Go Back
–+ servings
close up on a vegan gingerbread latte cookie drizzled with a white espresso glaze.
Print Recipe
5 stars (8 ratings)

Gingerbread Latte Cookies

These soft-baked Gingerbread Latte Cookies with an espresso glaze are as warm and comforting as the classic drink. Warmly spiced, delightfully chewy, and the best sweet treat for winter!
Prep Time20 minutes
Cook Time11 minutes
Total Time31 minutes
Course: Dessert
Cuisine: American
Servings: 28 cookies (approximately)
Calories: 171kcal
Author: Nora Taylor

Ingredients

  • 1 cup vegan butter softened to room temperature
  • 1 cup packed brown sugar
  • 1/4 teaspoon espresso powder
  • 1 tablespoons pure vanilla extract
  • 1/2 cup molasses
  • 3 cups all purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 tablespoon ground ginger
  • 1 tablespoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • more sugar, optional for rolling cookies in

Espresso Glaze

  • 1 1/2 cups powdered sugar
  • 1 shot espresso, cooled or drip coffee
  • 1/2 teaspoon pure vanilla extract
  • 1-2 tablespoons plant milk soy, oat, or other
US Customary - Metric

Instructions

  • Preheat the oven to 350 degrees F. Line 2 large baking sheets with parchment paper or spray with nonstick spray.
  • In a large bowl with a hand mixer, beat the softened vegan butter, brown sugar, espresso powder and vanilla together until creamy. Now add the molasses and beat in until smooth. Scrape the sides as needed with a spatula.
  • Add the flour, baking soda, salt, ginger, cinnamon and nutmeg and mix until combined. Place about a cup of granulated sugar in a bowl (this is optional, for rolling).
  • Scoop out about 1 1/2 tablespoons of dough, roll into a ball, then roll each ball in the sugar until completely coated (or not, rolling in sugar is optional).
  • Place on the prepared baking sheets, and bake for 11-12 minutes, until they begin to crack on top. They will look very soft, but they firm up a lot as they cool. If you over bake, they will be crispy.
  • Let cool on the pans for 5-10 minutes before transferring to a cooling rack.
  • Make the espresso glaze: Whisk the glaze ingredients together until smooth and creamy. If it's too runny, add additional powdered sugar to thicken. If too thick, add a bit of milk.
  • Drizzle glaze onto the cookies and let set for 10-20 minutes. Enjoy!

Notes

  1. Gluten free - A quality gluten free flour mix should work well here. I like Better Batter, King Arthur Measure for Measure or Bob's Red Mill 1:1.
  2. If you don't have espresso powder, instant coffee will work okay.
  3. You can also use strong drip (or french press) instead of cooled espresso if you don't have it.

Nutrition

Serving: 1cookie | Calories: 171kcal | Carbohydrates: 29g | Protein: 1g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Sodium: 138mg | Potassium: 120mg | Fiber: 1g | Sugar: 19g | Vitamin A: 309IU | Vitamin C: 0.01mg | Calcium: 24mg | Iron: 1mg