Description
Festive holiday spice meets coffee-shop charm in these gingerbread latte cookies, blending warm espresso notes with classic seasonal sweetness. Crumbly edges and rich molasses flavor invite winter comfort straight from your kitchen to delightful cookie perfection.
Ingredients
Scale
Main Ingredients:
- 2 cups (250 g) all-purpose flour
- ¾ cup (170 g) unsalted butter, softened
- ½ cup (100 g) granulated sugar
- ½ cup (100 g) brown sugar, packed
Spices and Flavor Enhancers:
- 2 teaspoons ground ginger
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ¼ teaspoon ground cloves
- 2 teaspoons instant espresso powder or instant coffee
- 1 teaspoon baking soda
- ¼ teaspoon salt
Binding and Moisture Ingredients:
- 1 large egg
- ¼ cup (60 ml) molasses
- 1 teaspoon vanilla extract
Coffee Glaze Ingredients:
- 1 cup (120 g) powdered sugar
- 2 tablespoons brewed coffee (cooled)
- ½ teaspoon vanilla extract
Instructions
- Prepare your workspace by positioning oven racks in the center and preheating to 350F (175C). Cover two baking sheets with parchment paper for optimal cookie release.
- Combine all dry ingredients in a medium mixing bowl: flour, baking soda, ginger, cinnamon, cloves, nutmeg, and salt. Whisk thoroughly to ensure even distribution of spices.
- In a separate large bowl, cream softened butter with brown sugar using an electric mixer. Whip until the mixture becomes airy and pale, approximately 3 minutes.
- Pour in the liquid ingredients: egg, molasses, brewed coffee, and vanilla extract. Blend until the mixture appears smooth and consistent.
- Gradually introduce the dry ingredient mixture into the wet ingredients. Mix on low speed to prevent overmixing and maintain a tender cookie texture.
- Gently fold chocolate chips throughout the dough, ensuring even dispersion of the sweet morsels.
- Scoop uniform dough portions using a tablespoon or cookie scoop. Arrange balls on prepared baking sheets, leaving roughly 2 inches between each cookie. Lightly flatten each ball with a spoon for a more traditional cookie shape.
- Slide the baking sheets into the preheated oven. Bake for 10-12 minutes, watching for golden-brown edges and set centers. Avoid overbaking to preserve the cookies’ soft, chewy consistency.
- Remove cookies from the oven and let them rest on the baking sheet for several minutes. Transfer to a wire cooling rack to complete the cooling process. Serve warm or store in an airtight container for later enjoyment.
Notes
- Customize the spice blend by adjusting ginger, cinnamon, and cloves to match your taste preferences, creating a personalized flavor profile.
- Enhance moisture and softness by replacing some butter with Greek yogurt or applesauce, which adds richness without compromising texture.
- Experiment with alternative chocolate options like espresso chips or white chocolate to complement the gingerbread’s warm, robust flavors and create unique variations.
- Make the recipe gluten-free by substituting all-purpose flour with a 1:1 gluten-free baking flour blend, ensuring everyone can enjoy these delectable treats.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Desserts, Drinks
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 24
- Calories: 163
- Sugar: 12 g
- Sodium: 66 mg
- Fat: 6 g
- Saturated Fat: 4 g
- Unsaturated Fat: 2 g
- Trans Fat: 0 g
- Carbohydrates: 24 g
- Fiber: 0.5 g
- Protein: 1.5 g
- Cholesterol: 20 mg