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Gingerbread Latte Cookies with Coffee Glaze

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These soft, chewy gingerbread cookies are infused with classic holiday spices and a hint of espresso, then topped with a silky coffee glaze. Perfect for Christmas gatherings, gifting, or cozy winter afternoons.

Ingredients

Scale
  • 2 1/4 cups all-purpose flour
  • 1 1/2 teaspoons ground ginger
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon ground cloves
  • 1/4 teaspoon salt
  • 1/2 teaspoon baking soda
  • 1/2 cup unsalted butter, softened
  • 1/2 cup packed light brown sugar
  • 1 large egg, room temperature
  • 1/3 cup molasses
  • 2 tablespoons strongly brewed espresso or coffee
  • 1 teaspoon vanilla extract
  • 1 cup powdered sugar, sifted
  • 1–2 tablespoons brewed coffee or espresso
  • 1/2 teaspoon vanilla extract (for glaze)
  • Pinch of salt (for glaze)

Instructions

  1. Preheat oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone mats.
  2. In a large bowl, whisk together flour, ginger, cinnamon, nutmeg, cloves, salt, and baking soda.
  3. In a stand mixer or with a hand mixer, beat softened butter and brown sugar on medium speed until light and fluffy (2-3 minutes).
  4. Add egg, molasses, brewed espresso, and vanilla extract to the butter mixture. Beat until just combined.
  5. Gradually add dry ingredients to wet ingredients, mixing on low speed until a thick, slightly sticky dough forms. Do not overmix.
  6. Optional: Chill dough for 15-30 minutes for better shape and deeper flavor.
  7. Scoop tablespoon-sized portions (about 20g each), roll into balls, and place on baking sheet 2 inches apart. Flatten slightly.
  8. Bake for 10-12 minutes, until edges are set but centers are soft. Let cookies rest on the sheet for 5 minutes, then transfer to a wire rack.
  9. For the glaze: In a small bowl, whisk together sifted powdered sugar, 1-2 tablespoons brewed coffee, 1/2 teaspoon vanilla, and a pinch of salt until thick but pourable.
  10. Drizzle or spread glaze over cooled cookies. Let set for 30 minutes or chill to speed up.
  11. Optional: Sprinkle with cinnamon or crushed candy canes for a festive finish.

Notes

For gluten-free cookies, use a 1:1 gluten-free flour blend. Vegan butter and flaxseed egg work for dairy-free/vegan adaptation. Chill dough for better shape; glaze cookies after cooling for a crisp finish. Store in airtight container for up to 1 week or freeze unglazed for up to 2 months.

Nutrition

Keywords: gingerbread latte cookies, coffee glaze, Christmas cookies, holiday baking, gingerbread, espresso cookies, chewy cookies, festive treats

Find it online: https://lucydishes.com/gingerbread-latte-cookies-recipe-easy-coffee-glaze-christmas-treats/