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–+ servings
Overhead image of gingerbread latte cookies stacked on each other.

Gingerbread Latte Cookies

Audrey
These soft and chewy Gingerbread Latte Cookies are full of warm spices, rich molasses, and a hint of espresso. Perfect for fall and winter baking!
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Prep Time 21 minutes
Cook Time 9 minutes
Chill Time 1 hour
Total Time 1 hour 30 minutes
Course Dessert
Cuisine American
Servings 18 cookies
Calories 196 kcal

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.

Notes

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.

Nutrition

Calories: 196kcalCarbohydrates: 29gProtein: 2gFat: 8gSaturated Fat: 5gPolyunsaturated Fat: 0.4gMonounsaturated Fat: 2gTrans Fat: 0.3gCholesterol: 32mgSodium: 130mgPotassium: 97mgFiber: 1gSugar: 17gVitamin A: 237IUVitamin C: 0.01mgCalcium: 21mgIron: 1mg
Keyword cookies, gingerbread
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