Gingerbread Latte Cookies
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!
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.
Notes
Transfer cookies to an airtight container and place parchment paper or wax paper between layers. Store at room temp for 1 week or in the freezer for up to 3 months.
Nutrition
Serving: 1CookieCalories: 190kcal
Tried this recipe?Let us know how it was!