1-First, preheat your oven to 350°F (175°C) and line your baking sheets with parchment paper. This step helps everything bake evenly and prevents sticking, so your cookies come out just right. Once that’s done, measure out all your ingredients to keep things organized.

2-Next, in a medium bowl, whisk together the flour, baking soda, ground ginger, cinnamon, and kosher salt. This mixes the dry ingredients evenly and ensures the spices spread through every bite of your Gingerbread Latte Cookies. Mixing them first makes the dough come together smoothly later.

3-In a large bowl, cream the softened salted butter and brown sugar until it’s light and fluffy. Then, add in the espresso powder, vanilla extract, egg, and blackstrap molasses, beating until fully combined. This creates a rich base that captures that latte essence we all love.

4-Gradually stir the dry mixture into the wet ingredients until just combined. Be gentle here to avoid overmixing, which keeps your cookies soft and chewy. Roll the dough into balls and coat them in the granulated sugar for that extra crunch on the outside.

5-Scoop the dough balls onto your prepared sheets, spacing them about 2 inches apart. Bake for 10-12 minutes until the edges are firm but the centers stay soft. Let them cool on the sheets for a few minutes before moving to racks. Once cooled, whip up the icing by mixing the butter, powdered sugar, milk, vanilla, cinnamon, and salt until smooth, then drizzle over the cookies.