Meet your new favorite winter cookie! These Gingerbread Latte Cookies are next-level delicious with flavors of gingerbread, coffee, and vanilla cream. The best part is that they bake in just 11 minutes! I’ve gotten SO many compliments on these cookies and they’re always a hit. Whether you’re gifting them, bringing them to a holiday party, or just craving a creative spin on a classic gingerbread cookie, you’ll love this easy recipe!
Table of Contents
Why You’ll Love These Soft Gingerbread Cookies
- The BEST Flavor Combo – Warm and spicy gingerbread flavors work so well with coffee and vanilla cream. It’s like a seasonal warm drink in a cookie!
- Creative & Unique – Every time someone tries these cookies for the first time, they are shocked and delighted. They’re SO GOOD! They take the nostalgic gingerbread flavor and give it a new latte twist.
- Quick – The soft and chewy cookies bake in just 10-12 minutes and cool quickly, too. I love it when an impressive recipe is so quick!
- Easy – With how good these cookies look and taste, you would think they would be complicated to make, but nope! The cookie dough mixes up just like other cookie doughs, and the icing whisks up in one bowl and just gets drizzled over the cookies. No uniformity or perfection is necessary!
You’ll Also Love: Orange Cranberry Shortbread Cookies
Gingerbread Latte Cookie Recipe
One of my favorite things about the holidays is the sharing of ALL recipes and food! There are plenty of opportunities to make and bring sweets and treats so I’m also always looking for something a little different and creative to bring. These gingerbread cookies are my new go-to to bring to events, holiday gatherings, and for gifting to neighbors and friends!
The combination of the coffee flavor with the gingerbread spices is so comforting and cozy. The creamy vanilla coffee icing brings it all together. Not only are they just simply amazing, they’re memorable. They are the treat everyone will be chatting about and asking for the recipe. They taste just like a gingerbread latte in cookie form – every bite is SO good!
Love Coffee? Try this Chocolate Espresso Martini!
Ingredients in Gingerbread Latte Cookies
Cookies
- Butter – Use unsalted butter for these cookies and make sure it is nice and soft before mixing up the cookie dough.
- White and Brown Sugar – The combination of the two types of sugar give the perfect amount of sweetness and flavor.
- Molasses – Molasses is a traditional ingredient in gingerbread and gives these cookies rich flavor and a pretty dark color.
- Eggs – The eggs in these cookies bind all of those delicious ingredients together.
- Flour – All-purpose flour is best for these cookies. You can make them gluten-free by swapping out equal amounts of a 1:1 Gluten-Free flour blend.
- Salt and Baking Soda
- Cinnamon, Ground Ginger, Allspice, Ground Nutmeg, and Ground Cloves – The combination of these spices is where we get all of the warm gingerbread flavors.
- Instant Espresso Powder – Instant espresso powder is the best way to get rich, dark coffee flavor into the cookies without causing any texture changes.
Frosting
- Powdered Sugar – The powdered sugar sweetens the icing, and dissolves quickly and smoothly into the whisked icing.
- Instant Espresso Powder – More espresso powder makes the icing taste like creamy coffee and brings out the coffee flavor in the cookie. You can also use instant coffee.
- Vanilla Extract – Adding just a bit of vanilla extract to the icing gives it a sweet, fragrant flavor that compliments the coffee.
- Heavy Cream – Thick and rich, the heavy cream makes a shiny rich icing.
How to Make Chewy Gingerbread Latte Cookies
- Use a hand mixer or stand mixer to beat the butter with the sugars and molasses until it is combined and a little fluffy.
- Add the eggs and mix until combined.
- Whisk the dry ingredients together in a separate bowl and slowly add to the wet ingredients, mixing between additions.
- Scoop the cookie dough with a medium cookie scoop onto prepared baking sheets and bake for 10-12 minutes.
- Allow the cookies to cool completely on a wire rack.
- Whisk the icing ingredients in a small bowl, adding the heavy cream one Tablespoon at a time until the icing is drizzly without being too thin.
- Use the whisk to ice the cookies, allow them to set, then serve!
Storing Homemade Gingerbread Cookies
Transfer the cookies to an airtight container and place layers of parchment paper or wax paper between layers.
- Short-Term Storing – These cookies can be stored at room temp for up to 1 week. Keep them covered tightly.
- Long-Term Storing – Store them longer than 1 week, by freezing them. You can freeze the cookies for up to 3 months. Thaw them at room temperature for best results.
TIP: You can also freeze the cookie dough for baking fresh cookies later on! Simply roll the cookie dough into balls, freeze on a baking sheet, and store in an airtight container in the freezer. When ready to bake, let them thaw while the oven preheats and bake like you normally would!
More Holiday Recipes You’ll Love
- Cranberry Ambrosia
- Pumpkin Delight
- The BEST Butterscotch Pecan Pie
- Caramel Apple Martini
- The BEST Chocolate Cake Recipe
More Easy Cookie Recipes
- Kitchen Sink Cookies
- Small-Batch Chocolate Chip Cookies
- Pumpkin Cheesecake Cookies
- Mexican Cinnamon Cookies
- Chocolate Chip Marshmallow Cookies
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Gingerbread Latte Cookies
Equipment
- 2 Baking Sheets
Ingredients
Cookies
- 1/2 cup unsalted butter softened
- 3/4 cup white sugar
- 1/4 cup brown sugar
- 2 Tablespoons molasses
- 2 large eggs
- 2 cups all-purpose flour
- 1 teaspoon salt
- 1 teaspoon baking soda
- 2 teaspoon cinnamon
- 2 teaspoons ground ginger
- 1 teaspoon allspice
- 1 teaspoon ground nutmeg
- 1/2 teaspoon cloves
- 1 1/2 Tablespoons instant espresso powder
Coffee Icing
- 1 1/2 cups powdered sugar
- 1 teaspoon instant espresso powder
- 1 teaspoon vanilla
- 6-8 Tablespoons heavy cream
Instructions
Cookies
- Preheat the oven to 350 degrees F.
- Using a hand mixer or stand mixer, mix the butter, sugars, and molasses on medium speed until light and fluffy.
- Add the two eggs and mix until the eggs are completely incorporated.
- In a separate bowl, whisk together the remaining cookie ingredients and slowly add it to the wet mixture while mixing on low speed.
- Scoop the cookies onto a parchment-lined baking sheet, and bake for 10-12 minutes.
- Allow the cookies to cool for 2-3 minutes on the baking sheet, then transfer to a cooling rack to cool completely before icing them.
Icing
- In a medium bowl, whisk together the powdered sugar, espresso powder, and vanilla.
- Add the first 3-4 Tablespoons of heavy cream, and whisk well.
- Continue adding more heavy cream, one Tablespoon at a time, until you reach an easily drizzled icing.
- Use a whisk to drizzle the icing on each cookie, set back on the cooling rack, and let the icing dry completely before serving.
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