While gingerbread houses are beautiful and festive, the flavors of ginger and molasses shouldn’t be limited to hardened, candy-covered decorations. Nothing puts me in the holiday spirit more than warm, spice-filled baked goods — especially my grandmother’s ginger crinkles. Her softer, more flavorful gingerbread cookies were the highlight of the season. I was inspired by both my grandma’s go-to recipe and all the popular holiday coffee drinks of the moment to create this modern twist on an old classic.
Along with molasses and some of my favorite spices, these Gingerbread Latte Sandwich Cookies contain almond flour and a touch of cocoa for extra depth and a bit of softness. I paired the cookies with a rich, creamy espresso buttercream filling. They’re perfect for pairing with one of those whipped cream-topped beverages.
Tessa Huff is a specialty chef, food stylist and photographer. She has been a cake designer and pastry chef at several different bakeries, including owning The Frosted Cake Shop for four years in Northern California. Huff currently lives in Vancouver, British Columbia, where she practices both classic and contemporary pastry techniques, recipe development and food photography. As a freelance writer and photographer she regularly contributes to The Kitchn, Brit + Co, Better Homes and Gardens, and The Cake Blog and writes the blog Style Sweet CA. She is currently working on her first cookbook with Abrams Books (2016).