Gingerbread latte cookies are officially my new holiday obsession!
Imagine everything you love about a gingerbread latte wrapped up in a soft, chewy cookie.
I’m talking spicy ginger, warm cinnamon, and just a hint of espresso. They’re super festive and oh-so-cozy.
I love how rolling them in sugar adds a crunchy sparkle. And that coffee-infused drizzle? It’s the perfect finishing touch!
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Why You’ll Love These Gingerbread Latte Cookies
Festive-Flavored Treat: If you look forward to the seasonal menu at Starbucks, you’ll love these cookies. They’re like two treats in one, and you get a little holiday magic with every bite! Irresistibly Soft Texture: These cookies strike the perfect balance between soft and chewy with slightly crisp edges. Gift-Worthy: These bakery-style cookies make for impressive homemade Christmas gifts!
Ingredients
All-Purpose Flour: Provides structure and creates a tender crumb.
Baking Soda: Helps the cookies rise and spread while baking, creating a soft, chewy texture.
Instant Espresso Powder: Adds a rich coffee flavor and enhances the depth of the gingerbread spices.
Spices: Ginger, cinnamon, cloves, and nutmeg deliver the classic gingerbread taste.
Salt: Just a pinch to enhance all the flavors.
Unsalted Butter: Creates a rich, tender texture. For a deeper flavor, brown the butter.
Granulated & Dark Brown Sugar: Granulated sugar creates crisp edges, while dark brown sugar adds a deep molasses flavor. Both add sweetness.
Unsulphured Molasses: Provides the distinctive gingerbread flavor and color. Be sure to use unsulphured for the cleanest flavor.
Eggs: Acts as a binder, adding structure and moistness.
Vanilla Extract: Rounds out the flavors and adds depth to the cookie dough and icing.
Optional Icing: Powdered sugar, instant espresso powder, milk, and vanilla extract combine to create a sweet coffee-flavored glaze. Drizzle it on top for a festive touch!
How to Make Gingerbread Latte Cookies
I’ve been on a big holiday cookie kick lately, baking up a storm.
Frosted eggnog cookies , Italian ricotta cookies , and thumbprint cookies are just some of my faves.
But these gingerbread latte cookies are next level!
To make them truly bakery-worthy, follow these easy steps:
- WHISK the flour, baking soda, espresso powder, ginger, cinnamon, cloves, nutmeg, and salt. Set aside. 2. BEAT the butter, ½ cup sugar, and brown sugar until fluffy. Scrape the bowl and beat again. 3. MIX in the molasses, egg, yolk, and vanilla one at a time. 4. ADD the dry ingredients gradually, mixing until just combined. Chill the dough for 2 hours or overnight. 5. PREHEAT the oven to 350°F. Line baking sheets with parchment paper. 6. SCOOP the dough into 1.5–2 tablespoon balls. Roll in ¼ cup sugar and place 2 inches apart on the baking sheets. Chill any unused dough. 7. BAKE for 10–12 minutes, until the edges are set but centers look soft. Cool for 5 minutes on the sheets, then transfer to a rack. 8. WHISK the powdered sugar, espresso powder, milk, and vanilla until smooth. Adjust as needed. 9. DRIZZLE or dip the cookies in the icing. Let set 15 minutes then enjoy!
Tips For the Best Gingerbread Latte Cookies
One bite of these deliciously spiced cookies , and you’ll wish you’d made double!
They’re great for a cookie exchange, gifting to friends, or keeping for yourself – I won’t judge!
No matter how many you plan to make, check out these tips for success:
Quality matters. Use high-quality instant espresso powder or instant coffee for the best coffee flavor.
Coffee flavor. I suggest starting with 1 tablespoon of espresso, especially if adding the glaze. But if you like it strong, use the full 2 tablespoons.
Brown the butter. Start with 1 1/4 cup of butter and melt it over low heat, stirring often, until it’s golden and nutty. Cool completely before use, and be sure to measure out 1 cup.
Don’t overmix. Combine the wet and dry ingredients with a paddle attachment on low or with a wooden spoon for the best results.
Adjust the spice. If you prefer spicier cookies, increase ground ginger or cinnamon slightly to suit your taste.
Use a scoop. For perfectly shaped and portioned cookies, use a cookie scoop.
Underbake slightly. For softer cookies, bake until the edges are set, but the centers look slightly underdone. They will firm up as they cool.
Try variations. Add chocolate chips, swap molasses with maple syrup, or sprinkle coarse sea salt on top for a sweet-salty twist.
Make ahead . You can prepare the dough up to 48 hours in advance. Refrigerate or shape into balls and freeze for later. If baking from frozen, add an extra 3-4 minutes to the baking time.
How to Store
When the holiday season rolls around, you’ll sure be glad you have extra cookies on hand!
And since these store so well, you can easily double or triple the recipe.
To Store: Place completely cooled cookies in an airtight container or resealable plastic bag. Store at room temperature for up to 5 days or in the refrigerator for 1–2 weeks. To Freeze: Transfer cooled unglazed cookies to an airtight container or freezer bag. Place parchment paper between the layers. Freeze for up to 3 months. Thaw at room temperature before glazing and serving.
More Gingerbread Treats We Can’t Resist
Gingerbread Poke Cake Gingerbread Bundt Cake Gingerbread Crinkle Cookies Gingerbread Sheet Cake
Gingerbread Latte Cookies
20-24
25
10
155
Cozy up with these irresistibly soft gingerbread latte cookies! They’re packed with molasses, spices, and espresso and are perfect for the holidays.
Ingredients
- Gingerbread Latte Cookies
- 2 1/2 cups all-purpose flour
- 1 1/2 teaspoons baking soda
- 1-2 tablespoons instant espresso powder, to taste
- 2 teaspoons ground ginger
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground cloves
- 1/4 teaspoon ground nutmeg
- 1/2 teaspoon salt
- 1 cup unsalted butter, softened
- 1/2 cup granulated sugar (+ 1/4 cup for coating)
- 1/2 cup dark brown sugar, packed
- 1/3 cup unsulphured molasses
- 1 large egg + 1 egg yolk
- 2 teaspoons vanilla extract
- Latte Icing
- 1 cup powdered sugar
- 1 teaspoon instant espresso powder
- 2 tablespoons milk
- 1/2 teaspoon vanilla extract
Instructions
- Make the Cookies: In a medium bowl, whisk the flour, baking soda, espresso powder, ginger, cinnamon, cloves, nutmeg, and salt. Set aside.
- In a large mixing bowl, beat the softened butter, 1/2 cup granulated sugar, and brown sugar with an electric mixer on medium speed until light and fluffy, about 3-4 minutes.
- Scrape the bottom and sides of the bowl and beat again until smooth.
- Reduce the mixer speed to low and blend in the molasses, egg, yolk, and vanilla one at a time, mixing well after each addition.
- Gradually add the dry ingredients to the wet, mixing on low just until no streaks if flour are visible. Cover the bowl with plastic wrap and refrigerate for at least 2 hours or overnight.
- Preheat the oven to 350°F. Line baking sheets with parchment paper.
- Portion the dough into 1.5–2 tablespoons-sized balls. Roll in the remaining 1/4 cup granulated sugar and arrange on the baking sheets about 2 inches apart. Work in batches and refrigerate any dough not being baked.
- Bake for 10–12 minutes or until the edges are set, but the centers look slightly underbaked—they will firm up as they cool.
- Allow the cookies to cool on the baking sheets for about 5 minutes. Then, transfer them to a wire rack to cool completely.
- Make the Glaze: In a small bowl, whisk the powdered sugar, espresso powder, milk, and vanilla extract until smooth. If needed, add more milk or sugar until the desired consistency is reached.
- Drizzle the icing over the cooled cookies or dip half of each cookie into the icing for a decorative touch. Leave to set for about 15 minutes, then serve and enjoy!
Notes
Brown the butter. Start with 1 1/4 cup of butter and melt it over low heat, stirring often, until it’s golden and nutty. Cool completely before use, and be sure to measure out 1 cup.
Don’t overmix. Combine the wet and dry ingredients with a paddle attachment on low or with a wooden spoon for the best results.
Coffee flavor. I suggest starting with 1 tablespoon of espresso, especially if adding the glaze. But if you like it strong, use the full 2 tablespoons.
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Looking for a buttery, melt-in-your-mouth treat to induce all kinds of nostalgia? These thumbprint cookies are just the thing.
They’re the perfect blend of sweet and fruity and an irresistible addition to any dessert table.
They feature crisp, golden edges and soft centers filled with your favorite jam.
They’re the kind of classic cookies your gramma and great-aunts used to make. And I am 100% here for them!
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Why You’ll Love These Thumbprint Cookies
Customizable: Strawberry jam, grape jam, apricot jam – use any flavor you like! Tender Texture: You’ll love the buttery, crumbly cookie base almost as much as the jam-packed center. Together, the two make a sweet, warm, and fruity harmonious blend of flavors. Aesthetic Appeal: The vibrant, jam-filled centers are eye-catching, making them excellent for gifting.
Ingredients
All-Purpose Flour & Cornstarch: The cookie dough’s foundation. They offer structure and texture.
Salt & Vanilla Extract: Simple but powerful flavor enhancers.
Granulated & Light Brown Sugar: For depth, sweetness, and flavor. The brown sugar also makes the cookies nice and chewy.
Unsalted Butter: Avoid margarine and stick to the real thing here. It gives the cookies their warm, buttery taste.
Large Egg Yolk: Just the yolk! It holds everything together and makes the cookies much more tender.
Jam: The colorful star of the show. It fits snugly into the center of each cookie for a bright burst of fruity sweetness. Use your own favorite jam recipes . Or for something truly unique and slightly savory, try this bourbon bacon jam .
How to Make Thumbprint Cookies
There’s something so satisfying about making these classic treats from scratch.
The buttery, crumbly cookie base pairs perfectly with the sweet, fruity jam center.
Check out these easy steps:
- WHISK the flour, cornstarch, and salt. Set aside. 2. BEAT the butter, brown sugar, and 1/4 cup of granulated sugar until light and fluffy. Blend in the egg yolk and vanilla until smooth. 3. MIX in the flour mixture by hand until the dough comes together. 4. SCOOP tablespoons of dough, roll into 1-inch balls, and coat with the remaining sugar (optional). Place on a parchment-lined sheet. 5. PRESS a small indentation into each cookie and fill with 1/2 teaspoon of jam. Chill for at least 1 hour. 6. PREHEAT the oven to 350°F and prepare another baking sheet. 7. BAKE the cookies for 10-12 minutes until golden at the edges. Cool before transferring to a wire rack. Enjoy!
Tips for the Best Thumbprint Cookies
Thumbprints are one of those cookies that look impressive but are actually super easy to make.
Rolling the dough in sugar before baking gives them a sparkly, festive finish, so they’re perfect for holiday cookie trays.
Keep these tips in mind when making them:
Use softened butter. If it’s softened to room temperature, it’ll be easier to cream with the sugars.
Avoid overmixing. I like to add the flour by hand so the cookies aren’t tough.
Chill the dough. Pop it in the fridge right after making it, then again after shaping it. This will make it easier to handle and will keep the cookies from spreading.
Size the cookies evenly. Use a mini cookie scoop so they all bake evenly.
Don’t press too hard. If you make the indents too deep, the edges of the cookies will crack. Also, be sure not to overfill the indentations when adding the jam. If you do, it can spill onto the tray and burn.
Try flavor variations. Besides swapping the jams, you can also roll the cookies in finely chopped walnuts or pecans before adding the indents. You can also fill them with lemon curd or chocolate ganache instead of jam.
How to Store
These cookies taste great warm or chilled. So you don’t have to worry about reheating leftovers.
If you freeze them, just let them thaw a bit at room temperature before eating.
To Store: Place the cookies in an airtight container with parchment paper between the layers. Keep at room temperature for up to 5 days or in the fridge for a week. To Freeze: Place the cookies on a baking sheet and flash-freeze them until solid. Then, store in a freezer-safe bag or container for up to 3 months.
More Delicious Cookies You Have to Try
Frosted Eggnog Cookies Brown Butter Snickerdoodle Cookies Potato Chip Cookies Pumpkin Snickerdoodle Cookies
Thumbprint Cookies
35-40
20
12
105
Sweet, buttery thumbprint cookies filled with your favorite jam are the perfect bite-sized treats for any occasion. And they’re so easy to make!
Ingredients
- 2 1/4 cups all-purpose flour
- 2 teaspoons cornstarch
- 1/2 teaspoon salt
- 1 cup unsalted butter, room temperature
- 1/2 cup light brown sugar, packed
- 1/2 cup granulated sugar, divided
- 1 large egg yolk
- 2 teaspoons vanilla extract
- 1/2 cup jam
Instructions
- In a medium bowl, whisk the flour, cornstarch, and salt. Set aside.
- In a large bowl, beat the butter, brown sugar, and 1/4 cup of granulated sugar with an electric mixer on medium speed until light and fluffy, about 2-3 minutes. Blend in the egg yolk and vanilla until smooth.
- Stir the flour mixture in by hand until just combined. The dough will be crumbly at first but will come together as the mixing continues.
- Scoop rounded tablespoons of dough and roll into 1-inch balls. Roll each ball in the remaining 1/4 cup of granulated sugar until well coated (optional). Place the cookies on a parchment-lined baking sheet.
- Use your thumb or the handle of a wooden spoon to create an indent in the center of each cookie. Spoon about 1/2 teaspoon of jam into the space. Place the tray in the fridge for at least an hour or in the freezer for 30 minutes.
- Preheat the oven to 350 degrees Fahrenheit and line another baking sheet with parchment paper.
- Arrange the cookies over the baking sheets with 1-2 inches between them. Bake for 10-12 minutes, until the edges are lightly golden brown. Let the cookies cool on the baking sheets for 5-10 minutes before transferring to a wire rack to cool completely. Enjoy!
Notes
Avoid overfilling the cookies with jam, as it can burn if it bubbles over onto the tray.
Chill the dough after making it and again after shaping it. Also, keep any unbaked cookies in the fridge when not baking.
For a nuttier flavor, roll the cookies in finely chopped walnuts or pecans.
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