These gingerbread latte cookies are soft, cozy, and perfectly spiced, with a subtle coffee kick that makes them feel extra special. Finished with a simple brown butter glaze, they’re the kind of cookie that instantly feels like the holidays.

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About This Recipe

Gingerbread latte cookies take everything we love about classic gingerbread cookies—warm spices, rich molasses, and soft centers—and give it a café-inspired twist. A small amount of espresso powder is mixed into the dough, adding a gentle coffee flavor that enhances the spices without overpowering them. It’s subtle, cozy, and exactly what you’d expect from a gingerbread latte… in cookie form.

The cookies themselves are soft, tender, and slightly chewy, making them perfect for anyone who prefers softer cookies over crunchy ones. They’re delicious straight from the oven, but the brown butter glaze truly takes them to the next level. Browning the butter adds a deep, nutty richness that pairs beautifully with the spices and molasses.

These cookies are festive without being fussy, making them perfect for holiday cookie boxes, cozy weekends, or whenever you’re craving something warm and comforting. They look bakery-worthy, but they’re surprisingly easy to make.

What You Need To Make Gingerbread Latte Cookies

Ingredients:

All-purpose flour
Ground ginger
Cinnamon
Nutmeg
Cloves or allspice
Baking soda
Salt
Unsalted butter
Brown sugar
Granulated sugar
Molasses
Egg
Vanilla extract
Espresso powder or instant coffee
Powdered sugar (for the glaze)

Substitutions & Notes:

Espresso powder can be replaced with instant coffee, or left out entirely for classic gingerbread cookies.
Light or dark molasses both work; dark molasses will give a deeper flavor.
If you don’t want to make the glaze, the cookies are still delicious on their own.

Equipment For This Recipe

Pro Tips

Don’t overbake—these cookies should look slightly underdone in the center when you take them out for the softest texture.
Use finely ground espresso powder so it blends smoothly into the dough.
When browning the butter for the glaze, keep a close eye on it—it goes from golden to burnt very quickly.
Let the cookies cool completely before glazing so the glaze sets nicely on top.
For a cleaner look in cookie boxes, drizzle or skip the glaze altogether.

How To Store Gingerbread Latte Cookies

Store glazed or unglazed cookies in an airtight container at room temperature for up to 3 days.

Refrigerate for up to 5 days if you prefer a slightly firmer texture.

Unglazed cookies freeze well for up to 2 months—thaw and glaze before serving.

FAQ’s

Do these gingerbread latte cookies taste strongly like coffee?

No, the coffee flavor is subtle and mainly enhances the spices. Even non-coffee lovers enjoy them.

Can I skip the glaze?

Absolutely. The cookies are delicious on their own, but the glaze adds extra richness and visual appeal.

Can I make the cookie dough ahead of time?

Yes! You can refrigerate the dough for up to 48 hours before baking.

What if I don’t have espresso powder?

You can use instant coffee powder or leave it out for a classic gingerbread flavor.

If you love warm spices, cozy flavors, and cookies that feel straight out of a café, these gingerbread latte cookies are a must-try. They’re festive, comforting, and perfect for the holidays—or any time you’re craving something special.

If you enjoyed this recipe, be sure to try my other favorite cookie recipes like Chocolate Biscoff Linzer Cookies, Twix Cookies, Gingerbread Cheesecake Cookies, Double Chocolate Peppermint Cookies, and my classic Jam-Filled Shortbread Cookies—all perfect for holiday baking or anytime cravings!

Check out my YouTube Channel for more delicious recipe tutorials! Made one of my recipes? Tag me on Instagram, I would love to see your creations!

Gingerbread Latte Cookies with Brown Butter Glaze

Print Recipe Pin Recipe

Prep Time 20

Cook Time 12

Chill Time 2

Total Time 2 32

Course Dessert

Cuisine American

Servings 15 cookies

Calories 236 kcal

Equipment

1 Large mixing bowl
1 Medium-sized mixing bowl
1 Small mixing bowl
Spatula
Electric mixer recommended but optional
2.5 tbsp cookie scoop or spoon
Tray or plate lined with parchment peper/plastic wrap
Baking sheet lined with parchmnet paper
small saucepan or pan
Small whisk or fork

Ingredients

For the Gingerbread Cookie Dough

250 g all-purpose flour (2 cups)
1 tsp baking soda
1 tsp ground cinnamon
1 tsp ground ginger
1/4 tsp ground cloves
1/4 tsp ground nutmeg
¾ tbsp espresso powder or instant coffee powder
1/4 tsp salt
150 g unsalted butter (2/3 cup) softened
100 g brown sugar (1/2 cup)
50 g granulated sugar (1/4 cup)
90 g cooking molasses (1/4 cup)
1 large egg room temp
1 tsp vanilla extract

For the Brown Butter Glaze

50 g powdered sugar (1/2 cup)
30 g unsalted butter (2 tbsp)
1-2 tbsp milk depending on consistency
½ tsp vanilla extract
pinch of ground cinnamon

For Rolling

50 g granulated sugar (1/4 cup)

Instructions

Make the Gingerbread Cookie Dough

In a medium bowl, sift together the all-purpose flour, baking soda, ground spices, espresso powder, and salt. Whisk briefly to combine and set aside.
In a separate large mixing bowl, add the softened butter and beat with an electric hand mixer or stand mixer for about 1 minute until creamy.
Add the brown sugar and granulated sugar and beat on medium speed for 2–3 minutes, or until the mixture is light, pale, and fluffy.
Add the molasses and mix until fully incorporated. Then add the egg and vanilla extract and beat again just until combined.
Add the pre-mixed dry ingredients to the bowl and mix on low speed until the dough begins to come together.

Chill the Cookie Dough

When the mixture becomes too thick for the mixer, switch to a spatula and gently fold it until fully combined. Avoid overmixing to maintain a soft, chewy texture.
Use a 2½ tablespoon cookie scoop to portion the dough onto a parchment-lined tray or plate.
Chill the dough balls for at least 2 hours or up to overnight for the best flavor and structure.

Bake the Cookies

Preheat your oven to 180°C / 350°F. Line a baking sheet with parchment paper. Add granulated sugar to a shallow dish and roll each chilled cookie dough ball in the sugar, coating all sides.
Place the cookies on the prepared pan, leaving plenty of room for spreading. Bake one tray at a time in the center of the oven for 12-14 minutes until the cookies are set around the edges but soft in the center.
Once baked, allow them to cool on the tray for 5 minutes, then transfer to a wire rack to cool completely.

Make the Brown Butter Glaze

Add the butter to a small saucepan and melt over medium heat. Allow it to simmer and bubble until it turns golden brown and smells nutty and aromatic.
Remove from heat and let it cool completely — this is important so the glaze sets properly.
In a small bowl, combine the powdered sugar, cooled brown butter, vanilla extract, and ground cinnamon.
Add 1 tablespoon of milk and mix. Adjust consistency as needed:
Too thick → add a splash more milk
Too thin → add more powdered sugar
The glaze should be thick enough to drizzle without running off.