There’s something magical about wrapping your hands around a warm holiday mug, and I wanted to capture that exact feeling in a cookie. That’s how these Gingerbread Latte Cookies came to be—a cozy, spicy-sweet soul in an irresistible, chewy form. If you’re looking for standout christmas dessert ideas or a batch of unique christmas cookies to delight everyone, you’ve just found a new favorite. They are the perfect, heartwarming addition to your collection of christmas cookies recipes.

I love how this recipe fits so beautifully into a day of holiday baking. Infused with instant espresso, it puts a delightful twist on the classic holiday cookies the season is famous for. Whether you’re prepping for a festive cookie swap or just want to whip up some easy christmas treats for your loved ones, these cookies come together without any fuss. They are truly one of my go-to christmas baking ideas when I want to fill the kitchen with joy.

So, if your search for the best christmas cookies recipes has led you here, I’m so glad. These cookies are the ultimate comfort food, blending nostalgic gingerbread spices with the rich note of coffee for a truly special holiday baking experience.

Love Gingerbread Latte Cookies? So do we! If you're into Christmas Cookie or curious about Chicken Breast Recipes, you'll find plenty of inspiration below.

You Might Also Love

Sugar Cookie Snowflake Cutouts: An...

22 TRENDING Sandwiches ALL OVER...

Snowball Cookies With Pistachio: An...

Why You’ll Love This Gingerbread Latte Cookies

• Perfect flavor fusion: Seasonal coffee and classic cookie unite beautifully.
• Bakery-style texture: Soft, chewy centers with slightly firmer edges.
• Incredible aroma: Your kitchen will smell like a festive coffee shop.
• Surprisingly simple: Straightforward method with seriously impressive results.

Ingredients & Tools

• 225 g (1 cup) unsalted butter, softened
• 150 g (¾ cup) dark brown sugar, packed
• 100 g (½ cup) granulated sugar
• 1 large egg + 1 egg yolk, at room temperature
• 80 ml (⅓ cup) molasses (not blackstrap)
• 2 tbsp instant espresso powder
• 1 tbsp vanilla extract
• 320 g (2 ½ cups) all-purpose flour
• 2 tsp ground ginger
• 1 ½ tsp ground cinnamon
• ½ tsp ground cloves
• 1 tsp baking soda
• ½ tsp baking powder
• ¾ tsp fine sea salt
• 170 g (1 cup) white chocolate chips or chunks

Tools: Stand mixer or electric hand mixer, medium and large mixing bowls, whisk, spatula, baking sheets, parchment paper or silicone baking mats, a small cookie scoop (about 1.5 tbsp capacity) is helpful.

Notes: Dark brown sugar gives a deeper, caramel-like flavor. Use instant espresso powder (not brewed coffee) for an intense, non-watery coffee punch.

Nutrition (per serving)

Serves: 24 | Prep Time: 20 minutes | Cook Time: 10-12 minutes | Total Time: 2 hours 35 minutes (includes chilling)

Before You Start: Tips & Ingredient Notes

• Why is my butter so important? “Softened” butter is key. It should be cool to the touch but leave a slight indentation when you press it. If it’s melted or too warm, your cookies will spread into sad, flat puddles. The goal is to cream it with the sugars to create tiny air pockets for lift.
• Can I use a different type of molasses? I highly recommend using a light or “original” molasses, not blackstrap. Blackstrap is very bitter and strong and will overpower the other delicate flavors. The lighter stuff gives that classic gingerbread taste without the harshness.
• What’s the deal with the extra egg yolk? That single extra yolk is a little secret for an ultra-rich and chewy cookie. The added fat from the yolk creates a more tender crumb and helps keep the centers soft long after they’ve cooled.
• Do I really have to chill the dough? Yes, yes, a thousand times yes. I know it’s the hardest part, but it’s non-negotiable. Chilling solidifies the fat, which prevents overspreading. It also allows the flour to fully hydrate, resulting in a better texture and a more developed, deep flavor.

How to Make Gingerbread Latte Cookies

Storage & Freshness Guide

• Fridge: Store baked cookies in an airtight container at room temperature for 4-5 days.
• Freezer: Freeze dough balls for up to 3 months; bake from frozen, adding 1-2 minutes.
• Reviving: Add a piece of bread to the storage container to help cookies stay soft.

Serving Suggestions

Complementary Dishes

• A simple vanilla bean ice cream — The clean, creamy flavor is a perfect, cooling counterpoint to the warm spices and deep coffee notes of the cookie. It’s a classic for a reason.
• A sharp cheddar cheese board — Don’t knock it till you’ve tried it! The sharp, salty tang of a good aged cheddar creates an unexpectedly fantastic sweet-and-savory pairing with the gingerbread spices.
• A warm, spiced pear compote — The soft, gently spiced pears echo the flavors in the cookie while adding a lovely, juicy texture that feels elegant and festive.

Drinks

• A classic glass of cold milk — It’s the ultimate cookie companion for a reason. The cold, creamy milk cuts through the richness and just feels right.
• An extra shot of espresso — For the true coffee aficionado, leaning into the latte theme with a straight espresso on the side turns your snack into a sophisticated coffee break.
• A hot mug of chai tea — The cardamom and black pepper notes in chai dance beautifully with the ginger and cinnamon in the cookie, creating a whole new layer of spice complexity.

Something Sweet

• A rich dark chocolate mousse — The intense, slightly bitter cocoa flavor provides a decadent, smooth contrast that makes the gingerbread and coffee notes in the cookie pop even more.
• Candied orange peel — The bright, citrusy sweetness is a fantastic palate cleanser that cuts through the richness and leaves you ready for the next bite of cookie.
• A simple scoop of lemon sorbet — The zingy, refreshing quality of lemon is a brilliant way to balance the deep, warm spices and prevent the flavor profile from feeling too heavy.

Top Mistakes to Avoid

• Mistake: Using melted butter. This is the number one reason cookies spread too much. Melted butter can’t hold the air you creamed into it, so the cookies bake up thin and greasy instead of soft and thick.
• Mistake: Skipping the chill time. I’ve messed this up before too, in a moment of impatient hunger. Warm dough means the butter melts instantly in the oven, leading to excessive spread. Your cookies will lack height and that perfect chewy center.
• Mistake: Overbaking. These cookies are meant to be soft. If you wait for them to look “done” in the center, they’ll be dry and crunchy once cooled. Pull them out when the edges are set but the centers still look puffy and underbaked.
• Mistake: Using blackstrap molasses. Its intense, bitter flavor will dominate the entire cookie and clash unpleasantly with the coffee. Stick with the lighter, sweeter variety for the best-balanced flavor.

Expert Tips

• Tip: Brown your butter for a nutty twist. Gently cook the butter until it turns a golden amber color and smells nutty. Let it solidify again in the fridge before creaming. This adds an incredible depth of flavor that pairs wonderfully with both the coffee and the spices.
• Tip: Roll the dough balls in coarse sugar. Before chilling, roll each portion of dough in some demerara or turbinado sugar. This gives the baked cookies a delightfully sparkly, crunchy exterior that contrasts the soft interior beautifully.
• Tip: Make an espresso glaze. Whisk together 1 cup of powdered sugar, 1-2 tablespoons of strong brewed coffee (cooled), and a pinch of salt. Drizzle this over the cooled cookies for an extra hit of coffee flavor and a pretty, professional finish.
• Tip: Freeze the dough balls for future you. After scooping and chilling, you can transfer the dough balls to a freezer bag. Bake directly from frozen, adding just 1-2 minutes to the baking time. It’s the best way to have fresh, warm cookies anytime a craving strikes.

FAQs

Can I use fresh brewed coffee instead of espresso powder?
I really don’t recommend it. Fresh coffee adds liquid to the dough, which throws off the fat-to-flour ratio and can make your cookies cakey or cause them to spread differently. Espresso powder gives you that concentrated coffee flavor without adding any extra moisture. It’s the key to getting a true “latte” taste in a solid cookie form. If you’re in a pinch, you could try reducing a small amount of very strong coffee into a syrup, but the powder is far more reliable.

My cookies didn’t spread at all. What happened?
This usually points to the dough being too cold or having a bit too much flour. If the dough balls are rock-hard from the fridge or freezer, they won’t have time to soften and spread in the oven. Let them sit at room temperature for 10-15 minutes before baking. Also, make sure you’re measuring your flour correctly—fluff it up in the bag, spoon it into your measuring cup, and level it off. Scooping directly with the cup packs in too much flour.

Can I make these cookies without the white chocolate?
Absolutely! The cookies are still delicious on their own. If you want to omit the chocolate, you could consider adding a different mix-in to replace that textural interest. Toasted pecans or walnuts would be fantastic, or even some chopped crystallized ginger for an extra spicy kick. The recipe is wonderfully adaptable, so feel free to make it your own.

How should I store these, and how long do they keep?
To keep them soft and chewy, store the completely cooled cookies in an airtight container at room temperature. They’ll be at their best for about 4-5 days. You can also add a piece of bread to the container—it sounds weird, but the cookies will absorb moisture from the bread, helping them stay soft. The dough balls can be frozen for up to 3 months, so you can always bake a few at a time.

Can I use a different type of chocolate?
Of course! While white chocolate provides a lovely creamy sweetness, semi-sweet or dark chocolate chips would be equally delicious. The bitterness of a good dark chocolate (around 60-70% cacao) would create a fantastic contrast with the sweet, spiced dough and complement the coffee flavor beautifully. It’s all about your personal preference.