These Gingerbread Latte Cookies are a delightful blend of warm holiday spices and rich coffee flavor. Soft, chewy, and perfectly spiced, they capture the cozy essence of a gingerbread latte in every bite. Finished with an optional coffee glaze, these cookies are a festive treat that I love baking during the colder months.

Ingredients

For the Cookies:

2 1/4 cups all-purpose flour

1 tsp baking soda

1 1/2 tsp ground cinnamon

1/2 tsp ground nutmeg

1 1/2 tsp ground ginger

1/2 tsp ground cloves

1/4 tsp salt

1/2 cup unsalted butter, softened

1/2 cup brown sugar, packed

1 large egg

1/4 cup molasses

2 tbsp strong brewed coffee, cooled

1 tsp vanilla extract

For the Coffee Glaze (optional but delicious!):

1 cup powdered sugar

1 tbsp strong brewed coffee

1/2 tsp vanilla extract

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.

In a bowl, whisk together the flour, baking soda, cinnamon, ginger, nutmeg, cloves, and salt.

In a large bowl, beat the softened butter and brown sugar until light and fluffy, about 2–3 minutes. Add the egg, molasses, brewed coffee, and vanilla extract, mixing until well combined.

Gradually add the dry ingredients to the wet ingredients, mixing until just combined.

(Optional) Chill the dough in the refrigerator for about 30 minutes to make it easier to handle.

Roll the dough into 1-inch balls and place them on the prepared baking sheet. Flatten each ball slightly with the back of a spoon or your hand.

Bake for 8–10 minutes, until the edges are set. The cookies will firm up as they cool.

While the cookies cool, whisk together powdered sugar, brewed coffee, and vanilla extract in a small bowl until smooth for the glaze. Drizzle over cooled cookies if desired.

Let the cookies cool completely on a wire rack before serving.

Servings and Timing

This recipe yields about 24 cookies. Preparation time is roughly 15 minutes, plus an optional 30 minutes for chilling the dough. Baking takes about 8–10 minutes, so the total time is approximately 45 minutes to 1 hour.

Variations

I sometimes swap out the brewed coffee for espresso for a stronger coffee flavor.

You can add finely chopped crystallized ginger for a zingy twist.

For a dairy-free version, I use coconut oil instead of butter and check that the powdered sugar is vegan-friendly.

Instead of the coffee glaze, dust the cookies with cinnamon sugar or powdered sugar for a simpler finish.

Mixing in mini chocolate chips can give these cookies a mocha-chocolate flair I really enjoy.

Storage/Reheating

I store these cookies in an airtight container at room temperature for up to 5 days. They also freeze well—just place them in a sealed freezer bag or container for up to 3 months. When I want to enjoy them again, I let them thaw at room temperature and, if desired, warm them in the microwave for about 10-15 seconds for that fresh-baked feel. The glaze is best added fresh after thawing.

FAQs

Can I make these cookies without the coffee?

Yes, you can substitute the brewed coffee with an equal amount of water or milk. The coffee adds depth of flavor, but the cookies will still taste great without it.

Is molasses necessary in this recipe?

Molasses is key for that classic gingerbread flavor and chewy texture. You can substitute it with dark corn syrup or honey, but it will slightly change the flavor and texture.

How do I make sure my cookies stay soft?

Avoid overbaking—remove them from the oven when the edges are set but the centers look slightly soft. They firm up as they cool, resulting in soft, chewy cookies.

Can I prepare the dough ahead of time?

Absolutely. The dough can be refrigerated for up to 24 hours before baking, which actually helps enhance the flavors.

What’s the best way to apply the glaze?

Wait until the cookies are completely cool before drizzling the glaze. I use a spoon or a small piping bag to drizzle it evenly, then let it set at room temperature.

Conclusion

Baking these Gingerbread Latte Cookies is one of my favorite ways to bring the cozy spirit of the holidays into the kitchen. The blend of spices with the coffee twist creates a unique and comforting treat that’s perfect for sharing or enjoying with a warm drink. Whether glazed or plain, these cookies always bring a smile to my face and make my home feel festive and inviting.


Recipe:

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Gingerbread Latte Cookies


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  • Author: Sophia
  • Total Time: 45-60 minutes (including optional chilling)
  • Yield: About 24 cookies
  • Diet: Vegetarian

Description

These Gingerbread Latte Cookies are a delightful blend of warm holiday spices and rich coffee flavor. Soft, chewy, and perfectly spiced, they capture the cozy essence of a gingerbread latte in every bite. Finished with an optional coffee glaze, these cookies are a festive treat perfect for the colder months.


Ingredients

2 1/4 cups all-purpose flour

1 tsp baking soda

1 1/2 tsp ground cinnamon

1 1/2 tsp ground ginger

1/2 tsp ground nutmeg

1/2 tsp ground cloves

1/4 tsp salt

1/2 cup unsalted butter, softened

1/2 cup brown sugar, packed

1 large egg

1/4 cup molasses

2 tbsp strong brewed coffee, cooled

1 tsp vanilla extract

For the Coffee Glaze (optional):

1 cup powdered sugar

1 tbsp strong brewed coffee

1/2 tsp vanilla extract


Instructions

  1. Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
  2. In a bowl, whisk together the flour, baking soda, cinnamon, ginger, nutmeg, cloves, and salt.
  3. In a large bowl, beat the softened butter and brown sugar until light and fluffy, about 2–3 minutes.
  4. Add the egg, molasses, brewed coffee, and vanilla extract, mixing until well combined.
  5. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
  6. (Optional) Chill the dough in the refrigerator for about 30 minutes to make it easier to handle.
  7. Roll the dough into 1-inch balls and place them on the prepared baking sheet. Flatten each ball slightly with the back of a spoon or your hand.
  8. Bake for 8–10 minutes, until the edges are set. The cookies will firm up as they cool.
  9. While the cookies cool, whisk together powdered sugar, brewed coffee, and vanilla extract in a small bowl until smooth for the glaze. Drizzle over cooled cookies if desired.
  10. Let the cookies cool completely on a wire rack before serving.

Notes

For a stronger coffee flavor, substitute brewed coffee with espresso.

Add finely chopped crystallized ginger for an extra zing.

For a dairy-free version, use coconut oil instead of butter and ensure powdered sugar is vegan-friendly.

Instead of glaze, dust cookies with cinnamon sugar or powdered sugar for a simpler finish.

Mix in mini chocolate chips for a mocha-chocolate twist.

Store cookies in an airtight container at room temperature for up to 5 days or freeze up to 3 months.

Reheat thawed cookies in the microwave for 10-15 seconds for a fresh-baked feel; add glaze after reheating.

  • Prep Time: 15 minutes
  • Cook Time: 8-10 minutes
  • Category: Dessert, Cookies
  • Method: Baking
  • Cuisine: American

Nutrition

  • Serving Size: 1 cookie
  • Calories: 120
  • Sugar: 10g
  • Sodium: 80mg
  • Fat: 5g
  • Saturated Fat: 3g
  • Unsaturated Fat: 2g
  • Trans Fat: 0g
  • Carbohydrates: 18g
  • Fiber: 1g
  • Protein: 1g
  • Cholesterol: 15mg

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