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Soft Gingerbread Latte Cookies

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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.

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

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

Find it online: https://thefamilycooking.com/soft-gingerbread-latte-cookies/