Description
Gingerbread Latte Cookies capture the cozy essence of the holiday season with a blend of warm spices and rich espresso, making them a perfect treat for coffee lovers.
Ingredients
- 250 g all-purpose flour
- 1 teaspoon baking soda
- 1 tablespoon espresso powder
- 1 teaspoon ground cinnamon
- 1 teaspoon ground ginger
- 1/4 teaspoon ground cloves
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon salt
- 150 g unsalted butter (softened to room temperature)
- 100 g brown sugar
- 50 g granulated sugar
- 100 g cooking molasses
- 1 large egg (room temperature)
- 1 tablespoon vanilla extract
- 30 g granulated sugar (for rolling)
- 40 g powdered sugar (for icing, optional)
- 1 teaspoon milk (dairy or non-dairy)
- 1 teaspoon vanilla extract (for icing)
Instructions
- Preheat your oven to 180°C (350°F). Line a baking sheet with parchment paper.
- In a medium bowl, combine the all-purpose flour, baking soda, espresso powder, ground cinnamon, ground ginger, ground cloves, ground nutmeg, and salt. Mix well.
- In a larger bowl, beat the softened butter, brown sugar, and granulated sugar together until creamy.
- Add the cooking molasses, egg, and 1 tablespoon of vanilla extract. Mix until well integrated.
- Gradually add the dry mixture to the wet ingredients and stir gently until just combined.
- Scoop out portions of dough and roll them into balls. Roll in granulated sugar before placing them on the baking sheet.
- Bake for about 10-12 minutes, until set and firm. Cool on the baking sheet for a few minutes before transferring them to a wire rack.
- For icing, mix powdered sugar, milk, and 1 teaspoon of vanilla extract until smooth. Drizzle over cooled cookies.
Notes
Use room temperature ingredients for a smooth dough. Don’t overbake for the best texture.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American