Description
Gingerbread Latte Cookies are the ultimate festive treat, blending the comforting spices of gingerbread with the rich flavor of coffee. These cookies are soft and chewy, perfect for holiday gatherings or a cozy evening at home. Dipped in creamy white chocolate and sprinkled with warm spices, they deliver a delightful surprise in every bite. Whether you’re sharing them at a party or enjoying them with a cup of coffee, these cookies are sure to impress everyone around. Easy to make and incredibly versatile, this recipe will quickly become a holiday favorite.
Ingredients
Scale
- 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
- 8 ounces (226g) white chocolate, chopped
- 1 teaspoon vegetable oil or coconut oil (optional)
- 1/2 teaspoon espresso powder
- pinch each of cinnamon and nutmeg, for sprinkling on top
Instructions
- Preheat your oven to 350°F (177°C) and line baking sheets with parchment paper.
- Pulse the oats in a food processor about 10–12 times until you achieve a mix of textures.
- In a medium bowl, whisk together the pulsed oats, flour, espresso powder, baking soda, salt, ground ginger, cinnamon, nutmeg, and cloves. Set this mixture aside.
- In a large bowl, cream together the softened butter with both sugars on medium-high speed until light and fluffy—about three minutes. Add in the egg and molasses and beat until well combined.
- Gradually add your dry ingredient mixture into the wet ingredients. Mix at low speed until everything is combined. Cover it and chill in the refrigerator for about 30–45 minutes.
- Scoop about 1.5 tablespoons (35g) of dough per cookie onto prepared baking sheets, spaced three inches apart. Bake for approximately 12–13 minutes until lightly browned around the edges but still soft in the center.
- Let cool on the baking sheet for about ten minutes before transferring to a cooling rack to cool completely.
- Melt chopped white chocolate with optional oil and espresso powder using a double boiler or microwave. If using a microwave, melt in increments of twenty seconds while stirring until smooth.
- Dip each cooled cookie halfway into the melted white chocolate. Place them onto lined baking sheets or cooling racks. Lightly sprinkle cinnamon and nutmeg over the chocolate-dipped portions.
- Chill dipped cookies in the refrigerator for approximately thirty minutes until set.
- Prep Time: 30 minutes
- Cook Time: 13 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie (35g)
- Calories: 150
- Sugar: 11g
- Sodium: 50mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 15mg