Description
Soft Gingerbread Latte Cookies with Icing are a delightful holiday treat that combines the warm flavors of gingerbread with a rich coffee twist, perfect for festive gatherings.
Ingredients
Scale
- 2 1/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon ground ginger
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 1/2 teaspoon salt
- 3/4 cup unsalted butter, softened
- 1 cup brown sugar, packed
- 1/2 cup granulated sugar
- 1 large egg
- 1/4 cup molasses
- 1 tablespoon brewed coffee
- 1 teaspoon vanilla extract
- 1 cup powdered sugar (for icing)
- 2 tablespoons milk (for icing)
Instructions
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a bowl, whisk together the flour, baking soda, ginger, cinnamon, nutmeg, cloves, and salt.
- In a separate bowl, cream together the softened butter, brown sugar, and granulated sugar until light and fluffy.
- Add the egg, molasses, brewed coffee, and vanilla extract to the butter mixture and mix until well combined.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- Drop tablespoon-sized balls of dough onto the prepared baking sheet, spacing them about 2 inches apart.
- Bake for 10-12 minutes or until the edges are set and the centers are soft.
- Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
- For the icing, whisk together the powdered sugar and milk until smooth, then drizzle over the cooled cookies.
Notes
- Store cookies in an airtight container for up to a week.
- For a stronger coffee flavor, increase the amount of brewed coffee in the dough.
- These cookies can be decorated with sprinkles or additional icing for a festive touch.
Nutrition
- Serving Size: 1 cookie
- Calories: 150
- Sugar: 10g
- Sodium: 80mg
- Fat: 6g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 20mg