Chewy Gingerbread Latte Cookies
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Chewy Gingerbread Latte Cookies
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Unwrap the joy of the season with our Gingerbread Latte Cookies—the perfect holiday treat with a soft and chewy spiced gingerbread cookie, topped with a simple coffee glaze. The perfect holiday baking treat awaits!
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Ingredients
Gingerbread latte cookies
- 1/2 cup butter, melted 1 stick or 113 grams
- 2 tsp instant coffee
- 1/4 cup white sugar 50 grams
- 3/4 cup brown sugar 150 grams
- 1 egg
- 1 egg yolk
- 1 tsp vanilla extract
- 2 cups all-purpose flour 240 grams
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 tsp ginger
- 1/4 tsp allspice
- 1/2 tsp cinnamon
Latte Cookie Glaze
- 2 tsp instant coffee
- 2 tbsp hot water
- 1/2 cup icing sugar
Instructions
Soft Gingerbread Cookies
- Add the melted butter, coffee, brown and white sugars to a large bowl. Mix until fully incorporated. Next, add the egg, egg yolk, and vanilla and continue mixing until fully incorporated.
- Add the dry ingredients (flour, salt, baking soda, and spice - ginger, allspice and cinnamon). Mix well until all the dry ingredients are combined with the wet ingredients. Don’t overmix.
- Roll a spoonful of cookie batter into your hand and then roll it into the sugar spice mix.
- Chill the cookies in the fridge for at least 30 minutes (or overnight). The longer, the better.
Bake the Cookies
- Once ready to bake the cookies, preheat the oven to 325ºF, and prepare a baking sheet with parchment paper or silicone liner.
- Bake at 325ºF for 12-18 mins until the cookies look set and brown a little.
- Cool slightly on the tray, then carefully transfer to a wire rack to cool completely.
- The cookies will be slightly puffy when they come out of the oven and deflate as they cool.
Latte Glaze
- While the cookies are cooling, prepare the glaze
- To a bowl, add 2 tsp instant coffee, along with two tablespoons of hot water
- Mix until the coffee dissolves.
- Add the icing/powdered sugar, a few tablespoons at a time, mixing completely before adding more.
- Depending on how runny or thick you want your glaze, you may need a little more or a little less.
Glaze the cookies
- Once the cookies are slightly cool, glaze them with the latte glaze.
- Let the glaze harden a little.
Store the cookies
- Chewy gingerbread latte cookies can be stored at room temperature for 3-5 days.
- These cookies also freeze beautifully. Wrap cooled leftover cookies in saran wrap or put them in a ziploc bag into an airtight container to prevent freezer burn.
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