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Gingerbread Latte Cookies Recipe

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★★★★★

4.5 from 67 reviews

These Gingerbread Latte Cookies combine the cozy flavors of gingerbread spices with a rich espresso twist and a creamy white chocolate dip. Rolled oats add texture, while the hint of molasses and spices like cinnamon, nutmeg, and cloves create the perfect holiday-inspired treat. Finished with a sprinkle of cinnamon and nutmeg on white chocolate, these cookies are delightful for any festive occasion or coffee lover’s snack.

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; recommended Grandma’s brand)

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: Place the rolled oats in a food processor and pulse 10–12 times until you achieve a mix of chopped oats and oat flour texture, giving the cookies some body and variety.
  2. Combine dry ingredients: In a medium bowl, whisk together the pulsed oats, all-purpose flour, 2 teaspoons espresso powder, baking soda, salt, ground ginger, cinnamon, nutmeg, and cloves to mix all the spices evenly.
  3. Cream the butter and sugars: Using a hand or stand mixer fitted with a paddle attachment, beat the softened butter with 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 egg and molasses together on high speed until well combined, scraping the bowl sides as needed to ensure a smooth mixture.
  5. Mix dry into wet: Add the dry ingredient mixture to the wet mixture and mix on low speed until just combined; the dough should be thick and sticky.
  6. Chill the dough: Cover and refrigerate the dough for 30–45 minutes, or up to 3 days. If chilled longer than a few hours, let dough sit at room temperature for 30 minutes before scooping to soften.
  7. Preheat oven and prepare baking sheets: Set oven to 350°F (177°C). Line baking sheets with parchment paper or silicone mats to prevent sticking.
  8. Scoop and bake: Portion about 1.5 tablespoons (35g) of dough per cookie onto baking sheets, spacing them 3 inches apart. Bake for 12–13 minutes until edges are lightly browned but centers remain soft.
  9. Cool cookies: Let cookies rest on baking sheets for 10 minutes post-baking, then transfer to a wire rack to cool completely before dipping.
  10. Prepare white chocolate topping: Melt chopped white chocolate with oil and 1/2 teaspoon espresso powder in a double boiler or microwave in 20-second intervals, stirring until smooth.
  11. Dip and decorate: Dip cooled cookies halfway into the melted white chocolate, place on lined baking sheet or rack. Sprinkle lightly with a mixture of cinnamon and nutmeg while chocolate is still wet.
  12. Set chocolate: Refrigerate dipped cookies for about 30 minutes to allow the white chocolate to harden.
  13. Storage: Store cookies covered at room temperature for up to 3 days or refrigerate up to 1 week.

Notes

  • For best texture, pulse oats just enough to maintain some chunkiness; over-processing will make them too fine.
  • Use unsulphured or dark molasses for a richer flavor; avoid blackstrap as it is too bitter.
  • Allow the dough to chill properly; this improves cookie shape and flavor development.
  • Room temperature ingredients help achieve better creaming and overall dough consistency.
  • The optional oil in the white chocolate helps create a smooth, easy-to-dip topping but can be omitted if preferred.
  • These cookies taste best fully cooled and after the white chocolate has set.

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

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