Turning your favourite festive drink into a soft and chewy cookie that first tastes like delicious coffee and leaves you with the fiery taste of ginger. Topped with a delicious coffee glaze, it really has the perfect balance between the sweetness of a cookie, the bitterness of coffee and the spicy taste of ginger.

Gingerbread Latte Cookies

Forget normal gingerbread cookies, these cookies are your next favourite Christmas treat. These super decadent gingerbread latte cookies are made with a blend of zingy ginger and cinnamon, with the added extra of bitter espresso grounds, and then, to make it the most perfect cookie of the season, a sweet coffee glace.

So what’s in these cookies?

Tis the season for cookies, as no excuses are needed to make a batch of too, whether that is to gift your friends and family, for a cookie box, or simply for a bit of festive baking during your time off. Ginger is definitely THE flavour of Christmas, and the amazing thing about it, is that it’s incredibly versatile, I previously made Ginger Biscoff Cookies and also Chocolate Gingerbread Cookies, so I think coffee is the next logical flavour.

These cookies are super easy to make and don’t require a lot of ingredients which you may already have at home if you are a Christmas baker. All you’ll need is:

• Butter
• Caster and brown sugar
• Molasses
• Eggs
• Vanilla extract
• Ground ginger
• Ground cinnamon
• Espresso grounds
• Flour
• Baking powder

Chewy Gingerbread Latte Cookies

Ingredients:

For the cookies:

• 75 gr of caster sugar plus extra to roll the cookies in
• 100 gr of brown sugar
• 100 gr of unsalted butter at room temperature
• 60 gr of molasses
• 1 tsp of vanilla extract
• 1 egg
• 1 egg yolk
• 3 tsp of coffee grounds
• 260 gr of flour
• 1 tsp baking powder
• 1/2 tsp baking soda
• 2 tsp of ground ginger
• 1/2 tsp of ground cinnamon

For the glace:

• 100 gr of icing sugar
• 4 tbsp of freshly brewed espresso, cooled

Method:

1. Preheat the oven at 180 degrees celsius
2. In a bowl, beat together the butter, sugars and molasses until incorporated. Then, add the vanilla extract and egg (full egg and yolk) and mix again.
3. Fold in the coffee grounds, followed by the flour, baking powder, baking soda and cinnamon until incorporated.
4. Using a cookie scoop, scoop the cookies and roll them in the additional sugar if desired and place them onto a prepared baking sheet.
5. Cook in the oven for 10-12 minutes until the edges start going brown, these cookies are chewy and fudgy so don’t let them in the oven for too long or they’ll be dry, it’s always best to underbake them as they’ll keep baking in the tray once you take them out of the oven.
6. While the cookies are cooling down, mix the coffee and icing sugar to make the glace and spread it over the cookies. You’ll have to do this as soon as you’ve made the icing, otherwise it’ll solidify.