Niall MacCullough at the Pines & Quill writing retreat has been busy baking gingerbread latte cookies for the holidays. A cross between a soft, chewy gingerbread cookie and a steaming mug of latte, these easy-to-make treats are made with real espresso.
You can make them as drop cookies or cutouts—or both ways, like Niall—then glaze them with sweet, thick, creamy brown butter icing that melts in your mouth.
Prep time — 25 minutes
Cook time — 15 minutes
Servings — 22 cookies
INGREDIENTS
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, plus 1-2 tablespoons, as needed all-purpose flour
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
2 teaspoons vanilla extract
1 pinch cinnamon
sea salt
INSTRUCTIONS
- Preheat the oven to 350° F. Line two baking sheets with parchment paper.
- In a mixing bowl, beat the butter, brown sugar, espresso, and vanilla until light and fluffy, about 3-5 minutes. Add the egg, mixing to combine. Then, add the molasses and mix to combine. Add the flour, baking soda, ginger, cinnamon, and salt, beating until combined.
- Place the sugar in a small bowl.
FOR DROP COOKIES
Roll the dough into tablespoon-size balls (if the dough is too sticky, add 2-4 additional tablespoons of flour), then roll through the sugar. Place the cookies on the prepared baking sheet, spacing them 2 inches apart. Bake for 8-10 minutes or until the cookies start to set around the edges. The centers should be a little doughy. Let cool on the pan.
FOR CUTOUTS
Divide the dough in half. Roll out the dough on a floured piece of parchment paper to 1/4 inch thickness. Make sure you’re using enough flour, or your dough will stick. Cut out the cookies into desired shapes. Transfer the cookies to a parchment-lined baking sheet. Niall recommends using a floured spatula to lift the cookies. Cover the baking sheet and place in the freezer until firm, 15 minutes. Roll out the leftover scraps, and repeat with the remaining dough. Bake for 8-10 minutes, until just set.
MEANWHILE
Make the icing. Add the butter to a pot set over medium heat. Allow the butter to lightly brown until it smells toasted, about 2-3 minutes. Remove from the heat. Whisk in the powdered sugar, vanilla, a pinch of cinnamon, and salt. Immediately spread the icing over the cookies. It will set quickly.
Store cookies in an airtight container for up to five days.
HAPPY HOLIDAYS!
Tuesdays with Laurie 