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Gingerbread Latte Cookies

Gingerbread Latte Cookies Recipe

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Prep Time 20 minutes
Cook Time 11 minutes
Total Time 31 minutes
Servings: 18 cookies
Calories: 136
Ingredients Method Notes

Ingredients
  

  • 1 ½ cups all-purpose flour
  • 1 tsp ground ginger
  • 1 tsp ground cinnamon
  • ¼ tsp ground cloves
  • ¼ tsp ground nutmeg
  • ½ tsp baking soda
  • ½ tsp salt
  • ½ cup unsalted butter, softened
  • ⅓ cup packed dark brown sugar
  • ¼ cup granulated sugar
  • 1 large egg, room temperature
  • 3 tbsp unsulphured molasses
  • 1 ½ tsp instant espresso powder
  • 1 tsp vanilla extract
  • ¾ cup powdered sugar
  • 1 tsp instant espresso powder (for glaze)
  • 1 to 2 tbsp milk
  • Pinch of salt (for glaze)

Method
 

  1. Whisk the flour, ginger, cinnamon, cloves, nutmeg, baking soda, and salt in a medium bowl.
  2. Beat butter, brown sugar, and granulated sugar with a mixer until fluffy, about 2 minutes.
  3. Beat in the egg, molasses, 1 ½ tsp espresso powder, and vanilla until smooth.
  4. Mix in dry ingredients until just combined. Chill dough for 20 to 30 minutes. Preheat oven to 350°F (175°C).
  5. Scoop 1 ½-tablespoon balls of dough, place on lined baking sheets, and bake 9 to 11 minutes until edges are set. Cool 5 minutes on the sheet, then transfer to a rack.
  6. Whisk powdered sugar, 1 tsp espresso powder, salt, and 1 tbsp milk. Add milk a few drops at a time until the glaze drizzles thickly. Drizzle over cooled cookies and let set 15 minutes.

Notes

The dough chill time is 20 to 30 minutes, already counted in prep. If you bake from frozen dough, add 1 to 2 minutes to the bake time.