Next Post
Spicy Buffalo White Chicken Chili Tacos.
This post may contain affiliate links, please see our privacy policy for details.
Soft Gingerbread Latte Cookies with Brown Butter Icing. A cross between a really great soft, chewy gingerbread cookie and a delicious steaming gingerbread latte made with real espresso. These cookies are made with sweet dark brown sugar, molasses, ginger, and the real secret – espresso powder. They’re generously glazed with a sweet, thick, and creamy brown butter icing that melts in your mouth. You can make them as drop cookies or as Christmas cutouts, there’s really nothing not to love! They’re the perfect holiday cookie to bake, share, and gift this holiday season!
Ingredients
- Salted butter
- Light or dark brown sugar
- Espresso powder or instant coffee powder
- Vanilla extract
- Large egg
- Blackstrap molasses
- All-purpose flour
- Baking soda
- Ground ginger
- Ground cinnamon
- Kosher salt
- Granulated sugar
- Powdered sugar
- Milk
- Vanilla bean powder
What you will need in the kitchen:
- Parchment paper
- Mixing bowl
- spatula
- Small bowl
- Tablespoons
- Prepared baking sheets
- Christmas cookie cut outs
- Airtight container
- wire rack
- electric mixer
More cookies!! When I say I have been baking cookies non-stop, I mean it. These took me days. They’re the simplest cookie, but it took a long time to figure out how to get them from just ok to the amazing Christmas cookie I envisioned in my head.
The amount of gingerbread cookies I’ve baked in a week’s time is unreal, but look at these!! Oh, they are so, so yummy! And now I can look at them and truly say I really love these.
These are soft and chewy gingerbread. I did both drop cookies and cutouts, but I think I love the drop style more. Either way, they’re my favorite gingery cookie!
When I set out to make these, I really wanted to achieve a gingerbread that was chewy all around, soft, and not like other gingerbread cookies.
For some reason, the sound of a gingerbread latte cookie really excited me. I thought back to the gingerbread latte I created long ago, and then the mocha-cinnamon rolls I made last year. I love the added depth of flavor the espresso adds, so I knew these cookies needed three things. Lots of ginger, some espresso mixed in, and then, they also needed to be chewy.
Here are details
Step One
Let’s start by preheating the oven to 350 and lining two baking sheets with parchment paper! Easy! Next, In a medium mixing bowl, beat the butter with dark brown sugar and a high-quality espresso or instant coffee powder to create a butter mixture. Then add egg and molasses. Next, add the dry ingredients: flour, baking soda, ginger, cinnamon, and salt. That’s the dough. It’s perfectly spiced and the espresso only helps to highlight the warming spices.
Step Two
Roll the dough into walnut-size balls. You can use a tablespoon measure for the correct size. This is a sticky dough, but if you’re having trouble, add a couple of tablespoons of additional flour.
Step Three
Then just bake. That’s literally it if you’re making drop cookies. Which are probably my preferred cookie, but only because they’re chewier than the cutouts.
If you want to make the cutouts, add some additional four flour to the dough. Then the key is to roll the dough out onto a piece of parchment paper.
Just as I do with my sugar cookies, I always like to roll out the dough, cut the cookies, and then freeze the cut cookies on a baking sheet for a few minutes. This ensures that the cookies hold their shape. To cut my cookies, I used Christmas tree cutters. But you can use any shapes you have on hand, or that your family loves the most.
On to the icing
This icing is everything. Just a handful of ingredients, but I love the nutty brown butter flavor and creaminess. It’s what makes these cookies really melt in your mouth.
The ingredients: butter, sugar, vanilla, a pinch of cinnamon, and salt.
The key is to brown the salted or unsalted butter (your choice) on the stove in a small or medium saucepan. Add the butter to a pot set over medium heat to brown the butter. Allow the brown butter to brown lightly until it smells toasted, about 2-3 minutes. Remove from heat and let cool for five minutes. Once cooled, add everything to the brown butter and thin it out with some milk. This includes whisking in the powdered sugar, milk, vanilla, a pinch of cinnamon, and salt. Ice each cookie quickly, the frosting does set up pretty quickly.
This combo of ginger, espresso, and brown butter is unexpected, but I’m finding that everyone LOVES it. You won’t even detect the espresso, it just compliments the ginger and cinnamon so wonderfully. The result is a perfectly chewy, gingery, molasses cookie with rich notes of espresso, vanilla, and ginger.
We couldn’t love these easy gingerbread cookies more. And the frosting really makes them special. Hope you guys love these just as much as I do!
Looking for Christmas cookie recipes? Here are a few ideas:
Chewy Frosted Cinnamon Swirl Snickerdoodles
Easy Slice ‘n’ Bake Vanilla Bean Sugar Cookies
Easy Vanilla Bean Christmas Lights Cookies
Lastly, if you make these Soft Gingerbread Latte Cookies with Brown Butter Icing be sure to leave a comment and/or give this recipe a rating! Above all, I love to hear from you guys and always do my best to respond to each and every comment. And of course, if you do make this recipe, don’t forget to tag me on Instagram! Looking through the photos of recipes you all have made is my favorite!
Soft Gingerbread Latte Cookies with Brown Butter Icing
Servings: 22 cookies
Calories Per Serving: 250 kcal
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Watch the How-To Reel
Ingredients
- 1 1/2 sticks salted butter, at room temperature
- 3/4 cup light or dark brown sugar
- 2-4 tablespoons espresso powder or instant coffee powder
- 2 teaspoons vanilla extract
- 1 large egg
- 1/3 cup blackstrap molasses
- 2 1/4 cups, plus 1-2 tablespoons, as needed all-purpose flour
- 1 1/4 teaspoons baking soda
- 2 teaspoon ground ginger
- 1 teaspoon ground cinnamon
- 1/2 teaspoon kosher salt
- granulated sugar, for rolling
Brown Butter Icing
- 1 stick salted butter, at room temperature
- 1 1/2 -2 cups powdered sugar
- 3 tablespoos milk
- 1/2 teaspoon vanilla bean powder
- 1 pinch cinnamon
Instructions
- 1. Preheat the oven to 350° F. Line 2 baking sheets with parchment paper. 2. In a mixing bowl, beat together the butter, brown sugar, espresso, and vanilla until light and fluffy, about 3-5 minutes. Add the egg, mixing to combine. Then, add the molasses and mix to combine. Add the flour, baking soda, ginger, cinnamon, and salt, beating until combined. 3. Place the sugar in a small bowl. 3. For drop cookies: Roll the dough into tablespoon-size balls (if the dough is too sticky, add 2-4 additional tablespoons flour), then roll through the sugar. Place on the prepared baking sheet, spacing the cookies 2 inches apart. Bake for 8-10 minutes or until the cookies are just starting to set around the edges, the centers should be a little doughy. Let cool on the pan. 4. For cutouts: Divide the dough in half. Roll out the dough on a floured piece of parchment paper to 1/4 inch thickness. Make sure you're using enough flour or your dough will stick. Cut out the cookies into desired shapes. Transfer the cookies to a parchment-lined baking sheet. I recommend using a floured spatula to lift the cookies. Cover the baking sheet and place in the freezer until firm, 15 minutes. Roll out the leftover scraps, and repeat with the remaining dough. Bake for 8-10 minutes, until just set.5. Meanwhile, make the icing. Add the butter to a pot set over medium heat. Allow the butter to brown lightly until it smells toasted, about 2-3 minutes. Remove from the heat. Let cool 5 minutes. Whisk in the powdered sugar, milk, vanilla, a pinch of cinnamon, and salt. Immediately spread the icing over the cookies, it will set quickly. Store in an airtight container for up to 5 days.
This post was originally published on December 6, 2022
For anyone who wants to make these for the holidays, it was very helpful to read the comments ahead of time. I just finished making the iced cookies and they are delicious!
I could not find blackstrap molasses in the grocery store, so I just used unsulphered.
The icing adds so much to these cookies, I wouldn’t omit it. Waited for the browned butter to cool and added enough milk so that I could drizzle the icing on the cookies. I put the icing in a baggie, cut off the tip, and made zig zag lines of icing. I forgot to add the sea salt to the icing and then it was too late to sprinkle on the cookies as the icing had hardened. Thought it was fine without. I thought the thickness of the cookies was good and they did crinkle-just to be safe, I banged the pan on the counter prior to baking as Tieghan suggested but don’t know if that was necessary or not.😊 Tieghan, I saw on one of your tv baking segments that you put butter on your hands to help with the sticky dough and that’s a good tip! I didn’t need to use more flour. Everyone will definitely enjoy these cookies during the holidays!
Hey Natalie,
Happy Holidays!! Thanks so much for making this recipe, I love to hear that it turned out well for you! Thanks for sharing what worked well for you!🎁🎅
I made these today. First let me say the cookie and icing are delicious!! But I found the icing difficult. I couldn’t quite get the perfect consistency to drizzle, even thinning out with milk. So some I drizzled and some I dunked and added a few sprinkles. I got 27 cookies from my dough. I will definitely make these again, I just may change up the type of icing I use. And I may flatten the balls out a bit before baking to have a flatter cookie. mine came out puffier than your picture.
Hi Cindy,
Thanks so much for giving these cookies a try, I love to hear that they were enjoyed! Sorry about the icing, it is a bit finicky! Happy Holidays! xT
Is blackstrap molasses a must? I have unsulphured molasses and wondering if that will product the same result.
Hey Katie,
I personally think the blackstrap molasses is ideal to use, but you could give yours a try. I hope you love the recipe! Happy Holidays! xT
I made these cookies a couple days ago and they are now my new favorite! Do you know if brewed espresso can be used or does it have to be the instant powder only? Asking because I would much prefer a DECAF version as I’m highly sensitive to caffeine (as in ate two cookies early in the day and didn’t go to be until like 3am. 😩😂)
*bed
Hey Wendy,
Happy Holidays!! Thanks so much for making this recipe, I love to hear that it turned out well for you! I would still with the powder:) 🎁🎅
I made these for a coworkers birthday and they were a big hit. Very easy to mix up. I highly recommend them. Glad I read the comments about adding milk to the frosting and it does set up really quickly. The first ones I frosted are much prettier than the last ones, but they still taste amazing. Thank you Tieghan for another great recipe to add to my collection.
Hey Tina,
Happy Holidays!! Thanks so much for making this recipe, I love to hear that it turned out well for you!🎁🎅
I made the cookies and they are very good. I too, was confused by the consistency of the icing, it was like paste. Milk is not listed as an ingredient, only in the directions. I added some on my own and then saw the mention in the directions. Might be helpful to list in the ingredients. Also, let it cool a bit before you add the vanilla, mine splattered in that hot butter!
I had the same problem last night. Added a little cream and it kept together enough to do some rough piping. Made them for my cookie contest at work. Hopefully they taste okay!
Hey Teri,
Happy Monday!❄️🎄 I appreciate you making this recipe and sharing your review, so glad to hear it was enjoyed! xT
I made these just as the recipe said except I substituted dark cocoa for the espresso. They turned out amazing. I will definitely be adding this recipe to my annual must have cookie list. Thank you and Merry Christmas!
Hey Kristi,
Happy Monday!❄️🎄 I appreciate you making this recipe and sharing your review, so glad to hear it was enjoyed! xT
Complete fail
Hi Kristin,
So sorry to hear these cookies did not turn out for you. What exactly happened? I would love to help you but need some more info as to what went wrong. xT
Trying these cookies now and think they will be delicious ..a question though Tieghan … I’ve never seen a cookie Recipe where the brown sugar isn’t packed to some degree.. is it correct that you just fill the measuring cup loosely
I had this question too until I realized that you can change the measurements from “US customary” to “metric” (just below the list of ingredients) and weigh the brown sugar in grams for a more precise measurement if you have a scale.
Hey Jodi,
You can pack the brown sugar:) Please let me know if you have any other questions, I hope you love this recipe! xT
These cookies are amazing, and the brown butter icing elevates these to the next level!
I had the issue of the butter congealing/separating as well with the icing. So I tried making it again and the same thing happened. The second time, after adding some milk (maybe 1-3 tablespoons?) *I transferred it to a bowl and mixed it with an electric hand mixer* and it smoothed back into the familiar icing consistency. I think that was the key for me! It was still a bit thick and set quickly, just as Tieghan had mentioned in the comments, so I probably could have added more milk. The cookies might not have been as beautiful, but they sure are delicious!
Hey Jenn,
Happy Monday!❄️🎄 I appreciate you making this recipe and sharing your review, so glad to hear it was enjoyed! Thanks for sharing what worked well for you! xT
I made these cookies last week for a family party and they were a crowd favorite! And I am obsessed! I’m having having in from out of town the next few days for Christmas and will 100% be making again! They turned out perfect! Cracked top soft and rich! As for the icing, after pulling the brown butter off the heat for a few, I added maybe 2-3 tablespoons of heavy cream to the brown butter icing after whisking in the other ingredients that were called for it, and it turned out beautiful, smooth as pictured, and amazingly delicious. My new favorite holiday cookie!
Hey Tara,
Amazing!! Thanks so much for making these cookies and sharing what worked well for you! So glad they were a hit! xx
I just made these. The flavor is delicious but the cookies spread all over and melted into each other. Not sure where I went wrong. I made the drop cookies, I used butter that I let come to room temperature and double checked my ingredients and the directions. I’d love to give them another try because they are delicious! Any suggestions? Thanks!
Hey Stephanie,
Thanks for giving the cookies a try, sorry to hear they spread for you! Sounds like your dough was too warm:) Next time, I would chill your dough in the freezer for 15 minutes. I hope this helps! xT
Absolutely delicious cookie! Beautiful, rich aromas and flavors! I’m giving it 4 stars because of the frosting. I am a fairly experienced baker and failed with this frosting. I followed the recipe to a T and was excited to top these lovely cookies with an interesting frosting, rather than just course sugar. Even after taking the browned butter off the stove, I believe the butter was simply too hot. *This is where I would love your feedback, Tieghan, and it looks like others would as well! It seems the powdered sugar cooked and after adding some milk to thin it out, it separated. Going forward, I’ll pour the browned butter into a glass bowl, let it cool, add the additional ingredients, and adjust as I go to get the right consistency to ice the cookies….or top with course sugar. The dough was def sticky so I added the two extra tablespoons of flour, as noted, but then my cookies did not have the rustic, alluring crackled top. I will be trying these again and won’t add the two extra tablespoons of flour. These are definitely worth trying to figure out!
Hey there,
Thanks so much for trying these cookies and sharing such detailed feedback. I do think letting the butter cool slightly does help, but then you have to be careful and work fast because the icing will set quickly. I would make sure the milk is also at room temp. I hope this helps, let me know if you give the recipe another try! Happy Holidays! xT
Great cookie recipe! I followed directions exactly (I’m not a good baker by the way) and they turned out delicious! (Even the drizzle) this will def be a keeper for my holiday baking! 🎄❤️
Hey Des,
Happy Monday!❄️🎄 I appreciate you making this recipe and sharing your review, so glad to hear it was enjoyed! xT
I made these for a Christmas party and it was a huge hit! So easy and so delicious, there were none left over! I also ended up adding milk to the frosting and that turned out perfect to spread easily, using a plastic bag and cutting the corner. Will definitely make this again sometime
Hi Lia,
Happy Holidays!! Thanks so much for giving this recipe a try, I love to hear that it was enjoyed! xT