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Gingerbread Latte Cookies with Brown Butter Icing

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Merry Christmas! Here is our last week of cookies, and this is a crowd favorite. I did not realize gingerbread latte cookies were a thing, but when I brought them to a gathering, I learned that, in fact, they are a thing, and a much beloved thing at that. Caffeine in cookie form!

There are apparently many gingerbread latte cookie recipes floating around the ether at the moment. I chose this one because it was featured in an email that came directly to my inbox, but really I chose it because it has icing. You can always rope me in with icing.

Halfbaked Harvest Gingerbread Latte Cookies with Brown Butter Icing are a step above. Browning the butter for icing might seem a bit overdone, but please do it because everyone at my gathering confirmed – there is a little what is so awesome in these cookies? that happens because of it. Take the five minutes for the extra step. You will be happy you did.

Enjoy, enjoy.

Gingerbread Latte Cookies with Brown Butter Icing

Gingerbread Latte Cookies with Brown Butter Icing are a crowd favorite.

Gingerbread Latte Cookies with Brown Butter Icing
Very slightly adapted from Half Baked Harvest

1 ½ sticks butter, room temperature
¾ cup brown sugar
3 tablespoons espresso powder or instant coffee powder
2 teaspoons vanilla extract
1 large egg
1/3 cup blackstrap molasses
2 ¼ cups flour
1 ¼ teaspoons baking soda
2 teaspoons ground ginger
1 teaspoon cinnamon
½ teaspoon kosher salt
Granulated sugar, for rolling

Brown Butter Icing
1 stick butter, room temperature
1 ½ cups powdered sugar
3 tablespoons milk
1 teaspoon vanilla
½ teaspoon ground ginger
Pinch of kosher salt

Preheat the oven to 350 degrees. Line 2 baking sheets with parchment. In a stand mixer fitted with the paddle attachment, beat together the butter, brown sugar, espresso, and vanilla until light and fluffy, about 3 minutes. Add the egg, mixing to combine, then add the molasses and mix to combine. Add the flour, baking soda, ginger, cinnamon, and salt and beat until combined.

Roll the dough into tablespoon-sized balls, then roll in the sugar. Place on the prepared baking sheets, spacing the cookies 2 inches apart. Bake for 8 to 10 minutes, or until the cookies are just starting to set around the edges. The centers should be a little doughy. Let cool on the pan.

To make the icing, melt the butter in a saucepan over medium heat. Allow the butter to brown lightly until it smells toasty, about 3 to 4 minutes. Remove from the heat and let cool 5 minutes. Whisk in the powdered sugar, milk, vanilla, ginger, and salt. Immediately drizzle the icing over the cookies (it will set quickly). Store in an airtight container for up to 5 days. 

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