Description
Soft, spiced gingerbread cookies infused with espresso and topped with rich brown butter icing. These holiday treats combine the cozy warmth of gingerbread with the bold flavor of a latte in every bite.
Ingredients
Scale
- 2 1/4 cups all-purpose flour
- 2 teaspoons ground ginger
- 1 1/2 teaspoons ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 3/4 cup unsalted butter, softened
- 1/2 cup packed brown sugar
- 1/4 cup granulated sugar
- 1 large egg
- 1/3 cup molasses
- 2 tablespoons brewed espresso
- 1 teaspoon vanilla extract
- 1 cup powdered sugar (for icing)
- 1–2 tablespoons milk (for icing)
- 2 tablespoons browned butter (for icing)
Instructions
- Preheat oven to 350°F (175°C) and line baking sheets with parchment paper.
- In a bowl, whisk together flour, ginger, cinnamon, nutmeg, cloves, baking soda, and salt.
- In a separate bowl, cream softened butter with brown sugar and granulated sugar until light and fluffy.
- Beat in the egg, molasses, espresso, and vanilla extract until combined.
- Gradually mix in the dry ingredients until just combined.
- Scoop dough into balls, place on prepared baking sheets, and slightly flatten tops.
- Bake for 9 to 11 minutes until edges are set. Cool on the sheet for 5 minutes, then transfer to a wire rack.
- To make the icing, brown butter in a small saucepan, then whisk with powdered sugar and milk until smooth and pourable.
- Drizzle icing over cooled cookies and let set before serving.
Notes
- Use fresh spices for bold flavor.
- Let cookies cool completely before icing.
- Store in an airtight container to keep soft.
- Chill dough slightly if too sticky to handle.
Nutrition
- Serving Size: 1 cookie
- Calories: 160
- Sugar: 13g
- Sodium: 85mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 23g
- Fiber: 0.5g
- Protein: 1.5g
- Cholesterol: 20mg
Keywords: gingerbread latte cookies, brown butter icing, holiday cookies, espresso cookies, spiced cookies