These thick, chewy iced gingerbread latte cookies are like the intense, coffee-spiked version of a gingerbread man. They’re absolutely loaded with cinnamon, ginger, nutmeg, and molasses! They have the quintessential gingerbread flavor profile, but taken up a notch with the addition of instant espresso in the batter and a sweet vanilla icing on top!
We’ve finally made it to the most wonderful time of the year: COOKIE WEEK!!
Also known as the time of year when I post seven brand new cookie recipes in one week, and fill my house with more cookies than any one person should reasonably need lying around. It’s great.
This year we have a fun line-up of some new favorites and twists on old classics. There might even be a cookie recipe for your dog at the end of the week!
First up: iced gingerbread latte cookies! They’re unapologetically BIG and BOLD and TAKING UP SPACE in a world full of barely-spiced, boring holiday cookies.
This recipe makes a small batch of just 9 cookies, perfect for keeping all to your gingerbread-loving self. Feel free to double or triple if you’re looking to share with friends and family!
Let’s make them!
gingerbread cookie dough
The dough for these cookies is super simple to make. It’s a 1-bowl, less-time-than-it-takes-to-preheat-the-oven type of recipe (aka the best type of recipe!).
Melted coconut oil, coconut sugar, egg, molasses, and instant coffee granules get stirred together in a mixing bowl. Spices, baking powder, baking soda, and salt join the party. Finally, whole wheat flour gets stirred in until a thick dough is formed (I love this local, organic, stone-milled flour from one mighty mill! The code BakedGreens15 will save you 15% off your orders if you want to stock up for all your holiday baking needs!).
This cookie dough is quite stiff- not like your usual chocolate chip cookie dough. It makes for the perfect thick + chewy gingerbread cookies, so don’t be worried about needing to use a little extra muscle to stir it all together!
the icing
After the cookies are baked + cooled, they each get a generous drizzle of sweet vanilla icing.
I like to think of this icing as the foam on top of a gingerbread latte. It adds a much needed bite of sweetness, and counters the strong, bold flavors of gingerbread and coffee. Without it, the cookies aren’t sweet enough!
All you’ll need to make it is: powdered sugar, any type of milk, vanilla, and a pinch of salt! Stir together in a little bowl, drizzle over the cookies, and decide if you want to eat one right now while it’s still drippy and sticky, or wait until it dries and forms a little crackly layer of sugary goodness on top.
I highly recommend going for one of each.
Pair with a cup of coffee or tea, or heck, make yourself a gingerbread latte to go with your gingerbread latte cookies, and prepare for some major holiday vibes.
Stay tuned for alllllll the recipes coming out this week for COOKIE WEEK!! There are some seriously special cookies headed your way soon!
If you love gingerbread cookies and/or gingerbread lattes, these thick, chewy iced gingerbread latte cookies are going to become your new favorites! If you make them, be sure to let me know what you think! Leave a comment below, or take a picture of your cookies and share with me on Instagram so I can see!!
Iced Gingerbread Latte Cookies (whole wheat + dairy-free!)
Ingredients
cookies
- 1/4 cup virgin coconut oil, melted
- 1/2 cup coconut sugar can sub organic brown sugar or sucanat
- 1 large egg
- 2 Tablespoons blackstrap molasses
- 1 Tablespoon instant espresso/coffee granules
- 2 teaspoons cinnamon
- 2 teaspoons ginger
- 1/2 teaspoon nutmeg
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon sea salt
- 1 1/2 cups white whole wheat flour any combination of whole wheat, all-purpose, spelt or einkorn flour would work well here.
icing
- 6 Tablespoons powdered sugar
- 2 teaspoons milk of choice almond, soy, cow's, etc
- 1/4 teaspoon vanilla extract
- 1 pinch sea salt
Instructions
- Preheat oven to 350 degrees Fahrenheit. Line a sheet pan with parchment paper.
- Add oil, sugar, egg, molasses, and instant coffee to a large bowl and whisk to combine.
- Add all remaining cookie ingredients (spices, baking powder + soda, salt, flour) and stir well to combine. Batter will be very thick.
- Scoop batter onto prepared pan, dividing evenly into 9 cookies. I like to use a large cookie scoop or a 1/4 cup measuring cup to make sure they're all even. Use your fingers to press down slightly on each ball of dough, as they will not spread much whille baking.
- Bake for 12-14 minutes, or until puffed and set in the center. They will still be quite soft in the middle at this point, which helps keep them from drying out once cooled!
- Let cookies cool completely, then stir together all icing ingredients in a small bowl, and drizzle over the cookies. Eat immediately, or let the cookies dry for 10-15 minutes so the icing hardens. Leftovers keep well in an airtight container for 4-5 days.