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Unwrap the joy of the season with our Gingerbread Latte Cookies—the perfect holiday treat with a soft and chewy spiced gingerbread cookie, topped with a simple coffee glaze. The perfect holiday baking treat awaits!
The holidays are synonymous with the joy of baking and the comfort of warm drinks. This is the perfect cookie, combining a classic holiday cookie flavor topped with a coffee glaze that is easy to make and just elevates the cookie!
Why you’ll love this recipe
If you’re looking for a soft and chewy gingerbread cookie, this recipe is it!
You’ll love this cookie if you love:
- an effortless one-bowl cookie recipe,
- gingerbread cookies with a delightful touch of warm spices,
- and a simple and addictive coffee glaze made with just two ingredients.
Recipes you’ll love
If you’re looking for more easy holiday cookie recipes, here are some of our favorites:
- Easy Crushed Candy Cane Chocolate Chip Cookies
- Salted Caramel Macarons
- Candy Cane Macarons: White Chocolate & Peppermint
- Brown Butter Banana Bread Cookies
Ingredients & Notes
- Butter – I recommend using unsalted butter. Melt it in the microwave for a quick cookie batter.
- Instant coffee – use your favorite brand of coffee for this recipe. I do prefer instant coffee as it has a strong coffee flavor and easily dissolves with water. We use the same for the cookie dough and the glaze.
- Sugar – we use a combination of brown and white sugar to make these chewy cookies.
- Egg yolk – Adding an egg yolk along with the egg gives the cookies a little more structure and adds to the cookie’s chewiness.
- Spices – combining ginger, allspice, and cinnamon gives these a classic gingerbread feel. You can adjust the amount to your preference.
- Silicone Mats – I love baking cookies on silicone mats. The edges become brown but not too crisp, and the mats are reusable, so there’s one less piece of waste in my kitchen!
How to make Gingerbread Latte Cookies?
Soft Gingerbread Cookies
Mix melted butter, coffee, sugars, egg, and vanilla. Add dry ingredients (flour, salt, baking soda, ginger, allspice, cinnamon). Roll batter in the sugar spice mix. Chill for 30 minutes.
Bake the cookies
To bake the cookies, preheat the oven to 325ºF and line a baking sheet with parchment paper or a silicone liner. Bake for 12-18 minutes until the cookies are set and lightly browned. Allow them to cool slightly on the tray before transferring to a wire rack to cool completely. The cookies will be slightly puffy when they come out of the oven and will deflate as they cool.
Latte Glaze
To prepare the glaze for the cookies, dissolve 2 tsp instant coffee in 2 tbsp hot water. Gradually add icing/powdered sugar, mixing thoroughly. Adjust the consistency by adding more or less sugar as desired.
Recipe Tips
- Chill the cookies – since we’re using melted butter, chilling the cookies will yield a more moist, chewier cookie. I recommend a minimum of 30 minutes.
- Puffy cookies – the cookies may be a bit puffy when they first come out of the oven, but will flatten as they cool.
- Icing Consistency – You can adjust the consistency of the latte glaze by adding icing sugar or a little more water. You may need more or less than the recipe indicates, depending on the brand of sugar and the humidity in your room.
How to store Gingerbread Latte Cookies?
- Chewy gingerbread latte cookies can be stored at room temperature for 3-5 days.
- These cookies also freeze beautifully. Wrap cooled leftover cookies in saran wrap or put them in a ziploc bag into an airtight container to prevent freezer burn.
Recipes you’ll love
If you’re looking for more holiday recipes, here are some of our favorites:
- Easy Crushed Candy Cane Chocolate Chip Cookies
- Candy Cane Macarons: White Chocolate & Peppermint
- Biscoff Blondies (with Cookie Butter)
- Caramel Pecan Cheesecake Brownies
Follow me on Instagram @sprinklesandscribbles for more baking inspiration!
Chewy Gingerbread Latte Cookies
Ingredients
Gingerbread latte cookies
- 1/2 cup butter, melted 1 stick or 113 grams
- 2 tsp instant coffee
- 1/4 cup white sugar 50 grams
- 3/4 cup brown sugar 150 grams
- 1 egg
- 1 egg yolk
- 1 tsp vanilla extract
- 2 cups all-purpose flour 240 grams
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 tsp ginger
- 1/4 tsp allspice
- 1/2 tsp cinnamon
Latte Cookie Glaze
- 2 tsp instant coffee
- 2 tbsp hot water
- 1/2 cup icing sugar
Instructions
Soft Gingerbread Cookies
- Add the melted butter, coffee, brown and white sugars to a large bowl. Mix until fully incorporated. Next, add the egg, egg yolk, and vanilla and continue mixing until fully incorporated.
- Add the dry ingredients (flour, salt, baking soda, and spice – ginger, allspice and cinnamon). Mix well until all the dry ingredients are combined with the wet ingredients. Don’t overmix.
- Roll a spoonful of cookie batter into your hand and then roll it into the sugar spice mix.
- Chill the cookies in the fridge for at least 30 minutes (or overnight). The longer, the better.
Bake the Cookies
- Once ready to bake the cookies, preheat the oven to 325ºF, and prepare a baking sheet with parchment paper or silicone liner.
- Bake at 325ºF for 12-18 mins until the cookies look set and brown a little.
- Cool slightly on the tray, then carefully transfer to a wire rack to cool completely.
- The cookies will be slightly puffy when they come out of the oven and deflate as they cool.
Latte Glaze
- While the cookies are cooling, prepare the glaze
- To a bowl, add 2 tsp instant coffee, along with two tablespoons of hot water
- Mix until the coffee dissolves.
- Add the icing/powdered sugar, a few tablespoons at a time, mixing completely before adding more.
- Depending on how runny or thick you want your glaze, you may need a little more or a little less.
Glaze the cookies
- Once the cookies are slightly cool, glaze them with the latte glaze.
- Let the glaze harden a little.
Store the cookies
- Chewy gingerbread latte cookies can be stored at room temperature for 3-5 days.
- These cookies also freeze beautifully. Wrap cooled leftover cookies in saran wrap or put them in a ziploc bag into an airtight container to prevent freezer burn.
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