Gingerbread Latte Cookies Recipe

Introduction

These Gingerbread Latte Cookies perfectly blend warm spices with a rich espresso flavor, all wrapped up in a chewy oat cookie. Topped with a luscious white chocolate dip and a sprinkle of cinnamon and nutmeg, they make a cozy treat for the holiday season or any time you crave a festive twist on a classic cookie.

Ingredients

• 2 cups (170g) old-fashioned whole rolled oats
• 1 and 2/3 cups (210g) all-purpose flour (spooned and 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)
• 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

1. Step 1: Pulse the oats in a food processor 10–12 times until you have a mix of chopped oats and oat flour. If you don’t have a food processor, use a blender or roughly chop the oats on a cutting board. Place in a medium bowl.
2. Step 2: Whisk together the pulsed oats, flour, espresso powder, baking soda, salt, ginger, cinnamon, nutmeg, and cloves in the bowl. Set aside.
3. Step 3: In a large bowl, beat the softened butter, brown sugar, and granulated sugar on medium-high speed with a hand or stand mixer until creamy, about 3 minutes.
4. Step 4: Add the egg and molasses, then beat on high speed until fully combined, about 1 minute. Scrape down the sides of the bowl and mix again if needed.
5. Step 5: Gradually 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 in the refrigerator for 30–45 minutes, or up to 3 days. If chilled longer, let dough sit at room temperature for 30 minutes before scooping.
6. Step 6: Preheat oven to 350°F (177°C). Line baking sheets with parchment paper or silicone mats.
7. Step 7: Scoop about 1.5 tablespoons (35g) of dough per cookie and place them 3 inches apart on the prepared baking sheets.
8. Step 8: Bake for 12–13 minutes until the edges are lightly browned and centers look soft. Let cookies cool on the baking sheet for 10 minutes, then transfer them to a cooling rack to cool completely.
9. Step 9: To make the topping, melt the white chocolate with the oil and espresso powder using a double boiler or microwave in 20-second intervals, stirring until smooth.
10. Step 10: Dip each cooled cookie halfway into the melted chocolate, then place on a lined baking sheet or rack. Sprinkle lightly with the cinnamon and nutmeg mix. Refrigerate cookies for about 30 minutes to set the chocolate.

Tips & Variations

• Use instant coffee in place of espresso powder if needed, but use a bit more as it is less intense.
• Pulse the oats instead of using oat flour for better texture in the cookies.
• For a coffee-free version, try iced gingerbread oatmeal cookies with similar spices.
• White chocolate bars melt better than morsels or candy melts for the topping; brands like Ghirardelli or Guittard work well.
• Instead of white chocolate, dip or drizzle with your favorite icing for a different twist.

Storage

Store cookies covered at room temperature for up to 3 days or refrigerate for up to 1 week. For longer storage, freeze baked or unbaked cookie dough balls for up to 3 months. Thawed dough balls can be baked with an extra minute added to the baking time. Cookies with the white chocolate topping should be kept refrigerated if you want to maintain the chocolate coating’s firmness.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use instant coffee instead of espresso powder?

Yes, you can substitute instant coffee for espresso powder, but you’ll need to use a little more since instant coffee is less concentrated. Avoid using ground coffee as it won’t provide the same rich flavor.

Can I make the dough ahead of time?

Absolutely. The dough can be chilled in the refrigerator for up to 3 days before baking. If chilled longer than a few hours, bring the dough to room temperature for about 30 minutes before scooping to make handling easier.

Gingerbread Latte Cookies Recipe

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★★★★★

4.8 from 133 reviews

These Gingerbread Latte Cookies combine the warm spices of gingerbread with a rich espresso flavor and a smooth white chocolate topping. Made with a mix of rolled oats and all-purpose flour for texture, these chewy cookies are perfect for the holiday season or any time you crave a comforting spiced treat with a coffee twist.

• Author: Dana
• Prep Time: 20 minutes
• Cook Time: 13 minutes
• Total Time: 1 hour 15 minutes
• Yield: About 24 cookies 1x
• Category: Dessert, Cookies
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Cookies

• 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)

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: Using a food processor, pulse the oats 10–12 times until you achieve a variety of textures, including chopped oats and some oat flour. This creates the ideal texture for the cookies.
2. Mix dry ingredients: In a medium bowl, whisk together the pulsed oats, all-purpose flour, espresso powder, baking soda, salt, ground ginger, ground cinnamon, ground nutmeg, and ground cloves. Set aside.
3. Cream butter and sugars: In a large bowl, beat the softened butter, brown sugar, and granulated sugar on medium-high speed with a hand mixer or stand mixer fitted with a paddle attachment until light and fluffy, about 3 minutes.
4. Add egg and molasses: Beat in the egg and molasses on high speed until the mixture is well combined, about 1 minute. Scrape down the sides of the bowl and mix again if needed.
5. Combine wet and dry ingredients: On low speed, add the dry ingredient mixture to the wet ingredients and mix just until combined. The dough will be thick and sticky.
6. Chill dough: Cover and refrigerate the dough for 30–45 minutes, or up to 3 days. If chilling longer than a few hours, let the dough sit at room temperature for 30 minutes before scooping, as it will become quite firm.
7. Preheat oven and prepare baking sheets: Preheat your oven to 350°F (177°C). Line large baking sheets with parchment paper or silicone baking mats.
8. Scoop and bake cookies: Using about 1.5 tablespoons (35g) of dough per cookie, scoop and place cookies 3 inches apart on the prepared baking sheets. Bake for 12–13 minutes or until the edges are lightly browned but centers remain soft.
9. Cool the cookies: Remove from oven and let the cookies cool on the baking sheet for 10 minutes before transferring to a wire rack to cool completely.
10. Prepare the topping: Melt the white chocolate, vegetable or coconut oil (if using), and espresso powder together in a double boiler or microwave. If microwaving, do so in 20-second increments, stirring between each until smooth.
11. Dip and decorate cookies: Dip each cooled cookie halfway into the melted white chocolate, then place on a lined baking sheet or cooling rack. Mix cinnamon and nutmeg in a small bowl and lightly sprinkle the spice mix onto the chocolate-coated part of each cookie.
12. Set the topping: Refrigerate the dipped cookies for about 30 minutes until the white chocolate has fully set.
13. Storage: Store cookies covered at room temperature for up to 3 days or in the refrigerator for up to 1 week.

Notes

• You can prepare the cookie dough up to 3 days in advance; just allow it to come to room temperature before scooping and baking.
• Baked cookies (with or without topping) freeze well for up to 3 months. Unbaked cookie dough balls can also be frozen for up to 3 months; bake from frozen, adding 1 extra minute to bake time.
• If you don’t have a food processor, a blender or rough chopping oats on a cutting board works too.
• If you don’t have espresso powder, instant coffee can be substituted in a slightly larger amount; ground coffee is not recommended.
• For the best white chocolate topping, use chopped bars (like Ghirardelli, Guittard, or Baker’s) instead of morsels or candy melts for superior flavor and texture.
• If you prefer, you can skip the white chocolate topping and drizzle with other icings, such as simple glaze or mocha drizzle.

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