Gingerbread latte cookies combine two cold-weather favorites spiced gingerbread and rich espresso into a soft, flavorful cookie that’s both comforting and just a little bold. These cookies have a chewy center, crisp edges, and a flavor profile that balances sweet molasses with warm spices and a subtle hit of coffee.
They’re ideal for the holidays but honestly great year-round if you enjoy coffee-flavored desserts. The molasses gives them that signature gingerbread depth, while the espresso powder lifts the whole cookie with a slightly bitter note that rounds out the sweetness. They’re not complicated to make, and the result feels more thoughtful than your average drop cookie.
What I liked most about this recipe was how well the flavors came together. The espresso didn’t overpower the spices it supported them. The cookie had just the right amount of chew without being too soft, and they held their shape well after baking. I also liked that the dough wasn’t fussy. After a brief chill in the fridge, it was easy to work with, which makes this a solid option if you’re prepping ahead or baking in batches.
I’ve made a lot of ginger-based cookies over the years, but this variation stood out. The addition of espresso adds depth without complicating the method. It’s a small tweak with a big flavor payoff.
Key Ingredients
Core Ingredients for Gingerbread Latte Cookies
At the heart of any great gingerbread latte cookie is a balanced combination of spice, sweetness, and depth. Each ingredient plays a distinct role, not just in flavor, but in texture and structure too.
Molasses is the star of the show it gives that deep, rich sweetness and the classic dark color of gingerbread. It also keeps the cookies soft and chewy. Pair that with brown sugar, which adds moisture and a subtle caramel note, and you’re off to a solid start.
Espresso powder is what brings the “latte” to this cookie. A small amount gives these cookies a coffee-forward aroma that beautifully enhances the warm spices without overpowering them. Never use brewed coffee it adds liquid, not flavor.
The flour and baking soda build the base. A medium-protein all-purpose flour ensures the cookies hold their shape while staying soft inside. Baking soda adds just enough lift for that slightly crinkled top.
Spices like ground ginger, cinnamon, cloves, and nutmeg are the soul of the flavor. But here’s the trick: use fresh spices if possible. I once made a batch with older ground ginger and the flavor just didn’t pop. Always check your spice shelf before you start.
Optional Additions for Flavor or Texture
If you want to elevate your gingerbread latte cookies beyond the basics, try these add-ins:
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White chocolate chips add a creamy contrast to the spice.
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Crystallized ginger gives a chewy texture and spicy zing.
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Maple glaze or cinnamon sugar on top adds a pretty, flavorful finish.
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Vanilla bean paste can deepen the overall aroma.
Want to explore a spiced cookie with a similar vibe? Try this Dandelion Shortbread Cookie recipe for a floral twist on seasonal baking.
How to Make Gingerbread Latte Cookies
Step 1: Mix the Dry Ingredients
Start by whisking together flour, baking soda, espresso powder, and all your spices ginger, cinnamon, cloves, and nutmeg. This step evenly distributes the dry components so your cookies don’t end up with clumps of baking soda or overpowering spice pockets.
Step 2: Cream the Wet Ingredients
In a separate bowl, cream softened butter with brown sugar until light and fluffy about 2–3 minutes. This introduces air for a lighter cookie and dissolves the sugar for even sweetness. Add in your molasses, vanilla extract, and egg.
Expert Tip: Let your egg come to room temperature before mixing. It blends better and helps the dough hold together.
Step 3: Combine and Chill the Dough
Slowly add the dry ingredients to the wet mixture, mixing until just combined. The dough will be sticky that’s normal. Cover and chill for at least one hour. Skipping this step will cause the cookies to spread too much during baking.
I learned this the hard way. My first batch without chilling spread into one giant pancake. Now I never skip it.
Step 4: Shape and Bake
Preheat your oven to 350°F (175°C). Roll the dough into balls and space them 2 inches apart on a lined baking sheet. Optionally, roll them in raw sugar for a nice sparkle.
Bake for 9–11 minutes until the edges are set but the centers still look soft. They’ll continue to bake slightly on the pan after you pull them from the oven. Let cool on a wire rack.
My Best Gingerbread Latte Cookies Tips
Use Espresso Powder, Not Brewed Coffee
One of the biggest flavor upgrades I ever made was switching from brewed coffee to espresso powder. Why? Because brewed coffee waters down the dough without contributing much flavor. Espresso powder, on the other hand, delivers a strong, concentrated coffee note that balances beautifully with the sweet molasses and warm spices. It’s the backbone of the latte in these gingerbread latte cookies.
Don’t Skip the Chill Time
I can’t stress this enough chilling the dough is a must. Not only does it firm up the dough for easier rolling, but it also helps the cookies hold their shape during baking. I once baked a batch without chilling and ended up with flat, overly crisp cookies that tasted great but didn’t look the part. Trust the process; that hour in the fridge makes all the difference.
Mind the Spice Ratios
It’s tempting to go wild with the spices, but precision matters. Too much ginger and your cookies could taste harsh. Too little, and they’ll fall flat. Over time, I’ve found that using 1 ½ teaspoons of ground ginger, a full teaspoon of cinnamon, and just a pinch of nutmeg and cloves hits the sweet spot. If you’re using freshly ground spices, go a little lighter they’re more potent.
Bake in Small Batches
Baking one tray at a time ensures more consistent results. Oven temperatures can vary from top to bottom, so stagger your trays if you’re baking multiple batches. And always use parchment paper never a greased pan so your cookies won’t spread too much.
For more holiday cookie inspiration, check out this spiced and buttery favorite: Dandelion Shortbread Cookies. They’re unique and just as cozy.
Variations of Gingerbread Latte Cookies
Iced Gingerbread Latte Cookies
If you love a decorative touch, try icing your gingerbread latte cookies with a vanilla or maple glaze. A simple mix of powdered sugar, milk, and maple extract adds sweetness and a beautiful finish. You can even sprinkle on cinnamon sugar before the glaze sets for a crunchy contrast.
Vegan or Dairy-Free Options
It’s easy to adapt this recipe for plant-based diets. Replace the butter with vegan butter or refined coconut oil, and use a flax egg (1 tbsp ground flax + 3 tbsp water) instead of a regular egg. The result? Slightly softer cookies, but still full of warm, spiced flavor. Just make sure your espresso powder is vegan-friendly it usually is, but double-check the label.
Gingerbread Mocha Cookies
Want a little chocolate twist? Add two tablespoons of cocoa powder to the dry mix and toss in some mini chocolate chips. The result is a richer cookie with mocha depth. This version’s especially popular with kids who may not love strong coffee flavors.
Chewy vs. Crunchy Texture
Not all gingerbread lovers crave the same texture. If you prefer crisp cookies, bake them a few minutes longer and use slightly less brown sugar. For softer centers, stick to the original recipe and be sure to pull them from the oven when the centers are still a little soft.
One of my favorite ways to switch things up is alternating glazes and toppings between batches. A maple drizzle on one, powdered sugar dusting on another—it keeps things fun and lets guests sample a range of flavors in one cookie tray.
FAQs
Should Gingerbread Cookies Be Hard or Soft?
That depends on the style you’re after. Gingerbread latte cookies are meant to be soft in the center with lightly crisped edges think chewy, cozy, and slightly gooey inside. If they’re hard all the way through, you probably overbaked them or used too little fat.
What to Put on Top of a Gingerbread Latte?
While this cookie version doesn’t come in a mug, a topping can still take things up a notch. A drizzle of maple glaze, a dusting of cinnamon sugar, or even a touch of vanilla icing works beautifully. If you’re after a stronger latte vibe, sprinkle a tiny bit of instant espresso powder over the glaze.
Why Did My Gingerbread Cookies Come Out Hard?
This is usually caused by overbaking or an imbalance in your ingredients. Using too much flour or too little fat can dry them out quickly. Another culprit? Skipping the chill time, which affects the spread and moisture retention. Remember: pull the cookies while they still look a little soft in the middle.
Should You Refrigerate Gingerbread Cookies?
If you’re storing them for a few days, an airtight container at room temperature will keep your gingerbread latte cookies fresh. For longer storage, freezing is your best bet. Stack them between layers of parchment paper and seal in a freezer-safe container. When you’re ready to enjoy, let them thaw at room temp or give them a quick warm-up in the oven.
Print
Gingerbread latte cookies
- Total Time: 25 minutes
- Yield: 24 cookies 1x
Description
These Gingerbread Latte Cookies are the perfect blend of classic holiday spice and bold espresso flavor. With a chewy texture, crisp edges, and an irresistible molasses depth, they offer comforting warmth in every bite. The espresso powder brings a subtle coffee note that elevates the spices without overwhelming them. Perfect for holiday baking or any cozy coffee-flavored treat throughout the year.
Ingredients
Cookies
250 g all-purpose flour
1 teaspoon baking soda
1 tablespoon espresso powder
1 teaspoon ground cinnamon
1 teaspoon ground ginger
¼ teaspoon ground cloves
¼ teaspoon ground nutmeg
¼ teaspoon salt
150 g unsalted butter, softened to room temperature
100 g brown sugar
50 g granulated sugar
100 g cooking molasses
1 large egg, room temperature
1 tablespoon vanilla extract
For Rolling
30 g granulated sugar
Icing (Optional)
40 g powdered sugar
1 teaspoon milk (dairy or non-dairy)
1 teaspoon vanilla extract
Instructions
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Preheat and Prepare
Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper. -
Mix Dry Ingredients
In a medium bowl, whisk together the flour, baking soda, espresso powder, cinnamon, ginger, cloves, nutmeg, and salt. Set aside. -
Cream Butter and Sugars
In a large mixing bowl, cream the softened butter with brown sugar and granulated sugar until light and fluffy, about 2–3 minutes. -
Add Wet Ingredients
Mix in the molasses, egg, and vanilla extract until well combined. -
Combine and Chill
Gradually add the dry ingredients into the wet mixture, mixing until just combined. The dough will be sticky. Cover and refrigerate for at least 1 hour. -
Shape and Roll
Scoop out dough and roll into balls (about 1 ½ tablespoons each). Roll each ball in the 30 g granulated sugar and place 2 inches apart on prepared baking sheets. -
Bake
Bake for 9–11 minutes until edges are set but centers still look slightly underdone. Let cool on the pan for 5 minutes, then transfer to a wire rack. -
Optional Icing
Mix powdered sugar, milk, and vanilla extract in a small bowl. Drizzle over cooled cookies for a sweet finishing touch.
Notes
- Chilling the Dough: Essential for the perfect chewy texture and to prevent excess spreading.
- Use Espresso Powder: Not brewed coffee. It adds concentrated flavor without extra liquid.
- Customize with Add-ins: Add chopped crystallized ginger or white chocolate chips for extra flair.
- Texture Control: Slightly underbake for softer centers or extend baking time by 1–2 minutes for a crisper finish.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 140
- Sugar: 11g
- Sodium: 90mg
- Fat: 6g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Carbohydrates: 20g
- Fiber: 0.5g
- Protein: 1.5g
- Cholesterol: 15mg
Keywords: gingerbread latte cookies, espresso cookies, molasses cookies, coffee cookies, chewy holiday cookies
