These Gingerbread Latte Cookies blend cozy holiday spices with a subtle kick of espresso, just like your favorite winter drink in chewy cookie form. This recipe features a soft, slightly crackled exterior and a rich molasses flavor that pairs perfectly with a mug of coffee or hot cocoa.
Whether you’re baking for a cookie box, holiday gathering, or just a quiet afternoon treat, these cookies deliver festive warmth in every bite. The dough comes together easily, and a quick chill ensures thick, tender cookies with beautifully crinkled tops.
These gingerbread cookies are made for fall and winter, especially during November and December when molasses and spice cravings peak. They’re a perfect addition to cookie swaps, Christmas trays, and cozy nights by the fire.
They're also a thoughtful gift wrapped in parchment and twine or a charming bake sale offering that stands out from the usual classics.
If you love these, try my Pumpkin Cheesecake Cookies and my Chocolate Chip Cookies, both full of seasonal warmth and flavor.
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Ingredients
For the dough
- All-purpose flour
- Ground ginger
- Cinnamon
- Cloves
- Nutmeg
- Baking soda
- Kosher salt
- Unsalted butter
- Brown sugar
- Granulated sugar
- Molasses
- Egg
- Vanilla extract
- Instant espresso powder
For rolling
- Granulated sugar
- Cinnamon
See recipe card for quantities.
Four-Step Overview
I bake by weight for accuracy. Cup measurements are approximate and may vary depending on how you scoop.
Step 1: Make the dough: Beat butter, sugars, molasses, egg, vanilla, and espresso, then fold in dry ingredients. Chill.
Step 2: Shape the cookies: Scoop and roll dough balls in cinnamon sugar.
Step 3: Bake the cookies: Bake at 350°F for 9–11 minutes until edges are set.
Step 4: Cool & enjoy: Cool on the tray, then transfer to a rack to finish cooling.
Weigh your ingredients! Using a kitchen scale ensures your measurements are accurate, which is key for getting consistent results in baking. It takes the guesswork out of measuring and helps your recipes turn out exactly as intended every time.
Substitutions
- Molasses: Use dark corn syrup or maple syrup in a pinch, but the flavor will be milder.
- Espresso Powder: Omit for a more classic gingerbread cookie.
- Spices: Adjust spice levels to taste or use a pumpkin pie spice blend if that’s what you have.
- Butter: Margarine or plant-based butter can be used for a dairy-free version.
Variations
There are a few fun ways to customize these cozy cookies depending on your mood or pantry:
- Extra Coffee Kick: Increase the espresso powder to 1½ teaspoons for a stronger coffee flavor that pairs beautifully with the molasses.
- White Chocolate Drizzle: Once cooled, drizzle cookies with melted white chocolate for a sweet contrast that also makes them extra festive.
- Crispier Texture: Bake a minute or two longer for a crisp edge and chewy center combo—perfect for dunking in coffee.
- Add Mix-Ins: Stir in chopped crystallized ginger, white chocolate chips, or even toffee bits for extra flavor and texture.
- Make Them Mini: Use a 1-tablespoon scoop for smaller cookies—great for holiday cookie platters or gifting.
Equipment
- Kitchen scale
- Mixing bowls
- Hand or stand mixer
- Measuring spoons
- Parchment paper
- Spatula
- Whisk
- Baking sheet
- Wire cooling rack
- Cookie scoop (2 or 3 tbsp size)
Storage
Store cooled cookies in an airtight container at room temperature for up to 4 days.
To freeze, layer between sheets of parchment in a freezer-safe bag or container for up to 2 months. Let thaw at room temperature or warm gently before serving.
Audrey's Tip
For a stronger “latte” flavor, drizzle the cooled cookies with a coffee glaze (½ cup powdered sugar + 1–2 teaspoon brewed coffee). Or, for a subtle look, sprinkle with a tiny pinch of espresso sugar right before baking.
Related
Looking for other cookie recipes like this? Try these:
Gingerbread Latte Cookies
Equipment
- Kitchen Scale
- Mixing bowls
- Hand or stand mixer
- Measuring spoons
- Parchment Paper
- spatula
- Whisk
- Baking sheet
- Wire cooling rack
- Cookie scoop (2 or 3 tablespoon size)
Ingredients
For the dough:
- 280 g all-purpose flour 2 ¼ cups
- 1 ½ teaspoon ground ginger
- 1 ½ teaspoon cinnamon
- ¼ teaspoon cloves
- ¼ teaspoon nutmeg
- 1 teaspoon baking soda
- ½ teaspoon kosher salt
- 170 g unsalted butter softened (¾ cup)
- 100 g brown sugar packed (½ cup)
- 100 g granulated sugar ½ cup
- 80 g molasses ¼ cup
- 1 large egg room temperature
- 1 teaspoon vanilla extract
- 1 teaspoon instant espresso powder can increase to 1 ½ teaspoon for stronger coffee flavor
For rolling:
- 50 g granulated sugar ¼ cup
- ½ teaspoon cinnamon
Instructions
- Prep the oven & pan: Preheat to 350°F (175°C). Line a baking sheet with parchment paper.
- Mix the dry ingredients: In a medium bowl, whisk flour, ginger, cinnamon, cloves, nutmeg, baking soda, and salt.
- Make the dough: In a large bowl, beat butter, brown sugar, and granulated sugar until light and fluffy (2–3 minutes). Beat in molasses, egg, vanilla, and espresso powder until smooth. Fold in dry ingredients until just combined. Chill dough for 30–60 minutes for easier rolling and thicker cookies.
- Shape & roll: Scoop ~2 tablespoon of dough, roll into balls, and coat generously in cinnamon sugar.
- Bake: Arrange 2 inches apart on the prepared sheet and bake for 9–11 minutes, until edges are set but centers are slightly soft.
- Cool & serve: Cool on the tray for 5 minutes before transferring to a rack.
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