Description
These Soft Gingerbread Latte Cookies with Brown Butter Icing combine the warm, spicy flavors of gingerbread with a subtle coffee kick from espresso powder. Topped with a rich, browned butter icing, these cookies are tender, flavorful, and perfect for holiday gatherings or cozy afternoons with a cup of coffee.
Ingredients
Cookie Dough
- 1 1/2 sticks salted butter, at room temperature
- 3/4 cup light or dark brown sugar
- 2-4 tablespoons espresso powder or instant coffee powder
- 2 teaspoons vanilla extract
- 1 large egg
- 1/3 cup blackstrap molasses
- 2 1/4 cups all-purpose flour, plus 1-2 tablespoons as needed
- 1 1/4 teaspoons baking soda
- 2 teaspoons ground ginger
- 1 teaspoon ground cinnamon
- 1/2 teaspoon kosher salt
- Granulated sugar, for rolling
Brown Butter Icing
- 1 stick salted butter, at room temperature
- 1 1/2 – 2 cups powdered sugar
- 3 tablespoons milk
- 1/2 teaspoon vanilla bean powder
- 1 pinch cinnamon
- Pinch of salt
Instructions
- Preheat and Prepare Baking Sheets: Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper to prevent sticking and ensure even baking.
- Make the Cookie Dough: In a mixing bowl, beat together the room temperature butter, brown sugar, espresso powder, and vanilla extract until the mixture is light and fluffy, about 3-5 minutes. Add the egg and mix until combined. Then add the blackstrap molasses and blend well. Gradually add the flour, baking soda, ground ginger, cinnamon, and kosher salt. Beat until all ingredients are fully combined.
- Prepare Dough for Drop Cookies: Place granulated sugar in a small bowl for rolling. If making drop cookies, roll the dough into tablespoon-sized balls. If the dough is too sticky to handle, add 2-4 tablespoons of extra flour. Roll each ball through the granulated sugar to coat and place on the prepared baking sheet, spacing them about 2 inches apart.
- Prepare Dough for Cutout Cookies: If making cutout cookies, divide dough in half. Roll out one half on a floured piece of parchment paper to about 1/4 inch thickness, using enough flour so the dough doesn’t stick. Cut into desired shapes and transfer the cutouts to the parchment-lined baking sheet using a floured spatula. Freeze the tray for 15 minutes to firm up the cookies, making it easier to maintain shapes during baking. Roll out leftover scraps and repeat with the remaining dough.
- Bake the Cookies: Bake the cookies in the preheated oven for 8-10 minutes. Cookies should be just starting to set around the edges, with slightly doughy centers. Remove from oven and allow to cool on the baking sheet.
- Make the Brown Butter Icing: While the cookies bake, melt the butter in a pot over medium heat. Cook until the butter browns lightly and emits a toasted aroma, about 2-3 minutes. Remove from heat and let cool for 5 minutes. Whisk in powdered sugar, milk, vanilla bean powder, a pinch of cinnamon, and salt until smooth. The icing will set quickly once spread.
- Ice the Cookies: Immediately spread the brown butter icing over the cooled cookies. The icing will firm up fast, providing a rich, glossy finish.
- Storage: Store iced cookies in an airtight container at room temperature for up to 5 days.
Notes
- If the cookie dough feels too sticky when shaping, gradually add extra flour to achieve manageable consistency.
- Freezing cutout cookies before baking helps them keep their shape and prevents spreading.
- Use blackstrap molasses specifically for a richer, deeper flavor typical of gingerbread.
- The espresso powder enhances the latte flavor but can be adjusted or omitted for a milder coffee taste.
- Brown butter icing should be spread immediately as it firms up quickly upon cooling.
- These cookies are best enjoyed within 5 days when stored properly.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
