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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.

Ingredients

Scale

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

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