Description
These soft and chewy gingerbread latte cookies combine the cozy flavors of gingerbread with a hint of espresso for a warm holiday treat.
Ingredients
Units
Scale
For the dough
- 1 cup softened butter (Do not melt.)
- 1 cup brown sugar (Packed.)
- 1 large egg (Binds the dough.)
- 1/4 cup molasses (Use unsulphured molasses.)
- 2 cups all-purpose flour (Spoon and leveled.)
- 1 teaspoon baking soda (Leavens the cookies.)
- 1/2 teaspoon salt
- 1 teaspoon ground ginger
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground cloves
- 1 tablespoon espresso powder (Instant espresso, not coffee crystals.)
For rolling
- 1/2 cup granulated sugar (For rolling the cookie balls.)
- 1/2 teaspoon ground cinnamon (Optional for extra flavor.)
Instructions
Preparation
- Cream softened butter and brown sugar together until fluffy.
- Mix in the egg, molasses, and optionally a splash of vanilla.
- In a separate bowl, whisk together flour, baking soda, salt, ginger, cinnamon, cloves, and espresso powder.
- Add dry ingredients to wet and mix until just combined.
Chilling the Dough
- Scoop the dough into balls and chill for at least 1 hour, up to overnight.
Rolling and Baking
- Preheat oven to 350°F (175°C).
- Roll each dough ball in granulated sugar, optionally mixed with cinnamon.
- Place on a baking sheet lined with parchment paper, and bake for 9-11 minutes.
- Look for set edges with soft centers while pulling them out.
Notes
These cookies can be paired with festive drinks and are perfect for sharing. Store in an airtight container for 4-5 days.
- Prep Time: 30 minutes
- Cook Time: 11 minutes
- Category: Dessert, Snack
- Cuisine: American, Holiday
Nutrition
- Calories: 120
- Sugar: 8
- Sodium: 55
- Fat: 5
- Saturated Fat: 3.5
- Carbohydrates: 18
- Fiber: 0.5
- Protein: 1
