Gingerbread Latte Cookies
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Prep Time: 15 minutes | Bake Time: 12 minutes | Chill Time: 60 minutes | Total Time: 1H27M
If your coffee addiction needed a dessert form, congratulations. You’ve officially found it.
What Are Ginger Latte Cookies?
Ginger Latte Cookies combine the warm, spicy flavor of a ginger molasses cookie with the comforting aroma of a latte. They’re soft and chewy in the center, with perfectly crisp edges and a creamy coffee inspired glaze on top. Think of them as the holiday version of your favorite gingerbread cookie, only a little bolder, a little fancier, and a whole lot cozier. Perfect with your morning brew or an afternoon pick-me-up.
Ingredients you will need
• Unsalted butter
• Light or dark brown sugar
• Granulated sugar
• Molasses
• Egg
• Vanilla extract
• All-purpose flour
• Baking soda
• Ground ginger
• Ground cinnamon
• Espresso powder
• Ground nutmeg
• Salt
• Extra sugar for rolling
• Powdered sugar
• Milk (any kind)
Our Tips for the Best Ginger Latte Cookies
Don’t skip chilling the dough. This helps the cookies hold their shape and gives you that signature chewy texture.
Use Grandma’s brand molasses. Blackstrap is too bitter; however, classic molasses gives the perfect sweetness and color.
Bang the pan if they don’t crack. Halfway through baking, gently tap the tray on the counter to get those bakery-style crinkles.
Let them cool before frosting. Warm cookies will melt your glaze into oblivion… patience pays off here.
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How to Store Ginger Latte Cookies
Room Temperature: Store frosted or unfrosted cookies in an airtight container with parchment between layers. They’ll stay fresh for up to 1 week.
Freezer: To freeze, place unfrosted cookies in a single layer on a baking sheet until solid, then transfer to a freezer bag or airtight container. Thaw at room temperature, then frost before serving. They’ll keep well for up to 2 months.
Gingerbread Latte Cookies
Sweet, spicy, and caffeinated? These Ginger Latte Cookies are like your favorite coffee shop order, if it wore a cozy sweater and gave you a hug.
Ingredients
- ¾ cup unsalted butter, room temperature
- ½ cup packed light or dark brown sugar
- ¼ cup granulated sugar
- ⅓ cup molasses
- 1 large egg, room temperature
- 2 teaspoons vanilla extract
- 2¼ cups all-purpose flour
- 1½ teaspoons baking soda
- 2 teaspoons ground ginger
- 1½ teaspoons ground cinnamon
- 1 teaspoon espresso powder
- ¼ teaspoon nutmeg
- ¼ teaspoon salt
- ¼ cup granulated sugar, for rolling
- 1 cup powdered sugar
- 3 tablespoons milk of choice
- ½ teaspoon vanilla extract
- Pinch of salt
Instructions
- Make the Dough: In a large bowl, cream the butter, brown sugar, and granulated sugar together until smooth and slightly fluffy. Beat in molasses, then add the egg and vanilla extract until fully combined.
- Mix Dry Ingredients: In a separate bowl, whisk together flour, baking soda, ginger, cinnamon, espresso powder, nutmeg, and salt. Gradually add to the wet ingredients and mix until a soft dough forms. Cover and chill for 1 hour.
- Shape and Bake: Preheat oven to 350°F. Scoop about 2 tablespoons of dough per cookie, roll into balls, and coat in sugar. Arrange 3 inches apart on parchment-lined baking sheets. Bake for 11–12 minutes or until edges are set. Cool completely before frosting.
- Make the Latte Frosting: In a small bowl, whisk together powdered sugar, milk, vanilla, and salt until smooth and spreadable. Frost cooled cookies and let the glaze set before serving.
Notes
- Molasses Choice Matters: Avoid blackstrap—it’s too bitter and will overpower the cookie. Use a mild molasses like Grandma’s for that perfect warmth.
- Room Temperature Ingredients: Soft butter and room-temp eggs ensure everything mixes evenly and creates that chewy texture.
- Espresso Powder Boost: It won’t make your cookies taste like coffee—just deepens the gingerbread flavor and makes the spice pop.
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