The Best Soft & Chewy Vegan Gingerbread Latte Cookies

Remember that first sip of a gingerbread latte? The warmth, the comforting spice, the rich coffee flavor—it’s pure holiday magic in a cup.

I wanted to capture that exact feeling, that cozy moment, and transform it into a cookie. That’s how these Vegan Gingerbread Latte Cookies were born.

They have all the deep, spicy notes of a classic gingerbread cookie, supercharged with a hint of espresso and topped with a sweet coffee glaze. They are delightfully soft, incredibly chewy, and surprisingly simple to make.

Whether you’re a seasoned vegan baker or just looking for a new holiday favorite, this recipe is for you.

Why This Is the Only Gingerbread Cookie Recipe You’ll Need

This isn’t just another holiday cookie; it’s a carefully crafted recipe designed to deliver the perfect texture and flavor. Here’s why it works so well:

• Tastes Exactly Like a Gingerbread Latte: We’re not just using spices. The dough is infused with espresso powder, and the glaze is made with a shot of real espresso, creating layers of authentic coffee flavor that perfectly complement the ginger and cinnamon.
• Scientifically Superior Texture: The magic is in the molasses. Molasses is hygroscopic, meaning it attracts and holds onto water. According to baking resources like BAKERpedia, this property is what gives these cookies their signature soft, moist, and chewy texture that lasts for days.
• Perfectly Balanced Spice Blend: The combination of ginger, cinnamon, and nutmeg is warming but not overpowering. It’s a festive blend that evokes classic gingerbread while letting the coffee notes shine through.
• Simple, Foolproof Glaze: The 4-ingredient espresso glaze is the perfect finishing touch. It adds an extra layer of coffee flavor and a sweetness that balances the rich molasses and spices, hardening into a beautiful, crisp shell.

A Closer Look at the Key Ingredients

The success of these cookies lies in using the right ingredients. Here’s a look at the key players and why they matter:

• Vegan Butter: For best results, use a high-quality, stick-form vegan butter with a high fat content, similar to dairy butter (around 80%). Brands like Miyoko’s Kitchen or Country Crock Plant Butter (avocado or olive oil) perform consistently well in baking, as they provide the necessary structure and flavor. Using a soft, tub-style margarine can result in cookies that spread too much.
• Molasses: This is non-negotiable for authentic gingerbread flavor and texture. We use unsulphured molasses, which has a clean, sweet taste. Its acidic nature reacts with the baking soda to give the cookies a gentle lift, while its moisture-retaining properties ensure they stay chewy.
• Espresso Powder: This provides a concentrated coffee flavor without adding extra liquid to the dough, which could alter the texture. If you can’t find it, finely ground instant coffee is the best substitute.
• Brown Sugar: The molasses content in brown sugar adds extra moisture and contributes to the chewiness of the final cookie, complementing the pure molasses in the recipe.
• Spices: Ground ginger, cinnamon, and nutmeg are the classic trio. For an even more intense flavor, you can add a pinch of cloves or allspice.

Baker’s Tips for Perfect Cookies Every Time

For consistently perfect cookies every time, keep these professional tips in mind. They make a small but significant difference.

• The Importance of Room Temperature Ingredients: This is one of the most crucial steps in baking. As explained by baking experts at Sally’s Baking Addiction, room temperature butter and sugar cream together to form an emulsion, trapping air pockets. These air pockets expand in the oven, leading to a lighter, more uniform cookie. Cold ingredients don’t combine smoothly and can result in dense, greasy cookies.
• How to Measure Flour Correctly: Avoid scooping flour directly from the bag with your measuring cup. This compacts the flour, and you can end up with 25% more than you need, leading to dry, tough cookies. Instead, use the ‘spoon and level’ method: spoon the flour into your measuring cup until it’s overflowing, then use the back of a knife to level it off. For ultimate accuracy, use a kitchen scale (1 cup of AP flour is ~125g).
• Don’t Overmix the Dough: Once you add the dry ingredients (flour mixture) to the wet ingredients, mix only until they are just combined. Overmixing develops the gluten in the flour, which can make your cookies tough instead of soft and chewy.
• Chill the Dough (Optional but Recommended): If your kitchen is warm, chilling the dough for 30 minutes before rolling can make it easier to handle and can help prevent the cookies from spreading too much in the oven.

How to Make Gingerbread Latte Cookies Step by Step

Ready to bake? Follow these simple steps to create your new favorite holiday cookie.

The full recipe with measurements is in the recipe card below.

1. Cream the Wet Ingredients

In a large bowl, use a hand mixer or stand mixer to beat the softened vegan butter, brown sugar, espresso powder, and vanilla extract until the mixture is light and creamy. This step is crucial for incorporating air into the dough. Scrape down the sides of the bowl, then beat in the molasses until everything is smooth and well combined.

2. Combine the Dry Ingredients

In a separate medium bowl, whisk together the all-purpose flour, baking soda, salt, ground ginger, ground cinnamon, and ground nutmeg. This ensures the spices and leavening agents are evenly distributed throughout the dough.

3. Mix the Dough

Gradually add the dry ingredient mixture to the wet ingredients, mixing on low speed until just combined. Remember not to overmix! The dough will be soft and smell wonderfully fragrant.

4. Roll and Coat

Place about a cup of granulated sugar in a small, shallow bowl. Scoop the cookie dough using a 1.5-tablespoon cookie scoop (or your hands) and roll it into a smooth ball. Roll each ball in the granulated sugar until it’s fully coated. This creates a lovely, slightly crunchy exterior.

5. Bake to Perfection

Place the sugar-coated dough balls on a parchment-lined baking sheet, leaving about 2 inches between them. Bake at 350°F (175°C) for 11-12 minutes. The cookies will look very soft and puffy and will have just begun to crack on top. This is the secret to a chewy cookie! They will firm up as they cool.

6. Prepare the Glaze and Finish

While the cookies cool on the baking sheet for a few minutes before being transferred to a wire rack, prepare the glaze. Whisk the powdered sugar, cooled espresso, and vanilla extract together in a small bowl. Add a splash of plant milk if needed to reach a smooth, drizzling consistency. Once the cookies are completely cool, drizzle the glaze over them and let it set.

How to Store and Freeze Your Cookies

Proper storage is key to keeping these cookies soft and chewy for as long as possible.

• At Room Temperature: Once the glaze has fully set, store the cookies in an airtight container. They will stay fresh and chewy for up to 5 days. Placing a slice of bread in the container can help maintain moisture.
• Freezing Baked Cookies: These cookies freeze beautifully. Place the completely cooled cookies in a single layer on a a baking sheet and freeze until solid. Then, transfer them to a freezer-safe bag or container, separating layers with parchment paper. They can be frozen for up to 3 months. Thaw at room temperature.
• Freezing the Dough: You can prepare the dough ahead of time. Wrap the entire dough ball tightly in plastic wrap and refrigerate for up to 3 days or freeze for up to 1 month. Alternatively, roll the dough into balls (without the sugar coating), freeze them solid on a baking sheet, and then transfer to a freezer bag. You can bake the frozen dough balls directly from the freezer; just add 2-3 minutes to the baking time after rolling them in sugar.

Frequently Asked Questions

Here are answers to some common questions about this recipe.

Can I make these cookies gluten-free?

While I haven’t tested this specific recipe with gluten-free flour, a high-quality 1:1 gluten-free baking blend (like those from King Arthur Baking or Bob’s Red Mill) should work well. Ensure your blend contains xanthan gum.

What’s the best substitute for espresso powder?

An equal amount of instant coffee granules, preferably finely ground, is the best substitute. Regular ground coffee will not dissolve properly and will result in a gritty texture.

Can I use brewed coffee instead of an espresso shot for the glaze?

Yes, absolutely. Just make sure it’s strongly brewed and completely cooled so it doesn’t melt the powdered sugar too quickly.

My glaze seems too thin or too thick. How do I fix it?

The consistency of the glaze is easy to adjust! If it’s too runny, simply whisk in more powdered sugar, one tablespoon at a time. If it’s too thick to drizzle, stir in plant milk, just ½ teaspoon at a time, until you reach the desired consistency.

Why did my cookies spread too much?

Cookie spreading is usually due to overly soft or melted butter. Ensure your vegan butter is softened to room temperature but not greasy or melted. Using a tub-style margarine with high water content can also cause spreading. If your dough feels too soft, chilling it for 30-60 minutes before baking is an effective fix.

Conclusion

There you have it – the perfect fusion of your favorite holiday beverage and a classic chewy cookie. These Vegan Gingerbread Latte Cookies are more than just a treat; they’re a cozy experience waiting to be baked.

They’re perfect for holiday gatherings, cookie exchanges, or as a sweet finish after a comforting meal like our popular one-pot vegan lasagna soup. If you enjoyed this recipe and are looking for other simple holiday crowd-pleasers, our creamy white bean dip is ready in just 10 minutes. Happy baking!