Roll the cookie dough ball in sugar and then set on a baking sheet lined with parchment paper. Once the cookie dough is chilled, use a cookie scooper to measure about 2 tablespoons and roll the cookie dough into a ball. In a small sized mixing bowl, whisk together all prupose flour, cloves, ground ginger, ground cinnamon, baking soda, and espresso powder.Īdd the dry ingredients to the wet ingredients and mix until combined.Ĭhill the cookie dough for at least an hour. In medium sized mixing bowl, combine melted butter, granulated sugar, egg, vanilla extract, and molasses. It doesn’t seem as daunting when you’re not obligated to make everything in one day. Honestly, I prefer chilling all my cookies these days. To make these cookies, you’ll want to make them a head of time and just chill them. You can easily use instant coffee for these cookies too.Īll the rich warm notes make these cookies my favorite for the season. I added a little bit of espresso powder to these cookies to give it the aromatic flavor of coffee. I mean, what else can you want from a cookie? And it has all that I want in my cookies.

I’ve been obsessed with ginger molasses cookies this year. And hopefully, it’ll make it into this year’s cookie box or Santa’s cookie plate. So we’re going to settle with this one amazing cookie recipe, just in time for Christmas. I wish I had enough time to share with you recipes that I tested. Next thing I knew, it’s already Thanksgiving and Christmas. So without further ado, here is Half Baked Harvest’s Soft Gingerbread Latte Cookies.

And then the whirlwind of holiday events started. Once we got home, it was a little difficult adjusting back to everyday life. On Sunday morning, we flew out to Singapore and Bali where we spent two weeks for our honeymoon. These photos were taken by our photographer: Lisa Stone Photography We booked all the rooms so that we could stay the night and not worry about driving to our hotel. We chose this venue because we could do everything in one place and there’s plenty of space for people to roam. On Friday, October 14th, Gordon and I got married at the Purple Orchid Resort and Spa in the wine country area of Livermore. But there have been so many things happening that there just wasn’t enough time for me to balance everything. The longest I’ve ever been away from this blog. It’s been soooo long since I’ve been here. These gingerbread latte cookies are simple, delicious, and perfect for the holidays. Top with whipped cream and garnish with crumbled graham crackers or gingerbread. The kids each had a cup of the warm milk mixture with whipped cream and were delighted.Īdam didn't get to try any, but I did save my mug for him to smell.Soft and chewy ginger molasses cookies with a hint of espresso in every bite. Garnish with whipped cream, a sprinkle of nutmeg, and a cinnamon stick. The milk should be quite hot, but if your crockpot tends to get hot enough to boil, keep an eye on it. Don't add the coffee.Ĭover and cook on low for 3 hours, or high for 1-2. Put the milk into your crockpot, and whisk in the dried spices. I used a 4 quart crockpot, you could get away with going as small as a 1.5 to 2 quart. Otherwise it serves 2 with a bit of milk left for kid cups. This could serve 4, especially if you are adding the milk on top of coffee.

1/2 cup strong black coffee, or a freshly-brewed shot of espresso.

cinnamon stick, whipped cream for garnish (optional).

1/2 cup white sugar (I like Baker's sugar because it dissolves nicely).

4 cups milk (cow's, almond, soy, rice, hemp, etc.

Ginger latte cookies