Gingerbread Latte Cookies

Total Time Prep: 30 min. Bake: 15 min./batch
Yield about 7-1/2 dozen
Test Kitchen Approved
Real espresso powder awakens the cozy spices and molasses in our gingerbread latte cookies, with a matching espresso glaze for an unmistakable latte flavor.

Ingredients

  • 1-1/2 cups butter, softened
  • 1 cup sugar
  • 1 cup packed brown sugar
  • 2 large eggs
  • 1/2 cup molasses
  • 2 teaspoons vanilla extract
  • 4-1/2 cups all-purpose flour
  • 1 tablespoon ground ginger
  • 2 teaspoons baking soda
  • 2 teaspoons ground cinnamon
  • 3/4 teaspoon instant espresso powder
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground cloves
  • 1/8 teaspoon ground nutmeg
  • ICING:
  • 5 tablespoons whole milk, divided
  • 1 teaspoon instant espresso powder
  • 3 cups confectioners' sugar
  • 1 teaspoon vanilla extract
  • Pinch salt

Directions

  1. In a large bowl, cream butter and sugars. Add the eggs, one at a time, beating well after each addition. Add molasses and vanilla; mix well. Combine dry ingredients; gradually add to creamed mixture.
  2. Drop by tablespoonfuls 2 in. apart onto ungreased baking sheets. Bake at 325° for 12-15 minutes or until cookies spring back when touched lightly (do not overbake). Remove to wire racks.
  3. For icing, in a small bowl, add 3 tablespoons milk; add instant espresso powder to milk and whisk until dissolved. Add vanilla and salt to espresso mixture. Gradually whisk confectioners' sugar into espresso mixture. And enough remaining milk (1 teaspoon at a time) until desired consistency is reached. Dip tops of cookies into icing, gently remove excess icing with a small offset spatula. Let set until icing is firm before stacking.

Nutrition Facts

1 cookie: 84 calories, 3g fat (2g saturated fat), 12mg cholesterol, 69mg sodium, 13g carbohydrate (8g sugars, 0 fiber), 1g protein.

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