Gingerbread Latte Cookies
Course: DessertCuisine: AmericanDifficulty: EasyServings
4
servingsPrep time
30
minutesCooking time
40
minutesI am a huge fan of gingerbread. I love the combo of the coffee with the gingerbread. The flavor seems heightened and these are tasty. We all enjoy them. I usually double the recipe because with my hungry bunch they would devour 18 cookies in one sitting!!! No Joke!!! The recipe below is a single recipe.
Ingredients
3/4 cup butter
1/4 cup espresso powder
1 Tablespoon fresh grated ginger
2 teaspoons ground ginger
1 teaspoon ground cinnamon
1/2 teaspoon of each nutmeg and cloves
1/2 cup sugar
1/2 cup firmly packed dark brown sugar
1/4 cup unsulphured molasses
1 teaspoon salt
1 lg egg
2 teaspoons vanilla
1 teaspoon baking soda
2 cups flour
- Coating for the cookies
1/4 cup sugar
2 teaspoons espresso powder
1/2 teaspoon ground ginger
Directions
- Melt butter in a saucepan over medium heat. When it begins to bubble and get foamy, remove from heat and whisk in the espresso powder, fresh ginger, ground ginger, cinnamon, nutmeg and clove. Scrape the butter mixture into a medium mixing bowl and set aside for 5 minutes.
- Add the sugars, molasses, and salt to the bowl and whisk vigorously to combine. Add the egg, vanilla, baking soda and continue to whisk until the mixture appears smooth and it’s the consistency of pancake batter about 2 minutes. Add the flour and mix until evenly incorporated. Cover and chill the dough for at least 2 hours or up to two days before baking.
- Heat the oven to 375 and prepare two baking sheets with parchment. Also prepare the coating: combine the sugar, espresso powder, and ginger in a small bowl.
- Using a 2 Tablespoon scoop (1 oz), scoop the dough and roll in the sugar/espresso mixture.
- Place each dough ball about 2 inches apart on the prepared pan. Place in oven for 10 minutes and halfway through rotate the pans. The cookies are done when they have spread slightly and appear craggy on top. Allow to cook on baking sheets for 3 minutes then remove to cool fully on wire racks.
- Cookies will keep for 4-5 days in an air tight container at room temperature.
- Make Ahead: Roll the cookies and freeze, once ready to bake-roll in mixture and bake for 13 minutes.
