Gingerbread Latte Cookies

I don’t know about you, but I am patiently waiting for gingerbread latte season. It is my ultimate favourite drink that runs from November -March at Starbucks. I decided to have some fun in the kitchen and create my favourite drink into a cookie.

My 6 year old son word for word said, “Mommy, these are the best cookies you ever made. Even better than chocolate chip”. So there you have it, if that hasn’t convinced you to give these cookies a try than I don’t know what will.

Grab these cookies, a gingerbread latte, kick you feet up by the fire and gossip about this amazing recipe to all your friends.

Gingerbread Latte Cookies

Yield: 24 cookies

INGREDIENTS:
3/4 cups butter, room temp.
1 cup sugar
1/4 cup molasses
1 egg
1 tsp vanilla
1 tbsp espresso coffee (liquid)
2 1/2 cups flour
1 tsp baking soda
2 tsp ground ginger
1 tsp cinnamon
1/2 tsp nutmeg
1/2 tbsp milk powder (optional)
1/4 tsp salt
Turbinado sugar, for rolling

DIRECTIONS:
1. In a mixer with the paddle attachment, mix together butter and sugar until light and fluffy. Add in molasses, egg, vanilla, and coffee. Mix until combined.
2. Add in the baking soda, spices, milk powder and salt. Mix until combined.
3. Slowly start adding in the flour until combined.
4. Place mixed dough into the fridge for 30 minutes.
5. Remove from fridge and using a small ice cream scoop, scoop out balls of dough. Roll the balls in you hands and then into some sugar. Place on cookie sheet and press down. Continue until all cookies are set to bake.
6. Bake in 350 degree oven for 8 minutes. Open the oven, remove the cookie sheet and bang the cookie sheet on the counter. Place back into the oven and continue baking for 2-3 more minutes. Remove from oven and bang cookie sheet on the counter again. Let cool 10 minutes and then transfer to cooling rack. Enjoy!