Gingerbread Latte Cookies Recipe (2024)

Warning to other readers: The weight measurement for molasses in this recipe is WAY off. 158g of unsulphured molasses comes out to about ½ a cup on my home scale, not ¼. King Arthur states that ¼ cup of molasses wights about 85g—I think that would be the right measurement for this recipe.I'm disappointed, NYT, because I was making this recipe by weight, so I added twice the correct amount of molasses to the dough! What a waste of all these ingredients.

King Arthur flour offers a special espresso powder just for this kind of thing. It isn’t instant coffee.

Oh my. Made these for a Christmas Cookie Exchange and I cannot wait to be the overall best in show winner! (... there are winners, right?)It tastes like a "quad shot, half syrup gingerbread latte" because the espresso & dark sugar is dominant, and it's not too sweet. Like, this is a chewable latte. How? HOW! I somehow ended up with 23 generously sized cookies. I ain't mad. Thank you!

Hi Amy! I would do about 80 grams molasses. Apologies! We're working on resolving that now :)

These are delicious but fair warning: They are VERY caffeinated. I ate 3 before bed one night and tossed and turned all night. Still, I regret nothing.

Hi all! I hope you love these cookies as much as I do. I'm a big coffee fan, and these don't shy away from the coffee flavor. I used both King Arthur espresso powder and Illy ground espresso when testing this recipe, and both yielded good results for me! Espresso powder is technically different from ground espresso, but it shouldn't change the chemistry of the overall bake if you have trouble finding one over the other. Happy baking!

Made these about half the size recommended (~1 tbs balls) and cooked for about 9 minutes total- made about 45, and more of a snack size cookie. I think I would top these with some Demerara sugar next time- add a bit of a sugar-y crunch on top. They’re very gingery at first, followed by a nice coffee flavor, and you get a nice bit of heat from the fresh ginger that lingers at the end.

I’ve been buying Medaglia D’Oro espresso powder in my grocery store for years. Delicious in all baked items.

As a shortcut to grating fresh ginger, I used the little frozen ginger cubes from Dorot Gardens, available at Trader Joe's.

Hi Julia, Swedes do this too! We use gingerbread snaps (pepparkakor) for this purpose: they are indeed thin, and intensely spiced with ginger, cloves, allspice, cinnamon and cardamom. Try putting thin slivers of blue cheese on top, and serving with a glass of bubbly or gluhwein (glögg). Delicious as well as Christmassy!

Looks like they fixed the molasses weight

Excited to make these! With these, the eggnog snickerdoodles and the peppermint brownie cookies, you can make a whole Vaughn Vreeland cookie tin!

You can do a flax seed egg if you're looking to go vegan. 1 tbsp flax seed meal, 2.5 or 3 tbsp water. Whisk well and let sit for a couple minutes.Vegan butter also worked well for this recipe. Looked exactly like the picture.

Marie, in the US, there is instant espresso powder, which is not ground beans. “Medaglia d’Ora” is the brand I have; I bought it at grocery stores and Target. Regular instant coffee would be fine.

Molasses weight seems far too high - King Arthur's ingredients weight database shows 1/4 c of molasses at 85 g, so something seems amiss in this recipe - either the Imperial or the metric must be incorrect. I just made the batter with recipe with 158 g of molasses; we'll see if it firms up as it chills.

Is there any way of making these cookies without the espresso powder. I'm allergic to coffee (not caffeine), but love chewy gingerbread cookies? Thank you for any advice.

I loved these cookies and found the preparation to be quite straightforward. I just didn't find mine flattened as described. I followed the recipe exactly. Thoughts?

Very tasty. Just leave lots of room, these guys SPREAD out.

Used 1/2 c sugar only (too much sugar!), spelt flour, chilled dough overnight, rolled in sugar only, and flattened with glass bottom before putting in oven. Came out perfectly.

For the commenters with cookies that spread - I used to have this problem until I stopped overmixing eggs. This recipe calls for the egg, etc. to be mixed for 2 minutes. I left the egg out and mixed for 90 seconds, then added the egg. Also, since this recipe called for extended refrigeration, I used baking powder instead of soda. My cookies rose and did not spread. Thanks to the reviewers who mentioned a caffeine buzz - I halved the expresso powder, 1/8 C, which came to 8 grams for my brand.

To make them look like the photo, I add extra topping when they come out of the oven. These are delicious cookies.

If you only coat the top part of the cookie dough the bottoms will not burn as quickly

And when do you add the butter/spice mixture? Recipe does not say. I alternated it with the flour. The batter is in the refrigerator now, sure hope it comes out ok.

Has anyone made these with gluten free flour? If so (and if you had a good result), which flour did you use?

I added some candied ginger to the sugar mix for rolling the cookies. They were a hit with my friends.

These were GREAT! Easy to make and very yummy.

Here's a thing you can do, after you have mixed up all the batter: get a dinner plate, lay out a big piece of plastic wrap over it, dump the batter into the plastic wrap-lined plate, close up the plastic wrap around it and put into the fridge. Two hours later, it will be ready to be formed into balls. And definitely keep your hands wet with water while rolling the dough into balls.

As a coffee and ginger lover, I had high hope for these, but they were just not good at all. Very bitter. If I were to make them again, I would remove the expresso powder entirely from the sugar coating and reduce it by 1/3 in the dough.

Delicious! I left the espresso powder out of the rolling sugar as the batter was on the bitter side already. Happy with the decision! I'll be making these again. Do keep in mind that the recipe was SERIOUS when they said to spread them out at least 2 inches apart. They spread a lot and my first batch was more cookie cake than individual cookies.

I don't care for the texture of even the most finely grated fresh ginger, so I run it through the food processor and use the same amount of just the squeezed juice. I also add finely minced candied ginger and dried cherry cherries. This recipe is almost identical to a King Arthur Flour recipe for Cape Cod Ginger Molasses Cookies. I don't really understand the "latte" part. There's no milk or cream ingrefient--unless you stretch that to include butter.