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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.
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 is literally the best cookie I’ve ever had and it came from MY kitchen of all places! Everyone in my family is obsessed. I make these with Cup4Cup brand gluten free flour and I don’t think it takes away from the deliciousness at all. I put them on the baking sheet as balls and they do puff up quite a bit, so halfway through baking I flatten them all down with the back of a flipper spatula and they come out looking perfect and cracked on top like they should. Tieghan, this recipe is insane!!!!!! Thank you!
So delicious, soft and chewy – I’ll be making these every year!
Thanks so much, Greta! Love to hear these cookies turned out well for you, I appreciate you making them! Happy New Year!!🎆 xxT
Hi! I don’t have espresso powder or coffee granules. Do you think it would taste OK if I left that out?
Hi Celeste,
Yes, that would be just fine for you to do! I hope you love this recipe! Happy New Year! xx
Hi, what size butter sticks do you use? I have some small and some large 😅
Hi Jordan,
1 stick of butter is equal to 1/2 cup. Please let me know if you have any other questions! xx
Made the drop version. Delicious!
Thanks so much, Shanna! So glad to hear this recipe was enjoyed! Merry Christmas! xx
Tieghan – Love love love this recipe!! I did half the recipe for the frosting. Took a little to get the right set – a little more than 1 – 1/2 cup for 1/2 cup of butter. Wowza! This is a whole new level of gingerbread. There is ZERO recipes that we don’t love! We have all of your cookbooks, thanks for another recipe!! Can’t wait to share this with my family tomorrow. Merry Christmas/Holidays to you and your family!
Aww, thanks so much for your kind message, Bailey:) I am so glad you have been enjoying so many recipes and truly appreciate you making them! Merry Christmas! x
Can you freeze most of your cookie recipes? If I want to make cookie boxes I might not have time to bake 5 different cookies in a weekend! But if I could freeze and then thaw and frost when ready to pack in a box?
Hey Kelly,
You bet, that will work nicely for you! Please let me know if you have any other questions! Merry Christmas! xx
I would with out the frosting. I’ve freeze cookies with and without the frosting and the frosting texter changes when thawed, but still good.
If I use gingerbread spice instead of ginger and cinnamon, how much should I use ?
Hi Alison,
I would use 1T. I hope you love this recipe! Merry Christmas! xT
This may be the best cookie my family and I have ever eaten – the brown butter frosting is EVERYTHING!! And the cookies are so soft and chewy, with a slight outer crisp. Thank you for the gift of this recipe! Merry Christmas to all. 🙂
Hey Becca,
Wonderful! I’m so glad this recipe turned out nicely for you, thanks for making it! Merry Christmas!!🎄🎁☃️
Outstanding! So good I made a second batch because I know they won’t last the two days until Christmas. Thank you for everything Tieghan! I’ve been cooking your recipes, weekly, for the past three years and we’ve yet to make something we do not like.
Hi Molly,
Happy Holidays!! Thanks a lot for making this recipe and your comment, so glad it turned out well! Thanks so much for your kind message:) xx
these are so delicious, but just wondering why my drop cookies wouldve stayed so puffy rather than going flat and cracking like yours? thanks tieghan
Hi Natalie,
Happy Holidays!🎄🎁☃️ Thanks a lot for making this recipe, I’m so glad to hear it turned out well! For a flatter cookie, trying tapping your baking sheet on the counter while the cookies are baking. XxT
Tieghan, you’ve outdone yourself! I followed your recipe to a T and the drop cookies turned out perfectly. My husband loves gingerbread and espresso and said they are the best cookies he’s ever had, and I bake a lot of cookies! These will definitely make the cookie box along with your adorable jolly Santas, which were also a huge hit! Thank you and Merry Christmas!
Aww, thank you so much, Cristalle!! I am so glad you enjoyed these cookies as well as the Santa cookies! Have the best holiday season! xT
Love these cookies! I make them every year now!
I’m nervous to try this so I’m wondering if you already have. If I wanted to make these ahead of time do you think they would turn out ok if I made the dough and either chilled it or freeze it to use later?
Hey Michelle,
So glad to hear you love these cookies! Yes, you could chill the dough or freeze it! You could also bake the cookies, freeze them, and then add the icing once thawed. I hope this helps! xT
5 stars for deliciousness but mine turned out flat after following the recipe exactly! 😭 I can bake bread without a recipe and whip up dinner for a crowd but cookies are my kryptonite! Please help!! 😂 Should I have chilled the dough? Added more flour?? Also, I love the flavor of brown butter but my icing turned out oily and didn’t come together until I added more powdered sugar and heavy whipping cream then whipped the crap out of it!
Hi Cheryle,
Thanks so much for trying these cookies! So sorry to hear you had some issues. Did you do the cutout version or the drop version? Your dough may have needed to be chilled. This icing is finicky, you definitely have to work fast! xx
I made the drop version, I chilled the dough for the last pan and it was better! I’m not giving up, I’ll definitely make them again!
Thank you:) Yes, I would try chilling the dough for about an hour, I think that should help! xT