Description
Soft Gingerbread Latte Cookies with Brown Butter Icing
Ingredients
Scale
- 2 ½ cups all-purpose flour
- 2 teaspoons ground ginger
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ½ teaspoon allspice
- ¼ teaspoon salt
- ¾ cup unsalted butter, softened
- 1 cup brown sugar, packed
- ½ cup granulated sugar
- 1 large egg
- 1 tablespoon vanilla extract
- ¼ cup brewed coffee, cooled
- 1 cup powdered sugar (for icing)
- 3 tablespoons brown butter (cooled for icing)
- 1–2 teaspoons milk (for icing consistency)
- Optional sprinkles for decoration
Instructions
- Set your oven to 350°F (175°C) and line two baking sheets with parchment paper.
- In a medium bowl, whisk together the flour, ground ginger, baking soda, cinnamon, nutmeg, allspice, and salt. Set aside.
- In a large bowl, beat the softened butter, brown sugar, and granulated sugar until light and fluffy.
- Beat in the egg, vanilla extract, and cooled brewed coffee until well combined.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- Using a cookie scoop or tablespoon, drop dough onto the prepared baking sheets, leaving space between each cookie. Bake for 12-15 minutes or until the edges are set but the center is still soft.
- In a small bowl, combine the cooled brown butter, powdered sugar, and milk. Mix until smooth. Adjust with extra milk for desired consistency.
Notes
- Store cookies in an airtight container for freshness.
- Cookies can be frozen for later enjoyment.
- Adjust icing consistency by adding more or less milk.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 150
- Sugar: 10g
- Sodium: 100mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 0g
- Protein: 1.5g
- Cholesterol: 20mg