Gingerbread Latte Cookies Recipe

Cookies Prep

Cookies Prep:

Preheat the oven to 350°F

Line a baking sheet with parchment and set aside. Dry mixture:

In a medium bowl, stir together

In a medium bowl, stir together flour, baking soda, espresso powder, cinnamon, ginger, cloves, nutmeg, and salt. Set aside. Cream butter and sugars:

In a large mixing bowl, use

In a large mixing bowl, use an electric hand mixer to beat softened butter on medium speed until it becomes very creamy and pale in colour.

Add the granulated sugar and brown

Add the granulated sugar and brown sugar and cream together until fluffy. Wet mixture:

Add the molasses, egg, and vanilla

Add the molasses, egg, and vanilla extract and beat together until combined. Add dry to wet mixture:

Add the flour mixture to the

Add the flour mixture to the butter mixture and mix until the cookie dough is just combined. Scoop cookie dough - Use a 3-tablespoon cookie scooper to scoop the cookie dough and release it on a cutting board lined with a scrap sheet of parchment paper Chill -

Chill the whole board of cookie

Chill the whole board of cookie dough in the fridge for about 15 minutes, just until the outside is dry to the touch so that they’re easier to roll in your hands without sticking.

Gingerbread Latte Cookies

How to make it