Wait what!? A latte that doesn’t involve pumpkin pie spice – the horror! Just kidding, although I bake with the flavor of pumpkin pie spice, I really don’t want it near my coffee! To me, coffee should taste like coffee! That said, this is another one of those recipes from the NYTimes that caught my eye. I’m glad it did! This is another addition to our 2022 Christmas Treat line-up – Gingerbread Latte Cookies. As soon as I saw this, I had to make it! The fragrance of the spices, the ease of putting it together, the end result – oh my my! I literally used one pot to make this cookie, and one bowl to weigh out all the ingredients. The taste is like a soft molasses cookie meets the ginger bread man – who is on steroids! A true ginger taste with this one, the addition of espresso – just genius!   I know the ingredient list looks long, it isn’t – just a lot of spices to give you that true ginger taste.   I made my cookies smaller than the recipe suggested (as always) using approximately ¾ tablespoon of dough for each ball – they spread as they bake, the average size is close to a 4” diameter – not bad! They are delightfully thin, but still retain some chewiness. I did rotate the trays halfway and took it out at 11 minutes. While too soft to even lift an end up, as they cooled they hardened on the outside enough to move to a cooling rack. Try 10 minutes on the tray then cool completely on the rack before storing. I have never had a ginger latte but if it tastes like this cookie, it might just be worth the venture.  For those of you who are ginger latte fans, this is the cookie for you this season or actually any season at all. Delicious flavors that – in my mind, reminds you what pumpkin pie spice is really for – baking!! So enjoy this cookie!  Stay well, stay safe and as always – enjoy! Suggestions and/or Substitutions Cut small pieces of candied ginger and place it in the middle of each cookie dough ball before rolling and baking, they will rise to the surface as the cookie flattens out Make these with a 2 tablespoon scoop – large, thick, chewy, gingery Don’t skip the refrigeration time, it is critical to avoid the landslide of melting cookie dough If the spice list is too lengthy for you, try using premade pumpkin spice mix and adding an extra spoon or two of ginger powder Sprinkle the tops with the remaining ginger sugar mix as you take them out of the oven

Ingredients 
For the Cookies
• ¾ cup/168 grams unsalted butter
• ¼ cup/22 grams espresso powder
• 1 tablespoon/17 grams finely grated fresh ginger
• 2 teaspoons ground ginger
• 1 teaspoon ground cinnamon
• ½ teaspoon ground nutmeg
• ¼ teaspoon ground clove
• ½ cup/100 grams granulated sugar
• ½ cup/107 grams dark brown sugar, packed
• ¼ cup/80 grams molasses – I like the taste of Crosby’s fancy molasses or the PC brand – no affiliation to either
• 1 teaspoon kosher salt
• 1 large egg
• 2 teaspoons vanilla extract
• 1 teaspoon baking soda
• 2 cups/252 grams all-purpose flour

For the Coating
• ¼ cup/50 grams granulated sugar
• 2 teaspoons espresso powder
• ½ teaspoon ground ginger

Directions
1. Melt the butter in a medium size pot over medium and when it melts, remove from the heat and whisk in the espresso powder, fresh ginger, ground ginger, cinnamon, nutmeg and cloves 
2. Let the mixture cool in the same pot – about 5 minutes
3. Add the sugars, molasses and salt to the pot and whisk vigorously to combine
4. Add the egg, vanilla and baking soda and continue whisking until the mixture appears smooth and is like the consistency of thin pancake batter, about 2 minutes
5. Add the flour and mix until evenly incorporated – cover and refrigerate for at least 2 hours – I did mine overnight
6. When ready to bake, heat oven to 370f and line two baking sheet with parchment – set aside
7. Mix the coating ingredients in a small flatter bowl – you will roll the cookie balls in this before baking
8. Using a 1 or 2-tablespoon scoop or just a tablespoon, scoop the dough and, using your hands, roll into walnut-size balls
9. Toss in the sugar mixture to coat
10. Place the portioned dough 2 inches apart – yes they will spread, and bake for about 10 – 11 minutes, rotating the racks halfway through – It may take a minute or two longer depending on the oven
11. Allow to cool on the baking sheets for 3 minutes or more, they will be very soft when out of the oven, but have faith, they will harden and flatten