Gingerbread Latte Cookies
Ingredients
For the Cookies:
- ¾ cup unsalted butter
- ¼ cup espresso powder
- 1 tbsp. fresh ginger, finely grated
- 2 tsp. ground ginger
- 1 tsp. ground cinnamon
- ½ tsp. ground nutmeg
- ¼ tsp. ground cloves
- ½ cup granulated sugar
- ½ cup dark brown sugar, packed
- ¼ cup unsulphured molasses
- 1 tsp. kosher salt
- 1 large egg
- 2 tsp. vanilla extract
- 1 tsp. baking soda
- 2 cups all-purpose flour
For the Topping:
- ¼ cup granulated sugar
- 2 tsp. espresso powder
- ½ tsp. ground ginger
Instructions
- In a medium saucepan, over medium heat, melt the butter; 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; set aside to cool for about 5 minutes.
- Add the sugars, molasses and salt to the bowl; whisk vigorously to combine.
- Add the egg, vanilla and baking soda; 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.
- Pre-heat the oven to 375°F.
- Line 2 baking sheets with parchment paper.
- In a small bowl, prepare the coating by combining the granulated sugar, espresso powder and ground ginger.
- Using a 2-tablespoon scoop, scoop the dough and, using your hands, roll into walnut-size balls; alternatively, for each cookie, use a tablespoon measure to scoop 2 tablespoons dough and roll them into a ball; toss in the sugar mixture to coat.
- Place the portioned dough 2-inches apart on the prepared baking sheets.
- Place in the pre-heated oven 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.
- Remove from the oven and allow to cool on the baking sheets for 3 minutes; transfer to a wire rack to cool completely; the cookies will flatten once cooled.
- These cookies will keep in an airtight container at room temperature for 4 to 5 days.
Notes
Portioned dough can be frozen in balls, removed from freezer, coated and baked for about 13 minutes.