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Gingerbread Latte Cookies Recipe

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★★★★★

4.9 from 108 reviews

These Gingerbread Latte Cookies combine the warm, festive spices of gingerbread with a rich espresso twist and a creamy white chocolate coating. Featuring a mix of rolled oats and all-purpose flour for texture, these cookies are soft, chewy, and flavored with molasses and warming spices, then dipped in white chocolate infused with espresso powder and topped with a dusting of cinnamon and nutmeg. Perfect for holiday gatherings or cozy afternoons with coffee.

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; preferred brand: Grandma’s)

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: Pulse the old-fashioned rolled oats in a food processor 10–12 times until you achieve a mixture of chopped oats with some oat flour for texture.
  2. Mix dry ingredients: In a medium bowl, whisk together the pulsed oats, all-purpose flour, espresso powder, baking soda, salt, ground ginger, cinnamon, nutmeg, and cloves. Set aside.
  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 for about 3 minutes until light and fluffy.
  4. Add egg and molasses: Beat in the room temperature egg and molasses on high speed until fully combined, scraping down the bowl as needed.
  5. Combine wet and dry ingredients: Add the dry ingredient mixture to the wet ingredients and mix on low speed until just combined. The dough will be very thick and sticky.
  6. Chill the dough: Cover and refrigerate the dough for 30–45 minutes, or up to 3 days. If chilled for several hours, allow to sit at room temperature for at least 30 minutes before scooping.
  7. Preheat oven and prepare baking sheets: Preheat oven to 350°F (177°C). Line large baking sheets with parchment paper or silicone mats.
  8. Scoop and bake cookies: Scoop approximately 1.5 tablespoons (35g) of dough per cookie, placing them 3 inches apart on the prepared sheets. Bake for 12–13 minutes until the edges are lightly browned but centers remain soft.
  9. Cool cookies: Let cookies cool on the baking sheet for 10 minutes before transferring to a wire rack to cool completely.
  10. Melt white chocolate topping: In a double boiler or microwave, melt chopped white chocolate with oil and espresso powder until smooth. For microwave, melt in 20-second increments, stirring between each until fully melted.
  11. Dip cookies: Dip each fully cooled cookie halfway into the melted white chocolate and place on parchment or silicone mat-lined baking sheet or cooling rack.
  12. Sprinkle spices: Mix cinnamon and nutmeg in a small bowl. Lightly sprinkle a pinch of this spice mixture over the white chocolate-coated portion of each cookie.
  13. Set the coating: Refrigerate dipped cookies for about 30 minutes to allow the white chocolate to set completely.
  14. Storage: Store cookies covered at room temperature for up to 3 days or refrigerate for up to 1 week.

Notes

  • Use old-fashioned rolled oats for texture; instant oats will not yield the desired consistency.
  • Do not use blackstrap molasses as it is too bitter; opt for unsulphured or dark molasses, with Grandma’s brand preferred.
  • If chilling dough for longer than a few hours, allow it to warm slightly before scooping since it becomes very hard.
  • Use parchment paper or silicone mats to prevent sticking when baking and dipping.
  • Adding oil when melting white chocolate helps achieve a smooth and thinner coating for dipping.
  • Cookies look soft in the center when done but will firm up as they cool.
  • Store cookies in an airtight container to maintain freshness.

Keywords: gingerbread latte cookies, white chocolate cookies, holiday cookies, spiced cookies, molasses cookies, espresso cookies

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