Soft Gingerbread Latte Cookies

Why You’ll Love This Recipe

These cookies are the perfect blend of sweet, spice, and a subtle coffee kick. They’re soft in the center with lightly crisp edges and packed with flavor from molasses, ginger, cinnamon, and espresso. Whether you’re baking for the holidays or just want a warm treat to enjoy with a hot cup of coffee, these cookies hit the spot. Plus, they stay soft for days, making them perfect for gifting or prepping ahead.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• All-purpose flour
• Baking soda
• Salt
• Ground ginger
• Ground cinnamon
• Ground cloves
• Ground nutmeg
• Instant espresso powder
• Unsalted butter (softened)
• Brown sugar
• Egg
• Molasses
• Vanilla extract
• Optional: coarse sugar for rolling

Directions

1. Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper.
2. In a medium bowl, whisk together flour, baking soda, salt, ginger, cinnamon, cloves, nutmeg, and espresso powder.
3. In a large bowl, cream together the softened butter and brown sugar until light and fluffy.
4. Beat in the egg, then mix in the molasses and vanilla extract until well combined.
5. Gradually add the dry ingredients to the wet ingredients, mixing just until the dough forms.
6. Scoop the dough into 1.5-tablespoon-sized balls. Roll each ball in coarse sugar if desired.
7. Place on prepared baking sheets, spacing about 2 inches apart.
8. Bake for 9–11 minutes, or until the edges are set but the centers still look soft.
9. Allow cookies to cool on the pan for 5 minutes, then transfer to a wire rack to cool completely.

Servings and timing

This recipe makes about 24 cookies.
Preparation time: 15 minutes
Baking time: 10 minutes
Total time: 25 minutes

Variations

• Extra Coffee Flavor: Add 1 more teaspoon of espresso powder for a bolder latte taste.
• Chocolate Drizzle: Once cooled, drizzle cookies with melted dark or white chocolate.
• Add-ins: Fold in white chocolate chips or chopped crystallized ginger for added texture.
• Vegan Option: Use plant-based butter and a flax egg to make the cookies vegan-friendly.
• Chai Twist: Swap the espresso for chai spice mix for a different warm, spiced flavor.

Storage/Reheating

Store the cookies in an airtight container at room temperature for up to 5 days. They stay soft and flavorful. For longer storage, freeze baked cookies for up to 2 months in a freezer-safe bag or container. Thaw at room temperature before enjoying. Reheat briefly in the microwave (5–10 seconds) for a fresh-from-the-oven feel.

FAQs

Can I skip the espresso powder?

Yes, you can leave it out if you prefer traditional gingerbread flavor without the coffee note.

What type of molasses should I use?

Use unsulfured molasses for the best flavor. Avoid blackstrap molasses, which can be too bitter.

Can I make the dough ahead of time?

Yes, you can refrigerate the dough for up to 3 days. Let it sit at room temperature for 15 minutes before scooping and baking.

Do I have to roll them in sugar?

No, it’s optional—but the sugar adds a nice sparkle and slight crunch to the exterior.

Why are my cookies not soft?

Overbaking is the main cause. Remove the cookies from the oven when the centers still look slightly underdone—they’ll continue to set as they cool.

Can I freeze the dough?

Yes, scoop the dough into balls and freeze. Bake from frozen, adding an extra 1–2 minutes to the baking time.

Are these cookies caffeinated?

They contain a small amount of caffeine from the espresso powder, but it’s minimal—safe for most people, including children.

What’s the best way to measure molasses?

Lightly grease your measuring cup with oil or spray before measuring molasses so it pours out easily.

Can I use fresh ginger instead of ground?

Ground ginger works best for even flavor, but you can add a small amount of freshly grated ginger for extra zing.

How do I keep the cookies soft longer?

Store them in an airtight container with a slice of bread or a damp paper towel sealed in wax paper—it helps retain moisture.

Conclusion

Soft Gingerbread Latte Cookies combine the comforting warmth of holiday spices with a gentle touch of espresso to create an irresistibly soft and flavorful treat. They’re simple to make, perfect for sharing, and pair wonderfully with your favorite hot drink. Whether for a festive cookie tray or a cozy afternoon snack, these cookies are sure to become a seasonal favorite.

Soft Gingerbread Latte Cookies

Print Recipe

Pin Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Soft Gingerbread Latte Cookies are chewy, spiced cookies infused with molasses and espresso powder—capturing the flavor of a gingerbread latte in cookie form. They’re perfect for cozy holiday treats or coffee-paired snacks.

• Author: Laura
• Prep Time: 15 minutes
• Cook Time: 10 minutes
• Total Time: 25 minutes
• Yield: 24 cookies
• Category: Dessert
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

Ingredients

• 2 1/4 cups all-purpose flour
• 1 tsp baking soda
• 1/2 tsp salt
• 1 tbsp ground ginger
• 2 tsp ground cinnamon
• 1/4 tsp ground cloves
• 1/4 tsp ground nutmeg
• 1 tsp instant espresso powder
• 3/4 cup unsalted butter, softened
• 3/4 cup brown sugar
• 1 large egg
• 1/3 cup molasses
• 1 tsp vanilla extract
• Optional: coarse sugar for rolling

Cook Mode Prevent your screen from going dark

Instructions

1. Preheat oven to 350°F (175°C) and line baking sheets with parchment paper.
2. In a medium bowl, whisk together flour, baking soda, salt, ginger, cinnamon, cloves, nutmeg, and espresso powder.
3. In a large bowl, cream together softened butter and brown sugar until light and fluffy.
4. Beat in the egg, then mix in molasses and vanilla extract until well combined.
5. Gradually add the dry ingredients to the wet ingredients, mixing just until a dough forms.
6. Scoop dough into 1.5-tablespoon-sized balls. Roll each ball in coarse sugar if using.
7. Place on prepared baking sheets, spacing 2 inches apart.
8. Bake for 9–11 minutes, until edges are set and centers still look soft.
9. Cool cookies on the pan for 5 minutes before transferring to a wire rack to cool completely.

Notes

• Add white chocolate chips or chopped crystallized ginger for extra flavor.
• Roll dough balls in coarse sugar for a sparkly, crunchy exterior.
• Store with a slice of bread to keep cookies soft longer.
• Dough can be made ahead and refrigerated for up to 3 days.
• Freeze dough balls and bake from frozen with 1–2 extra minutes.

Nutrition

• Serving Size: 1 cookie
• Calories: 130
• Sugar: 9g
• Sodium: 95mg
• Fat: 5g
• Saturated Fat: 3g
• Unsaturated Fat: 2g
• Trans Fat: 0g
• Carbohydrates: 20g
• Fiber: 0.5g
• Protein: 1g
• Cholesterol: 20mg