gingerbread latte spiced cookies (Print)
Soft cookies infused with molasses, espresso, and warm spices, finished with coffee glaze for a festive touch.
# Components:
→ Dry Components
01 - 2 1/4 cups all-purpose flour
02 - 1 1/2 teaspoons ground ginger
03 - 1 teaspoon ground cinnamon
04 - 1/4 teaspoon ground cloves
05 - 1/4 teaspoon ground nutmeg
06 - 1/2 teaspoon baking soda
07 - 1/4 teaspoon salt
→ Wet Components
08 - 3/4 cup softened unsalted butter
09 - 1/2 cup packed light brown sugar
10 - 1/4 cup granulated sugar
11 - 1 large egg
12 - 1/4 cup unsulphured molasses
13 - 2 tablespoons strong brewed espresso or coffee, cooled
14 - 1 teaspoon vanilla extract
→ Coffee Glaze Component
15 - 1 cup sifted powdered sugar
16 - 2 tablespoons strong brewed espresso or coffee, cooled
17 - 1/2 teaspoon vanilla extract
# Directions:
01 - Preheat your oven to 350°F (175°C). Prepare two baking sheets by lining them with parchment paper.
02 - In a medium mixing bowl, thoroughly whisk together the all-purpose flour, ground ginger, ground cinnamon, ground cloves, ground nutmeg, baking soda, and salt.
03 - In a large mixing bowl, cream together the softened unsalted butter, packed light brown sugar, and granulated sugar until the mixture is light and fluffy, approximately 2 minutes.
04 - Beat in the large egg, unsulphured molasses, cooled espresso or coffee, and vanilla extract until the mixture is smooth and well incorporated.
05 - Gradually add the prepared dry ingredient mixture to the wet ingredient mixture, mixing until just combined to form the cookie dough.
06 - Using a 1 1/2-tablespoon scoop, portion the dough and place the mounds approximately 2 inches apart on the prepared baking sheets.
07 - Bake for 11–13 minutes, or until the edges are set and the tops exhibit slight cracking. Allow the cookies to cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.
08 - For the glaze, whisk together the sifted powdered sugar, cooled espresso or coffee, and vanilla extract until smooth. Drizzle the kész glaze over the completely cooled cookies. Allow the glaze to set before serving.
# Expert Advice:
01 -
- Ready in just over 30 minutes from start to finish
- Perfect balance of warming spices and rich coffee flavor
- Makes an impressive holiday gift that stands out from typical cookie exchanges
02 -
- These cookies actually taste better the next day as the flavors meld and deepen
- The dough can be made ahead and refrigerated for up to 3 days before baking
- Perfect for holiday cookie exchanges as they maintain their soft texture for days
03 -
- The real secret to these cookies is in the timing. Underbaking by just a minute creates that perfectly soft center that makes them irresistible. Watch for the edges to set and the tops to just begin cracking, then remove them from the oven even if they look slightly underdone in the center. They'll continue cooking from residual heat as they cool on the baking sheet.
- For the most beautiful presentation, reserve a small amount of the glaze and tint it with a drop of red food coloring, then drizzle it over the white glaze in a festive pattern that mimics the design on holiday coffee cups.