Inspired by a favorite holiday drink, these gingerbread latte cookies are chewy, spicy, and full of molasses and espresso goodness. Give yourself a bit of time to make these as the dough does require several hours of refrigeration before baking.
Preparation Details
Prep Time: 25 mins
Cook Time: 15 mins
Total Time: 2 hrs 40 mins
Servings: 24
Ingredients
- 3/4 cup unsalted butter , softened
- 1/2 cup firmly packed dark brown sugar
- 3/4 cup white sugar , divided
- 1 extra large egg, at room temperature
- 1/4 cup unsulphured molasses
- 2 tablespoons plus 1/2 teaspoon espresso , divided
- 2 teaspoons vanilla extract
- 2 teaspoons ground ginger
- 1 teaspoon ground cinnamon
- 3/4 teaspoon salt
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 1/4 teaspoon ground allspice
- 2 cups all-purpose flour
- 1 teaspoon baking soda
Steps
- Beat butter, brown sugar, and 1/2 cup white sugar together in a large bowl until light and fluffy. Add in egg, molasses, 2 tablespoons espresso powder, vanilla, ginger, cinnamon, salt, nutmeg, cloves, and allspice and beat until thoroughly combined, 2 to 3 minutes. Add in 1 cup flour and baking soda, and mix until just combined. Add in remaining 1 cup flour and mix until just combined. Cover dough and refrigerate for at least 2 hours, or up to 48 hours.
- Preheat the oven to 350 degrees F (180 degrees C). Line 2 baking sheets with parchment paper.
- Whisk remaining 1/4 cup white sugar and 1/2 teaspoon instant powder together in a shallow bowl until combined.
- Remove cookie dough from the refrigerator. Scoop out 1 1/2 tablespoons dough, and roll into a ball. Roll dough ball in espresso sugar until thoroughly coated. Place on the prepared baking sheet. Repeat with remaining dough, spacing dough balls about 2 inches apart.
- Bake cookies, 1 baking sheet at a time, in the preheated oven, until cookies are crackled on top and edges of the cookies look set, 12 to 15 minutes. Allow cookies to cool for at least 5 minutes on the pan before removing to a wire rack to cool completely.
