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Gingerbread Latte Cookies Recipe

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★★★★★

4.8 from 130 reviews

These Gingerbread Latte Cookies combine the warm, spicy flavors of gingerbread with the rich taste of espresso for a festive treat. Chewy oats and molasses give them a classic texture, while a smooth white chocolate espresso drizzle adds a decadent finish. Perfect for holiday gatherings or cozy coffee breaks.

Ingredients

Scale

Dry 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

Wet Ingredients

  • 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)

Topping

  • 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

  1. Pulse the Oats: Place the oats in a food processor and pulse 10–12 times to achieve a mix of chopped oats and oat flour texture. This variety in texture makes the cookies more interesting.
  2. Mix Dry Ingredients: In a medium bowl, whisk together the pulsed oats, flour, espresso powder, baking soda, salt, ginger, cinnamon, nutmeg, and cloves. Set aside to combine flavors.
  3. Cream Butter and Sugars: Using a hand or stand mixer with paddle attachment, beat the softened butter, brown sugar, and granulated sugar on medium-high speed until light and creamy, about 3 minutes. This provides a fluffy base for the cookies.
  4. Add Egg and Molasses: Beat in the large egg and molasses on high speed until fully combined, about 1 minute. Scrape down the sides of the bowl as needed and mix again to ensure an even blend.
  5. Combine Wet and Dry Ingredients: Add the dry ingredient mixture into the wet ingredients and mix on low speed just until combined. The dough will be thick and sticky.
  6. Chill the Dough: Cover the dough and refrigerate for 30–45 minutes or up to 3 days. If chilled longer than a few hours, let it sit at room temperature for at least 30 minutes before scooping to soften.
  7. Preheat Oven & Prepare Baking Sheets: Heat the oven to 350°F (177°C) and line large baking sheets with parchment paper or silicone mats.
  8. Scoop and Bake: Scoop approximately 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 and the centers still look soft.
  9. Cool Cookies: Remove from oven and let cookies cool on the baking sheet for 10 minutes, then transfer to a cooling rack to cool completely before decorating.
  10. Melt White Chocolate Topping: Melt the chopped white chocolate, oil, and espresso powder either in a double boiler or microwave (in 20-second intervals, stirring well after each) until smooth and fluid.
  11. Dip and Sprinkle: Dip each cooled cookie halfway into the melted white chocolate, then place on a lined baking sheet or cooling rack. Lightly sprinkle a mixture of cinnamon and nutmeg on the white chocolate coating using your fingers.
  12. Set the Chocolate: Refrigerate the dipped cookies for about 30 minutes to allow the white chocolate to firm up.
  13. Storage: Store cookies covered at room temperature for up to 3 days or refrigerate for up to 1 week to maintain freshness.

Notes

  • Pulse oats to a mix of flour and chunkier bits to keep texture.
  • Use unsulphured or dark molasses for best flavor; avoid blackstrap molasses.
  • Allow dough to soften slightly after long refrigeration to make scooping easier.
  • White chocolate topping can be thinned with oil or coconut oil for easier dipping.
  • Cookies maintain texture best when stored airtight at room temperature for a few days or refrigerated for longer storage.

Keywords: Gingerbread latte cookies, espresso cookies, holiday cookies, molasses cookies, white chocolate dipped cookies

Find it online: https://platedbyemma.com/gingerbread-latte-cookies-recipe/