Introduction

These Gingerbread Latte Cookies blend the cozy flavors of spiced gingerbread with a rich espresso kick and a creamy white chocolate dip. Perfect for holiday gatherings or anytime you want a festive treat with a caffeinated twist.

A group of round cookies with a rough, crumbly texture are shown on a white plate with a slightly raised edge. Each cookie is half-covered with a smooth, white icing, which is sprinkled lightly with a reddish-brown powder. The cookies have a warm brown color with visible bits of oats or nuts, arranged in a slightly overlapping way. The plate rests on a white marbled surface with pine branches and a small white dish with some of the reddish powder nearby. 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; I prefer Grandma’s brand)
8 ounces (226g) white chocolate, chopped
1 teaspoon vegetable oil or coconut oil (optional; helps to thin the chocolate)
1/2 teaspoon espresso powder (for topping)
Pinch each of cinnamon and nutmeg, for sprinkling on top

Instructions

Step 1: Pulse the oats in a food processor 10–12 times until you have a mixture of chopped oats and oat flour to create texture.
Step 2: In a medium bowl, whisk together the pulsed oats, flour, 2 teaspoons espresso powder, baking soda, salt, ginger, cinnamon, nutmeg, and cloves. Set aside.
Step 3: Using a hand mixer or stand mixer with paddle attachment, beat the softened butter, brown sugar, and granulated sugar on medium-high speed until creamy, about 3 minutes.
Step 4: Add the egg and molasses to the butter mixture and beat on high speed until fully combined, about 1 minute. Scrape down the bowl sides and mix again if needed.
Step 5: Add the dry ingredients to the wet ingredients and mix on low speed until just combined. The dough will be thick and sticky. Cover and chill for 30–45 minutes, or up to 3 days. If chilled longer than a few hours, let dough 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 onto the baking sheets, spacing them 3 inches apart. Bake for 12–13 minutes until edges are lightly browned but centers remain soft.
Step 8: Let cookies cool on the baking sheet for 10 minutes, then transfer to a wire rack to cool completely.
Step 9: To make the topping, melt the white chocolate with the vegetable or coconut oil and 1/2 teaspoon espresso powder in a double boiler or microwave, stirring every 20 seconds until smooth.
Step 10: Dip each cooled cookie halfway into the melted white chocolate and place onto a lined baking sheet or cooling rack. Combine cinnamon and nutmeg in a small bowl and lightly sprinkle the spice mix onto the chocolate before it sets.
Step 11: Refrigerate the dipped cookies for about 30 minutes to set the chocolate before serving.

Tips & Variations

For a stronger coffee flavor, increase espresso powder slightly or use brewed espresso in the dough if desired.
Swap white chocolate with dark or milk chocolate for a different topping profile.
Use fresh spices for the best flavor impact, especially cinnamon and ginger.
If you don’t have a food processor, pulse the oats roughly with a knife or blend in small batches.

Storage

Store these cookies in an airtight container at room temperature for up to 3 days, or refrigerate for up to one week. Before serving, let refrigerated cookies come to room temperature for best texture. The white chocolate topping keeps well chilled and should not be exposed to heat to avoid melting.

How to Serve

The image shows several round oatmeal cookies spread out on a white marbled surface. About half of the cookies are dipped halfway in white icing, which is sprinkled with brown powder, likely cinnamon. The cookies have a rough, crumbly texture with visible oats throughout. A few cookies appear broken with crumbs scattered around them. On the right bottom corner, there is a small white bowl filled with a brown powder. Some green pine branches are placed around the top left and bottom left corners, adding a festive touch. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the dough ahead of time?

Yes, the dough can be chilled in the refrigerator for up to 3 days. Bring it to room temperature before scooping if chilled longer than a few hours.

What if I don’t have espresso powder?

You can substitute instant coffee granules in equal amounts, but espresso powder gives a richer flavor. Alternatively, omit it for a milder taste.