzle with a spoon for a rustic look or a more controlled approach using a piping bag. Be patient and let the icing set for 1-2 hours at room temperature or expedite it in the refrigerator. Elevate the festive spirit with sprinkles or edible glitter, turning each cookie into a uniquely beautiful and delicious holiday treat. Enjoy the creative process and savor the festive joy in every bite!

How long does the icing take to set?

After applying the icing to your Gingerbread Latte Cookies, patiently wait for 1 to 2 hours at room temperature for it to set and achieve a smooth, glossy finish. If time is a constraint, expedite the process by placing the cookies in the refrigerator. Once the icing has set, savor the delightful combination of spiced gingerbread and the sweet essence of coffee-infused icing. Enjoy the festive flavors and visual charm of each delectable treat!

Can I use molasses substitutes like maple syrup or honey for these Gingerbread Latte Cookies?

While molasses contributes a distinct flavor to Gingerbread Latte Cookies, you can experiment with substitutes like maple syrup or honey. Keep in mind that these alternatives will impart different tastes to the cookies. Maple syrup adds a rich, sweet flavor with a hint of caramel, while honey offers a floral and sweet profile. If you decide to substitute, adjust the quantities based on your taste preference, and be aware that the final result may differ from the traditional molasses flavor. Nonetheless, it can be a tasty variation, so feel free to explore and enjoy the unique twist it brings to your cookies.

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Equipment

Ingredients

For the Cookies:

2 1/4 cups all-purpose flour
1 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
1 1/2 tsp ground ginger
1 1/2 tsp ground cinnamon
1/2 tsp ground cloves
1/2 tsp ground nutmeg
1/2 cup unsalted butter softened
1/2 cup brown sugar packed
1/2 cup molasses
1 large egg
2 tbsp strong brewed coffee or espresso cooled

For the Icing:

1 1/2 cups powdered sugar
2 tbsp strong brewed coffee or espresso cooled
1/2 tsp vanilla extract

Instructions

In a medium bowl, whisk together flour, baking powder, baking soda, salt, ginger, cinnamon, cloves, and nutmeg. Set aside.
2 1/4 cups all-purpose flour, 1 tsp baking powder, 1/2 tsp baking soda, 1/4 tsp salt, 1 1/2 tsp ground ginger, 1 1/2 tsp ground cinnamon, 1/2 tsp ground cloves, 1/2 tsp ground nutmeg
In a large bowl, cream together the softened butter and brown sugar until light and fluffy. Add in the molasses, egg, and brewed coffee, mixing well.
1/2 cup unsalted butter, 1/2 cup brown sugar, 1/2 cup molasses, 1 large egg, 2 tbsp strong brewed coffee or espresso
Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be sure not to overmix.
Wrap the dough in plastic wrap and refrigerate for at least 1 hour, or until firm.
Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper.
Roll out the chilled dough on a floured surface to about 1/4 inch thickness. Use gingerbread-shaped cookie cutters to cut out cookies and place them on the prepared baking sheets.
Bake for 8-10 minutes or until the edges are lightly browned. Allow the cookies to cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.
In a small bowl, whisk together powdered sugar, brewed coffee or espresso, and vanilla extract until smooth.
1 1/2 cups powdered sugar, 2 tbsp strong brewed coffee or espresso, 1/2 tsp vanilla extract
Once the cookies are completely cooled, drizzle or spread the icing over the cookies. You can also use a piping bag for more intricate designs.
Allow the icing to set before serving. Enjoy your delicious Gingerbread Latte Cookies!

Nutrition

Disclaimer: I am a health and wellness coach with a degree in health science from Arizona State University. However, I am not a doctor or registered dietitian. Any information or advice provided on this website is not intended to replace professional medical advice. Please consult with your healthcare provider before making any dietary or lifestyle changes, especially if you have a medical condition. The information provided on this website is for educational and informational purposes only and should not be taken as professional medical advice or a substitute for it.