Gingerbread Latte Cookies
These cookies blend cozy gingerbread flavors with sweet white chocolate, perfect for holiday gatherings or cozy afternoons.
Ingredients
Dry Ingredients
- 2 1/4 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 teaspoon salt
Wet Ingredients
- 3/4 cup unsalted butter, softened Use room temperature for smoother dough.
- 1 cup brown sugar
- 1/2 cup granulated sugar
- 1 large egg
- 1 tablespoon vanilla extract
- 1/4 cup espresso or strong coffee Substitute strong brewed coffee if necessary.
Extras
- 1 cup white chocolate chips You can swap with dark chocolate if preferred.
- Sprinkles or crushed spices for topping
Instructions
Preparation
- Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper.
- In a bowl, whisk together flour, baking soda, ginger, cinnamon, nutmeg, cloves, and salt.
- In a separate bowl, cream together butter, brown sugar, and granulated sugar until light and fluffy.
- Beat in the egg, vanilla, and espresso until well combined.
- Gradually mix in the dry ingredients until just combined.
- Fold in the white chocolate chips.
Baking
- Drop spoonfuls of dough onto the prepared baking sheet.
- Bake for 10-12 minutes, or until edges are set and centers are soft.
- Remove from the oven and sprinkle with spices while still warm.
- Allow to cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.
Notes
Store in an airtight container at room temperature for up to a week or freeze for longer storage. Let cool completely before storing to avoid sogginess.
Nutrition
Serving: 1gCalories: 120kcalCarbohydrates: 15gProtein: 1gFat: 6gSaturated Fat: 4gSodium: 50mgSugar: 10g
Tried this recipe?Mention @Thecrispycheff or tag #Thecrispychef!