Recipe | Chewy Gingerbread Latte Cookies
If you're a gingerbread and coffee enthusiast, these cookies are a total game-changer.
Let the holiday baking begin! 🍪✨
Ingredients |
Cookie Base
2 & 1/2 Cups 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
3/4 Cup Salted Butter at room temperature
1 Cup White Sugar
1 Large Egg
1 Tbsp Water
1/4 C Molasses
1/4 Cup White Sugar(for rolling cookies in)
Ingredients | Espresso Glaze
2/3 Cup 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.
In a large bowl cream together butter and 1 cup white sugar until light and fluffy, about 3-4 minutes.
Beat in the Egg
Add the water and molasses and mix until well combined.
Add the flour mixture into the wet ingredients. Mix just until everything is combined. *Do not overmix!
Cover with plastic wrap and chill in the fridge for 2 hours. (You can also leave it in the fridge overnight)
Preheat oven to 350 F and line baking sheets with parchment paper.
Add 1/4 cup white sugar into a shallow bowl.
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 golden brown on the bottom and the tops are set. Cookies will looked puffed up, they will flatten out as they cool.
Allow cookies to fully cool before icing.
Instructions | Espresso Glaze
In a bowl add the powdered sugar, instant espresso powder and milk.
Mix everything together until smooth. If it is too thick add a little 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.
Recipe Courtesy of Jesse Bakes Treats | View Full Recipe