These Gingerbread Latte Cookies combine the cozy flavors of gingerbread and coffee in one soft and chewy treat, perfect for the holidays.

2 1/4 cups all-purpose flour

1 teaspoon baking soda

1 tablespoon ground ginger

1 tablespoon ground cinnamon

1/2 teaspoon ground nutmeg

1/4 teaspoon ground cloves

1/2 teaspoon salt

1/2 cup unsalted butter, softened

1/2 cup brown sugar

1 large egg

1/4 cup molasses

2 tablespoons brewed coffee, cooled

1 teaspoon vanilla extract

1/4 cup powdered sugar, for dusting (optional)

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Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
In a medium bowl, whisk together the flour, baking soda, ginger, cinnamon, nutmeg, cloves, and salt. Set aside.
In a large bowl, cream together the butter and brown sugar until light and fluffy, about 2-3 minutes.
Add the egg, molasses, coffee, and vanilla extract, mixing until fully combined.
Gradually add the dry ingredients to the wet ingredients and stir until the dough comes together.
Scoop tablespoon-sized portions of dough and roll into balls. Place them on the prepared baking sheet, about 2 inches apart.
Gently flatten each cookie ball with the bottom of a glass or your hand.
Bake for 10-12 minutes, or until the edges are set and the cookies are lightly browned.
Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Once cooled, dust with powdered sugar if desired.

These cookies can be stored in an airtight container at room temperature for up to 5 days.

For longer storage, freeze the cookies for up to 3 months.

If you prefer a gluten-free version, use a gluten-free flour blend that measures cup-for-cup as a substitute for the all-purpose flour.

For a crispier texture, flatten the dough balls more before baking and bake an extra 1-2 minutes.

Feel free to add mix-ins like chocolate chips, chopped nuts, or dried cranberries to the dough.