Chewy gingerbread latte cookies are a ginger molasses cookie with espresso baked in. They are also topped with an espresso glaze. These easy to make cookies are a must bake for gingerbread latte lovers!
PREPARATION TIME
PREP TIME 25 minutes
COOK TIME 10 minutes
CHILL TIME 2 hours
INGREDIENTS
Cookie Base
2 & 1/2 C all purpose flour spooned and levelled*
3 tsp ground ginger
1 tsp baking soda
3/4 tsp ground cinnamon
1 tsp ground cloves
2 tsp instant espresso powder
1/4 tsp salt
3/4 C salted butter at room temperature
1 C white sugar
1 large egg
1 tbsp water
1/4 C molasses
1/4 C white sugar for rolling the cookies in
Espresso Glaze
2/3 C powdered sugar
1/2 tsp instant espresso powder
1 tbsp milk
INSTRUCTIONS
Cookie Dough
In a medium sized bowl whisk together flour, ginger, baking soda, cinnamon, cloves, instant espresso powder, and salt. Set aside.
2 & 1/2 C all purpose flour,3 tsp ground ginger,1 tsp baking soda,3/4 tsp ground cinnamon,1 tsp ground cloves,2 tsp instant espresso powder,1/4 tsp salt
In a large bowl cream together butter and 1 cup white sugar until light and fluffy, about 3-4 minutes.
3/4 C salted butter,1 C white sugar
Beat in the egg.
1 large egg
Add the water and molasses and mix until well combined.
1 tbsp water,1/4 C molasses
Add the flour mixture into the wet ingredients. Mix just until everything is combined.
Cover with plastic wrap and chill in the fridge for 2 hours. (Can be left in the fridge overnight as well)
Preheat oven to 350 F and line baking sheets with parchment paper.
Add 1/4 cup white sugar into a shallow bowl.
1/4 C white sugar
Scoop 1 & 1/2 TBSP sized balls. Roll the cookie dough balls in the white sugar and place on baking sheet 2 inches apart.
Bake 10 minutes or until cookies are brown golden brown on the bottom and tops are set. Cookies will looked puffed up, they will flatten out as they cool.
Allow cookies to fully cool before icing.
Espresso Glaze
In bowl add the powdered sugar, instant espresso powder, and milk.
2/3 C powdered sugar,1/2 tsp instant espresso powder,1 tbsp milk
Mix everything together until smooth. If it is too thick at a little bit more milk.
Using a spoon, gently drizzle the glaze over the cookies.
Let cookies sit out a few minutes before moving. This gives the glaze time to dry.
NOTES
*Spooned and levelled flour refers to the way of measuring flour. To properly measure flour you should scoop spoonfuls of flour into your measuring cup and then scrape with a knife to level off the access. Scooping the measuring cup directly into your flour cause the flour to compress and getting more than the recipe calls for.
