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Gingerbread Latte Cookies

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A delightful blend of gingerbread and coffee flavors in soft, chewy cookies, perfect for the holiday season.

Ingredients

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  • 2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon ground ginger
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon ground cloves
  • 1/2 cup unsalted butter, softened
  • 1/2 cup granulated sugar
  • 1/2 cup brown sugar, packed
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 1/4 cup brewed espresso or strong coffee, cooled
  • 1 cup white chocolate chips
  • Sprinkle of cinnamon for topping

Instructions

  1. Preheat your oven to 350°F (175°C).
  2. In a large mixing bowl, whisk together flour, baking soda, ginger, cinnamon, nutmeg, and cloves.
  3. In another bowl, cream butter and both sugars until light and fluffy.
  4. Beat in the egg and vanilla extract, then gradually add the cooled espresso.
  5. Slowly incorporate the dry ingredients into the wet mixture until just combined.
  6. Fold in the white chocolate chips evenly throughout the dough.
  7. Drop balls of dough onto a parchment-lined baking sheet.
  8. Bake for 10-12 minutes until edges are golden, then sprinkle with cinnamon.
  9. Let cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

Notes

Chilling the dough will yield thicker cookies. Store in an airtight container for up to 1 week.

Nutrition

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

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