Caramel Iced Latte Cookies
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Prep Time: 15 minutes | Bake Time: 10 minutes | Chill Time: 30 minutes | Total Time: 1 hour
If your coffee addiction needed a dessert form, congratulations. You’ve officially found it.
What Are Caramel Iced Latte Cookies?
Caramel Iced Latte Cookies are everything you love about your morning coffee but in cookie form. Imagine a soft, espresso-infused cookie topped with creamy vanilla caramel frosting and finished with a glossy drizzle of caramel sauce. These cookies are light, buttery, and perfectly sweet without being too much. Each bite gives you that cozy coffee shop feeling without the judgmental barista asking if you “want room for cream.”
Ingredients you will need
• unsalted butter
• granulated sugar
• egg
• vanilla extract
• almond extract
• all-purpose flour
• baking soda
• baking powder
• salt
• espresso powder
• cream cheese
• powdered sugar
• caramel sauce (store-bought or homemade)
Our Tips for Caramel Iced Latte Cookies
Don’t skip the chill time. It keeps the cookies thick and soft instead of spreading into sad, thin pancakes.
Use room temperature ingredients. This ensures your dough mixes evenly and your cookies bake perfectly every time.
Espresso powder matters. It’s what gives that subtle coffee flavor- don’t substitute with instant coffee granules unless you like bitterness.
Cool completely before frosting. Warm cookies plus cream cheese icing equals disaster.
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How to Store Caramel Iced Latte Cookies
In the fridge: Place cookies in a single layer in an airtight container, separating layers with parchment paper. They’ll stay fresh for up to 5 days.
In the freezer: Freeze unfrosted cookies in a sealed container or freezer-safe bag for up to 2 months. When ready to serve, thaw at room temperature and frost before enjoying.
Caramel "Iced" Latte Cookies
Sometimes you just want your caffeine and your cookie at the same time, these Caramel Iced Latte Cookies totally get that.
Ingredients
- ½ cup unsalted butter, room temperature
- 1 cup granulated sugar or golden sugar
- 1 large egg, room temperature
- 1 tablespoon vanilla extract
- ½ teaspoon almond extract (optional)
- 1¾ cups all-purpose flour
- ½ teaspoon baking soda
- ½ teaspoon baking powder
- 1 teaspoon espresso powder
- ½ teaspoon salt
- 4 oz cream cheese, room temperature
- ½ cup powdered sugar, sifted
- 2 teaspoons vanilla extract
- 3 tablespoons caramel sauce
- ¼ cup caramel sauce (store-bought or homemade)
Instructions
- Make the Dough: In the bowl of a stand mixer fitted with the paddle attachment, beat butter and sugar on medium speed for 2 to 3 minutes until light and fluffy. Scrape down the bowl as needed.
- Add Wet Ingredients: Mix in the egg until fully combined. Add vanilla and almond extract and mix just until incorporated.
- Combine Dry Ingredients: In a separate bowl, whisk together flour, baking soda, baking powder, espresso powder, and salt. Gradually add dry ingredients to the wet ingredients, mixing on low speed until a soft dough forms. Do not overmix.
- Chill and Bake: Scoop dough into 2 tablespoon portions and roll into balls. Place on a parchment-lined baking sheet and chill for 30 minutes. Preheat oven to 350°F. Transfer chilled dough balls to a new parchment-lined sheet, spacing them about 2 to 3 inches apart. Bake for 11 to 12 minutes, until the edges are golden and the tops are slightly cracked. Cool on the pan for 10 minutes before transferring to a wire rack.
- Make the Frosting: Beat cream cheese until smooth, then add powdered sugar, vanilla, and caramel sauce. Mix until creamy. Spread frosting over cooled cookies.
- Add Caramel Drizzle: Warm caramel sauce slightly, then drizzle over the frosted cookies. Let set before serving.
Notes
Chilling Creates Thickness: The chill time helps the butter firm up, so your cookies bake thicker and chewier instead of flat.
Mix Just Until Combined: Overmixing develops too much gluten and leads to dense cookies, so stop as soon as the flour disappears.
Caramel Consistency and Temperature Counts: Use a caramel sauce that’s slightly thick but still pourable. If you're making homemade caramel, ensure it's at room temperature before drizzling. Too hot caramel will melt the frosting.
Proverbs 16:24: “Pleasant words are a honeycomb, sweet to the soul and healing to the bones.”
