Latte Gingerbread Cookies (Print Version)

# Ingredients:

01 - 1½ sticks salted butter, softened up.
02 - ¾ cup light or dark brown sugar.
03 - 3 tablespoons instant espresso or coffee powder.
04 - 2 teaspoons pure vanilla extract.
05 - 1 large egg.
06 - ⅓ cup molasses, preferably blackstrap.
07 - 2¼ cups all-purpose flour, with some extra for adjustments.
08 - 1¼ teaspoons baking soda.
09 - 2 teaspoons ground ginger.
10 - 1 teaspoon cinnamon, ground.
11 - ½ teaspoon table salt.
12 - Sugar to coat the dough.
13 - 1 stick of salted butter for the frosting.
14 - 1¾ cups powdered sugar for the frosting.
15 - 3 tablespoons milk for the frosting.
16 - ½ teaspoon vanilla powder for the frosting.
17 - A pinch of ground cinnamon for the frosting.

# Instructions:

01 - Whip the soft butter and brown sugar until airy. Blend in the espresso, vanilla, egg, and molasses until everything’s mixed well.
02 - Stir together the flour, soda, cinnamon, salt, and ginger in a separate bowl.
03 - Gradually fold the dry mixture into the wet one until dough comes together nicely. Add flour if it feels sticky.
04 - Roll little dough balls, coat in sugar, and arrange them on your baking sheet.
05 - Cook the butter until golden brown and aromatic. Stir in the powdered sugar, milk, cinnamon, and vanilla powder until smooth.
06 - Bake just until the edges firm up, but centers still look soft. Let them cool completely before adding frosting on top.

# Notes:

01 - These cookies turn out soft and chewy.
02 - You can prep them in advance.
03 - A great treat for holiday celebrations.

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