Latte Gingerbread Cookies

Ingredients

• 2 1/4 cups all-purpose flour
• 3 tablespoons espresso powder
• 2 teaspoons baking soda
• 2 teaspoons ground ginger
• 2 teaspoons ground cinnamon
• 1/2 teaspoon ground cloves
• 1/2 teaspoon salt
• 3/4 cup butter, (softened)
• 1 cup brown sugar, (lightly packed)
• 1 large egg
• 1/4 cup molasses
• 1/2 cup turbinado sugar
• 1/4 cup salted butter
• 2 cups confectioner's sugar
• 3 tablespoons whole milk
• 1 tablespoon vanilla bean paste
• 1/4 teaspoon ground cinnamon

Instructions

1. 1

   Preheat your oven to 375 degrees F. Prepare a baking sheet by lining it with parchment paper. Set aside.

2. 2

   In a large mixing bowl, beat together the butter and brown sugar until light and fluffy.

3. 3

   Add the molasses and egg. Beat well to combine.

4. 4

   Add the dry ingredients in this order: flour, espresso powder, baking soda, ground ginger, ground cinnamon, ground cloves, and salt.

5. 5

   On low speed, beat to incorporate all of the ingredients. Don't over mix, just until the white of the flour disappears.

6. 6

   Portion the cookie dough into 2 tablespoon mounds. Roll the mounds into a ball and then roll each ball into the turbinado sugar. Place on the baking sheet leaving a 3-inch space between each cookie.

7. 7

   Bake for 12 minutes.

8. 8

   Remove the cookies from the oven and allow them to cool for five minutes before transferring them to a cooling rack to finish cooling.

9. 9

   --- To Frost the Cookies: ---

10. 10

    Add the butter to a saucepan over medium heat. Melt the butter and continue to cook it until the butter browns slightly. You should smell a toasted smell; that's when you will know it's done. Remove the butter from the heat and allow it to cool for 5 minutes.

11. 11

    Add the remaining ingredients to the saucepan with the browned butter and whisk to incorporate and blend.

12. 12

    Drizzle the frosting over the cooled cookies and allow the frosting to firm and set before transferring the cookies to a container or cookie jar.