Gingerbread Latte Cookies (Print Version)
# Ingredients:
01 -
1½ sticks soft butter, salted.
02 -
¾ cup brown sugar, light or dark.
03 -
3 tablespoons espresso or instant coffee powder.
04 -
2 teaspoons vanilla extract.
05 -
1 large egg.
06 -
⅓ cup blackstrap molasses.
07 -
2¼ cups flour, plus extra if needed.
08 -
1¼ teaspoons baking soda.
09 -
2 teaspoons ground ginger.
10 -
1 teaspoon ground cinnamon.
11 -
½ teaspoon salt.
12 -
Sugar for rolling.
13 -
1 stick salted butter for icing.
14 -
1¾ cups powdered sugar for icing.
15 -
3 tablespoons milk for icing.
16 -
½ teaspoon vanilla powder for icing.
17 -
Pinch of cinnamon for icing.
# Instructions:
01 -
Beat soft butter with brown sugar until fluffy. Mix in coffee powder, vanilla, egg, and molasses until smooth.
02 -
Mix flour, baking soda, ginger, cinnamon, and salt in another bowl.
03 -
Slowly mix dry ingredients into wet mixture until you get a nice dough. Add extra flour if needed.
04 -
Roll dough into balls, coat in sugar. Place on baking sheets.
05 -
Brown the butter until golden and nutty. Mix with sugar, milk, vanilla powder, and cinnamon until smooth.
06 -
Bake until edges are set but centers are soft. Cool completely before adding icing.
# Notes:
01 -
Cookies stay soft and chewy.
02 -
Can be made ahead.
03 -
Perfect holiday cookie.