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Gingerbread Latte Cookies with Brown Butter Icing

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Soft, spiced gingerbread cookies with a subtle espresso kick, topped with creamy brown butter icing. These cozy treats are easy to make and perfect for holiday gatherings or coffee breaks.

Ingredients

Scale
  • 2 1/4 cups 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 (or decaf)
  • 3/4 cup unsalted butter, softened
  • 3/4 cup brown sugar, packed
  • 1/4 cup molasses (unsulphured preferred)
  • 1 large egg, room temperature
  • 2 tsp vanilla extract
  • For the Brown Butter Icing:
  • 1/2 cup unsalted butter
  • 1 1/2 cups powdered sugar, sifted
  • 2–3 tbsp milk (whole or dairy-free)
  • 1/2 tsp vanilla extract
  • Pinch of salt

Instructions

  1. Preheat oven to 350°F (175°C). Line two baking sheets with parchment paper.
  2. In a large bowl, whisk together flour, baking soda, salt, ginger, cinnamon, cloves, and espresso powder.
  3. In another bowl, beat softened butter and brown sugar until light and fluffy (2–3 minutes).
  4. Beat in egg and vanilla extract until just combined, then blend in molasses.
  5. Gradually add dry ingredients to wet mixture, mixing on low speed or by hand until a soft dough forms. Do not overmix.
  6. Scoop tablespoon-sized portions of dough (about 1 1/2-inch balls) and place 2 inches apart on prepared sheets. Chill dough for 10–15 minutes if too sticky.
  7. Bake for 10–12 minutes, until edges are set and tops are slightly cracked. Rotate pans halfway through baking.
  8. Let cookies rest on baking sheet for 5 minutes, then transfer to wire rack to cool completely.
  9. For icing: In a small saucepan over medium heat, melt butter, stirring constantly until foamy and golden brown (5–7 minutes). Remove from heat and cool for 5 minutes.
  10. In a bowl, combine browned butter, powdered sugar, milk, vanilla, and salt. Whisk until smooth and creamy. Adjust milk or sugar for desired consistency.
  11. Spread or drizzle icing on cooled cookies. Let icing set for 20–30 minutes before stacking or storing.

Notes

For gluten-free cookies, substitute flour with a 1:1 gluten-free blend. For dairy-free, use vegan butter and plant-based milk. Chill dough if sticky for easier shaping. Watch brown butter closely to avoid burning. Cookies can be frozen un-iced for up to 2 months. Sprinkle extra espresso powder on icing for more latte flavor.

Nutrition

Keywords: gingerbread latte cookies, brown butter icing, holiday cookies, coffee cookies, spiced cookies, easy cookie recipe

Find it online: https://lucydishes.com/gingerbread-latte-cookies-recipe-easy-brown-butter-icing-treats/