Description
Soft Gingerbread Latte Cookies with Brown Butter Icing are a delightful treat that combines warm spices and rich coffee flavors, topped with a luscious brown butter icing.
Ingredients
Scale
- 2 cups all-purpose flour
- 2 tsp ground ginger
- 1 tsp cinnamon
- 1/2 tsp espresso powder
- 3/4 cup brown sugar
- 1/2 cup unsalted butter (softened)
- 1 large egg (room temperature)
- 1/2 cup powdered sugar (for icing)
- 2 tbsp additional unsalted butter (for icing)
Instructions
- Preheat oven to 350°F (175°C) and line baking sheets with parchment paper.
- In a bowl, whisk together flour, ginger, cinnamon, and espresso powder.
- In another bowl, cream softened butter and brown sugar until fluffy. Add egg and mix well.
- Gradually incorporate dry ingredients into the wet mixture until just combined.
- Drop cookie dough onto prepared baking sheets about two inches apart. Bake for 10 minutes until edges are firm but centers remain soft.
- For the icing, brown additional butter in a saucepan until golden. Whisk powdered sugar into browned butter until smooth and drizzle over cooled cookies.
Nutrition
- Serving Size: 1 serving
- Calories: 160
- Sugar: 10g
- Sodium: 50mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 0g
- Protein: 2g
- Cholesterol: 15mg
Keywords: Use freshly grated ginger for enhanced flavor. Consider adding chocolate chips or nuts for delicious variations. Store cookies in an airtight container at room temperature for up to one week.