Irresistible Gingerbread Latte Cookies Cinnamon Sugar Steps

Nothing says “holiday season” like the warm, spiced aroma of gingerbread latte cookies with cinnamon sugar wafting through the kitchen. These little gems are my happy place—chewy gingerbread cookies with that extra kick of coffee, rolled in sparkly cinnamon sugar for that perfect festive crunch. Every December, I make dozens of these while blasting Christmas music, just like my mom used to do when I was a kid. The second bite is always the best—when the flavors of molasses, ginger, and coffee all come together in one magical moment. And that cinnamon sugar coating? Trust me, you’ll be licking your fingers clean.

Why You’ll Love These Gingerbread Latte Cookies with Cinnamon Sugar

Oh, where do I even start? These cookies are basically holiday magic in bite-sized form. First off, that irresistible combo of warm gingerbread and rich coffee flavor—it’s like your favorite latte decided to become a cookie. The cinnamon sugar coating adds this delightful crunch that makes every bite feel special.

Here’s why these cookies have become my go-to holiday treat:

• Festive flavor explosion: Ginger, cinnamon, molasses, and coffee? It’s like Christmas morning in cookie form.
• Super simple to make: No fancy equipment needed—just mix, roll, and bake. Perfect for last-minute cookie exchanges!
• That perfect texture: Chewy centers with slightly crisp edges thanks to that magical cinnamon sugar coating.
• Coffee lover’s dream: The instant coffee powder gives just enough caffeine kick to balance the sweetness.

Seriously, one batch of these and your kitchen will smell better than a coffee shop during the holidays. My neighbors always know when I’m baking these because they can smell the spices down the hall!

Ingredients for Gingerbread Latte Cookies with Cinnamon Sugar

Okay, let’s talk ingredients—this is where the magic starts! I’ve learned that using exactly the right stuff makes all the difference with these cookies. And don’t worry, everything’s probably already in your pantry (except maybe that instant coffee, but trust me, it’s worth grabbing). Here’s what you’ll need, broken down so you can prep like a pro:

Dry Ingredients

• 2 cups all-purpose flour (spooned and leveled—no packing!)
• 1 tsp baking soda
• 1/2 tsp salt (I use fine sea salt)
• 2 tsp ground ginger (the star of the show!)
• 1 tsp ground cinnamon (plus extra for rolling)
• 1/4 tsp ground cloves (just a pinch—it’s strong stuff)

Wet Ingredients

• 1/2 cup unsalted butter, softened (leave it out for 30 minutes—it should dent when pressed but not be greasy)
• 3/4 cup packed brown sugar (press it into the measuring cup—none of that loose stuff)
• 1 large egg (room temp is best)
• 1/4 cup molasses (not blackstrap—too bitter!)
• 1 tbsp instant coffee powder (the fine powder kind, not granules—it dissolves better)

For Rolling

• 1/4 cup granulated sugar
• 1 tsp cinnamon

See? Nothing too crazy. But that butter better be properly softened, and that brown sugar packed tight—these little details make your cookies perfect every time.

How to Make Gingerbread Latte Cookies with Cinnamon Sugar

Alright, let’s get baking! I’ve made these gingerbread latte cookies so many times I could do it in my sleep, but I’ll walk you through each step carefully. The key is taking your time—rushing leads to flat cookies (and we don’t want that!). Here’s my foolproof method:

Step 1: Prep Dry Ingredients

First things first: grab that big mixing bowl and whisk together your flour, baking soda, salt, ginger, cinnamon, and cloves. I like to give everything a good 30-second whisk—it’s like giving your spices a little dance party before they join the batter. No need to sift unless your flour’s super lumpy. This step wakes up all those warm spices so they’ll taste extra vibrant in your cookies.

Step 2: Cream Butter and Sugar

Now for the fun part! In your stand mixer or with a hand mixer, beat that softened butter and packed brown sugar for a full 2-3 minutes. Don’t skimp here—this is what gives your cookies that perfect texture. You’ll know it’s ready when the mixture turns pale and fluffy, like creamy peanut butter. Scrape down the bowl halfway through to make sure everything gets evenly mixed.

Step 3: Add Wet Ingredients

Time to bring in the liquid gold! Beat in the egg until just combined, then drizzle in the molasses slowly so it incorporates evenly. Here’s my trick: dissolve the instant coffee powder in 1 tsp of hot water first—it prevents those bitter little coffee granules from hiding in your dough. Mix until everything looks like a smooth, glossy batter. Smell that? That’s the magic starting to happen!

Step 4: Combine and Roll

Now gently mix your dry ingredients into the wet—I do this in 3 batches to prevent flour explosions. The dough will be soft but not sticky. While your oven finishes preheating (you did preheat to 350°F, right?), mix your cinnamon and sugar for rolling. Scoop tablespoon-sized balls—I use a #40 cookie scoop—and roll them between your palms until smooth. Toss each one generously in the cinnamon sugar until fully coated. Place them 2 inches apart on parchment-lined sheets.

Step 5: Bake and Cool

Pop those beauties in the oven for 10-12 minutes. They’re ready when the edges look set but centers still seem slightly underdone—they’ll keep cooking as they cool. Immediately press each cookie gently with the back of a spoon to flatten slightly (this gives them that perfect chewy texture). Let them chill on the baking sheet for 5 minutes before transferring to a wire rack. Resist eating them hot—that molten sugar burns tongues (I speak from experience)!

Expert Tips for Perfect Gingerbread Latte Cookies with Cinnamon Sugar

After burning more than a few batches (oops!), I’ve learned all the tricks to make these cookies absolutely foolproof. First, if you’re not a huge coffee fan, start with just 1/2 tbsp instant coffee powder—you can always add more next time. For extra-soft cookies, pull them out at exactly 10 minutes—they’ll firm up as they cool but stay dreamily chewy.

Here are my can’t-live-without tips:

• Cookie scoop magic: Use a #40 scoop for perfectly even cookies every time—no more wonky sizes!
• Spice control: Fresh spices make all the difference. If your ginger or cinnamon’s been sitting around for years, replace them.
• Crispy edge lover? Bake the full 12 minutes and let cookies cool completely on the baking sheet.
• Storage secret: Toss a slice of bread in the cookie jar—it keeps them soft for days by absorbing excess moisture.

The best part? These cookies actually taste even better on day two as the flavors meld together. Just try not to eat them all before then!

Ingredient Substitutions and Notes

Don’t panic if you’re missing something—I’ve tried every swap imaginable with these cookies! Out of molasses? Maple syrup works beautifully (use 1/3 cup instead of 1/4). If coffee isn’t your thing, decaf instant powder works just fine—or leave it out for pure gingerbread bliss. Gluten-free? Swap in a 1:1 GF flour blend (Bob’s Red Mill is my go-to).

Spice adjustments are totally personal—if you love cinnamon, bump it up to 2 tsp! Freshly grated nutmeg (about 1/4 tsp) adds lovely warmth too. Just remember: fresh spices make all the difference. If yours have been sitting for years, treat yourself to new ones—they’re cheap and totally worth it!

Storage and Reheating Instructions

Here’s how to keep those gingerbread latte cookies tasting fresh for days (if they last that long!). Once completely cooled, store them in an airtight container at room temperature—I swear by my grandma’s old cookie tin lined with parchment. They’ll stay soft and delicious for up to 5 days this way.

Want to bring back that just-baked warmth? Pop a cookie in the microwave for 8-10 seconds—just enough to make the cinnamon sugar sparkle again. For longer storage, freeze the baked cookies between layers of wax paper in a freezer bag for up to 3 months. Thaw at room temperature when that cookie craving hits!

Nutritional Information

Just so you know, each gingerbread latte cookie with cinnamon sugar has about 120 calories (give or take depending on your ingredients). These numbers are estimates—your actual counts might vary slightly based on brands and measuring methods. But hey, it’s the holidays—enjoy every chewy, spicy bite without stressing!

FAQs About Gingerbread Latte Cookies with Cinnamon Sugar

I get asked about these cookies all the time—here are the most common questions with my tried-and-true answers!

Can I Use Fresh Coffee Instead of Powder?

Oh, I wish! But fresh brewed coffee makes the dough way too wet. Instant coffee powder dissolves perfectly into the batter without changing the texture. If you’re in a pinch, try dissolving 1 tsp of very strong espresso powder in 1 tsp hot water—it’ll give that same rich coffee flavor without the extra liquid.

How Do I Keep Cookies Soft?

The secret’s in the bake time—pull them out at 10 minutes for ultra-soft cookies. Then store them in an airtight container with a slice of bread (sounds weird, but it works!). The bread absorbs excess moisture, keeping your cookies chewy for days instead of turning into little gingerbread hockey pucks.

Why Are My Cookies Flat?

Three likely culprits: 1) Your butter was too soft (should dent when pressed, not be greasy), 2) You didn’t cream the butter and sugar long enough (that fluffy texture gives structure), or 3) Your baking soda’s old (check the expiration date!). Next time, chill the dough for 30 minutes before baking—that usually fixes it!

Can I Make These Vegan?

Absolutely! Swap the butter for coconut oil (measure it solid), use a flax egg (1 tbsp ground flax + 3 tbsp water), and make sure your sugar’s vegan. The molasses and spices do most of the flavor work anyway—they’ll still taste amazing!

Share Your Gingerbread Latte Cookies with Cinnamon Sugar

Nothing makes me happier than seeing your cookie creations! Snap a pic of those gorgeous cinnamon-sugar-dusted beauties and tag me on Instagram—I’ll feature my favorites! And if you loved this recipe, leave a star rating so other bakers can find these holiday gems too. Happy baking, friends!

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