If gingerbread cookies and your favorite coffeehouse latte had a holiday baby, it would be Gingerbread Latte Cookies. These cookies combine the warm spices of classic gingerbread—ginger, cinnamon, molasses, and cloves—with subtle espresso notes and a soft, bakery-style texture. The result is a rich, aromatic cookie that tastes like winter wrapped in comfort.

Perfect for Christmas baking, cookie exchanges, or cozy afternoons with a mug of coffee, gingerbread latte cookies elevate traditional gingerbread into something modern, indulgent, and unforgettable.

Why Gingerbread Latte Cookies Are So Popular

These cookies bring together two seasonal favorites:

Classic gingerbread spice
Smooth coffeehouse flavor

The espresso enhances the spices rather than overpowering them, creating depth and balance. Unlike crisp gingerbread cut-outs, these cookies are soft, chewy, and plush—ideal for sandwiching with frosting or enjoying plain.

They are especially popular for:

Holiday cookie platters
Christmas dessert tables

Gifting
Coffee-themed baking content
Winter brunch spreads

What Makes These Cookies Special

A truly great gingerbread latte cookie should be:

Soft and chewy, not dry
Richly spiced but not overpowering

Gently sweet with molasses depth
Balanced with real coffee flavor
Bakery-style in appearance

This recipe delivers all of that with simple ingredients and reliable results.

Ingredients for Gingerbread Latte Cookies

Dry Ingredients

2¼ cups all-purpose flour
2 teaspoons ground ginger

1½ teaspoons cinnamon
¼ teaspoon ground cloves
¼ teaspoon nutmeg

1 teaspoon baking soda
½ teaspoon salt

Wet Ingredients

¾ cup unsalted butter, softened

¾ cup brown sugar, packed
¼ cup granulated sugar
1 large egg

⅓ cup molasses
2 teaspoons vanilla extract

Latte Flavor

2 teaspoons espresso powder (or instant coffee)

1 tablespoon hot water

Optional Add-Ins

White chocolate chips
Mini chocolate chips

Espresso glaze or frosting

Why Espresso Powder Works Best

Espresso powder provides concentrated coffee flavor without adding excess liquid. It dissolves easily and blends seamlessly into cookie dough, giving you that latte essence without bitterness.

If unavailable, instant coffee granules work as a substitute—just use slightly more.

Step-by-Step Instructions

Step 1: Activate the Coffee

Dissolve espresso powder in hot water. Set aside to cool slightly.

Step 2: Mix Dry Ingredients

In a medium bowl, whisk together flour, ginger, cinnamon, cloves, nutmeg, baking soda, and salt.

Step 3: Cream Butter and Sugars

In a large bowl, beat butter, brown sugar, and granulated sugar until light and fluffy, about 2–3 minutes.

Step 4: Add Wet Ingredients

Beat in egg, molasses, vanilla, and espresso mixture until fully incorporated.

Step 5: Combine Wet and Dry

Gradually add dry ingredients to wet mixture, mixing just until combined. Do not overmix.

Step 6: Chill the Dough

Cover and refrigerate for at least 1 hour. Chilling improves flavor and prevents spreading.

Step 7: Shape the Cookies

Scoop dough into 1½-tablespoon portions. Roll into balls and, if desired, roll lightly in granulated sugar.

Step 8: Bake

Bake at 350°F (175°C) for 9–11 minutes, until edges are set and centers look slightly underbaked.

Step 9: Cool

Allow cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack.

Texture: Soft and Chewy Perfection

These cookies are intentionally baked just until set. As they cool, the centers remain soft and tender, giving them that bakery-style chew that pairs beautifully with coffee or tea.

Optional Espresso Glaze

For a true latte finish, drizzle cookies with espresso glaze.

Espresso Glaze Ingredients:

1 cup powdered sugar
1–2 tablespoons brewed espresso or strong coffee
½ teaspoon vanilla

Whisk until smooth and drizzle over cooled cookies.

Expert Tips for Best Results

Do not overbake—soft centers are key
Use dark molasses for deeper flavor

Chill the dough to enhance spices
Measure flour accurately to avoid dryness
Use espresso powder, not brewed coffee, in the dough

Flavor Variations

1. Gingerbread Latte Sandwich Cookies

Fill with vanilla or espresso buttercream.

2. White Chocolate Gingerbread Latte Cookies

Add ¾ cup white chocolate chips.

3. Iced Gingerbread Latte Cookies

Top with espresso glaze and festive sprinkles.

4. Vegan Version

Use dairy-free butter and flax egg.

5. Gluten-Free Version

Substitute a 1:1 gluten-free flour blend.

Serving Suggestions

With hot coffee or cappuccino

Alongside chai or black tea
On holiday cookie boards
As edible gifts

As dessert after winter meals

They are especially popular at Christmas brunches and cozy winter gatherings.

Storage and Make-Ahead Tips

Room Temperature

Store in an airtight container for up to 5 days.

Refrigeration

Dough can be refrigerated for up to 3 days.

Freezing

Freeze dough balls for up to 3 months. Bake directly from frozen, adding 1–2 minutes.

Common Mistakes and How to Avoid Them

Cookies spread too much: Dough not chilled
Dry cookies: Too much flour or overbaking
Weak coffee flavor: Increase espresso powder slightly
Bitter taste: Use quality espresso powder

Frequently Asked Questions

Q1: Can I skip the coffee flavor?
Yes, but then they’ll be classic soft gingerbread cookies.

Q2: Can I use light molasses?
Yes, but dark molasses provides richer flavor.

Q3: Do these cookies harden over time?
No, they stay soft when stored properly.

Q4: Can I double the recipe?
Absolutely—this recipe scales very well.

Q5: Are these kid-friendly?
Yes, the coffee flavor is subtle, not strong.

Why This Gingerbread Latte Cookies Recipe Works

Balanced spice blend

Soft, chewy texture
Coffee flavor enhances, not overwhelms
Easy, reliable dough

Perfect for holiday baking

These cookies feel nostalgic and modern at the same time—exactly what great seasonal baking should be.

Conclusion

Gingerbread Latte Cookies are the ultimate winter cookie: warmly spiced, softly textured, and kissed with cozy coffee flavor. Whether you serve them plain, glazed, or sandwiched with frosting, they’re guaranteed to stand out on any holiday table.

If you love gingerbread and coffee, these cookies deserve a permanent spot in your seasonal baking lineup.

Gingerbread Latte Cookies: Soft, Spiced Cookies with Cozy Coffee Flavor

Author: WAFA LI

Print Recipe

Ingredients

• 1½ cups blanched almond flour
• ¼ cup coconut flour
• 1½ tsp ground ginger
• 1 tsp cinnamon
• ¼ tsp ground cloves
• ¼ tsp sea salt
• ½ tsp baking soda
• 3 tbsp brown sugar–style monk fruit blend (e.g., Lakanto Golden—crucial for molasses flavor!)
• 2 tbsp unsweetened applesauce (mimics moisture of molasses)
• 1 tbsp strong brewed espresso or 1 tsp instant espresso powder + 1 tbsp hot water
• 2 tbsp melted coconut oil or butter
• 1 large egg
• 1 tsp pure vanilla extract

Cinnamon-Sugar Coating:
• 2 tbsp brown sugar–style monk fruit blend
• ½ tsp cinnamon

Instructions

Preheat oven to 350°F (175°C). Line baking sheets with parchment.
Whisk almond flour, coconut flour, ginger, cinnamon, cloves, salt, and baking soda.
In another bowl, whisk brown sugar substitute, applesauce, espresso, oil, egg, and vanilla until smooth.

Fold dry ingredients into wet until just combined. Chill dough 30 min—prevents overspreading and intensifies spice flavor.
Mix coating ingredients in a shallow bowl. Scoop 1-tbsp dough balls; roll generously in cinnamon-sugar.
Place 2″ apart on sheets. Gently flatten slightly with palm (they’ll spread and crackle as they bake).

Bake 10–12 min—edges set, centers soft. They’ll firm as they cool.
Cool 5 min on tray, then transfer. Best enjoyed slightly warm with a latte!

💡 Memory note: Like your love of enhanced flavor development (3-Day Chill Bourbon Cookies) and warm spice blends (Pecan Sweet Potato Casserole), these cookies deepen in taste after 1 hour—ideal for make-ahead holiday baking!