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Gingerbread Latte Cookies Recipe

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4.3 from 64 reviews

These Gingerbread Latte Cookies are soft, chewy, and infused with warm holiday spices combined with a hint of espresso. Rolled oats are pulsed to create varied texture, while the dough is enriched with molasses for depth. After baking, each cookie is dipped in espresso-speckled white chocolate and dusted with cinnamon and nutmeg, delivering a festive gingerbread latte flavor experience in every bite.

Ingredients

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; I prefer 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 oats: Pulse the oats in a food processor 10–12 times until you have a mixture of chopped oats and some oat flour for varied texture, which helps balance chewiness and structure in 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, cinnamon, nutmeg, and cloves until evenly combined. Set aside.
  3. Cream butter and sugars: Using a hand mixer or stand mixer with a paddle attachment, beat the softened butter, brown sugar, and granulated sugar on medium-high for about 3 minutes until light and fluffy.
  4. Add egg and molasses: Beat in the large egg and molasses on high speed until just combined, about 1 minute. Scrape down the bowl to ensure even mixing.
  5. Combine wet and dry: Mix in the dry ingredient mixture on low speed until a very thick and sticky dough forms. Cover and chill the dough in the refrigerator for 30–45 minutes, or up to 3 days. If chilled longer, allow dough to sit at room temperature about 30 minutes before scooping.
  6. Preheat oven: Heat oven to 350°F (177°C). Line baking sheets with parchment paper or silicone mats.
  7. Scoop and bake: Portion dough into 1.5 Tablespoon (35g) portions and place them 3 inches apart on the prepared sheets. Bake 12–13 minutes until edges are lightly browned and centers look soft.
  8. Cool cookies: Let cookies cool on baking sheets for 10 minutes, then transfer to a wire rack to cool completely before adding the topping.
  9. Prepare topping: Melt the chopped white chocolate, oil (if using), and espresso powder together using a double boiler or microwave in 20-second increments stirring until smooth.
  10. Dip cookies: Half-dip each cooled cookie into the melted white chocolate and place on lined baking sheet or cooling rack. Immediately sprinkle the white chocolate-covered part with a tiny pinch of cinnamon and nutmeg blend using your fingers.
  11. Set topping: Refrigerate the cookies for about 30 minutes to allow the white chocolate to fully set.
  12. Store: Keep cookies covered at room temperature for up to 3 days or refrigerate for up to 1 week.

Notes

  • You can prepare the dough up to 3 days ahead; just bring to room temperature before scooping and baking.
  • Both baked cookies (with or without topping) and unbaked dough balls can be frozen for up to 3 months. Bake frozen dough balls for an extra minute without thawing.
  • If you don’t have a food processor, a blender or hand chopping the oats roughly on a cutting board works for achieving the pulsed texture.
  • If espresso powder is unavailable, substitute with a slightly larger amount of instant coffee; avoid ground coffee for lack of intensity.
  • White chocolate chips are not ideal for melting; use chopped bars like Ghirardelli or Guittard for best flavor and smoothness.
  • To skip coffee flavor, try the iced gingerbread oatmeal cookies recipe instead, which has more spices and no espresso powder.
  • Instead of white chocolate dip, you can drizzle or dip cookies in glaze icing from other gingerbread or mocha blondie recipes for a different flavor twist.

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