Gingerbread Latte Cookies
By: Chef Cindy Gilbert
Made With:
Gingerbread Latte Cookies are warm and spicy, just like the popular seasonal coffeehouse beverage. Finished with a drizzle of melted white chocolate mixed with espresso powder, these festive cookies are perfect for a cookie exchange, gifting, or serving on a pretty holiday dessert platter.
Gingerbread Latte Cookies are warm and spicy, just like the popular seasonal coffeehouse beverage. Finished with a drizzle of melted white chocolate mixed with espresso powder, these festive cookies are perfect for a cookie exchange, gifting, or serving on a pretty holiday dessert platter.
Key products
Instructions
Instructions
- Mix flour, espresso powder, ginger, cinnamon, nutmeg, baking soda, and salt in large bowl. Set aside. Beat butter and brown sugar in large bowl with electric mixer on medium speed until light and fluffy. Add molasses, egg and egg yolk, and vanilla; mix well. Gradually beat in flour mixture on low speed until well mixed. Press dough into a thick flat disk. Wrap in plastic wrap. Refrigerate 4 hours or overnight.
- Preheat oven to 350°F. Scoop dough by the heaping tablespoon-ful and roll into a ball. Place 1 inch apart on ungreased baking sheets.
- Bake 15 to 20 minutes or until edges of cookies are set and just begin to brown. Cool on baking sheets 1 to 2 minutes. Remove to wire racks; cool completely.
- For the Drizzle, mix white chocolate chips, oil and espresso powder in microwave-safe bowl. Microwave on HIGH 1 1/2 minutes, stirring every 30 seconds, until chocolate is melted and smooth.
- Drizzle or dip cooled cookies generously. Let stand until chocolate is set. Store cookies in an airtight container up to 5 days.
