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Irresistible Gingerbread Latte Cookies

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These Gingerbread Latte Cookies perfectly marry the flavors of gingerbread and coffee, creating a delightful treat that’s perfect for the holidays.

Ingredients

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  • 2 1/4 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 2 teaspoons ground ginger
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/2 cup unsalted butter, softened
  • 1 cup brown sugar
  • 1/2 cup granulated sugar
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 1/2 cup white chocolate chips
  • 1 tablespoon espresso powder
  • A sprinkle of ground cinnamon for topping

Instructions

  1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
  2. In a medium bowl, whisk together the flour, baking soda, salt, ground ginger, cinnamon, and nutmeg. Set aside.
  3. In a large bowl, cream the softened butter, brown sugar, and granulated sugar together until light and fluffy.
  4. Beat in the egg and vanilla extract until well combined.
  5. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
  6. Fold in the white chocolate chips and espresso powder.
  7. Drop dough onto the prepared baking sheet, leaving space between each cookie.
  8. Bake for 10-12 minutes or until the edges are set and the centers look slightly underbaked.
  9. Remove from the oven and let cool on the baking sheet for 5 minutes before transferring to a wire rack.
  10. Top with a sprinkle of ground cinnamon before serving.

Notes

Store cookies in an airtight container at room temperature for up to 5 days or freeze for up to 3 months.

Nutrition

Find it online: https://us.recipesfood.org/gingerbread-latte-cookies-2/

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