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Caramel Gingerbread Latte Cookies

These cookies are a new favorite for snowy holiday days! Filled with all the cozy and familiar flavors of gingerbread, these cookies are perfectly gooey on the inside and crisp on the outside. Puddles of cinnamon caramel are rippled throughout, with plenty of espresso to offset the sweetness. Plus, they're a no chill recipe and come together shockingly quickly.
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Prep Time 40 minutes
Cook Time 12 minutes
Servings: 15 cookies
Ingredients Method

Ingredients
  

Cinnamon Caramel Shards
  • ½ cup granulated sugar
  • 2 Tablespoons salted butter at room temperature
  • cinnamon for topping
Gingerbread Latte Cookies
  • ¾ cup salted butter at room temperature
  • ¾ cup dark brown sugar
  • 4 Tablespoons espresso powder
  • 2 teaspoons vanilla extract
  • 1 large egg
  • ⅓ cup molasses
  • 2 cups all purpose flour
  • 1 ¼ teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • 2 teaspoons ground ginger
  • a pinch of salt
  • granulated sugar for rolling

Method
 

Start by making the caramel shards
  1. Line a baking sheet with parchment paper and set aside. Get out all the ingredients for the caramel so they are at the ready.
  2. In a medium sized saucepan, melt the sugar over medium heat until amber brown, for roughly 6 minutes. It will seem like nothing is happening at first, but the sugar will begin to melt and clump up, and will eventually all melt down to a deep amber brown. Once melted, add the butter and use a whisk to combine. Once butter is completely melted, remove the saucepan from the heat and whisk vigorously just until the butter is mostly combined. Then immediately pour the caramel onto the previously prepared baking sheet and spread it out into a relatively thin layer. It hardens fast, so work quickly! Sprinkle the top with cinnamon. Let the caramel sit for 5 minutes before using your hands to break it into small shards. Set aside while we make the cookie dough.
  3. Preheat the oven to 350℉ and line two baking sheets with parchment paper or a silicon baking mat. Set aside.
Make the cookie dough
  1. In a large mixing bowl using a hand or stand mixer fitted with a paddle attachment, beat the butter, brown sugar, espresso powder, and vanilla extract together on medium high speed until creamy and combined. Mix in the egg and molasses. Sift in the flour, baking soda, cinnamon, ginger, and salt and beat on low speed until just combined. Using a large rubber spatula, fold in three quarters of caramel shards into the dough to distribute them evenly.
  2. Using a cookie scoop or your hands, roll the dough into balls, about two Tablespoons in size. Toss the cookies in the granulated sugar before placing on the previously prepared baking sheets roughly two inches apart. Press a few pieces of the remaining caramel onto the top of the cookie dough balls.
  3. Bake the cookies for 12-13 minutes or until set on the sides. Let the cookies cool on the baking sheet for 5 minutes before enjoying warm (highly recommended!) or let them cool completely and store in an airtight container at room temperature for up to five days.