Introduction

These Gingerbread Latte Cookies bring together warm spices and a sweet coffee twist for a cozy treat. With a soft center dipped in white chocolate and a hint of espresso, they are perfect for the holiday season or any time you crave a comforting dessert.

The image shows several round oatmeal cookies arranged on a white marbled surface, with some cookies partially dipped in a thick white icing that covers about half of each cookie and is lightly sprinkled with cinnamon powder. The cookies have a rough, textured brown surface with visible oat flakes, and one cookie has a bite taken out of it, revealing the soft inside. There are green pine branches scattered around the cookies, adding a festive touch. In the bottom right corner, there is a small white bowl filled with ground cinnamon powder. 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; Grandma’s brand preferred)
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 mix of chopped oats and oat flour for varied texture.
Step 2: In a medium bowl, whisk together the pulsed oats, flour, espresso powder, baking soda, salt, ginger, cinnamon, nutmeg, and cloves. Set aside.
Step 3: In a large bowl, 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 creamed mixture and beat on high until combined, about 1 minute. Scrape down the bowl and mix again if needed.
Step 5: Slowly add the dry ingredients to the wet, mixing on low until just combined. The dough will be thick and sticky.
Step 6: Cover and chill the dough 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.
Step 7: Preheat the oven to 350°F (177°C). Line baking sheets with parchment paper or silicone mats.
Step 8: Scoop about 1.5 tablespoons (35g) of dough per cookie onto the prepared sheets, spacing them 3 inches apart.
Step 9: Bake for 12–13 minutes until edges are lightly browned but centers remain soft.
Step 10: Let cookies cool on the baking sheet for 10 minutes, then transfer to a wire rack to cool completely before dipping.
Step 11: Melt the white chocolate, oil (if using), and 1/2 teaspoon espresso powder together in a double boiler or microwave. Stir until smooth.
Step 12: Dip each cooled cookie halfway into the melted white chocolate. Place on parchment or silicone mats.
Step 13: Mix cinnamon and nutmeg in a small bowl. Lightly sprinkle the spice blend on the white chocolate portion of each cookie.
Step 14: Refrigerate cookies for about 30 minutes to set the chocolate before serving.

Tips & Variations

For a deeper coffee flavor, add a teaspoon of brewed espresso to the dough along with the molasses.
Use dark or milk chocolate instead of white chocolate for dipping if you prefer a richer contrast.
Chilling the dough longer improves flavor and makes it easier to handle.

Storage

Store cookies covered at room temperature for up to 3 days or refrigerate for up to 1 week. If refrigerated, let them return to room temperature before serving for the best texture. The white chocolate topping will remain crisp once set.

How to Serve

A stack of five oatmeal cookies with a rough texture and a golden-brown color is placed on a white marbled surface. Each cookie is partially dipped in white frosting that has small specks throughout, with the frosting mainly covering the lower half of each cookie, creating a contrast against the cookie’s rough surface. The top cookie is broken in half, showing the soft, crumbly interior with a slightly darker shade of brown. Crumbs are scattered near the base of the stack, with a small bit of cookie piece broken off sitting in the foreground on the left. The background features a blurred glass with a tan drink and a small white dish partially out of focus. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use instant coffee instead of espresso powder?

Yes, instant coffee powder can be used as a substitute, but espresso powder provides a stronger, more robust coffee taste.

What if I don’t have molasses?

You can substitute molasses with dark corn syrup or honey, but the distinctive gingerbread flavor may be milder.