This recipe is inspired by the New York Times 2024 Gingerbread Latte Cookie Recipe- ive made it my own and of course made it gluten free! These are chewy cookies with a soft texture. A firm outer layer but soft on the inside. The Marshmallow Icing is decadent- they might even be better than a traditional gingerbread… but that’s neither here nor there.
Ingredients:
¾ cup unsalted butter
¼ cup espresso powder
1 tablespoon powdered ginger
Dash of ground ginger
2 tsp ground cinnamon
½ teaspoon ground nutmeg
Tiniest sprinkle of clove
½ cup granulated sugar
½ cup dark brown sugar, packed
¼ cup grams unsulphured molasses
1 teaspoon kosher salt
1 large egg
2 teaspoons vanilla extract
1 teaspoon baking soda
2 cups all-purpose flour
For the coating:
¼ cup Sugar
2 tbs cinnamon
For the icing
¼ cup granulated sugar
2 tbs marshmallow fluff
2-4 tbs milk of choice (I used 2%)
Instructions:
Cream together butter, sugar, vanilla, egg. Once creamed, mix in the seasonings!
In a separate bowl mix dry ingredients.
Slowly incorporate the dry ingredients into the wet ingredients.
Refrigerate at least 2 hour.
Scoop out cookie dough into 2 tbs sized cookies, then roll in sugar + cinnamon mixture
Bake at 375F for 10-12 minutes.
While the cookies are baking, whisk together the Sugar, Marshmallow Fluff, and Milk. This should be a runny consistency.
Once the cookies are out of the oven, use a cup to flatten each cookie if desired.
Once the cookies have cooled, drizzle with icing and then serve!
If you give these cookies a try, please let me know how they turned out. Dont forget to subscribe for more gluten free + nut free recipes.
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