Spiced cookies are a favorite of The Hubs. So when he spotted this recipe on The NYTimes Cooking site, he immediately sent me a link… of course we had to try them. In fact, I made a double batch, one for an Art Opening we were attending, and one for the house.
“Biting into one of these cookies is like taking the first sip of a festive beverage, and their spiced coffee fragrance gives your kitchen cozy holiday vibes. A combination of fresh and ground ginger adds an extra note of warmth that accentuates the coffee flavor and other spices, while the espresso-sugar coating creates crisp edges that yield to pillowy-soft interiors. Pair it with your milk of choice and you have a gingerbread latte in a single bite.”
My double batch, rolled into 1 1⁄2 inch balls (smaller than the 2″ suggested size) yielded 58 cookies, nearly 5 dozen. After 2 hours refrigeration time, the dough was easily workable. Even though my finished cookies were smaller—2 1⁄2 to 3 inches in diameter—they still took the full 10 minutes to bake, turning the baking sheet halfway through.
NOTE: If you are using a scale to measure amounts, the original recipe called for ¼ cup/158 grams unsulphured molasses. The quarter cup measurement is correct, but the 158 grams is too much and should be 85 grams.
Tip: Portioned dough can be frozen in balls, then coated and baked for about 13 minutes.
Gingerbread Latte Cookies
- ¾ cup unsalted butter
- ¼ cup espresso powder
- 1 Tbsp. finely grated fresh ginger
- 2 tsp. ground ginger
- 1 tsp. ground cinnamon
- ½ tsp. ground nutmeg
- ¼ tsp. ground clove
- ½ cup granulated sugar
- ½ cup dark brown sugar, packed
- ¼ cup unsulphured molasses
- 1 tsp. kosher salt
- 1 large egg
- 2 tsp. vanilla extract
- 1 tsp. baking soda
- 2 cups all-purpose flour
- ¼ cup granulated sugar
- 2 tsp. espresso powder
- ½ tsp. ground ginger
- Melt the butter in a medium saucepan over medium. When it begins to bubble and get foamy, remove from the heat and whisk in the espresso powder, fresh ginger, ground ginger, cinnamon, nutmeg and clove. Scrape the butter mixture into a medium mixing bowl and set aside to cool for about 5 minutes.
- Add the sugars, molasses and salt to the bowl and whisk vigorously to combine. Add the egg, vanilla and baking soda and continue whisking until the mixture appears smooth and it’s the consistency of thin pancake batter, about 2 minutes. Add the flour and mix until evenly incorporated. Cover and chill the dough for at least 2 hours and up to 2 days before baking.
- Heat oven to 375 degrees, with racks on the lower and upper thirds. Line 2 baking sheets with parchment paper. Prepare the coating by combining the granulated sugar, espresso powder and ground ginger in a small bowl.
- Using a 2-tablespoon (1 ounce) scoop, scoop the dough and, using your hands, roll into walnut-size balls. (Alternatively, for each cookie, use a tablespoon measure to scoop 2 tablespoons dough and roll them into a ball.) Toss in the sugar mixture to coat.
- Place the portioned dough 2 inches apart on the prepared baking sheets and bake, rotating the sheets on the racks halfway through, until the cookies have spread slightly and appear craggy on the surface, about 10 minutes. Allow to cool on the baking sheets for 3 minutes, then transfer to a wire rack to cool completely. (The cookies will flatten once cooled.) These cookies keep in an airtight container at room temperature for 4 to 5 days.
Recipe by Vaughn Vreeland for NYTimes Cooking