Description
Homemade gingerbread latte cookies blend espresso-infused dough with warm holiday spices. Rich molasses and coffee notes create a perfect seasonal treat for festive gatherings and cozy afternoons.
Ingredients
Scale
- ¾ cup (170 g) unsalted butter, softened
- ½ cup (100 g) granulated sugar
- ½ cup (100 g) brown sugar, packed
- 2 cups (250 g) all-purpose flour
- 1 large egg
- ¼ cup (60 ml) molasses
- 2 tsps ground ginger
- 1 tsp ground cinnamon
- 2 tsps instant espresso powder or instant coffee
- 1 tsp vanilla extract
- 1 tsp baking soda
- ½ tsp ground nutmeg
- ¼ tsp ground cloves
- ¼ tsp salt
- 1 cup (120 g) powdered sugar
- 2 tbsps brewed coffee (cooled)
- ½ tsp vanilla extract
Instructions
- Preheat Preparation: Position oven rack centrally and warm to 350F (175C). Line baking sheets with parchment or silicone mats for effortless cookie release.
- Base Blending: Utilize electric mixer to whip butter, granulated and brown sugars into a creamy, aerated mixture that forms the cookie’s foundational texture.
- Moisture Integration: Blend egg, molasses, and vanilla extract thoroughly into the butter mixture, ensuring a harmonious flavor profile and consistent moisture distribution.
- Spice Composition: Sift flour, baking soda, ground ginger, cinnamon, nutmeg, cloves, salt, and espresso powder together, creating an aromatic and complex spice medley.
- Dough Formation: Gently fold dry ingredients into wet mixture, stirring until a unified dough emerges, taking care to avoid overmixing that could compromise cookie tenderness.
- Portioning and Positioning: Scoop uniform dough balls using cookie scoop, roll between palms, and arrange evenly across prepared baking sheets with strategic spacing.
- Baking and Browning: Bake for 10-12 minutes, monitoring for crisp edges and soft centers that signal perfect cookie development. Remove from oven and allow brief resting on baking sheets.
- Cooling Transition: Transfer cookies to wire rack, permitting complete cooling and structural stabilization before glazing.
- Glaze Crafting: Whisk powdered sugar with freshly brewed coffee and vanilla extract until achieving a smooth, pourable consistency ideal for decorative drizzling.
- Finishing Touch: Once cookies are entirely cooled, elegantly drizzle or dip cookie tops in coffee glaze, creating an appetizing and flavorful presentation.
Notes
- Prevent Tough Cookies: Avoid overmixing the dough, which can develop gluten and result in dense, chewy cookies. Mix just until ingredients are combined for a tender texture.
- Consistent Size Matters: Use a cookie scoop or tablespoon to ensure uniform cookie sizes, promoting even baking and consistent appearance.
- Spice Balance Technique: Toast whole spices briefly before grinding to enhance their depth and aroma, creating a more complex flavor profile in the gingerbread cookies.
- Glaze Perfection Tip: Control the glaze consistency by adding coffee or powdered sugar gradually. A thick glaze works best for drizzling, while a thinner version is ideal for dipping cookie tops.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Desserts, Snacks, Drinks
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 23
- Calories: 164
- Sugar: 12 g
- Sodium: 56 mg
- Fat: 7 g
- Saturated Fat: 4 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 23 g
- Fiber: 0.5 g
- Protein: 1.5 g
- Cholesterol: 20 mg