Gingerbread Latte Cookies

Your New Favorite Holiday Cookie is Here: Gingerbread Latte Cookies!

Hey there, friend! Isla here from BiteTide, coming at you from my kitchen, which currently smells like a cozy coffee shop and a gingerbread factory had the most delicious love child. If you’ve ever sipped a steamy, spiced gingerbread latte and thought, “I wish I could eat this,” then my dear, you are in for the absolute treat of your life.

I’m talking about my Gingerbread Latte Cookies. These aren’t just any cookies; they’re soft, chewy, deeply spiced gingerbread cookies that get a serious glow-up with a silky, drizzle-able coffee glaze. They’re like your favorite holiday drink transformed into a handheld, dunkable, utterly irresistible dessert. The warm hug of ginger, cinnamon, and molasses pairs magically with the smooth, slightly bitter kick of coffee—it’s a flavor wave I am so excited to ride with you.

I designed this recipe to be foolproof and fun. No fussy chilling of the dough, no complicated steps—just straightforward, joyful baking that fills your home with the best smells of the season. Whether you’re whipping up a batch for a cookie swap, leaving some out for Santa (ahem, and yourself), or just need a little moment of sweet, spiced peace during a busy day, these cookies are your answer. So, tie on your favorite apron, put on some festive tunes, and let’s bake some magic together!

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A Cookie That Tastes Like a Memory

This recipe always takes me right back to my first winter living in the city. I was fresh out of college, in a tiny apartment with a kitchen the size of a postage stamp, and feeling a little far from my family’s big, noisy holiday gatherings. One particularly gray December afternoon, I was missing the chaos—the sound of my dad whistling along to Christmas carols, the cloud of powdered sugar from my grandma’s famous snowball cookies, the general warmth of a full house.

So, I did the one thing that always makes me feel better: I baked. I didn’t have all my family’s recipes, but I had the basics for gingerbread. As the spices hit the butter and sugar, that familiar scent began to work its magic. But I wanted to make it *my own*. Sitting on my counter was my trusty French press, and on a whim, I whisked some of that strong brew into a simple powdered sugar glaze. Drizzling it over the warm cookies felt like an act of creation, of making a new tradition. That first bite—the soft spice followed by the rich coffee—was pure comfort. It tasted like home, but it also tasted like me. It was the moment I realized that the best recipes aren’t just passed down; they’re also invented, right in our own kitchens, whenever we need them most.

Gathering Your Flavor Crew

Here’s everything you’ll need to make these cozy, latte-inspired wonders. I’ve included my favorite chef-y insights and swaps so you can bake with confidence, no matter what’s in your pantry!

For the Cookies:

• ¾ cup unsalted butter, softened – This is the base of our rich, tender cookie. Pro Tip: “Softened” means it should give slightly when you press it, but not be oily or melted. If you forget to take it out, you can quickly soften it by cutting it into chunks and letting it sit for 15 minutes. For a dairy-free version, a high-quality plant-based butter works great!
• ½ cup brown sugar – I use dark brown sugar for its deeper molasses flavor, but light brown works perfectly too. It adds that classic chewy, moist texture we love.
• ⅓ cup molasses – This is the heartthrob of the gingerbread flavor! Use unsulphured molasses for the best, smoothest taste. Blackstrap is too bitter for cookies.
• 1 large egg – Our binding agent, bringing everything together. Make sure it’s at room temperature to emulsify smoothly with the butter and sugar.
• 1 tsp vanilla extract – The flavor booster that makes all the other flavors sing a little louder.
• 2 cups all-purpose flour – The trusty structure-builder. For a slightly more tender cookie, you can swap in ½ cup of cake flour, but all-purpose is perfect.
• 1 tsp baking soda – Our leavening agent, giving the cookies a little lift and a perfect soft texture.
• 1 tsp ground ginger, 1 tsp cinnamon, ½ tsp ground cloves, ¼ tsp nutmeg – The SPICE CREW! This is your aromatic dream team. Feel free to adjust to your taste—if you’re a ginger fiend, add an extra ½ tsp!
• ¼ tsp salt – Never skip the salt! It balances the sweetness and makes all the flavors pop.

For the Coffee Glaze:

• 1 cup powdered sugar – Also called confectioner’s sugar. It creates that smooth, drizzle-able glaze we’re after.
• 1½ tbsp brewed espresso or strong coffee – This is the “latte” part! Using strongly brewed coffee or leftover espresso is key for a robust coffee flavor that stands up to the spices. If you’re in a pinch, ½ tsp of instant espresso powder dissolved in 1½ tbsp of hot water works wonderfully.
• ½ tsp vanilla extract – A little extra vanilla in the glaze ties it all together beautifully.
• Pinch of cinnamon (plus more for topping) – A tiny bit mixed into the glaze adds warmth, and a dusting on top makes them look gorgeous.

Let’s Bake: The Cozy Step-by-Step

Ready to create some magic? Follow these steps for cookie perfection. I’ve packed them with all my favorite kitchen hacks to ensure your success!

1. Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper. Preheating is non-negotiable, friends! It ensures your cookies bake evenly from the second they hit the oven. The parchment paper is my best friend—it prevents sticking and makes cleanup a dream. No parchment? A silicone baking mat works too.
2. In a large bowl, cream together the softened butter and brown sugar until light and fluffy. This should take about 2-3 minutes with a hand mixer or stand mixer fitted with the paddle attachment. Don’t rush this step! Creaming incorporates air, which gives the cookies a lovely texture. You’ll know it’s ready when the color lightens and the mixture looks smooth.
3. Mix in the molasses, egg, and vanilla extract until fully combined and smooth. It might look a little curdled at first, but keep mixing—it will come together into a gorgeous, dark, glossy mixture. Scrape down the sides of the bowl to make sure everything is incorporated.
4. In a separate medium bowl, whisk together the flour, baking soda, all the spices (ginger, cinnamon, cloves, nutmeg), and salt. Whisking the dry ingredients separately is a tiny step that makes a huge difference. It ensures the baking soda and spices are evenly distributed throughout the dough, so every single bite is perfectly spiced.
5. Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined and a soft dough forms. The keyword here is gradually. Adding it in two or three parts prevents a giant cloud of flour from erupting in your kitchen! Mix until you no longer see streaks of flour, then stop. Overmixing can lead to tough cookies, and we want soft and tender.
6. Scoop the dough into 1-inch balls (I use a small cookie scoop for uniformity) and place them on the prepared baking sheet about 2 inches apart. Gently flatten each ball slightly with your fingers or the bottom of a glass. Flattening them just a touch helps them spread into the perfect round, chewy cookie shape, rather than staying too domed.
7. Bake for 8-10 minutes, or until the edges are set and the tops look slightly cracked. The cookies will still look soft in the center—that’s exactly what we want! They will continue to set as they cool on the baking sheet. This is the secret to a soft, not crunchy, cookie. For crispier edges, bake for the full 10 minutes.
8. Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely. I know it’s hard to wait, but this patience is crucial. If you move them too soon, they might break. If you glaze them while they’re warm, the glaze will melt right off. Let’s let them cool completely—I promise it’s worth it!
9. While the cookies cool, make the glaze: In a small bowl, whisk together the powdered sugar, brewed coffee, vanilla extract, and a pinch of cinnamon until completely smooth. You want a glaze that is thick but still pourable. If it’s too thick, add a few more drops of coffee. If it’s too thin, add a bit more powdered sugar.
10. Drizzle or spread the glaze over the completely cooled cookies. Immediately sprinkle with a little extra cinnamon for that gorgeous, festive finish. I like to put my wire rack over a piece of parchment paper to catch any drips. Use a spoon, a fork, or even put the glaze in a small zip-top bag, snip off the corner, and pipe it on!

How to Serve These Latte Lovelies

These cookies are a star all on their own, but presentation is part of the fun! Pile them high on a rustic wooden board or a cute holiday platter. They’re the perfect companion to, you guessed it, a real gingerbread latte or a hot cup of coffee for the ultimate meta experience. A cold glass of milk is always a classic pairing, too. For a next-level dessert, crumble one over a scoop of vanilla bean ice cream—trust me on this. They also make the most thoughtful homemade gift; just box them up in a cute tin with some parchment paper and a ribbon!

Ride Your Own Flavor Wave: Fun Variations!

One of my favorite things about this recipe is how adaptable it is. Make it your own with these simple twists!

• White Chocolate Drizzle: Not a coffee person? Swap the coffee glaze for a drizzle of melted white chocolate. It’s a sweet and creamy dream with the spices.
• Chewy Molasses Center: Press a small piece of a soft caramel candy into the center of each dough ball before baking for a gooey, molten surprise.
• Orange Zest Sparkle: Add the zest of one orange to the cookie dough for a bright, citrusy note that cuts through the richness beautifully.
• Gingerbread Latte Thumbprints: Before baking, make a thumbprint in the center of each dough ball. After cooling, fill the indent with the coffee glaze instead of drizzling it.
• Vegan-Friendly Version: Use plant-based butter, a flax egg (1 tbsp ground flaxseed mixed with 3 tbsp water, let sit for 5 min), and a plant-based milk instead of coffee in the glaze.

Isla’s Chef Notes & Kitchen Stories

This recipe has seen a few hilarious iterations in my kitchen. The first time I made them, I was so excited I accidentally used a TABLESPOON of baking soda instead of a teaspoon. Let’s just say they spread into one giant, singular, metallic-tasting “cookie” sheet. My friends still laugh about it. So, learn from my mistake—double-check your measurements!

Over time, I’ve learned that the quality of your spices makes a huge difference. If your spices have been sitting in the cabinet for years, they lose their potency. Treat yourself to a new set of spices at the start of the holiday season—it’s a game-changer for all your baking.

Finally, this dough is a dream to make ahead. You can scoop the dough balls, freeze them solid on a baking sheet, and then toss them in a freezer bag. Then, whenever a cookie craving hits (or surprise guests arrive!), you can bake them straight from frozen, adding just a minute or two to the baking time. Fresh, warm cookies in 15 minutes? Yes, please.

Your Questions, Answered!

Q: My cookies spread too much and came out flat. What happened?
A: The most common culprits are butter that was too warm or melted, and an old or expired baking soda. Make sure your butter is just softened, not melty. Also, check the expiration date on your baking soda! If your kitchen is very warm, you can pop the dough in the fridge for 15-20 minutes before baking to help firm it up.

Q: Can I make these without molasses? I don’t have any.
A: Molasses is essential for that authentic gingerbread flavor and chewy texture. I don’t recommend substituting it with honey or maple syrup, as the flavor and acidity will be different. It’s worth grabbing a bottle—it lasts forever in the pantry and is key for gingerbread and baked beans!

Q: My glaze is too runny/thick. How can I fix it?
A> No problem! Glazes are super easy to adjust. Too runny? Whisk in more powdered sugar, a tablespoon at a time, until it thickens up. Too thick? Add liquid, but do it one tiny drop at a time (more coffee or even milk/water) until it reaches a drizzly consistency.

Q: How should I store these cookies, and how long do they last?
A> Once the glaze is fully set, store them in an airtight container at room temperature. They’ll stay perfectly soft and delicious for 4-5 days. If you layer them, put a piece of parchment paper between layers so the glaze doesn’t stick. They also freeze beautifully (unglazed) for up to 3 months!

Nutritional Information (Per Cookie, Approximate)

Calories: 140 | Fat: 6g | Carbohydrates: 21g | Sugar: 12g | Protein: 1g

Please note: This is an estimate generated by an online calculator. For precise information, consider calculating with your specific ingredient brands.

There you have it! My all-time favorite holiday cookie that’s equal parts cozy and cool. I truly hope you love baking them as much as I do. If you make them, I’d be absolutely thrilled to see your creations! Tag me @BiteTide on Instagram or Pinterest so I can share in your cookie joy.

Happy baking, friends!

– Isla 💛