Gingerbread Latte Cookies

Soft and chewy ginger molasses cookies with a hint of espresso in every bite. These gingerbread latte cookies are simple, delicious, and perfect for the holidays.

It’s been soooo long since I’ve been here. The longest I’ve ever been away from this blog. But there have been so many things happening that there just wasn’t enough time for me to balance everything.

Let’s catch you up on my life.

On Friday, October 14th, Gordon and I got married at the Purple Orchid Resort and Spa in the wine country area of Livermore. We chose this venue because we could do everything in one place and there’s plenty of space for people to roam. We booked all the rooms so that we could stay the night and not worry about driving to our hotel.

These photos were taken by our photographer: Lisa Stone Photography

I’ll share more photos in a later post. On Sunday morning, we flew out to Singapore and Bali where we spent two weeks for our honeymoon.

Once we got home, it was a little difficult adjusting back to everyday life. And then the whirlwind of holiday events started. Next thing I knew, it’s already Thanksgiving and Christmas.

I wish I had enough time to share with you recipes that I tested. So we’re going to settle with this one amazing cookie recipe, just in time for Christmas. And hopefully, it’ll make it into this year’s cookie box or Santa’s cookie plate.

I’ve been obsessed with ginger molasses cookies this year. I love the warm rich flavors. The spiciness of the ginger. It’s really addictive. And it has all that I want in my cookies. They’re soft with a chewy center. The edges are slightly crispy. I mean, what else can you want from a cookie?

Oh yes. Coffee. I added a little bit of espresso powder to these cookies to give it the aromatic flavor of coffee. You can easily use instant coffee for these cookies too.

All the rich warm notes make these cookies my favorite for the season.

To make these cookies, you’ll want to make them a head of time and just chill them.

Honestly, I prefer chilling all my cookies these days. It makes things so much easier. I can make the dough first. Leave it overnight. And bake it the next day. It doesn’t seem as daunting when you’re not obligated to make everything in one day.

In medium sized mixing bowl, combine melted butter,  granulated sugar, egg, vanilla extract, and molasses. Mix until well combined.

In a small sized mixing bowl, whisk together all prupose flour, cloves, ground ginger, ground cinnamon, baking soda, and espresso powder.

Add the dry ingredients to the wet ingredients and mix until combined.

Chill the cookie dough for at least an hour. I prefer overnight.

Preheat the oven to 350F.

Once the cookie dough is chilled, use a cookie scooper to measure about 2 tablespoons and roll the cookie dough into a ball. Roll the cookie dough ball in sugar and then set on a baking sheet lined with parchment paper.

Bake the cookies for 10-12 minutes.

Remove the cookies from the oven. Allow the cookies to cool for about 10 minutes before transferring to a wired rack to cool.

Enjoy!

Happy Holidays <3

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