Iced Gingerbread Latte Cookies
Chewy gingerbread cookies glazed with a layer of espresso-flavored icing.
Servings: 24 cookies
Calories: 153kcal
Cost: $40
Equipment
- 1-2 large metal baking sheets
- 1 large mixing bowl
- 1 stand mixer or hand mixer
- 1 Rolling Pin
- parchment paper
- Whisk
- rubber spatula
- plastic wrap
- wire cooling racks optional
- cookie cutter of your choice
- pastry brush
Ingredients
For the Gingerbread
- ¾ cup unsalted butter softened
- ¾ cups dark brown sugar
- 2 tbsp molasses
- 1 egg room temperature
- 1 tsp vanilla extract
- 2 ¾ cups all-purpose flour
- ¾ tsp baking soda
- ½ tsp salt
- 2 tsp ground ginger
- 2 tsp ground cinnamon
- 1 tsp nutmeg
- ½ tsp ground clove
For the Icing
- 1 cup powdered sugar
- 3 tbsp freshly brewed espresso or coffee
- 1 tsp vanilla extract
- 1 tsp water or more, for thinning
- sprinkles optional
Instructions
- Make the dough. In a bowl, cream butter and brown sugar until smooth and cohesive (don't try to make it fluffy - air causes spread).¾ cup unsalted butter, ¾ cups dark brown sugar
- Beat in the molasses, egg, and vanilla until fully combined.1 egg, 1 tsp vanilla extract, 2 tbsp molasses
- Then add in the flour, baking soda, salt and spices. With a spatula, mix until the batter is completely combined. The dough should be soft and not sticky. If it is, add flour, 1 tbsp at a time until it's not.2 ¾ cups all-purpose flour, ¾ tsp baking soda, ½ tsp salt, 2 tsp ground ginger, 2 tsp ground cinnamon, 1 tsp nutmeg, ½ tsp ground clove
- Form the dough into an oval disc and wrap it in plastic. Place it in the fridge to chill for 1 hour.
- Roll and cut. Lightly flour the surface of your counter. Unwrap the dough. With a rolling pin, roll the dough out until it is ¼ inch thick.
- Using your cookie cutter, cut the shapes out and place them on parchment-lined baking sheets. Then mush together the remaining dough and roll it out again to cut more cookies. Continue until you run out.
- Preheat the oven to 350℉. Place the baking sheets into the fridge to chill for 15 minutes.
- Bake the cookies in the oven for about 8-10 minutes. They should look matte but not darkened. Remove from the oven and let cool completely.
- Make the icing. Whisk together the powdered sugar, vanilla, espresso and water. The consistency should be like maple syrup. Add more espresso or water if needed to achieve that viscosity.1 cup powdered sugar, 3 tbsp freshly brewed espresso, 1 tsp vanilla extract, 1 tsp water
- Using a pastry brush, gently brush each cookie with a layer of the icing. Add sprinkles if you wish. Place the cookies on cooling racks and let them sit until completely set and dry, about 15-20 minutes. Then enjoy!sprinkles