Gingerbread Latte Cookies

Gingerbread Latte Cookies are the perfect cozy treat, combining the warm spices of classic gingerbread with a subtle coffee kick that reminds me of my favorite seasonal latte. These cookies are soft, chewy, and incredibly flavorful—ideal for the holidays or any chilly afternoon when I need something comforting.

Why You’ll Love This Recipe

I love how these cookies bring together two wintertime favorites: gingerbread and lattes. They have all the spice and sweetness I expect from a gingerbread cookie, but with a gentle espresso note that deepens the flavor. They’re festive enough for cookie swaps, yet simple enough to whip up whenever I want something special with my coffee.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• Unsalted butter

• Brown sugar

• Molasses

• Egg

• Vanilla extract

• Espresso powder or instant coffee

• All-purpose flour

• Baking soda

• Ground ginger

• Ground cinnamon

• Ground cloves

• Ground nutmeg

• Salt

• Optional: white chocolate chips or a drizzle for topping

Directions

1. I start by creaming the butter and brown sugar until light and fluffy.

2. Then I add the molasses, egg, vanilla extract, and espresso powder, mixing until everything is well combined.

3. In a separate bowl, I whisk together the flour, baking soda, salt, and all the spices.

4. I gradually add the dry ingredients to the wet ingredients, mixing until a soft dough forms.

5. I chill the dough for at least 30 minutes so the cookies hold their shape and the flavors can deepen.

6. Once chilled, I scoop the dough into balls, place them on a baking sheet, and bake until the edges are set and the centers are still soft.

7. After cooling, I sometimes drizzle melted white chocolate over the tops for an extra treat.

Servings and timing

This recipe makes about 24 cookies. It takes me around 15 minutes to prep, 30 minutes to chill, and 10–12 minutes to bake each batch.

Variations

I like to switch things up by adding a touch of black pepper for a little bite, or chopped crystallized ginger for added texture. If I’m making them for a cookie exchange, I dip half the cookie in white or dark chocolate to make them more festive. I’ve also added a sprinkle of coarse sugar before baking for a subtle crunch.

Storage/Reheating

I store these cookies in an airtight container at room temperature for up to 5 days. They stay nice and soft. To freeze, I place the baked cookies or cookie dough balls in a freezer-safe container for up to 2 months. If I want that fresh-baked warmth, I microwave one for about 10 seconds.

FAQs

Can I use brewed coffee instead of espresso powder?

No, I don’t recommend brewed coffee—it adds too much liquid. Espresso powder or instant coffee gives the flavor without affecting the dough.

Do these cookies spread a lot?

Not too much. If I want flatter cookies, I press them slightly before baking. Chilling the dough helps control the spread.

Can I skip the coffee flavor?

Yes, I sometimes leave out the espresso powder for a classic gingerbread cookie if I’m serving kids or non-coffee fans.

What kind of molasses should I use?

I always use unsulphured molasses, not blackstrap. It gives the best balance of sweetness and depth without being too bitter.

How do I keep them soft?

I store them in an airtight container with a slice of bread or apple—that keeps them soft and chewy for days.

Conclusion

Gingerbread Latte Cookies are my ultimate winter cookie. They’re comforting, flavorful, and just the right mix of spicy and sweet. I always make a batch when I need a seasonal pick-me-up, and they never last long. Whether I’m sharing them with friends or keeping them all to myself, they always hit the spot.