If you’ve ever wished you could bottle the cozy flavors of a holiday gingerbread latte and turn them into a cookie, you’re in for a treat! These Gingerbread Latte Cookies blend warm spices, dark molasses, and a hint of espresso into a soft, chewy cookie drizzled with a creamy coffee glaze. They’re perfect for gifting, sharing, or enjoying with your favorite cup of coffee. Every bite delivers rich aroma and a comforting sweetness guaranteed to make your kitchen the heart of the season.

Gingerbread Latte Cookies Recipe - Recipe Image

Ingredients You’ll Need

Gathering your ingredients is half the fun with this recipe! Each one plays a big role in creating the signature chew, crackle, and bakery-fresh aroma of Gingerbread Latte Cookies. Here’s what you’ll need and why each is special:

All purpose flour: Forms the sturdy base of your cookies while keeping them tender and chewy.
Baking soda: Gives each cookie its signature lift so they’re soft in the center with lightly crisp edges.
Salt: Just a pinch helps to balance out all the sweetness and intensifies the warm spices.
Ground ginger: The spice star of the show, delivering that familiar gingerbread zing.
Cinnamon: Adds warmth and depth to complement the ginger.
Ground clove: Offers a subtle earthiness that rounds out the spice blend.
Espresso powder: Infuses the dough with a hint of coffee that makes these cookies utterly addictive.
Unsalted butter: Softened for easy creaming, it provides richness and an irresistible crumb.
Brown sugar: Gives a deep, caramel flavor and contributes to the cookie’s moist, chewy texture.
White granulated sugar: Adds sweetness and helps the cookies spread just the right amount.
Large egg: Binds the dough together and creates beautiful structure.
Vanilla extract: Enhances all the cozy flavors without overpowering them.
Molasses: The secret to dark, moist, deeply flavorful cookies—don’t skip it!
White granulated sugar (for rolling): Creates crackly, sugary exteriors and a delightful sparkle.
Powdered sugar (for glaze): Gives the glaze its classic smooth, sweet finish.
Ground cinnamon (for glaze): Lends a little extra spice to the coffee drizzle.
Espresso or strong coffee (for glaze): Brings just the right grown-up punch to the icing.

How to Make Gingerbread Latte Cookies

Step 1: Mix the Dry Ingredients

Start by whisking together the flour, baking soda, salt, ground ginger, cinnamon, ground clove, and espresso powder in a large mixing bowl. These dry ingredients build the foundation for your Gingerbread Latte Cookies, ensuring every bite is full of comforting flavor and perfect texture.

Step 2: Cream the Butter and Sugars

In a separate large bowl, beat the softened unsalted butter with both the brown and white sugars at high speed for about two minutes. You’re looking for a fluffy, pale mixture—this step is the key to creating those melt-in-your-mouth centers and crisp edges.

Step 3: Add Wet Ingredients

Next, mix in the large egg, vanilla extract, and rich molasses. Continue to mix until everything blends into a smooth batter. The molasses will deepen the flavors, and you’ll notice the dough take on a glorious golden brown hue.

Step 4: Combine Wet and Dry Mixes

Add the dry ingredient mixture into the wet ingredients, stirring until just combined. Be careful not to overmix—the less you stir, the softer your Gingerbread Latte Cookies will be. The dough will come together quickly and smell absolutely amazing!

Step 5: Scoop and Chill the Dough

Grab a 1.5-ounce ice cream scoop to portion your cookies evenly. Place the scooped mounds onto a parchment-lined tray and chill them in the refrigerator for one hour. This step helps the flavors meld and keeps your cookies from spreading too much while baking.

Step 6: Roll and Bake

Preheat your oven to 350 degrees F. Roll each chilled dough ball in a bowl of granulated sugar to coat the outside, then arrange them on a lined baking sheet about two inches apart. Bake for 12 to 14 minutes, until the edges are set but the centers still look a little soft. Transfer to a wire rack to cool completely.

Step 7: Make the Coffee Glaze

While the cookies cool, whisk together powdered sugar, cinnamon, and just enough espresso or strong coffee to create a smooth, pourable glaze. Add the coffee one teaspoon at a time until you have the perfect consistency—it should be thick but easily drizzled.

Step 8: Glaze and Enjoy!

Once the cookies are fully cooled, use a spoon to drizzle the coffee glaze in zig-zags or swirls over the tops. Allow the icing to set and harden before serving or storing your spectacular Gingerbread Latte Cookies.

How to Serve Gingerbread Latte Cookies

Garnishes

For a festive finish, sprinkle a little extra cinnamon over the glaze or add a few espresso beans to each cookie as a clever nod to their inspiration. A dusting of powdered sugar or even edible gold stars can make these Gingerbread Latte Cookies party-ready in seconds.

Side Dishes

These cookies are outstanding with a mug of your favorite coffee, but they also shine alongside chai tea, hot cocoa, or a glass of cold milk. For a full-on holiday snack plate, pair them with candied nuts, dried fruit, or thin slices of sharp cheddar cheese for a surprising twist.

Creative Ways to Present

Stack your Gingerbread Latte Cookies in a cellophane bag and tie them with a ribbon for the ultimate homemade gift. Arrange them on a tray with coffee cups for a dessert-night or set them on a stand with cinnamon sticks and star anise for an extra-cozy presentation that invites everyone to indulge.

Make Ahead and Storage

Storing Leftovers

Once glazed, keep your Gingerbread Latte Cookies in an airtight container at room temperature where they’ll stay soft and fresh for up to 5 days. Layer parchment between cookies to prevent the glaze from sticking and keep flavors vibrant.

Freezing

Freeze unglazed baked cookies by letting them cool fully, then stacking with parchment and sealing tightly for up to 2 months. You can also freeze the unbaked dough balls—simply roll them in sugar and freeze, ready to bake fresh whenever a craving strikes.

Reheating

To enjoy a just-baked flavor, warm your leftover cookies in a 300 degree oven for 3-4 minutes or pop one in the microwave for 10 seconds. Only glaze cookies after reheating if you’ve frozen them unglazed, to preserve the glossy finish.

FAQs

Can I make Gingerbread Latte Cookies without espresso powder?

Absolutely! The espresso adds that signature mocha twist, but you can leave it out or swap in a little extra cinnamon if you prefer the classic gingerbread flavor without the coffee kick.

What kind of molasses should I use?

For rich, flavorful cookies, stick with regular or unsulphured molasses. Blackstrap molasses is much more bitter and intense, so it’s best avoided here unless you love a deeper, more robust flavor.

Why do my cookies spread too much in the oven?

If your cookies spread thin, it may be because the dough was too warm or too much butter was used. Be sure to chill the dough the full hour before baking, and always measure butter carefully for the best Gingerbread Latte Cookies texture.

Can I make these cookies gluten-free?

Yes, substitute a cup-for-cup gluten-free baking flour blend for the all-purpose flour. Check your baking soda and all other ingredients to ensure they’re certified gluten-free.

How far ahead can I make Gingerbread Latte Cookies for a party?

You can bake and glaze these cookies up to two days before your event; just store them in an airtight container. If you want to get even further ahead, freeze unglazed cookies and add the glaze the day you serve.

Final Thoughts

There’s something magical about blending spices, coffee, and a touch of nostalgia in every batch of Gingerbread Latte Cookies. Whether you’re baking for friends or just because, I hope this recipe brings warmth and a little bit of wonder into your kitchen. Don’t wait for a special occasion—let these cookies be one!