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.
¾ cup unsalted butter melted
1 cup white sugar
1 large egg
1/3 cup molasses
1 teaspoon vanilla extract
2 ¼ cups all purpose flour
2 teaspoons baking soda
1 teaspoon ground cinnamon
1/2 teaspoon ground cloves
1 ½ teaspoons powdered ginger
2 tablespoons espresso powder
More granulated sugar for rolling
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.