Gingerbread Latte Cookies

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Get ready to fill your home with the cozy scents of the holidays! These gingerbread latte cookies are a perfect treat for cold winter days. They mix classic gingerbread flavors with a hint of coffee for a unique twist on a seasonal favorite.

You’ll love how easy these cookies are to make. In just about 35 minutes, you can have warm, soft cookies ready to enjoy. The recipe makes 20-24 cookies, so there’s plenty to share with family and friends. Each cookie has about 155 calories, making them a tasty but not too indulgent snack.

Exact Ingredients List

Here’s everything you’ll need to make these tasty gingerbread latte cookies:

For the cookies:

• 2 1/2 cups all-purpose flour
• 1 1/2 teaspoons baking soda
• 1-2 tablespoons instant espresso powder
• 2 teaspoons ground ginger
• 1 teaspoon ground cinnamon
• 1/4 teaspoon ground cloves
• 1/4 teaspoon ground nutmeg
• 1/2 teaspoon salt
• 1 cup unsalted butter, softened
• 3/4 cup granulated sugar (1/2 cup for dough, 1/4 cup for coating)
• 1/2 cup dark brown sugar, packed
• 1/3 cup unsulphured molasses
• 1 large egg + 1 egg yolk
• 2 teaspoons vanilla extract

For the latte icing:

• 1 cup powdered sugar
• 1 teaspoon instant espresso powder
• 2 tablespoons milk
• 1/2 teaspoon vanilla extract

Make sure you have all these ingredients ready before you start baking. The recipe makes 20-24 cookies, perfect for sharing with family and friends during the holidays!

Remember to soften your butter ahead of time. This will make it easier to cream with the sugars, resulting in perfectly textured cookies.

Instructions

Mix the dry ingredients in a bowl. Whisk flour, baking soda, espresso powder, ginger, cinnamon, cloves, nutmeg, and salt. Set this aside.

In another bowl, beat butter and sugars until fluffy. This takes about 3-4 minutes with an electric mixer. Scrape the bowl and beat again.

Add molasses, egg, yolk, and vanilla one by one. Mix well after each.

Slowly add dry ingredients to wet. Mix until just combined. Cover and chill for at least 2 hours.

Preheat oven to 350°F. Line baking sheets with parchment paper.

Roll dough into small balls. Coat in sugar and place on sheets 2 inches apart.

Bake for 10-12 minutes. Edges should be set, centers slightly soft. They’ll firm up as they cool.

Let cookies cool on sheets for 5 minutes. Move to a wire rack to cool fully.

For the icing, mix powdered sugar, espresso powder, milk, and vanilla. Adjust as needed.

Drizzle or dip cookies in icing. Let set for 15 minutes before serving.

How To Make It Diabetes-Friendly

To make these gingerbread latte cookies diabetes-friendly, try these adjustments:

Replace all-purpose flour with almond flour or a gluten-free blend. This lowers the carb count.

Use a sugar substitute like stevia or erythritol instead of granulated and brown sugar. Start with half the amount and adjust to taste.

Swap regular molasses for a sugar-free syrup. You can find diabetic-friendly options at specialty stores.

For the icing, use a sugar-free powdered sweetener. Mix it with unsweetened almond milk for a lower-carb glaze.

Make smaller cookies to control portion sizes. Use a 1-tablespoon scoop instead of 1.5-2 tablespoons.

Remember to check your blood sugar when trying new recipes. These changes will reduce the carb and sugar content, making the cookies more suitable for a diabetic diet.

You can also add extra spices like cinnamon or ginger to boost flavor without adding carbs. This helps make up for any taste differences from sugar substitutes.

Always consult your doctor or dietitian before making big changes to your diet. They can give personalized advice on managing diabetes through food choices.

Tips, Tricks & Storing

For the best gingerbread latte cookies, make sure your butter is softened but not melted. This helps create the perfect texture.

Use fresh spices for the most vibrant flavor. If your spices are older, you might need to add a bit extra.

Don’t skip chilling the dough! This step is crucial for preventing the cookies from spreading too much while baking.

To get uniform cookies, use a cookie scoop or tablespoon to measure out the dough. Roll the dough balls in sugar for a sparkly finish.

Watch the cookies closely as they bake. They’re done when the edges are set but the centers still look slightly underbaked.

Let the cookies cool completely before icing them. This prevents the icing from melting off.

Store your cookies in an airtight container at room temperature for up to 5 days. You can also freeze them for up to 3 months.

To freeze, place the cooled cookies in a single layer on a baking sheet. Freeze until solid, then transfer to a freezer bag.

When you’re ready to eat frozen cookies, let them thaw at room temperature for about 30 minutes.