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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
Hi, Tieghan! Big fan of your recipes here – always a staple in our household 🙂 I’m making this recipe for a Christmas party this weekend and can’t wait to try them! If making drop cookies, what are your thoughts on making this dough ahead of time if the dough is refrigerated in ball form?
Hi Kassie,
That will be just fine for you to do. Please let me know if you have any other questions! xT
Taste was great and easy. Mine baked out smooth not cracked like your photo. I liked how you frosted the cookies sort of a drizzled look. I didn’t have that consistency to drizzle, I could only spread. How did you achieve that?
Hey Carline,
Thanks so much for trying this recipe!! Try putting the frosting in a plastic bag for the frosting to drizzle! I hope that helps! xx
Hi!!! And help!!! I’m not an experienced baker but I was able to make these! However, my cookies were thicker than yours. Do you press them down at all? I love the recipe and am making them again next week! Thank you!!!!
Hey Aimee,
Thanks so much for giving these cookies a try! Did you just do the drop version? Have you tried tapping your sheet on the counter? That usually helps with flattening the cookies. xx
Phew, so good. One to use for any holiday need, gifting, cookie swap, holiday dessert. Again, so, so good.
Hey Jennie,
Wonderful!! Thanks a bunch for making this recipe and sharing your feedback! Love to hear that it was enjoyed! Happy Holidays!🎄🎁
These were so good! The espresso, cinnamon and ginger mix is perfect, and the icing is not too sweet. Compliments the cookies so well. I ended up pushing the cookies down with a spatula to flatten them when they came out of the oven and they cooled of perfectly crisp on the outside and still soft in the inside.
Mine were thicker, as well! So the spatula helped flatten them when they first come out of the oven? Thanks for the help!
Hey Dana,
Happy Holidays!🎄🎁 Thanks a lot for trying this recipe and your comment, I am so glad they turned out well for you! xT
You cannot beat simple, quick and delicious! Thank you Tieghan!
Hey Shelby,
Perfect!! ⛄️ I love to hear that this recipe was a winner, thanks so much for trying it out! xx
This cookie is excellent! Only difference I made in the cookie part was using unsalted butter because that’s all I had. Came together very easily, and the dough rolled up nicely. I flattened them a bit with my fingers on the cookie sheet and they spread nicely when baked. My only complaint is the icing. I followed the recipe as written, but the end product had the consistency of wet sand…all granulated and clumpy. Not sure where I went wrong, but it was not really usable as it wouldn’t even stick on the cookies. But they’re great as is without the icing!
did you use powdered sugar? from what you described it sounds like you may have used granulated sugar instead of powdered sugar.
Hey Taylor,
Happy Holidays! So glad to hear that these cookies were a hit! Sorry about the icing, sounds like you just needed some milk to help thin it out! xx
It would definitely have been helpful to add milk to the ingredient list! My icing came out this way as well. It was only after coming back the next day and reading your blog that I saw anything about thinning the icing out with milk. Otherwise, these cookies are DELICIOUS!!! I made them for a teacher appreciation cookie contest today. I wanted to make a chewy ginger cookie, my daughter insisted we make a coffee cookie, because “teachers LOVE coffee!” We’ll see how they fare.
Thanks for sharing your feedback Melissa and making these cookies:) I will add the milk to the directions! xx
Definitely had to add. Ilk to the icing and then switched out the cinnamon for 1/2 tsp of instant coffee. So good! The icing is the bomb diggity!!
I made these today and they turned out pretty good. I used 3 tbsp of espresso powder, I think next time I’ll only use 2. They’re still good, but it kind of overpowers the gingerbread. Also, I followed the icing recipe, using 1 1/2 c powdered sugar and it was too thick to drizzle. I think if I use just 1 c next time it will be perfect.
Hey Jody,
Wonderful!! Thanks a bunch for making this recipe and sharing your feedback! Love to hear that it was enjoyed! Happy Holidays!🎄🎁
Hey Erika,
Happy Holidays! Thanks so much for making these cookies, I love to hear that they were enjoyed! xT
Made these today and they were pretty good, definitely a fun way to mix it up from the classic ginger snap! I used 3tablespoons of the instant espresso and it’s too strong for me (and I’m a huge coffee drinker!) my cookies also did not spread out like how they are shown in the photos
Hi Anna,
Thanks for giving this recipe a try! Sorry to hear you didn’t enjoy the espresso. Sorry, what do you mean they didn’t spread? You really don’t want these to, you want them to hold their shape:) xx
If I could give more stars I would! I made these last night with my 7 year old, we made them as drop cookies, she was in charge of rolling them into balls and then sugar. They were AH-MAZING!!! My new go to holiday (or anytime!) ginger spice cookie! SO good!!!
Thank you so much Amy!! I am so glad these cookies were enjoyed, thanks so much for making them! Happy Holidays! xx
These are a standout cookie. Deeply flavored, soft and sweet but not cloying. I wish I could have gotten the icing to look more like the photos. Mine was a bit thick and so I basically spread over the top. Not as pretty, but really tasty. Would recommend!
Hey Melinda,
Wonderful!! Thanks a bunch for making this recipe and sharing your feedback! Love to hear that it was enjoyed! Try adding some milk to the icing! Happy Holidays!🎄🎁
My favorite cookies ever, I’m addicted. My friend made these and they blew me away, I’ve made them twice since. They’re so delicious and soft and the gingerbread/espresso flavor combo is out of this world!! Thank you so much for this recipe!!
Hey Naya,
Wonderful!! Thanks a bunch for making this recipe and sharing your feedback! Love to hear that it was enjoyed! Happy Holidays!🎄🎁
Can these cookies be frozen? If so, can they also be frozen with the icing?
I froze them with the icing and they seem fine. Probably not ideal, but I always make my holiday cookies in advance and freeze them. I ate one last night. No complaints!
Hi Rebecca,
Yes, you can freeze these, but I would freeze without the icing. Please let me know if you have any other questions! xT
These were easy and fun to make! I had to portion them out to the family so they would not be eaten all in one night! 😉 They were absolutely the BEST ginger cookie I have ever had! Thanks Tieghan!
Hey Kimberley,
Happy Tuesday!! Thanks so much for making this dish and sharing your review, I love to hear that it turned out well for you!🧑🎄
These are SO. GOOD. I didn’t have any molasses so subbed with maple syrup and they came out great. I did have to play with the icing a little bit to give it some more flavor – I ended up using a little milk to thin it enough to drizzle on the cookies and added about a tbsp of cinnamon & ginger to give it a little more spice (not sure exactly how much spice but I just kept adding and tasting). I also put the cookies in the fridge on the baking sheet x 1 hour after they were rolled in sugar. I find that this helps them keep a perfect circle shape when baking. My husband is already asking me to make more for his coworkers (since these are for mine 🙂 ).
Hey Carter,
Happy Tuesday!! Thanks so much for making these cookies and sharing your review, I love to hear that it turned out well for you! Also, thanks for sharing your tips! 🧑🎄
These cookies were so delicious but there is no way they can be anything other than drop cookies. Even with a good amount of additional flour the dough was way too sticky to roll out and I ended up losing about 1/4 of the dough before transferring it back to the bowl and boycotting the cookie cutters.
Hi Mikaela,
Thanks for giving these cookies a try! Did you follow the instructions for the cut outs? Did you try chilling your dough at all? Let me know how I can help! xx