What are the New York Times gingerbread latte cookies?

The New York Times gingerbread latte cookies are a soft and chewy cookie recipe developed by Vaughn Vreeland. They combine warm spices, molasses, and espresso powder for a bold flavor inspired by the seasonal latte. Our version takes inspiration from theirs but adds tips for texture, presentation, and flavor balance to make them even more irresistible.

How do you make easy gingerbread latte cookies?

To make easy gingerbread latte cookies , melt butter and mix with brown sugar, molasses, egg, and vanilla. Stir in flour, baking soda, espresso powder, and spices. Chill the dough, roll into balls, and bake until just set. Optional: roll in sugar or drizzle with espresso glaze. The result is a soft, chewy cookie with café-style flair—perfect for gifting or cozy nights in.

What ingredients are in gingerbread latte cookies?

These cookies use simple pantry staples: unsalted butter, dark brown sugar, molasses, all-purpose flour, baking soda, espresso powder, ground ginger, cinnamon, nutmeg, cloves, egg, and vanilla. Some recipes include optional sugar coatings or espresso icing for extra flavor and presentation.

How do I use molasses in gingerbread latte cookies?

Molasses adds moisture, depth, and that signature gingerbread richness. Use unsulphured molasses (like Grandma’s Original) for the best balance of flavor. It pairs beautifully with espresso powder to create the signature taste of gingerbread latte cookies —dark, spiced, and just a bit sweet.

How do I make the best chewy gingerbread latte cookies?

For the best chewy gingerbread latte cookies , melt the butter, chill the dough, and use both molasses and dark brown sugar for moisture. Bake until the edges are just set and the centers still look soft—they’ll firm up as they cool. Rolling the dough in sugar adds a satisfying crunch that contrasts the soft interior.

Gingerbread Latte Cookies – The Perfect Cozy Coffee-Inspired Treat

Name: Gingerbread Latte Cookies
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 18 cookies
Cuisine: American
Ingredients: 2 cups all-purpose flour; 1 tsp baking soda; 2 tsp ground ginger; 1 ½ tsp ground cinnamon; ¼ tsp ground nutmeg; ¼ tsp ground cloves; ½ tsp salt; ¾ cup unsalted butter (melted); ¾ cup dark brown sugar (packed); ¼ cup unsulphured molasses; 1 large egg; 1 tsp vanilla extract; 1 tsp espresso powder; Optional: coarse sugar for rolling

Description

These chewy gingerbread latte cookies combine classic holiday spice with rich espresso for a cozy, coffeehouse-inspired treat.

Ingredients

Scale

2 cups all-purpose flour

1 tsp baking soda

2 tsp ground ginger

1 ½ tsp ground cinnamon

¼ tsp ground nutmeg

¼ tsp ground cloves

½ tsp salt

¾ cup unsalted butter (melted)

¾ cup dark brown sugar (packed)

¼ cup unsulphured molasses

1 large egg

1 tsp vanilla extract

1 tsp espresso powder

Optional: coarse sugar for rolling

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Instructions

1. Whisk together flour, baking soda, spices, and salt. Set aside.

2. In a separate bowl, whisk melted butter with brown sugar and molasses until smooth.

3. Add egg, vanilla, and espresso powder; whisk until combined.

4. Fold in dry ingredients until just mixed. Chill dough for 30–60 minutes.

5. Preheat oven to 350°F (175°C). Line baking sheets with parchment.

6. Roll dough into balls (about 1.5 tbsp each) and coat in sugar.

7. Place on sheets and bake 8–10 minutes, until edges are set.

8. Cool on pan 5 minutes, then transfer to wire rack.

9. Drizzle with icing or glaze if desired.

10. Serve with coffee or milk and enjoy!

Notes

Chilling the dough is key to keeping the cookies thick and chewy.

Use unsulphured molasses for best flavor.

Store in an airtight container for up to 5 days or freeze for later.

Prep Time: 15 mins
Cook Time: 10 mins
Category: Cookies
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 cookie
Calories: 145
Sugar: 12g
Sodium: 80mg
Fat: 7g
Saturated Fat: 4g
Unsaturated Fat: 2g
Trans Fat: 0g
Carbohydrates: 20g
Fiber: 0.5g
Protein: 1.5g
Cholesterol: 25mg