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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!
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
Beat the butter with dark brown sugar and a high-quality espresso or instant coffee powder. 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.
Roll the dough into decently sized balls. This is a sticky dough, but if you’re having trouble, add a couple of tablespoons of additional flour.
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 butter on the stove. Then add everything to the brown butter and thin it out with some milk. 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
- 2 teaspoons vanilla extract
- 1 pinch cinnamon
- sea salt
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. Whisk in the powdered sugar, 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.
Mine unfortunately came out flat as a pancake 🙁 I converted the measurements to grams and just didn’t turn out well. I’ll give them another try as they look delicious
Hi Candice,
Thanks so much for making this recipe and sharing your feedback! Sorry to hear you had some issues! If your dough was super soft, I would chill it next time before baking. Also, I would double check the measurements in grams, ours is automatic and controlled by google. It’s not something we’d prefer to be using. We are required to. I’m sorry for the trouble, we do our best! Let me know how they turn out! xT
My family loved these! Even the picky one! Thank you so much! Definitely adding this to our family cookies!
Hey Stacey,
Happy Sunday!! I am thrilled to hear that this recipe turned out well for you, thanks a lot for making it! xT
These were DELICIOUS! OMG. You were right about not scrimping on the icing. That put these cookies over the top! I really, really, really enjoyed these, as did those few I chose to share them with, lol.
Hey Cathy,
Awesome!!🌼 I love to hear that this recipe turned out well for you and appreciate you giving it a try! xT
These are unbelievable. This coming from someone who is not a huge fan of gingerbread. You will not be disappointed.
Hey Amy,
Happy Monday!!⛄️ Thanks so much for making this recipe and sharing your feedback, I love to hear that it turned out well for you! xT
Hmmmm….frosting lacked ingredient to take it from lumpy/crunchy to spreadable. Added a splash of whole milk and rescued them. The rest of cookies were fabulous. Thank you!
Hey Lisa,
Happy Sunday!!❄️ I love to hear that this recipe was enjoyed, thanks so much for trying it out and sharing your feedback! xx
These cookies were over the top wonderful! My adult kids devoured the entire batch in 3 days! I make a similar icing to this for a Christmas Bread Ring, and my advice is to have a little cream at the ready to thin as needed for drizzling. It will set up beautifully.
Hey Lorie,
I am delighted to hear that this recipe turned out well for you and appreciate you giving it a try! Have a great weekend:)
Best gingerbread cookies ever. 🙂 So soft and chewy and the icing is amazing. I happened to be making tea while I was making the icing so I just added a little boiling water and it thinned out perfectly. Permanent recipe!
Hey Ronni,
Happy Sunday!!❄️ I love to hear that this recipe was enjoyed, thanks so much for trying it out and sharing your feedback! xx
the cookies were great but they need icing in my opinion and I cannot seem to get the icing correct mine was dark and (it also did not set) not light and creamy like in the pictures & it wasn’t drizzle-able like it should have been. Any tips? i tried twice and had poor results both times.
Hi Priscilla,
Thanks so much for trying these cookies:) Next time, I would add milk to the icing, that should help! Please let me know if you have any other questions! xx
These are amazing! They are the FIRST cookies I’ve ever made from scratch and they are dummy proof goodness!! All my neighbors loved them and the spice will stay on you palate long after your last bite which is so nice and warming.
I had issues with the first try on the frosting but looked thorough the comments and someone made a few tweaks to their in the comments that I followed and it worked perfectly!
Hey Ashley,
Happy Wednesday!!❄️ Thanks so much for giving this recipe a try and sharing your feedback, I am so glad it was a hit! xx
I made these for two Christmas gatherings and I didn’t have any to take home on either occasion. These were a hit and will continue to be a part of my regular baking year round. I did have trouble also with the frosting not being drizzled consistency. My first attempt with the icing it was thick and I added milk in it quickly just brought the butter to separate from the mixture that box was ruined. But on my second batch I made some standard icing and beat the mixture it into that and it was perfect!
Thank you!
Hey Bonnie,
Happy Monday!!☃️ Thanks a lot for making this recipe and sharing your review, I love to hear that it was a winner! xx
Can I use regular molasses or does it have to be backstrap molasses?
Hey Julie,
If you can get the blackstrap molasses I would recommend using that:) Please let me know if you have any other questions, I hope you love this recipe! xT
Hi Tieghan,
We just made the Cookies,they‘re still hot,can‘t wait to taste them. I wonder though, if the icing needs 1butter=1lb (=500g=2 Package in EU) or did you mean
1 Stick (=125g)?
Well, we added lots of sugar and poured the rest of the icing into a baking form.
That‘s how my grandma made caramel „Bonbons“= candy with me. Hmmm😋🥰
Hey Silke,
Thanks so much for making these cookies, I hope they are delish!! So 1 stick of our butter is equal to 113 grams. I hope this helps! Let me know if you have any other questions! xT
My friend’s daughter made these on our Christmas trip and they were the best cookies I’ve ever had. No contest. Absolutely delicious.
Hey Donna,
Happy New Year!🎆🎈 I appreciate you making this recipe and your comment! So glad to hear it was enjoyed! xx
Just made these and they were delicious. Used two tablespoons espresso powder and they had a very good balanced flavor. Tapped the pan to get the cookies to flatten a little. The icing is a must, it’s really not complicated, just add milk little by little until you get the right consistency. I was eating it with a spoon. 😄
Hey Sharon,
I appreciate you giving this recipe a try and sharing your review, so glad to hear it was enjoyed! Happy New Year! 🎊🎈
This was probably the easiest gingerbread drop cookies! I didn’t roll them and put them into sugar – just scooped them up and baked. Came out perfectly – and so tasty! Not super sweet and just the right amount of spice. The espresso really gives it a depth; I was skeptical but it was so good! For the frosting, made it exactly as stated with 1/4 tsp of bourbon (because, why not?). So. Good. I will be making these on repeat all winter!
Hey Erin,
Happy New Year!!🎆 I love to hear that this recipe was a winner, thanks so much for giving it a try and sharing your review! xT
Hi Tieghan,
I made these cookies for Christmas and they were a big hit. Everyone loved their coffee taste (I used 4 tablespoon of expresso powder from beans that I grounded).
Thankyou 😋
Hey Nadia,
Happy New Year!!🎆 I love to hear that this recipe was a winner, thanks so much for giving it a try and sharing your review! xT