Gingerbread Latte Cookies Recipe (2024)

Warning to other readers: The weight measurement for molasses in this recipe is WAY off. 158g of unsulphured molasses comes out to about ½ a cup on my home scale, not ¼. King Arthur states that ¼ cup of molasses wights about 85g—I think that would be the right measurement for this recipe.I'm disappointed, NYT, because I was making this recipe by weight, so I added twice the correct amount of molasses to the dough! What a waste of all these ingredients.

King Arthur flour offers a special espresso powder just for this kind of thing. It isn’t instant coffee.

Oh my. Made these for a Christmas Cookie Exchange and I cannot wait to be the overall best in show winner! (... there are winners, right?)It tastes like a "quad shot, half syrup gingerbread latte" because the espresso & dark sugar is dominant, and it's not too sweet. Like, this is a chewable latte. How? HOW! I somehow ended up with 23 generously sized cookies. I ain't mad. Thank you!

Hi Amy! I would do about 80 grams molasses. Apologies! We're working on resolving that now :)

These are delicious but fair warning: They are VERY caffeinated. I ate 3 before bed one night and tossed and turned all night. Still, I regret nothing.

Hi all! I hope you love these cookies as much as I do. I'm a big coffee fan, and these don't shy away from the coffee flavor. I used both King Arthur espresso powder and Illy ground espresso when testing this recipe, and both yielded good results for me! Espresso powder is technically different from ground espresso, but it shouldn't change the chemistry of the overall bake if you have trouble finding one over the other. Happy baking!

Made these about half the size recommended (~1 tbs balls) and cooked for about 9 minutes total- made about 45, and more of a snack size cookie. I think I would top these with some Demerara sugar next time- add a bit of a sugar-y crunch on top. They’re very gingery at first, followed by a nice coffee flavor, and you get a nice bit of heat from the fresh ginger that lingers at the end.

I’ve been buying Medaglia D’Oro espresso powder in my grocery store for years. Delicious in all baked items.

Hi Julia, Swedes do this too! We use gingerbread snaps (pepparkakor) for this purpose: they are indeed thin, and intensely spiced with ginger, cloves, allspice, cinnamon and cardamom. Try putting thin slivers of blue cheese on top, and serving with a glass of bubbly or gluhwein (glögg). Delicious as well as Christmassy!

As a shortcut to grating fresh ginger, I used the little frozen ginger cubes from Dorot Gardens, available at Trader Joe's.

Looks like they fixed the molasses weight

Excited to make these! With these, the eggnog snickerdoodles and the peppermint brownie cookies, you can make a whole Vaughn Vreeland cookie tin!

You can do a flax seed egg if you're looking to go vegan. 1 tbsp flax seed meal, 2.5 or 3 tbsp water. Whisk well and let sit for a couple minutes.Vegan butter also worked well for this recipe. Looked exactly like the picture.

Marie, in the US, there is instant espresso powder, which is not ground beans. “Medaglia d’Ora” is the brand I have; I bought it at grocery stores and Target. Regular instant coffee would be fine.

Molasses weight seems far too high - King Arthur's ingredients weight database shows 1/4 c of molasses at 85 g, so something seems amiss in this recipe - either the Imperial or the metric must be incorrect. I just made the batter with recipe with 158 g of molasses; we'll see if it firms up as it chills.

Here's a thing you can do, after you have mixed up all the batter: get a dinner plate, lay out a big piece of plastic wrap over it, dump the batter into the plastic wrap-lined plate, close up the plastic wrap around it and put into the fridge. Two hours later, it will be ready to be formed into balls. And definitely keep your hands wet with water while rolling the dough into balls.

As a coffee and ginger lover, I had high hope for these, but they were just not good at all. Very bitter. If I were to make them again, I would remove the expresso powder entirely from the sugar coating and reduce it by 1/3 in the dough.

Delicious! I left the espresso powder out of the rolling sugar as the batter was on the bitter side already. Happy with the decision! I'll be making these again. Do keep in mind that the recipe was SERIOUS when they said to spread them out at least 2 inches apart. They spread a lot and my first batch was more cookie cake than individual cookies.

I don't care for the texture of even the most finely grated fresh ginger, so I run it through the food processor and use the same amount of just the squeezed juice. I also add finely minced candied ginger and dried cherry cherries. This recipe is almost identical to a King Arthur Flour recipe for Cape Cod Ginger Molasses Cookies. I don't really understand the "latte" part. There's no milk or cream ingrefient--unless you stretch that to include butter.

Made these cookies exactly as directed. Cookies had no structure and melted into each other when baking. Also had a very bitter flavor from the espresso. Flavor was not balanced at all.

WARNING: This is a cookie so good that you will stoop to hiding some so that other members of your family won’t find them and eat them before you do. I feel terrible. NOT!

I have a recipe very similar to this one. I add fresh ginger juice, minced candied ginger, and dried cherries. People are crazy about them.

Another weight issue. My 1/4 cup espresso powder(medaglia d'oro) weighs 14 grams. Your recipe says 22 grams. Which is it???

Just made these and they are delicious! I was half way through when I realized I didn't have any nutmeg so I threw in some pumpkin spice which has some. Next time I'll be sure I have more nutmeg, but I can't imagine these being any better. The only thing is my did not flatten like it said they would. I used a rolling pin to flatten them out, otherwise they were quit thick and high. Not sure why that happened but no bigger. A real winner.

This recipe is mediocre. I was very disappointed in the flavor as they just lacked the sweetness. Texture was very good but cold not make up for the uninspired flavor.

Unbelievably good. New favorite!

I made these for a cookie party to try something different but not complicated or over the top and these are amazing. I ended up powdering espresso beans (I live in a remote country and couldn't find espresso powder) and they came out just fine. Other than that I followed the recipe. Next time I'll find the right ingredient. They were easy and everyone loved them.

I used instant coffee, and regreted it! Once added to the melted butter, it formed an almost solid mass that needed lots of coaxing (use a pestle) to break back apart. Lessons learned.

For the 1 tbsp of fresh ginger substitute 1/4 tsp of dried. So use

Flavor was delicious but mine spread too thin and I’m not sure why after watching the video and reading notes. My sister had nice puffy cookies. I will definitely try again!