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Chewy Gingerbread Latte Cookies | Easy Holiday Baking
Amanda Peterson

Chewy Gingerbread Latte Cookies

Indulge in the cozy, spiced warmth of a cafe latte combined with the nostalgic, chewy bite of a gingerbread cookie. These cookies feature a sophisticated balance of molasses-sweetened spice and robust, high-quality espresso powder. The perfect festive treat for holiday swaps or a quiet night in, these cookies offer a luxurious coffee-house experience in every bite. With crisp edges and a soft, chewy center, they are truly the ultimate holiday fusion.
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Prep Time 20 minutes
Cook Time 12 minutes
Total Time 1 hour 32 minutes
Servings: 24 servings
Course: Desserts
Cuisine: American
Calories: 165
Ingredients Method Notes

Ingredients
  

  • 2 1/4 cups all-purpose flour
  • 1 cup unsalted butter, room temperature
  • 1 cup packed light brown sugar
  • 1/4 cup unsulphured fancy molasses
  • 1 large egg
  • 1 tablespoon instant espresso powder
  • 1 teaspoon vanilla extract
  • 1 teaspoon baking soda
  • 1 1/2 teaspoons ground ginger
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground cloves
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon salt
  • 1/2 cup granulated sugar for rolling

Method
 

  1. In a large bowl, cream together the softened butter and brown sugar until light and fluffy.
  2. Whisk in the molasses, egg, vanilla extract, and espresso powder until smooth and well-combined.
  3. In a separate bowl, sift together the flour, baking soda, ginger, cinnamon, cloves, nutmeg, and salt.
  4. Gently fold the dry ingredients into the wet mixture until just combined, being careful not to overmix.
  5. Cover the dough and refrigerate for at least one hour to allow the flavors to deepen and the flour to hydrate.
  6. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
  7. Scoop chilled dough into balls and roll them in granulated sugar to coat completely.
  8. Place on the baking sheet and bake for 10-12 minutes until the edges are set but the centers still look slightly underdone.
  9. Cool on the baking sheet for 5 minutes before transferring to a wire rack.

Notes

Ensure your espresso powder is high-quality for the best depth of flavor. Do not skip the chilling step; it is vital for the texture of the cookie. Store in an airtight container for up to 5 days at room temperature.