Soft Brown Butter-Iced Gingerbread Latte Cookies Recipe

Soft Brown Butter-Iced Gingerbread Latte Cookies. A fusion of a delectable espresso-based gingerbread latte and a soft, chewy gingerbread cookie. These cookies contain dark brown sugar, molasses, ginger, and espresso powder, the secret ingredient. Sugary, rich, and creamy brown butter frosting melts in your lips. 

Ingredient

– 1 1/2 sticks salted butter, at room temperature – 3/4 cup light or dark brown sugar – 2-4 tablespoons espresso powder or instant coffee powder – 2 teaspoons vanilla extract – 1 large egg – 1/3 cup blackstrap molasses – 2 1/4 cups, plus 1-2 tablespoons, as needed all-purpose flour – 1 1/4 teaspoons baking soda – 2 teaspoon ground ginger – 1 teaspoon ground cinnamon – 1/2 teaspoon kosher salt – Granulated sugar, for rolling BROWN BUTTER ICING – 1 stick salted butter, at room temperature – 1 1/2 -2 cups powdered sugar – 3 tablespoos milk – 1/2 teaspoon vanilla bean powder – 1 pinch cinnamon

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1

Heat the oven to 350°F. Parchment two baking sheets.   Mix the butter, brown sugar, espresso, and vanilla in a bowl for 3-5 minutes until frothy. 

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2

Mix in the egg. Mix in the molasses. Beat in flour, baking soda, ginger, cinnamon, and salt. Put sugar in a small basin. 

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3

For drop cookies: Form tablespoon-sized balls of dough (if sticky, add 2-4 tablespoons flour) and roll in sugar. On the prepared baking sheet, place cookies 2 inches apart. 

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4

Bake for 8-10 minutes until the edges are just starting to set and the centres are still doughy. Cool on pan. 

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For cuts: Cut dough in half. On floured parchment paper, roll the dough to 1/4 inch thickness. To avoid dough sticking, use enough flour. Cut cookies to form. Place the cookies on a parchment-lined baking sheet. 

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6

I recommend lifting cookies with a floured spatula. Cover the baking sheet and freeze for 15 minutes until solid. Roll out leftover scraps and continue with remaining dough. Bake until barely set, 8-10 minutes. 

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Meanwhile, create frosting. Add butter to a medium-heat saucepan. Brown the butter for 2-3 minutes till it smells toasted. Get off the heat. Let cool 5 minutes. 

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8

Mix in milk, vanilla, powdered sugar, a touch of cinnamon, and salt. Icing sets rapidly, so spread it on cookies immediately. Save in an airtight jar for 5 days.  

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Chocolate Chip Nutella Oatmeal Cookies Recipe 

also see

also see

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