Gingerbread Latte Cookies Recipe – Easy Brown Butter Icing Treats

Let me paint you a picture—the aroma of ginger and cinnamon swirling through the kitchen, little flecks of espresso powder dusting the air, and the golden, nutty scent of brown butter curling from a saucepan. Whenever I bake these gingerbread latte cookies, the whole house takes on this cozy, coffeehouse vibe. It’s the kind of moment that makes you stop, close your eyes, and just soak it all in. Seriously, the first time I pulled a tray of these beauties from the oven, I was instantly hooked. The soft, spiced cookie paired with creamy brown butter icing? (It’s a match made in holiday heaven.)

I’ll confess, my love affair with gingerbread started years ago—back when I was knee-high to a grasshopper and stealing warm cookies off my grandma’s counter. But you know what? These gingerbread latte cookies are a little different. I stumbled on the idea during a rainy weekend, when I was craving something that tasted like my favorite winter latte, but in cookie form. Let’s face it, sometimes you just want pure, nostalgic comfort—without fussing with a fancy espresso machine.

Honestly, my family couldn’t stop sneaking these off the cooling rack. My youngest called them “coffee shop cookies,” and the plate disappeared before dinner. They’re dangerously easy to make and provide that perfect balance of warmth, spice, and sweetness. I’ve tested them (more times than I’ll admit, in the name of research, of course) and now, these cookies are officially a staple for our family gatherings and holiday gifting. If you’re looking for a treat that feels like a warm hug, you’re going to want to bookmark this gingerbread latte cookies recipe—especially with that luscious brown butter icing. It’s perfect for potlucks, sweet treats for your kids, or just to brighten up your Pinterest cookie board.

Why You’ll Love This Gingerbread Latte Cookies Recipe

When it comes to cookies, I’ve baked my way through countless batches. Trust me, these gingerbread latte cookies with brown butter icing are special. I’ve tweaked, tested, and taste-tested (with some honest fails along the way) to get these just right. Here’s why you’ll fall head over heels for this recipe:

• Quick & Easy: Comes together in under an hour, so you can whip up a batch even on busy days or when that cookie craving hits.
• Simple Ingredients: Nothing fancy—you probably have everything in your pantry already. No special trips, just basic goodness.
• Perfect for Any Occasion: Great for brunches, cozy afternoon snacks, holiday cookie swaps, or a sweet pick-me-up with your coffee.
• Crowd-Pleaser: Kids, adults, picky eaters—everyone loves these. They disappear fast, so make a double batch!
• Unbelievably Delicious: The blend of warming spices, espresso kick, and creamy brown butter icing is pure comfort food.

What sets my gingerbread latte cookies apart? It’s the little things: a touch of espresso powder for depth, real molasses for that classic gingerbread flavor, and a brown butter icing that brings extra richness. Not to mention, the cookies come out soft and chewy (never dry or too crisp) thanks to the perfect ratio of butter and brown sugar. I honestly wish I’d figured out this formula years ago—it’s my go-to for impressing guests without any stress.

This recipe isn’t just good—it’s the kind that makes you close your eyes after the first bite. It feels like a holiday hug, a little coffee break treat, and a memory-maker all rolled into one. Whether you’re baking for a crowd or just treating yourself, these gingerbread latte cookies with brown butter icing turn any day into something memorable.

What Ingredients You Will Need

This gingerbread latte cookies recipe uses simple, wholesome ingredients to deliver bold flavor and a satisfying texture—without the fuss. Most of these are pantry staples, and you can easily tweak a few for dietary needs or seasonal twists.

• For the Cookie Dough:
• 2 1/4 cups (280g) all-purpose flour
• 1 tsp baking soda
• 1/2 tsp salt
• 2 tsp ground ginger
• 1 1/2 tsp ground cinnamon
• 1/4 tsp ground cloves
• 1/2 tsp espresso powder (adds a subtle latte flavor; use decaf if preferred)
• 3/4 cup (170g) unsalted butter, softened
• 3/4 cup (150g) brown sugar, packed (for added moisture and depth)
• 1/4 cup (60ml) molasses (preferably unsulphured for best flavor)
• 1 large egg, room temperature
• 2 tsp vanilla extract
• For the Brown Butter Icing:
• 1/2 cup (115g) unsalted butter
• 1 1/2 cups (180g) powdered sugar, sifted
• 2–3 tbsp milk (whole or dairy-free)
• 1/2 tsp vanilla extract
• Pinch of salt (to balance the sweetness)

Ingredient Tips:

• If you’re gluten-free, swap in a 1:1 gluten-free flour blend (I’ve had great results with King Arthur’s).
• For a dairy-free twist, use vegan butter and almond or oat milk for the icing. It’s just as dreamy!
• If you love extra spice, add a little nutmeg or cardamom for a festive upgrade.
• In the summer, try using maple syrup instead of molasses for a lighter flavor.
• For coffee lovers, up the espresso powder to 1 tsp for a stronger latte flavor.

Honestly, these ingredients are easy to find and forgiving. You can mix and match a bit—don’t stress if you’re out of one spice or need to substitute a milk. The key players here are ginger, molasses, and that magic espresso powder for the latte twist. I always reach for Bob’s Red Mill flour and Wholesome molasses—they never let me down!

Equipment Needed

You don’t need a fancy kitchen setup for these gingerbread latte cookies—just a few trusty tools. Here’s what I use every time:

• Large mixing bowl (or two, if you want to separate wet and dry ingredients for easier blending)
• Hand mixer or stand mixer (makes creaming butter and sugar a breeze—but you can use a sturdy wooden spoon if you’re old-school like me)
• Measuring cups and spoons (accuracy matters here; digital scales are even better for flour)
• Baking sheets (heavy-gauge pans work best for even browning)
• Parchment paper (prevents sticking and speeds up cleanup)
• Wire cooling rack (lets cookies cool evenly and prevents sogginess)
• Small saucepan (for browning butter—watch it closely!)
• Rubber spatula (for scraping every bit of dough and icing)

If you don’t have a mixer, no worries—just give yourself a little elbow grease. For icing, any small whisk works. I’ve made these with thrift store pans and dollar store spatulas, and they still turn out great. Pro tip: keep your parchment paper in a ziplock to avoid crinkles. And for the brown butter, a light-colored pan helps you see when it’s perfectly golden (learned that the hard way!).

Preparation Method

1. Preheat and Prep:
   
   Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper and set aside. This helps with even baking and cleanup later.
2. Mix Dry Ingredients:
   
   In a large bowl, whisk together 2 1/4 cups (280g) flour, 1 tsp baking soda, 1/2 tsp salt, 2 tsp ginger, 1 1/2 tsp cinnamon, 1/4 tsp cloves, and 1/2 tsp espresso powder. Make sure everything is evenly combined—no pockets of spice!
3. Cream Butter and Sugar:
   
   In another bowl, beat 3/4 cup (170g) softened butter with 3/4 cup (150g) brown sugar until light and fluffy (2–3 minutes with a mixer). The mixture should look creamy and pale.
4. Add Wet Ingredients:
   
   Beat in 1 large egg and 2 tsp vanilla extract. Mix until just combined, then blend in 1/4 cup (60ml) molasses. The dough will smell amazing and look slightly darker. If it looks curdled, don’t panic—it’ll smooth out once you add the dry ingredients.
5. Combine and Mix:
   
   Gradually add the dry ingredients to the wet mixture, blending on low speed (or stirring by hand). Mix just until a soft dough forms. Don’t overmix—otherwise the cookies may get tough. The dough should feel sticky but hold its shape.
6. Shape Cookies:
   
   Scoop tablespoon-sized portions of dough (about 1 1/2-inch balls, 30g each) and place them 2 inches apart on your prepared sheets. Use a cookie scoop for even sizing if you have one. If the dough is too sticky, chill it for 10–15 minutes.
7. Bake:
   
   Bake cookies for 10–12 minutes, until the edges are set and the tops look slightly cracked. They should feel soft in the center—they’ll firm up as they cool. If your oven runs hot, check at 9 minutes. Rotate pans halfway through for even browning.
8. Cool:
   
   Let cookies rest on the baking sheet for 5 minutes, then transfer to a wire rack. This step is key—if you move them too soon, they might break. They’ll firm up nicely after cooling.
9. Make Brown Butter Icing:
   
   In a small saucepan over medium heat, melt 1/2 cup (115g) butter. Stir constantly until the butter foams, then turns golden brown and smells nutty (about 5–7 minutes). Remove from heat immediately—brown butter goes from golden to burned in seconds! Let it cool for 5 minutes.
10. Mix Icing:
    
    In a bowl, combine browned butter, 1 1/2 cups (180g) powdered sugar, 2–3 tbsp milk, 1/2 tsp vanilla, and a pinch of salt. Whisk until smooth and creamy. If icing is too thick, add a splash more milk.
11. Ice Cookies:
    
    Once cookies are completely cool, spread or drizzle icing on each one. Let icing set for 20–30 minutes before stacking or storing.

Preparation Notes: If your brown butter separates or looks grainy, let it cool a bit more before mixing. For extra latte flair, sprinkle a pinch of espresso powder over the icing before it sets. I like to make the icing while the cookies bake—two birds, one stone!

Cooking Tips & Techniques

Baking these gingerbread latte cookies is all about a few simple tricks (learned from more than a few kitchen mishaps!). Here’s how to get them just right every time:

• Room Temperature Ingredients: Let your butter and egg sit out for 30 minutes before baking. Cold butter won’t cream properly, and your cookies might spread unevenly.
• Watch the Brown Butter: Brown butter can go from perfect to burnt in seconds. Stir constantly and keep your eye on the color—it should smell nutty, not scorched. (I once turned away for a phone call and had to start from scratch!)
• Don’t Overmix: Once you add dry ingredients to wet, mix just until combined. Overmixing develops gluten and results in tough cookies—trust me, I’ve made that mistake more than once.
• Chill If Needed: If your dough feels too sticky, pop it in the fridge for 10–15 minutes. This helps the cookies hold their shape and prevents spreading.
• Rotate Your Pans: Ovens can have hot spots. Rotate your baking sheets halfway through baking for even cookies.
• Icing Consistency: If your icing is too runny, add more powdered sugar. Too thick? A splash of milk works wonders. I always test with one cookie first before icing the whole batch.

Timing is everything. I like to start my brown butter as soon as the cookies go in the oven, so I’m ready to ice them as soon as they’re cool. Multitasking makes cleanup easier and keeps the momentum going. For consistent results, use a cookie scoop and weigh your flour—precision really does make a difference. And hey, if your cookies aren’t perfectly round, they’re still delicious. That’s the joy of homemade!

Variations & Adaptations

One of the best things about these gingerbread latte cookies is how easily you can switch things up. Here are some fun ideas to make them your own:

• Gluten-Free: Substitute the all-purpose flour with a 1:1 gluten-free blend. I’ve tried Bob’s Red Mill, and it works beautifully—no one can tell the difference!
• Dairy-Free: Use vegan butter and a plant-based milk (like almond or oat) for both the dough and icing. The brown butter flavor is still fantastic if you use a quality vegan spread.
• Mocha Twist: Add 1 tablespoon cocoa powder to the dry ingredients and up the espresso powder for a chocolate-coffee spin. My husband loves this version!
• Seasonal Add-Ins: Fold in 1/2 cup chopped crystallized ginger or dried cranberries for a festive touch. In spring, try lemon zest instead for a lighter flavor.
• Spice Level: For extra warmth, add a pinch of cayenne or black pepper (just a tiny bit!).

If you want to bake these as bar cookies, press the dough into a lined 9×13-inch pan and bake for 20–25 minutes. For a sandwich cookie, double the icing and spread between two cookies—yum! Allergens? Skip the egg and use a flax egg (1 tbsp ground flax + 3 tbsp water, mixed and set for 5 minutes). The possibilities are endless, and honestly, I love experimenting each season. My cranberry version was a hit at last year’s cookie exchange!

Serving & Storage Suggestions

These gingerbread latte cookies taste best at room temperature, with the icing set and the center still soft. Serve them piled on a festive platter, dusted with a little cinnamon or espresso powder for extra flair. They pair perfectly with hot coffee, chai, or even a cold glass of milk—whatever suits your mood.

Got leftovers? Store cookies in an airtight container at room temperature for 3–4 days. If you want to keep them longer, freeze (un-iced) cookies for up to 2 months, then thaw and ice before serving. For iced cookies, place parchment between layers to prevent sticking. To reheat, pop a cookie in the microwave for 8–10 seconds—it perks up the spices and softens the center.

The flavors actually deepen overnight, so I often bake these a day ahead for parties. That ginger and molasses mellow out, giving you even more comfort in every bite. (Just watch out—if you leave them out, they’ll disappear fast!)

Nutritional Information & Benefits

Approximate Per Cookie: 160 calories, 8g fat, 22g carbs, 2g protein, 12g sugar. (Values will vary based on icing and substitutions.)

Key Ingredients Benefits:

• Ginger & Cinnamon: Both bring anti-inflammatory properties and help with digestion. Plus, they add big flavor without extra calories.
• Molasses: Contains iron, calcium, and potassium—more nutritious than plain sugar.
• Espresso Powder: Adds a gentle caffeine boost and some antioxidants.

This gingerbread latte cookies recipe can be made gluten-free and dairy-free. Note for allergies: Contains wheat, dairy, and eggs unless you substitute. My personal wellness take? These cookies are a treat, but with some wholesome ingredients that make the indulgence feel just a bit more virtuous.

Conclusion

So, why make these gingerbread latte cookies with brown butter icing? Because they deliver everything you want in a holiday treat—cozy spices, a little coffee kick, and that melt-in-your-mouth icing. You can tweak them for any diet, adjust the spice to your liking, and serve them up for any occasion.

I truly love this recipe because it’s easy enough for a busy weeknight but special enough for family gatherings. It brings back memories, sparks new ones, and never fails to bring smiles. Give it a try, make it your own, and let me know how you like it!

If you bake these, please share your variations or leave a comment with your favorite twist. Pin it, share it, and spread the cookie love—after all, everyone deserves a little comfort in cookie form. Happy baking!

Frequently Asked Questions

Can I make gingerbread latte cookies ahead of time?

Absolutely! Bake the cookies a day ahead—the flavors actually get better. Store in an airtight container and ice before serving for the freshest taste.

What can I use instead of molasses?

Maple syrup or honey works as a substitute, but the flavor will be lighter. I prefer molasses for that classic gingerbread taste.

How do I know when the brown butter is ready?

It should smell nutty and look golden brown with tiny brown bits at the bottom. Watch closely—it can burn fast!

Can I freeze these cookies?

Yes! Freeze the un-iced cookies for up to 2 months. Thaw, then ice just before serving for best results.

What if I don’t have espresso powder?

You can omit it, or use instant coffee granules instead. The cookies will still taste amazing—just a little less “latte.”

Print