Soft Ginger Latte (Print Version)
# Ingredients:
01 -
3 tablespoons instant coffee or espresso powder.
02 -
¾ cup light or dark brown sugar.
03 -
1½ sticks salted butter, softened.
04 -
2 teaspoons vanilla extract.
05 -
1 large egg.
06 -
1¼ teaspoons baking soda.
07 -
2 teaspoons ground ginger.
08 -
⅓ cup blackstrap molasses.
09 -
1 teaspoon ground cinnamon.
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½ teaspoon salt.
11 -
2¼ cups flour, and maybe a little extra.
12 -
Sugar for rolling the cookies.
13 -
Pinch of cinnamon for the icing.
14 -
1¾ cups powdered sugar for icing.
15 -
½ teaspoon vanilla powder for icing.
16 -
3 tablespoons milk for icing.
17 -
1 stick salted butter for icing.
# Instructions:
01 -
Whip the softened butter with the brown sugar until it looks fluffy. Stir in the coffee powder, vanilla, molasses, and egg until it’s all combined.
02 -
In another bowl, stir together the flour, baking soda, salt, cinnamon, and ginger.
03 -
Add the dry mixture into the wet ingredients bit by bit, mixing as you go. If it’s too sticky, sprinkle in some extra flour.
04 -
Form the dough into small balls. Roll each one in sugar, then arrange them on baking sheets.
05 -
Cook the butter until it smells nutty and turns golden. Mix it together with powdered sugar, milk, vanilla powder, and a pinch of cinnamon to make the icing.
06 -
Bake until the edges are firm but the centers stay soft. Cool completely, then add the icing on top.
# Notes:
01 -
These cookies are chewy and moist.
02 -
You can prep these in advance.
03 -
Great for festive occasions.