Soft Gingerbread Latte Cookies

Gingerbread latte cookies on a cutting board.

These Soft Gingerbread Latte Cookies are make with chewy cookies that are filled to the brim with warm spices, with a sweet coffee buttercream frosting sandwiched between them to make a tasty dessert.

Course Dessert

Cuisine American

Prep Time 15

Cook Time 15

Total Time 30

Servings Sandwiches

Calories 267kcal

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.

Notes

Any nutritional data I provide is an approximation and actual dietary information can vary based on ingredients and proportion sizes.

Nutrition