These gingerbread latte cookie sandwiches are soft, spiced gingerbread cookies filled with espresso buttercream.
If your favorite winter drink is a gingerbread latte, these Gingerbread Latte Cookie Sandwiches are about to become your new favorite dessert. Soft, warmly spiced gingerbread cookies are infused with espresso and molasses, then sandwiched together with a smooth espresso buttercream for the perfect balance of sweet, spice, and coffee flavor.
These cookie sandwiches taste like a coffeehouse treat in dessert form and are perfect for holiday baking, cookie exchanges, or anytime you want a cozy, bakery-style dessert at home.
Why You’ll Love These Gingerbread Latte Cookie Sandwiches
- Soft and chewy gingerbread cookies with warm holiday spices
- Espresso flavor in both the cookies and buttercream
- Inspired by classic gingerbread lattes
- Perfect for holiday parties, gifting, and special occasions
Each bite delivers that unmistakable gingerbread warmth paired with rich coffee flavor, making them feel festive and indulgent without being overly sweet.
Ingredients
Gingerbread Latte Cookies
- All-Purpose Flour: Provides structure while keeping the cookies soft.
- Espresso Powder: Adds deep coffee flavor that mimics a gingerbread latte.
- Baking Soda: Helps the cookies rise and stay tender.
- Ground Ginger, Cinnamon, Cloves, Nutmeg: A classic gingerbread spice blend that adds warmth and depth.
- Butter: Creates a rich, soft cookie texture.
- Brown Sugar and Granulated Sugar: Adds moisture, chewiness, and balanced sweetness.
- Unsulphured Molasses: Gives gingerbread its signature flavor and dark color.
- Egg: Binds the dough and adds structure.
- Vanilla Extract: Rounds out the spices and espresso flavors.
Espresso Buttercream
- Butter: Forms a rich, creamy base for the frosting.
- Powdered Sugar: Sweetens while keeping the buttercream smooth.
- Espresso Powder: Intensifies the coffee flavor.
- Heavy Cream: Helps achieve a light, spreadable consistency.
How to Make Gingerbread Latte Cookie Sandwiches
1. Prepare the Cookie Dough
Whisk together the flour, espresso powder, baking soda, and spices. In a separate bowl, cream the butter and sugars until smooth. Add molasses, vanilla, and egg, then mix until fully combined. Stir in the dry ingredients just until incorporated.
2. Bake the Cookies
Scoop the dough onto a parchment-lined baking sheet, spacing them evenly. Bake until the edges are set and the centers are slightly puffed. Allow cookies to cool completely before assembling.
3. Make the Espresso Buttercream
Beat the butter, powdered sugar, and espresso powder until fluffy. Add heavy cream gradually until the frosting reaches a smooth, spreadable consistency.
4. Assemble the Cookie Sandwiches
Pipe or spread espresso buttercream onto the flat side of half the cookies. Top with the remaining cookies to create sandwiches.
Tips for Perfect Cookie Sandwiches
- Let cookies cool completely before adding buttercream
- Use room-temperature butter for smooth frosting
- Adjust espresso powder to taste for stronger coffee flavor
- For a bakery-style finish, pipe the buttercream with a large round tip
Storage and Make-Ahead Tips
Store assembled cookie sandwiches in an airtight container in the refrigerator for up to three days. Let them sit at room temperature for 10–15 minutes before serving. Cookies can also be baked ahead and assembled the day you plan to serve them.
Final Thoughts
These Gingerbread Latte Cookie Sandwiches bring together everything we love about cozy winter baking and coffeehouse flavors. Soft gingerbread cookies, warm spices, and creamy espresso buttercream make them a standout dessert for the holidays or any cold-weather craving. If you make this recipe, leave a comment below and be sure to follow along on Instagram for more festive desserts and latte-inspired treats.
Gingerbread Latte Cookie Sandwiches
Ingredients
Gingerbread Latte Cookies
- 1&3/4 cups all purpose flour
- 2 tsp espresso powder
- 1/2 tsp baking soda
- 1 tsp ground ginger
- 1/2 tsp ground cinnamon
- 1/4 tsp ground cloves
- 1/4 tsp ground nutmeg
- 1/2 tsp salt
- 1/2 cup butter softened
- 1/2 cup brown sugar
- 1/4 cup granulated sugar
- 1/4 cup unsulphured molasses
- 1 large egg room temperature
- 2 tsp vanilla extract
Espresso Buttercream
- 1/2 cup butter softened
- 1& 1/2 cup powdered sugar
- 2 tsp espresso powder
- 1-2 tbsp heavy cream
Instructions
- Preheat oven to 350 F.
- In a large mixing bowl whisk the flour, baking soda, espresso powder, ground ginger, cinnamon, cloves, nutmeg and salt until well combined. Set aside for now.
- In a large bowl cream together butter, brown sugar and sugar until smooth and well combined.
- Add the molasses, vanilla extract, and egg to the butter and sugars. Mix again on medium speed for an additional minute. Until smooth and well combined.
- Mix the dry ingredients into the wet until just combined.
- Scoop out into 12 cookie balls onto a parchment lined baking sheet about 2 inches apart. I bake 8 cookies on a half sheet pan.
- Bake for 10 – 12 minutes or until the edges of the cookies are set and the centers are slightly puffed. Allow cookies to cool on the baking sheet for 5 minutes. Then transfer to a cooling rack to cool completely to room temperature.
- While the cookies cool, make the espresso buttercream. In a large bowl, combine butter, powdered sugar, and espresso powder. Beat until well combined and fluffy. Add in heavy cream 1 tablespoon at a time until desired texture is achieved.
- Once the cookies have fully cooled pipe or spread espresso buttercream onto the flat side of 6 of the cookies. Top each sandwich with another unfrosted cookie and enjoy!
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