Gingerbread Latte Cookies

Gingerbread Latte Cookies are the ultimate cozy-weather treat, combining the warm spices of classic gingerbread with a subtle kick of espresso. These soft, chewy cookies are deeply flavored with molasses and brown sugar, then finished with a light coffee glaze that adds just the right touch of sweetness. I find them perfect for holiday gatherings, cookie swaps, or simply enjoying with a cup of coffee on a chilly day.

Why You’ll Love This Recipe

I love how these cookies bring the nostalgic flavor of gingerbread and pair it with the comforting aroma of coffee. They’re soft in the center with slightly crisp edges and deliver a beautiful balance of spice and sweetness. The glaze is quick to make and adds a latte-inspired finish that ties everything together. Whether I’m making them for gifting or snacking, they never last long in my kitchen.

ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• Unsalted butter

• Brown sugar

• Egg

• Molasses

• All-purpose flour

• Baking soda

• Ground ginger

• Ground cinnamon

• Ground cloves

• Nutmeg

• Salt

• Instant espresso powder

• Powdered sugar

• Milk or cream (for the glaze)

• Vanilla extract

directions

1. Make the dough: I cream the butter and brown sugar together until fluffy, then mix in the egg and molasses. In a separate bowl, I whisk together the flour, baking soda, salt, and spices. I stir the dry mixture into the wet ingredients until a soft dough forms. I chill it for about 30 minutes so it’s easier to scoop.

2. Shape and bake: I scoop the dough into balls and place them on a lined baking sheet. I bake them at 350°F (175°C) for 9–11 minutes, just until the edges are set. I let them cool on the pan for a few minutes before transferring them to a wire rack.

3. Make the glaze: While the cookies cool, I whisk together powdered sugar, a bit of milk, vanilla, and espresso powder. I drizzle the glaze over the cooled cookies and let it set.

4. Serve: Once the glaze is dry, the cookies are ready to enjoy. They’re soft, warmly spiced, and full of comforting flavors.

Servings and timing

This recipe makes about 24 cookies.
Prep time: 15 minutes
Chill time: 30 minutes
Bake time: 10 minutes
Total time: Around 55 minutes

Variations

When I want a stronger coffee kick, I increase the espresso powder in the glaze or add a pinch to the dough itself. For a festive touch, I sometimes top the cookies with a sprinkle of cinnamon sugar or crushed espresso beans. If I’m gifting these, I leave the glaze to set completely before stacking or packaging them.

storage/reheating

I store these cookies in an airtight container at room temperature for up to 5 days. They stay soft and flavorful. If I want to freeze them, I do so before glazing—then just thaw and glaze when ready to serve. I don’t reheat these cookies; they’re perfect as-is.

FAQs

Can I use brewed coffee instead of espresso powder?

Yes, I’ve used strong brewed coffee in the glaze. I just reduce the amount of milk slightly so the glaze isn’t too thin.

Can I skip the glaze?

Definitely. The cookies are delicious on their own, but I think the glaze adds a lovely touch of sweetness and coffee flavor.

How do I make them crisp instead of chewy?

I bake them a minute or two longer and skip chilling the dough. That gives me a thinner, crispier texture.

Can I make the dough ahead of time?

Yes, I refrigerate the dough for up to 48 hours or freeze it for longer storage. Just let it thaw slightly before baking.

What molasses should I use?

I always use unsulfured molasses. Blackstrap is too bitter for cookies, so I avoid it unless I want a much bolder flavor.

Conclusion

Gingerbread Latte Cookies are everything I want in a cozy cookie—warm spices, deep molasses richness, and a subtle coffee glaze that ties it all together. They’re easy to make, full of flavor, and perfect for any time I need a little extra comfort. Whether it’s for the holidays or a quiet afternoon, these cookies always hit the spot.