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Cozy Gingerbread Latte Snickerdoodle Cookie Recipe

gingerbread latte snickerdoodle cookies - featured image
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These soft, spiced snickerdoodle cookies combine the warmth of gingerbread with the signature tang of cream of tartar, plus a secret touch of espresso powder for depth. They’re quick, easy, and perfect for holiday baking.

Ingredients

Scale
  • 1 cup (2 sticks) unsalted butter, softened
  • 1 ½ cups granulated sugar, divided (1 cup for dough, ½ cup for rolling)
  • 1 large egg, room temperature
  • ¼ cup unsulphured molasses
  • 1 teaspoon vanilla extract
  • 2 ¼ cups all-purpose flour
  • 2 teaspoons cream of tartar
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • 1 ½ teaspoons ground ginger
  • 1 teaspoon ground cinnamon
  • ¼ teaspoon ground cloves
  • 1 teaspoon espresso powder
  • For the coating: ¼ cup granulated sugar + 1 tablespoon ground cinnamon

Instructions

  1. Preheat oven to 375°F (190°C). Line two baking sheets with parchment paper or silicone mats.
  2. In a large mixing bowl, beat softened butter and 1 cup granulated sugar together until light and fluffy, about 2-3 minutes with an electric mixer on medium speed. Scrape down sides halfway through.
  3. Beat in egg, molasses, and vanilla extract until fully combined. The mixture may look curdled; that’s normal.
  4. In a separate bowl, whisk together flour, cream of tartar, baking soda, salt, ginger, cinnamon, cloves, and espresso powder.
  5. Gradually add dry ingredients to wet mixture, mixing on low speed until just combined. Do not overmix.
  6. In a small shallow bowl, whisk together remaining ¼ cup sugar and 1 tablespoon cinnamon for coating.
  7. Using a cookie scoop or hands, form dough into 1.5-tablespoon-sized balls. Roll each ball smooth, then coat in cinnamon-sugar mixture. Place on prepared baking sheets about 2 inches apart.
  8. Bake for 10-12 minutes, rotating pans halfway through. Cookies should look puffed and slightly cracked on top; edges set but centers still soft.
  9. Let cookies rest on baking sheet for 5 minutes, then transfer to a cooling rack to cool completely.

Notes

Use unsulphured molasses, not blackstrap. Cream of tartar is essential for the snickerdoodle texture. Espresso powder deepens the spice flavor without adding coffee taste. For best results, bake one test cookie first to check spread. Store in an airtight container at room temperature for up to 5 days; freeze for up to 3 months.

Nutrition

Keywords: gingerbread, snickerdoodle, latte, cookies, holiday, Christmas, espresso, molasses, cinnamon, ginger

Find it online: https://cooksybite.com/cozy-gingerbread-latte-snickerdoodle-cookie-recipe/