Soft Gingerbread Latte Cookies
These Soft Gingerbread Latte Cookies are the perfect treat for the holiday season. Made with warm spices like ginger, cinnamon, and nutmeg, these cookies are reminiscent of a cozy cup of gingerbread latte.
Nothing says the holidays like the smell of fresh gingerbread baking. And, when you add in a creamy coffee icing you have a match made in heaven.
Table of contents
❤️ Why You’ll Love This Recipe
- You only need simple ingredients so you don’t have to worry about spending a lot of money at the grocery store to make this recipe.
- These cookies are the perfect combination of coffee and gingerbread flavors in a sweet treat.
- Plus, these are easy enough to make that beginners can make them.
🛒Ingredients
This is a list of the kitchen tools that you need to help you make this tasty recipe:
- butter
- dark brown sugar
- sugar
- molasses
- eggs
- vanilla
- flour
- baking soda
- cream of tartar
- ground nutmeg
- ground cloves
- cinnamon
- ground ginger
- salt
- Turbinado sugar
- brewed and chilled espresso
- powdered sugar
See the recipe card below for quantities.
🔪 How to Make These Soft Gingerbread Latte Cookies
This is a quick overview of the steps needed to make these chewy cookies. The full instructions are available in the recipe card at the bottom of this post.
In a large bowl, beat the butter and brown sugar and sugar together with an electric mixer until light and fluffy. Add in the molasses, eggs, and vanilla, and beat some more.
In a small bowl, whisk together the flour, baking soda, cream of tartar, nutmeg, cloves, cinnamon, ginger, and salt.
Add the dry ingredients to the butter and mix until well combined. Use a cookie scoop and make even size balls place them on a baking tray and place them in the refrigerator for 45 minutes.
Remove the cookies roll each ball in the turbinado sugar and place on another tray about 3” apart.
Bake for 10-12 minutes, or until the edges start to turn slightly golden. Place on a cooling rack and let the cookies completely cool.
To make the frosting, beat the butter, vanilla, and espresso until smooth. It may help to slightly melt the butter while creaming. Add in the powdered sugar and continue to beat until the frosting is smooth and creamy.
Turn half of the cookies over and pipe a swirl of frosting to cover the entire cookie.
Place another cookie on top and gently press down to create a sandwich.
🥄 Equipment
This is the equipment that you need to make these gingerbread sandwich cookies:
- large bowl
- Electric mixer
- small bowl
- Cookie scoop
- Baking sheet or cookie sheet
- Wire rack
- frosting or piping bag and tip
🥫 Storage
Storage – Store these cookies in an airtight container at room temperature for up to three days.
Freezing – You can also freeze these cookies in a freezer-safe container for up to three months.
Serve With
These cookies are great when served with a warm cup of coffee or a tall glass of milk. You can also pair them with your favorite cold weather meal like this Copycat Honey Baked Ham and this Baked Mac and Cheese recipe.
💭 Tips
Here are a few tips that you can use to help these soft gingerbread latte cookies turn out perfectly for you when you make them.
- Make sure that your butter is completely softened so that you can get a smooth cookie dough.
- Once you add the dry ingredients to the cookie dough batter don’t overmix. Overmixing can give you tough cookies.
- Don’t overbake these cookies are they will become crunchy instead of soft.
⁉️ FAQ
Do you have questions about this recipe? Here are the answers to the most commonly asked questions.
The secret to making soft cookies is that use parchment paper or a silicone baking mat, and to not overbake them.
The main difference is that gingerbread cookies contain additional warm spices such as nutmeg, whereas ginger cookies typically just contain ginger.
🍽 More Gingerbread Recipes
Do you enjoy gingerbread? If so, try these delicious recipes:
🧾Recipe Card
Want to make this recipe? Print the recipe card below, or pin this recipe, so you can find it later.
Soft Gingerbread Latte Cookies
Equipment
- large bowl
- Electric mixer
- small bowl
- Cookie scoop
- Baking sheet or cookie sheet
- Wire rack
- frosting or piping bag and tip
Ingredients
- 1 cup butter softened
- 1 cup dark brown sugar
- ¼ cup sugar
- ¼ cup molasses
- 2 eggs
- 2 teaspoons vanilla
- 2 ¾ cups flour
- 1 teaspoon baking soda
- 1 teaspoon cream of tartar
- ¼ teaspoon ground nutmeg
- ½ teaspoon ground cloves
- 2 teaspoons cinnamon
- 2 teaspoons ground ginger
- ½ teaspoon salt
- ½ cup Turbindado sugar for rolling cookies
Frosting:
- ½ cup butter softened
- 2 teaspoons vanilla
- 2-3 Tablespoons brewed and chilled espresso
- 2-3 cups powdered sugar
Instructions
- In a large bowl, beat the butter and brown sugar and sugar together with an electric mixer until light and fluffy.
- Add in the molasses, eggs and vanilla and beat some more.
- In a small bowl, whisk together the flour, baking soda, cream of tartar, nutmeg, cloves, cinnamon, ginger and salt.
- Add the dry ingredients to the butter and mix until well combined.
- Use a cookie scoop and make even size balls and place them on a baking tray and place in the refrigerator for 45 minutes.
- Preheat the oven to 350 degrees.
- Remove the cookies and roll each ball in the turbinado sugar and place on another tray about 3” apart.
- Bake for 10-12 minutes, or until the edges start to turn slightly golden.
- Place on a cooling rack and let the cookies completely cool.
- Repeat until all the cookies are baked.
- To make the frosting, beat the butter, vanilla and espresso until smooth. It may help to slightly melt the butter while creaming.
- Add in the powdered sugar and continue to beat until the frosting is smooth and creamy.
- Place into a frosting bag with a tip of choice.
- Turn half of the cookies over and pipe a swirl of frosting to cover the entire cookie.
- Place another cookie on top and gently press down to create a sandwich.
- Repeat until all the cookies are sandwiches.
