Soft Gingerbread Latte Cookies with Brown Butter Icing: An Incredible 7-Step Recipe
- Prep Time: 30 minutes
- Cook Time: 12-15 minutes
- Total Time: 0 hours
Ingredients
Scale
- 2 ½ cups all-purpose flour
- 2 teaspoons ground ginger
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ½ teaspoon allspice
- ¼ teaspoon salt
- ¾ cup unsalted butter, softened
- 1 cup brown sugar, packed
- ½ cup granulated sugar
- 1 large egg
- 1 tablespoon vanilla extract
- ¼ cup brewed coffee, cooled
- 1 cup powdered sugar (for icing)
- 3 tablespoons brown butter (cooled for icing)
- 1–2 teaspoons milk (for icing consistency)
- Optional sprinkles for decoration
Instructions
Making Soft Gingerbread Latte Cookies with Brown Butter Icing is a simple process! Follow these easy steps:
- Preheat the Oven: Set your oven to 350°F (175°C) and line two baking sheets with parchment paper.
- Mix Dry Ingredients: In a medium bowl, whisk together the flour, ground ginger, baking soda, cinnamon, nutmeg, allspice, and salt. Set aside.
- Cream the Butter and Sugars: In a large bowl, beat the softened butter, brown sugar, and granulated sugar until light and fluffy.
- Add Wet Ingredients: Beat in the egg, vanilla extract, and cooled brewed coffee until well combined.
- Combine Mixtures: Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- Scoop and Bake: Using a cookie scoop or tablespoon, drop dough onto the prepared baking sheets, leaving space between each cookie. Bake for 12-15 minutes or until the edges are set but the center is still soft.
- Prepare Brown Butter Icing: In a small bowl, combine the cooled brown butter, powdered sugar, and milk. Mix until smooth. Adjust with extra milk for desired consistency.
Nutrition
- Serving Size: 24 cookies
- Calories: Approximately 150 per cookie
- Fat: 7g
- Protein: 1.5g