Gingerbread Latte Cookies Recipe (2024)

By Vaughn Vreeland

Gingerbread Latte Cookies Recipe (1)

Total Time
35 minutes, plus 2 hours’ chilling
Read community notes

Biting into one of these cookies is like taking the first sip of a festive beverage, and their spiced coffee fragrance gives your kitchen cozy holiday vibes. A combination of fresh and ground ginger adds an extra note of warmth that accentuates the coffee flavor and other spices, while the espresso-sugar coating creates crisp edges that yield to pillowy-soft interiors. Pair it with your milk of choice and you have a gingerbread latte in a single bite.

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Yield:About 18 cookies

    For the Cookies

    • ¾cup/168 grams unsalted butter
    • ¼cup/22 grams espresso powder
    • 1tablespoon/17 grams finely grated fresh ginger
    • 2teaspoons ground ginger
    • 1teaspoon ground cinnamon
    • ½teaspoon ground nutmeg
    • ¼teaspoon ground clove
    • ½cup/100 grams granulated sugar
    • ½cup/107 grams dark brown sugar, packed
    • ¼cup/80 grams unsulphured molasses
    • 1teaspoon kosher salt
    • 1large egg
    • 2teaspoons vanilla extract
    • 1teaspoon baking soda
    • 2cups/252 grams all-purpose flour

    For the Coating

    • ¼cup/50 grams granulated sugar
    • 2teaspoons espresso powder
    • ½teaspoon ground ginger

Ingredient Substitution Guide

Nutritional analysis per serving (18 servings)

193 calories; 8 grams fat; 5 grams saturated fat; 0 grams trans fat; 2 grams monounsaturated fat; 0 grams polyunsaturated fat; 29 grams carbohydrates; 1 gram dietary fiber; 18 grams sugars; 2 grams protein; 113 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Gingerbread Latte Cookies Recipe (2)


Make the recipe with us

  1. Step


    Melt the butter in a medium saucepan over medium. When it begins to bubble and get foamy, remove from the heat and whisk in the espresso powder, fresh ginger, ground ginger, cinnamon, nutmeg and clove. Scrape the butter mixture into a medium mixing bowl and set aside to cool for about 5 minutes.

  2. Add the sugars, molasses and salt to the bowl and whisk vigorously to combine. Add the egg, vanilla and baking soda and continue whisking until the mixture appears smooth and it’s the consistency of thin pancake batter, about 2 minutes. Add the flour and mix until evenly incorporated. Cover and chill the dough for at least 2 hours and up to 2 days before baking.

  3. Step


    Heat oven to 375 degrees, with racks on the lower and upper thirds. Line 2 baking sheets with parchment paper. Prepare the coating by combining the granulated sugar, espresso powder and ground ginger in a small bowl.

  4. Step


    Using a 2-tablespoon (1 ounce) scoop, scoop the dough and, using your hands, roll into walnut-size balls. (Alternatively, for each cookie, use a tablespoon measure to scoop 2 tablespoons dough and roll them into a ball.) Toss in the sugar mixture to coat.

  5. Step


    Place the portioned dough 2 inches apart on the prepared baking sheets and bake, rotating the sheets on the racks halfway through, until the cookies have spread slightly and appear craggy on the surface, about 10 minutes. Allow to cool on the baking sheets for 3 minutes, then transfer to a wire rack to cool completely. (The cookies will flatten once cooled.) These cookies keep in an airtight container at room temperature for 4 to 5 days (if they last that long).


  • Portioned dough can be frozen in balls, then coated and baked for about 13 minutes.



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Cooking Notes


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.

Name vitra2

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

julie peach

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!

Vaughn V

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

Caroline E

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.

Vaughn V.

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.

Lynn H

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

Julia 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

Nicole Lang

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

James A

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.

Kelly in Maine

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.

Lynn H

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.

Kelly Bacobn

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.

Almost perfect

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.

Martha McCully

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.

Rebecca White

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

R. J. Duncan

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

Regina Eberhart

These were GREAT! Easy to make and very yummy.

Pam Weinstein

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.

Deirdre Seim

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.

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Gingerbread Latte Cookies Recipe (2024)


Why did my gingerbread cookies come out hard? ›

“There are some gingerbread recipes that are hard right after baking and need to sit for a few days to soften. Molasses and honey hardens gingerbread, but as the sugar absorbs moisture, it will get softer.”

Should gingerbread cookies be soft or crunchy? ›

First, the texture of the cookie needs to be fairly crispy along the outside with a semi-soft, cake-like inside, and like all "perfect" cut-out cookies, they definitely need to keep their shape when baked. Secondly, they must taste sweet but notably spicy, and have a rich molasses flavour.

Are gingerbread cookies healthier than other cookies? ›

Ginger cookies can be high in sugar and fat content. Ginger cookies fall into the category of "empty calories," according to the U.S. Department of Agriculture's dietary guidelines. You should consume empty calorie foods in moderation.

Why did my gingerbread cookies spread? ›

There are two main reasons why gingerbread cookies spread- too much leavener and warm dough. If you add too much leavener to the cookie dough (like baking powder or baking soda), it will cause the cookies to rise and expand. This also causes them to spread out as they bake.

How do you keep gingerbread cookies soft after baking? ›

Store cooled cookies in an airtight container and they will stay soft for days.

What happens if you add too much molasses to cookies? ›

Doubling up on molasses softened the cookies significantly.

Molasses is also extremely dark in color, so this batch of cookies turned out to be a deep brown.

How can I tell when gingerbread cookies are done? ›

The toothpick test is one of the best ways to tell if gingerbread is finished baking. A toothpick inserted in the center should come out clean or, preferably, with a few moist crumbs (but not wet batter).

How to make gingerbread harder? ›

Keep in mind that the longer the cookies bake, the harder and crunchier they'll be. For soft gingerbread cookies, follow my suggested bake times. Allow cookies to cool for 5 minutes on the cookie sheet. Transfer to cooling rack to cool completely.

How do I make my cookies chewy instead of crunchy? ›

How To Make Cookies Chewy Without Cornstarch
  1. Go heavy on brown sugar. It has more moisture than its granulated counterpart, which means the cookie comes out less crispy. ...
  2. Choose margarine or shortening instead of butter. ...
  3. Use baking powder instead of baking soda. ...
  4. Rest your dough. ...
  5. Shorten baking time.
May 14, 2023

What is the healthiest cookie to eat? ›

10+ Healthy Cookies That You Can Eat Every Day
  1. No-Bake Oatmeal Peanut Butter Cookies. ...
  2. Healthy Blueberry Oatmeal Cookies. ...
  3. Flourless Oatmeal Shortbread Cookies. ...
  4. Flourless Strawberry Shortcake Cookies. ...
  5. Healthy No Sugar Banana Cookies. ...
  6. Flourless Oatmeal Cookies With Chocolate Chunks. ...
  7. 10-Minute Healthy No-Bake Chocolate Cookies.
Nov 2, 2021

Is ginger bread good for your stomach? ›

Digestive Comfort: Gingerbread's Soothing Influence

In gingerbread, ginger's presence can provide a gentle aid to the digestive process, making it a suitable choice after a hearty meal. It's also been used to alleviate nausea, particularly in pregnancy when pharmaceutical antiemetics are out of the question.

Why refrigerate gingerbread cookie dough? ›

Chill in the refrigerator for at least two hours to allow the dough to firm up, and up to three days ahead. Proceed with the recipe as written - such as my easy gingerbread cookie recipe.

How long will homemade gingerbread cookies last? ›

I don't chill my gingerbread dough, but it can go in the fridge in the meantime as you are waiting for other biscuits to bake. Gingerbread biscuits last for 2-3+ weeks at room temp – the decorated biscuits will last for 1-2+ weeks. They also freeze well for 3+ months. I used these cookie cutters.

Why are my gingerbread cookies puffy? ›

Q: Why are my cookies so puffy and cakey? Whipping too much air into the dough. That fluffy texture you want in a cake results from beating a lot of air into the room temperature butter and sugar, and it does the same for cookies. So don't overdo it when you're creaming together the butter and sugar.

Why did my cookies turn out hard? ›

the more you mix cookie dough. the more the gluten develops and they become hard and dry and an unfavorable texture.

How to keep cookies from getting hard after baking? ›

Putting a slice of fresh white bread in the container with the cookies will help the cookies stay soft: fresh bread is moist, and that slice will give up its moisture for the greater good: keeping the cookies from drying out. We recommend white bread so that no flavor is transferred to the cookies.

Does gingerbread harden as it cools? ›

The cookies will still feel a little bit soft in the middle, but they'll harden up when cool, so let them set completely before starting to build your houses. Baked gingerbread will last for at least two weeks if kept in an airtight container.

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