Description
These cookies combine the warm spices of gingerbread with the flavor of a coffee latte.
Ingredients
Scale
- 1 cup unsalted butter, softened
- 1 cup packed brown sugar
- 1 large egg
- 1/4 cup molasses
- 3 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 2 teaspoons ground ginger
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground cloves
- 1/4 cup strong brewed coffee, cooled
- 1 cup powdered sugar (for glaze)
- 2 tablespoons milk (for glaze)
- 1 teaspoon instant espresso powder (for glaze)
Instructions
- Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper.
- In a large bowl, cream together the softened butter and brown sugar until light and fluffy.
- Beat in the egg and molasses until combined.
- In a separate bowl, whisk together the flour, baking soda, salt, ginger, cinnamon, and cloves.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- Stir in the cooled strong brewed coffee until the dough comes together.
- Roll the dough into 1-inch balls and place them 2 inches apart on the prepared baking sheets.
- Bake for 10 to 12 minutes, or until the edges are set. Do not overbake.
- Let the cookies cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.
- To make the glaze, whisk together the powdered sugar, milk, and instant espresso powder until smooth.
- Drizzle the glaze over the cooled cookies. Let the glaze set before serving.
Notes
- For a stronger coffee flavor, use 1/2 teaspoon of instant espresso powder in the cookie dough along with the coffee.
- You can chill the dough for 30 minutes before rolling if it seems too soft.
- Prep Time: 20 min
- Cook Time: 12 min
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 180
- Sugar: 18
- Sodium: 80
- Fat: 9
- Saturated Fat: 5
- Unsaturated Fat: 4
- Trans Fat: 0
- Carbohydrates: 24
- Fiber: 1
- Protein: 2
- Cholesterol: 30
Keywords: gingerbread, latte, cookies, coffee, spice cookies, holiday baking