Gingerbread Latte Cookies

$- 2 1/4 cups all-purpose flour - 1 teaspoon baking soda - 1/2 teaspoon baking powder - 1 teaspoon ground ginger - 1 teaspoon ground cinnamon - 1/2 teaspoon ground nutmeg - 1/4 teaspoon ground clove - 1/2 teaspoon salt The dry ingredients form the base of our cookies. All-purpose flour gives the cookies their structure. Baking soda and baking powder help them rise. Ground ginger, cinnamon, nutmeg, and clove add that warm holiday flavor. Salt enhances the sweetness and balances the spices. - 1/2 cup unsalted butter, softened - 1/2 cup brown sugar, packed - 1/2 cup granulated sugar - 1 large egg - 1 teaspoon vanilla extract - 1/4 cup brewed espresso or strong coffee, cooled - 1/4 cup molasses The wet ingredients bring moisture and richness. Softened butter and sugars create a creamy texture. The egg binds everything together. Vanilla extract adds sweetness, while espresso gives that rich coffee kick. Molasses adds depth and a hint of sweetness. - 1/2 cup chocolate chips - Sea salt for sprinkling Chocolate chips can elevate the cookies. They add a lovely texture and flavor. Sprinkling sea salt on top before baking creates a delightful sweet-salty contrast. It's a simple touch that makes a big difference. {{ingredient_image_1}} - Preheat your oven to 350°F (175°C). - Line two baking sheets with parchment paper. - In a medium bowl, whisk together the dry ingredients: flour, baking soda, baking powder, ginger, cinnamon, nutmeg, clove, and salt. Set it aside. - In a large mixing bowl, cream the softened butter with brown sugar and granulated sugar until it’s smooth. - Add the wet ingredients: egg, vanilla extract, brewed espresso, and molasses. Mix until smooth and well combined. - Gradually add the dry ingredients to the wet mixture. Mix until just combined. - If you want, fold in the chocolate chips for a sweet surprise. - Drop tablespoon-sized balls of dough onto the prepared baking sheets. Leave about 2 inches between each ball. - Lightly sprinkle sea salt on top of each dough ball to enhance flavor. - Bake for 10-12 minutes. The edges should be golden, and the centers should stay soft. - After baking, let the cookies cool on the sheets for 5 minutes before moving them to wire racks. - Ensure butter is softened to room temperature. This helps it mix well with sugar. - Don't over-mix the cookie dough. Mix just until combined; this keeps cookies soft. - Watch for slight golden edges for perfect doneness. This means the cookies are ready. - Cool cookies properly on wire racks. This helps them stay crisp and fresh. - Dust with powdered sugar for a festive look. It adds a snowy touch that’s fun. - Serve with espresso or latte for an ideal pairing. This enhances the gingerbread flavor. Pro Tips Chill the Dough: For an even better flavor and texture, chill the cookie dough for at least 30 minutes before baking. This helps the spices meld together. Experiment with Spices: Feel free to adjust the spice levels to your preference. Adding more ginger or cinnamon can enhance the flavor profile. Use Quality Coffee: The type of coffee or espresso you use can greatly impact the taste of the cookies. Choose a high-quality brew for the best results. Storage Tips: Store cookies in an airtight container at room temperature for up to a week. You can also freeze the baked cookies for longer storage. {{image_2}} You can make your cookies even more fun! Try adding different spices like cardamom. This spice gives a warm and cozy flavor. You can also use different types of chocolate chips. Milk, dark, and white chocolate chips all bring their unique taste. Each choice offers a new twist on the classic cookie. Want to make these cookies gluten-free? You can use gluten-free flour instead of all-purpose flour. There are many great options available. If you prefer vegan cookies, swap the egg with a flax egg. You can also use dairy-free butter. These changes help everyone enjoy these yummy treats. Get festive with your cookies! Add peppermint extract for a fun holiday flavor. This gives a fresh taste that pairs well with gingerbread. Another tasty idea is to drizzle your cookies with caramel sauce. This adds a sweet and gooey touch that makes them extra special. To keep your Gingerbread Latte Cookies fresh, store them in an airtight container at room temperature. This keeps them soft and tasty. I also suggest placing parchment paper between layers of cookies. This small step helps prevent them from sticking together. If you want to save some cookies for later, freeze the cookie dough balls. This way, you can bake fresh cookies anytime. You can store baked cookies in freezer bags for up to 3 months. Just make sure to let them cool completely before sealing them in bags. When you want to enjoy your cookies again, reheat them in the oven or microwave. This brings back their warm, gooey texture. Be careful not to overcook them, as this can make them dry. Just a minute or two is all you need to revive these tasty treats. The best way to bake Gingerbread Latte Cookies is at 350°F (175°C). This temperature helps the cookies rise properly. Bake them for 10-12 minutes. The cookies should have slightly golden edges while the centers remain soft. Yes, you can use regular coffee instead of espresso. However, espresso gives a stronger coffee flavor. If you use regular coffee, make it strong. This will help keep the coffee taste bold in your cookies. To tell if the cookies are done, look for a few signs. The edges should be golden brown. The centers should look soft but not wet. If they look too shiny, give them a minute more. Let them cool for a perfect texture. Gingerbread latte cookies blend rich flavors into a delightful treat. We covered the key dry and wet ingredients needed to create the perfect dough. I shared step-by-step instructions for mixing, baking, and enhancing your cookies. Don’t forget the tips for storage, reheating, and creative variations like peppermint or different chocolates. Baking these cookies brings joy to your kitchen. They add a warm, festive touch to any occasion. Enjoy making and sharing this cozy treat!$

Delicious cookies infused with gingerbread flavors and a hint of espresso.

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Prep Time 20

Cook Time 10

Total Time 30

Ingredients

2.25 cups all-purpose flour
1 teaspoon baking soda
0.5 teaspoon baking powder
1 teaspoon ground ginger
1 teaspoon ground cinnamon
0.5 teaspoon ground nutmeg
0.25 teaspoon ground clove
0.5 teaspoon salt
0.5 cup unsalted butter, softened
0.5 cup brown sugar, packed
0.5 cup granulated sugar
1 large egg
1 teaspoon vanilla extract
0.25 cup brewed espresso or strong coffee, cooled
0.25 cup molasses
0.5 cup chocolate chips (optional)
to taste sea salt for sprinkling

Instructions

Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
In a medium bowl, whisk together the flour, baking soda, baking powder, ginger, cinnamon, nutmeg, clove, and salt. Set aside.
In a large mixing bowl, beat the softened butter with brown sugar and granulated sugar until creamy and well-combined.
Add the egg, vanilla extract, brewed espresso, and molasses to the butter mixture, mixing until smooth.
Gradually add the dry ingredients to the wet ingredients, mixing until just combined. If using, fold in the chocolate chips.
Drop tablespoon-sized balls of dough onto the prepared baking sheets, spacing them about 2 inches apart.
Lightly sprinkle sea salt on top of each cookie dough ball.
Bake for 10-12 minutes or until the edges are slightly golden but the centers are still soft.
Allow the cookies to cool on the baking sheets for 5 minutes before transferring them to wire racks to cool completely.

Notes

Arrange the cookies on a festive platter and dust with powdered sugar for a snowy effect. Serve with a steaming cup of espresso or a frothy latte on the side.

Keyword cookies, gingerbread, latte