Gingerbread Latte Cookies

Ingredients

• 0.75 cups unsalted butter
• 0.5 cups dark brown sugar
• 0.75 cups white sugar
• 1 extra large egg , at room temperature
• 0.25 cups molasses
• 2 tablespoons plus 1/2 teaspoon espresso
• 2 teaspoons vanilla extract
• 2 teaspoons ground ginger
• 1 teaspoon ground cinnamon
• 0.75 teaspoons salt
• 0.25 teaspoons ground nutmeg
• 0.25 teaspoons ground cloves
• 0.25 teaspoons ground allspice
• 2 cups all-purpose flour
• 1 teaspoon baking soda

Instructions

1. 1

   Beat butter, brown sugar, and 1/2 cup white sugar together in a large bowl until light and fluffy. Add in egg, molasses, 2 tablespoons espresso powder, vanilla, ginger, cinnamon, salt, nutmeg, cloves, and allspice and beat until thoroughly combined, 2 to 3 minutes. Add in 1 cup flour and baking soda, and mix until just combined. Add in remaining 1 cup flour and mix until just combined. Cover dough and refrigerate for at least 2 hours, or up to 48 hours.

2. 2

   Preheat the oven to 350 degrees F (180 degrees C). Line 2 baking sheets with parchment paper.

3. 3

   Whisk remaining 1/4 cup white sugar and 1/2 teaspoon instant powder together in a shallow bowl until combined.

4. 4

   Remove cookie dough from the refrigerator. Scoop out 1 1/2 tablespoons dough, and roll into a ball. Roll dough ball in espresso sugar until thoroughly coated. Place on the prepared baking sheet. Repeat with remaining dough, spacing dough balls about 2 inches apart.

5. 5

   Bake cookies, 1 baking sheet at a time, in the preheated oven, until cookies are crackled on top and edges of the cookies look set, 12 to 15 minutes. Allow cookies to cool for at least 5 minutes on the pan before removing to a wire rack to cool completely.