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.

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.

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.

Once the cookies are slightly cool, glaze them with the latte glaze.

Let the glaze harden a little.

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.