Chewy gingerbread latte cookies are a ginger molasses cookie with espresso baked in. They are also topped with an espresso glaze.
These easy to make cookies are a must bake for gingerbread latte lovers!
WHY YOU'LL LOVE THESE COOKIES
Perfectly spiced. These cookies are warmly spiced and full of flavour. I can't stand a bland ginger cookie!
Easy to make. The recipe comes very easily.
Amazing texture. These cookies are perfectly chewy and have crunchy edges.
Espresso. The espresso adds extra flavour and a fun twist on regular ginger cookies.
Here are some notes on the ingredients. For the full ingredients list and recipe check out the recipe card below.
- Flour- I use all purpose flour.
- Baking soda
- Espresso powder- I use instant espresso powder, you can also use instant coffee.
- Butter- I used salted butter, be sure it is at room temperature.
- White sugar- Used to sweeten the cookie and roll the cookie dough in.
- Egg- One large egg is used to bind the cookies. I have not tried egg replacements.
- Molasses- Use sweetened molasses.
- Powdered sugar- Also sometimes called icing sugar
- Milk- You can use any kind of dairy milk or cream.
Step By Step Instructions
First, in a medium sized bowl whisk together flour, ginger, baking soda, cinnamon, cloves, instant espresso powder, and salt. Set aside.
Next, in a large bowl cream together butter and 1 cup white sugar until light and fluffy, about 3-4 minutes.
Beat in the egg. Next, add the water and molasses and mix until well combined.
Add in the flour mixture and mix till combined.
Lastly, cover with plastic wrap and chill in the fridge for 2 hours.
Preheat oven to 350 F and line baking sheets with parchment paper.
Add 1/4 cup white sugar into a shallow bowl.
Scoop 1 & 1/2 TBSP sized balls. Roll the cookie dough balls in the white sugar and place on baking sheet 2 inches apart.
Bake 10 minutes or until cookies are brown golden brown on the bottom and tops are set. Cookies will looked puffed up, they will flatten out as they cool.
Allow cookies to fully cool before icing.
In bowl add the powdered sugar, instant espresso powder, and milk.
Mix everything together until smooth. If it is too thick at a little bit more milk.
Using a spoon, gently drizzle the glaze over the cookies.
Let cookies sit out a few minutes before moving. This gives the glaze time to dry.
FREQUENTLY ASKED QUESTIONS
STORING THE COOKIES
These cookies should be stored in an airtight container at room temperature. The cookies keep well up to five days.
CAN I FREEZE THEM?
Yes, you can freeze the cookie dough balls up to 3 months. Don't roll in sugar before freezing.
Roll cookies in sugar before baking. They will need a minute or two extra time to bake.
HOW TO GET PERFECTLY ROUND COOKIES
As soon as the baked cookies are pulled from the oven place a round cookie cutter (a little bit large than the cookies) around the cookies and gently swirl it around. This will give your cookie a round shape.
If you don’t have a cookie cutter you can use a glass or a jar lid.
WHERE DO I BUY INSTANT ESPRESSO POWDER?
I'm in Ontario, Canada and you can find instant espresso powder in grocery stores in the coffee isle. You can also use instant coffee powder.
WHAT KIND OF MOLASSES SHOULD I USE?
You will want to use a sweetened molasses. It's sometimes called fancy molasses. You will find sweetened/fancy molasses in the baking aisle of your grocery store.
You just want to be sure to avoid cooking molasses, such as Blackstrap.
WHAT DOES SPOONED AND LEVELLED FLOUR MEAN?
Spooned and levelled flour refers to the way of measuring flour. To properly measure flour you should scoop spoonfuls of flour into your measuring cup and then scrape with a knife to level off the access.
Scooping the measuring cup directly into your flour cause the flour to compress and getting more than the recipe calls for.
If you make these chewy gingerbread latte cookies please leave a star rating and comment below!
MORE RECIPES TO LOVE
- Gingerbread Loaf
- Soft and Chewy Ginger Cookies
- Bakery Style Gingerbread Muffins
- Caramel Stuffed Ginger Cookies
- Chocolate Dipped Peppermint Brownie Cookies
- Christmas M&M Cookies
- Peppermint Meltaway Cookies
Chewy Gingerbread Latte Cookies
- large and medium bowls
- measuring cups/spoons
- parchment paper
- baking sheet
- 2 & 1/2 C all purpose flour spooned and levelled*
- 3 tsp ground ginger
- 1 tsp baking soda
- 3/4 tsp ground cinnamon
- 1 tsp ground cloves
- 2 tsp instant espresso powder
- 1/4 tsp salt
- 3/4 C salted butter at room temperature
- 1 C white sugar
- 1 large egg
- 1 tbsp water
- 1/4 C molasses
- 1/4 C white sugar for rolling the cookies in
- 2/3 C powdered sugar
- 1/2 tsp instant espresso powder
- 1 tbsp milk
- In a medium sized bowl whisk together flour, ginger, baking soda, cinnamon, cloves, instant espresso powder, and salt. Set aside.2 & 1/2 C all purpose flour, 3 tsp ground ginger, 1 tsp baking soda, 3/4 tsp ground cinnamon, 1 tsp ground cloves, 2 tsp instant espresso powder, 1/4 tsp salt
- In a large bowl cream together butter and 1 cup white sugar until light and fluffy, about 3-4 minutes.3/4 C salted butter, 1 C white sugar
- Beat in the egg.1 large egg
- Add the water and molasses and mix until well combined.1 tbsp water, 1/4 C molasses
- Add the flour mixture into the wet ingredients. Mix just until everything is combined.
- Cover with plastic wrap and chill in the fridge for 2 hours. (Can be left in the fridge overnight as well)
- Preheat oven to 350 F and line baking sheets with parchment paper.
- Add 1/4 cup white sugar into a shallow bowl.1/4 C white sugar
- Scoop 1 & 1/2 TBSP sized balls. Roll the cookie dough balls in the white sugar and place on baking sheet 2 inches apart.
- Bake 10 minutes or until cookies are brown golden brown on the bottom and tops are set. Cookies will looked puffed up, they will flatten out as they cool.
- Allow cookies to fully cool before icing.
- In bowl add the powdered sugar, instant espresso powder, and milk.2/3 C powdered sugar, 1/2 tsp instant espresso powder, 1 tbsp milk
- Mix everything together until smooth. If it is too thick at a little bit more milk.
- Using a spoon, gently drizzle the glaze over the cookies.
- Let cookies sit out a few minutes before moving. This gives the glaze time to dry.