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Gingerbread Latte Cookies

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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.