Gingerbread Latte Cookies

Updated at: Sat, 16 Dec 2023 18:17:04 GMT

Step 1

Melt the butter in a medium saucepan over medium heat. When it begins to bubble and get foamy, remove from the heat and whisk in the espresso powder. fresh ginger, ground ginger, cinnamon, nutmeg and clove. Scrape the butter mixture into a medium mixing bowl and set aside to cool for about 5 minutes.

Step 2

Add sugars, molasses and salt to the bowl and whisk vigorously to combine. Add the egg, vanilla and baking soda and continue whisking until the mixture appears smooth and it's the consistency of thin pancake batter, about 2 minutes. Add the flour and mix until evenly incorporated. Cover and chill the dough for at least 2 hours and up to 2 days before baking.

Step 3

Heat oven to 375 degrees, with racks on the lower and upper thirds. Line 2 baking sheets with parchment paper. Prepare the coating by combining the granulated sugar, espresso powder and ground ginger in a small bowl.

Step 4

Using a 2-tbsp scoop, scoop the dough and, using your hands, roll into walnut-sized balls. (Alternatively, for each cookie, use a tbsp measure to scoop 2 tbsp of dough and roll them into a ball.) Toss the sugar mixture to coat.

Step 5

Place the portioned dough 2 inches apart on the prepared baking sheets and bake, rotating the sheets on the racks halfway through, until the cookies have spread slightly and appear craggy on the surface, about 10 minutes. Allow to cool on the baking sheets for about 3 minutes, then transfer to a wire rack to cool completely. (The cookies will flatten once cooled.) These cookies keep in an airtight container at room temperature for 4-5 days (if they last that long).

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