If you’ve ever dreamed of capturing the cozy warmth of a coffee shop treat right in your own kitchen, the Soft Gingerbread Latte Cookies with Brown Butter Icing Recipe is here to make that dream come true. These cookies are like little edible hugs, blending the spicy zest of gingerbread with the rich, roasted depth of a latte, all elevated by a luscious brown butter icing that truly steals the show. They’re soft, tender, and packed with flavor, perfect for sharing on chilly afternoons or gifting to friends who love a sweet and comforting twist on the classic holiday cookie.
Ingredients You’ll Need
Gathering just the right ingredients is key to getting the perfect balance of flavors and textures in this recipe. Each component plays a vital role in building those soft, spiced cookies that hold a delicate latte essence and the irresistibly nutty finish of brown butter icing.
- Salted butter (1 1/2 sticks for the dough, 1 stick for the icing): Adds richness and moisture that keeps the cookies soft and tender.
- Light or dark brown sugar (3/4 cup): Brings deep molasses notes enhancing the gingerbread flavor and helps with the chewy texture.
- Espresso powder or instant coffee powder (2-4 tablespoons): Intensifies the latte profile without overwhelming the spices.
- Vanilla extract (2 teaspoons): Rounds out the flavors with a sweet, aromatic touch.
- Egg (1 large): Binds the ingredients together while adding softness.
- Blackstrap molasses (1/3 cup): The heart of gingerbread’s deep, complex flavor and rich color.
- All-purpose flour (2 1/4 cups plus extra as needed): Provides structure and helps maintain the soft, chewy texture.
- Baking soda (1 1/4 teaspoons): Leavens the cookies to a tender rise.
- Ground ginger (2 teaspoons): Delivers that essential spicy warmth.
- Ground cinnamon (1 teaspoon): Adds a sweet, woody note that complements the ginger.
- Kosher salt (1/2 teaspoon): Balances the sweetness and enhances all the flavors.
- Granulated sugar (for rolling): Creates a subtle crunchy crust that contrasts beautifully with the soft interior.
- Powdered sugar (1 1/2 – 2 cups for icing): Sweetens and thickens the brown butter icing.
- Milk (3 tablespoons for icing): Helps achieve the perfect icing consistency.
- Vanilla bean powder (1/2 teaspoon for icing): Infuses a delicate vanilla fragrance into the frosting.
- Cinnamon pinch (for icing): Gives an extra touch of spice that ties the whole cookie together.
How to Make Soft Gingerbread Latte Cookies with Brown Butter Icing Recipe
Step 1: Prepare Your Oven and Mixing Bowl
Begin by preheating your oven to 350° F and lining two baking sheets with parchment paper. This setup allows your cookies to bake evenly and prevents sticking, setting the stage for success before you even start mixing the ingredients.
Step 2: Cream Butter, Sugar, Espresso, and Vanilla
In a mixing bowl, beat together the room temperature butter, brown sugar, espresso powder, and vanilla extract until the mixture is light, fluffy, and aromatic—about 3 to 5 minutes. This step incorporates air to give your cookies a soft texture and infuses the signature latte flavor right from the start.
Step 3: Add Egg and Molasses
Mix in the egg until combined, then slowly add the blackstrap molasses. The molasses is the star that brings that dark, rich character typical of gingerbread, and combining it with the creamy sugar mixture makes the dough beautifully moist.
Step 4: Combine Dry Ingredients and Incorporate
In a separate bowl, whisk together all-purpose flour, baking soda, ground ginger, cinnamon, and kosher salt. Gradually add these dry ingredients to your wet ingredients, beating until the dough comes together smoothly and evenly. If the dough feels sticky, don’t hesitate to dust on a tablespoon or two more flour to get it just right.
Step 5: Form and Bake the Cookies
For drop cookies, roll the dough into tablespoon-sized balls and coat them lightly in granulated sugar. Place them on baking sheets spaced about 2 inches apart. Bake for 8 to 10 minutes until the edges are set but the center remains slightly soft, promising a tender bite. Let them cool on the pan for that perfect texture.
Step 6: Make the Brown Butter Icing
While the cookies bake, melt the stick of butter in a small pot over medium heat. Watch carefully as it foams and then browns, releasing a toasty, nutty aroma in 2 to 3 minutes. Remove from heat and let it cool slightly. Then whisk in powdered sugar, milk, vanilla bean powder, cinnamon, and a pinch of salt until smooth and glossy. This icing adds incredible flavor contrast and a silky finish you won’t forget.
Step 7: Frost the Cookies
Once the cookies are cool, immediately spread the brown butter icing on top. It sets quickly, forming a luscious topping that elevates every bite with its rich, buttery decadence.
How to Serve Soft Gingerbread Latte Cookies with Brown Butter Icing Recipe
Garnishes
Sprinkle a light dusting of cinnamon or finely chopped crystallized ginger over the icing to add a festive sparkle and an extra burst of spice. For a subtle crunch, a few crushed toasted pecans or walnuts on top complement the brown butter beautifully.
Side Dishes
Serve these cookies alongside a steaming mug of chai tea or a creamy cappuccino to mirror the latte notes within the cookie itself. They also pair wonderfully with whipped cream or a scoop of cinnamon ice cream for a cozy dessert spread.
Creative Ways to Present
Arrange the cookies on a rustic wooden platter or atop a decorative holiday plate, then add sprigs of fresh rosemary or pine needles for a seasonal flair. You might even stack them into towers tied with a ribbon for a charming gift or party centerpiece.
Make Ahead and Storage
Storing Leftovers
Keep any leftover cookies in an airtight container at room temperature to maintain their soft texture, ideally enjoyed within 5 days. The brown butter icing will stay fresh and flavorful, making these treats just as delightful the next day.
Freezing
You can freeze the baked cookies without icing to preserve their texture longer. Place them in a single layer on a baking sheet to freeze, then transfer to a freezer-safe container or zip-top bag. When ready to enjoy, thaw to room temperature and add fresh brown butter icing.
Reheating
If you want to refresh the cookies’ soft warmth, pop them in a 300°F oven for 5 minutes before icing or serving. This gentle heat will revive that cozy, just-baked feeling without melting the icing too much.
FAQs
Can I use regular coffee instead of espresso powder in this recipe?
While espresso powder offers a concentrated, robust coffee flavor that enhances the latte aspect, you can substitute instant coffee powder if that’s what you have. Avoid brewed coffee liquid to keep the dough texture consistent.
How do I get the cookies to stay soft instead of crunchy?
The key to softness lies in not overbaking. Pull the cookies out when the edges just set and the centers still look slightly doughy. Adding enough brown sugar and molasses also helps retain moisture.
Can I make cutout versions of these cookies?
Absolutely! Roll out the dough to about 1/4 inch thickness, chill, and use your favorite cookie cutters. Just be gentle when transferring to prevent breaking since the dough is soft.
What does brown butter icing add to the flavor profile?
Brown butter has a nutty, caramelized richness that deepens the sweetness and spice of the gingerbread cookies. It adds a sophisticated warmth that plain frosting can’t match.
How do I store these cookies if I want to make them ahead for a party?
Prepare the cookies and icing separately in advance. Store the cookies in an airtight container at room temperature and the icing in the fridge. Spread the icing on the day of the event for the best texture and appearance.
Final Thoughts
I can’t recommend the Soft Gingerbread Latte Cookies with Brown Butter Icing Recipe enough for those moments when you want to fill your kitchen with the scents of fall and winter and share something truly special with the people you care about. These cookies bring together the comforting flavors of gingerbread and coffee in a way that’s uniquely delicious and irresistibly soft. Next time you want to treat yourself or wow your guests, give this recipe a go — I promise it will become a beloved favorite in your baking rotation.
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Soft Gingerbread Latte Cookies with Brown Butter Icing Recipe
These Soft Gingerbread Latte Cookies with Brown Butter Icing combine the warm spices of ginger and cinnamon with a subtle coffee kick from espresso powder, all crowned with a rich, toasted brown butter icing. Perfectly soft and slightly chewy, they’re an irresistible treat for the holiday season or any cozy day.
- Total Time: 40 minutes
- Yield: 22 cookies
Ingredients
Cookie Dough
- 1 1/2 sticks salted butter, at room temperature
- 3/4 cup light or dark brown sugar
- 2–4 tablespoons espresso powder or instant coffee powder
- 2 teaspoons vanilla extract
- 1 large egg
- 1/3 cup blackstrap molasses
- 2 1/4 cups all-purpose flour, plus 1-2 tablespoons as needed
- 1 1/4 teaspoons baking soda
- 2 teaspoons ground ginger
- 1 teaspoon ground cinnamon
- 1/2 teaspoon kosher salt
- Granulated sugar, for rolling
Brown Butter Icing
- 1 stick salted butter, at room temperature
- 1 1/2 – 2 cups powdered sugar
- 3 tablespoons milk
- 1/2 teaspoon vanilla bean powder
- 1 pinch cinnamon
- 1 pinch salt
Instructions
- Preheat and prepare baking sheets. Preheat oven to 350°F. Line 2 baking sheets with parchment paper to ensure the cookies do not stick during baking.
- Make the cookie dough. In a mixing bowl, beat together the room temperature butter, brown sugar, espresso powder, and vanilla extract until light and fluffy, about 3-5 minutes. Add the egg and mix to combine. Next, add the blackstrap molasses and mix well. In a separate bowl, combine the flour, baking soda, ground ginger, ground cinnamon, and kosher salt. Gradually add the dry ingredients to the wet mixture and beat until just combined.
- Prepare dough for shape selection. Place granulated sugar in a small bowl. For drop cookies, roll dough into tablespoon-sized balls, adding 2-4 tablespoons of additional flour if the dough is too sticky. Roll each ball through granulated sugar before placing on the baking sheet, spacing them 2 inches apart. For cutout cookies, divide dough in half and roll out each portion on floured parchment paper to 1/4 inch thickness. Cut into shapes with cookie cutters, use a floured spatula to transfer to parchment-lined baking sheets, cover and freeze for 15 minutes to firm up.
- Bake the cookies. Bake the cookies for 8-10 minutes or until the edges begin to set but centers remain slightly doughy. Remove from oven and allow cookies to cool on the baking sheets.
- Make the brown butter icing. In a pot over medium heat, melt the butter and cook until it turns a light brown color and smells toasted, about 2-3 minutes. Remove from heat and allow to cool for 5 minutes. Whisk in powdered sugar, milk, vanilla bean powder, a pinch of cinnamon, and a pinch of salt until smooth and combined.
- Ice the cookies. Immediately spread the brown butter icing over the cooled cookies before it sets, as it hardens quickly.
- Store the cookies. Store iced cookies in an airtight container at room temperature for up to 5 days to maintain freshness.
Notes
- If the dough is too sticky when rolling into balls, add 2-4 tablespoons more flour gradually to achieve manageable consistency.
- For cutout cookies, freezing the dough before baking helps maintain the cookie shape and prevents spreading.
- The brown butter icing sets quickly, so work fast when spreading it over the cookies.
- These cookies taste best within 5 days but can be frozen without icing for extended storage.
- You can substitute instant coffee powder if espresso powder is unavailable, adjusting amount to taste.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
