Introduction

These Gingerbread Latte Cookies combine the warm spices of gingerbread with a subtle espresso kick, perfect for cozy afternoons or festive gatherings. Soft, chewy, and topped with a smooth white chocolate glaze, they are a delightful treat to savor with your favorite cup of coffee.

A stack of five oatmeal cookies with a rough, crumbly texture and a warm brown color is shown on a white marbled surface. Each cookie is partially dipped in white icing on one side, with a sprinkle of brown powder on the icing. The top cookie is broken in half, showing a soft inside with visible oats. Crumbs and a smaller cookie piece with icing are scattered beside the stack. In the background, there is a glass of creamy beige-colored beverage and blurred elements on the white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 cups (170g) old-fashioned whole rolled oats
1 and 2/3 cups (210g) all-purpose flour (spooned & leveled)
2 teaspoons espresso powder
1 teaspoon baking soda
1/4 teaspoon salt
1 teaspoon ground ginger
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/8 teaspoon ground cloves
3/4 cup (12 Tbsp; 170g) unsalted butter, softened to room temperature
1 cup (200g) packed light or dark brown sugar
1/4 cup (50g) granulated sugar
1 large egg, at room temperature
1/4 cup (60ml/75g) unsulphured or dark molasses (do not use blackstrap; Grandma’s brand preferred)
8 ounces (226g) white chocolate, chopped
1 teaspoon vegetable oil or coconut oil (optional; helps to thin the chocolate)
1/2 teaspoon espresso powder
Pinch each of cinnamon and nutmeg, for sprinkling on top

Instructions

Step 1: Pulse the oats in a food processor 10–12 times to create a mixture of chopped oats and oat flour.
Step 2: In a medium bowl, whisk together the pulsed oats, all-purpose flour, 2 teaspoons espresso powder, baking soda, salt, ground ginger, cinnamon, nutmeg, and cloves. Set aside.
Step 3: In a large bowl, beat the softened butter, brown sugar, and granulated sugar using a hand mixer or stand mixer on medium-high speed until creamy, about 3 minutes.
Step 4: Add the egg and molasses, then beat on high speed until combined, about 1 minute. Scrape down the sides and mix again as needed.
Step 5: Gradually add the dry ingredients to the wet mixture and mix on low speed until combined. The dough will be thick and sticky. Cover and chill in the refrigerator for 30–45 minutes or up to 3 days. If chilled longer, let sit at room temperature for 30 minutes before scooping.
Step 6: Preheat the oven to 350°F (177°C). Line baking sheets with parchment paper or silicone mats.
Step 7: Scoop about 1.5 tablespoons (35g) of dough per cookie and place them 3 inches apart on the baking sheets. Bake for 12–13 minutes until the edges are lightly browned; centers will remain soft.
Step 8: Let the cookies cool on the baking sheet for 10 minutes, then transfer them to a cooling rack to cool completely before decorating.
Step 9: Melt the chopped white chocolate, oil (if using), and 1/2 teaspoon espresso powder in a double boiler or microwave, stirring until smooth.
Step 10: Dip each cooled cookie halfway into the melted white chocolate and place on parchment paper or a baking mat. Mix cinnamon and nutmeg in a small bowl and lightly sprinkle the spice blend over the chocolate-dipped part. Refrigerate the cookies for about 30 minutes to set the chocolate.

Tips & Variations

For a stronger coffee flavor, increase the espresso powder slightly in the dough or topping.
Use coconut oil instead of vegetable oil for a subtle tropical note in the chocolate glaze.
Try drizzling dark or milk chocolate instead of dipping for a quicker finish.
Allow the dough to chill longer for thicker cookies with a chewier texture.

Storage

Store the cookies in an airtight container at room temperature for up to 3 days or in the refrigerator for up to 1 week. To soften chilled cookies, let them come to room temperature before serving. The white chocolate topping will keep firm when refrigerated.

How to Serve

The image shows a collection of oatmeal cookies, some dipped halfway in a white icing that is lightly sprinkled with brown spice powder, giving a soft textured look to the icing. The cookies have a rough, slightly cracked golden-brown surface with visible oat flakes, and a few are partially eaten, showing their chewy inside. They are spread out on a white marbled surface, with small green pine sprigs placed around for decoration. A small white bowl filled with brown spice powder is also visible at the bottom right corner. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use instant coffee instead of espresso powder?

Yes, instant coffee can be used as a substitute. Use the same amount, but espresso powder tends to have a richer, more intense flavor that complements these cookies best.

What is the best way to soften brown sugar for the recipe?

If your brown sugar is hard, place it in a microwave-safe bowl with a damp paper towel on top and microwave in 20-second increments until soft. Alternatively, add a slice of bread or apple in a sealed container overnight to soften it naturally.