Gingerbread Latte Cookies: A classic holiday bake gets a marshmallow makeover
Marchelle McKenzie tops these delightfully soft cookies with marshmallow spread to mimic the look of foam
This cookie is a fresh twist on a Christmas classic. Combining the nostalgic taste of gingerbread with a hint of espresso, it has all the appeal of a warm seasonal latte. But my favourite part is the beautiful layer of “foam” on top, which is made by spreading marshmallow creme over the batter before portioning it out. It’s super soft and gooey once baked — and looks a lot more elegant than your usual mini marshmallows.
Ingredients
- ¾ cup (171 g) unsalted butter
- 1 cup (198 g) granulated sugar
- 1 tsp espresso powder
- ¼ cup (85 g) molasses
- 1 large egg
- 2¼ cup (320 g) all-purpose flour
- ¼ tsp salt
- 1 tsp baking soda
- 2 tsp ground ginger
- 1 tsp ground cinnamon
- ½ cup (64 g) marshmallow creme
- Cooking spray, as needed
Preparation
Line two cookie sheets with parchment paper. Preheat the oven to 375 F (325 F if using a convection oven).
Place the butter, sugar and espresso powder in a medium bowl. Using a hand mixer, cream together until light and fluffy, about 3 minutes.
Add the molasses and mix until combined.
Add the egg and mix until combined.
Add the flour, salt, baking soda, ginger and cinnamon, and mix until just combined.
Using a rubber spatula or spoon, spread the marshmallow creme over the top of the cookie batter. (Do not mix in the marshmallow creme!)
Coat a small cookie scoop with cooking spray to prevent sticking, and scoop the dough onto the prepared cookie sheets. Be sure to get a bit of marshmallow creme in every scoop.
Place the cookie sheets in the fridge until the cookies are set firm, about 15 minutes.
Bake for 12 minutes, rotating the sheets halfway through.
Allow the cookies to cool on the sheets. Once cooled, store the cookies in an airtight container for up to 1 week.
Makes 12 to 16 cookies
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