Gingerbread Latte Cookies

Soft Gingerbread Latte Cookies with Brown Butter Icing are a cross between a soft, chewy gingerbread cookie and a delicious steaming gingerbread latte made with espresso. The secret to these cookies is espresso powder. You can make them as drop cookies or as Christmas cutouts. They’re a perfect holiday cookie to bake, share, and gift.

1 ½ sticks salted butter, at room temperature

¾ cup light or dark brown sugar

2 to 4 tablespoons espresso powder or instant coffee powder

2 teaspoons vanilla extract

1 large egg

⅓ cup blackstrap molasses

2 ¼ cups, plus 1 to 2 tablespoons, as needed all-purpose flour

1 ¼ teaspoons baking soda

2 teaspoon ground ginger

1 teaspoon ground cinnamon

½ teaspoon kosher salt

granulated sugar, for rolling

subheading: BROWN BUTTER ICING:

1 stick salted butter, at room temperature

1 ½ to 2 cups powdered sugar

2 teaspoons vanilla extract

1 pinch cinnamon

sea salt

Directions at halfbakedharvest.com

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