Gingerbread Latte Cookies

Introduction

Baking cookies in my kitchen is always an event, and when I discovered the combination of gingerbread and espresso, it was like a match made in heaven. These Gingerbread Latte Cookies have quickly become a favorite in my household. The warm, spicy aroma of cinnamon, ginger, and nutmeg fills the air while the espresso powder adds a rich coffee kick, making them a perfect treat for any coffee lover. My family absolutely loves them—especially with the decadent white chocolate topping. It’s like enjoying a delicious gingerbread latte in cookie form. If you love festive, flavorful cookies with a cozy twist, you’re going to adore this recipe.

---

Why You’ll Love These Gingerbread Latte Cookies

These Gingerbread Latte Cookies combine all the flavors of your favorite holiday drink—gingerbread, espresso, and creamy white chocolate—into a soft, chewy cookie. Perfect for gifting or enjoying at home, they bring the warm, cozy vibes of a gingerbread latte to life. What makes them even more special is the white chocolate topping infused with espresso powder and the gentle dusting of cinnamon and nutmeg. The combination of flavors is mouthwatering and comforting, ideal for cozy winter days.

---

Ingredients (Makes 30 Cookies)

For the Cookies:

• 2 cups (170 g) old-fashioned whole rolled oats
• 1 2/3 cups (210 g) 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 tablespoons; 170 g) unsalted butter, softened to room temperature
• 1 cup (200 g) packed light or dark brown sugar
• 1/4 cup (50 g) granulated sugar
• 1 large egg, at room temperature
• 1/4 cup (60 ml or 75 g) unsulphured or dark molasses (not blackstrap; Grandma’s brand recommended)

For the Topping:

• 8 ounces (226 g) white chocolate, chopped
• 1 teaspoon vegetable or coconut oil (optional, to thin the chocolate)
• 1/2 teaspoon espresso powder
• Pinch of cinnamon and nutmeg for sprinkling

---

Instructions

Step 1: Prepare the Dough

Pulse the Oats:

• Place the oats in a food processor and pulse 10–12 times until you have a mix of textures—some chopped oats and some oat flour. This helps create a chewy texture for the cookies.

Combine Dry Ingredients:

• In a medium bowl, whisk together the pulsed oats, all-purpose flour, espresso powder, baking soda, salt, ginger, cinnamon, nutmeg, and cloves. Set aside.

Step 2: Mix the Wet Ingredients

• In a large bowl, use a hand mixer or a stand mixer fitted with a paddle attachment to beat the softened butter, brown sugar, and granulated sugar together on medium-high speed until creamy and smooth (about 2–3 minutes).
• Add the egg and beat until combined. Scrape down the sides of the bowl as needed.
• Add the molasses and mix until fully incorporated.

Step 3: Combine and Chill the Dough

• Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Be careful not to overmix to ensure your cookies remain soft and chewy.
• Cover the dough tightly and refrigerate for at least 30 minutes or up to 3 days. Chilling helps the dough firm up, making it easier to scoop and giving you a better cookie texture.

Step 4: Bake the Cookies

• Preheat the oven to 350°F (177°C) and line baking sheets with parchment paper or silicone baking mats.
• Scoop the dough using a tablespoon-sized cookie scoop and roll into balls. Place the dough balls about 2 inches apart on the prepared baking sheets.
• Bake the cookies for 12–13 minutes, or until the edges are set. The centers might look soft, but don’t worry; they’ll firm up as they cool.
• Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.

Step 5: Add the Topping

Melt the White Chocolate:

• In a microwave-safe bowl, melt the chopped white chocolate in 20-second increments, stirring after each, until smooth and glossy. Add 1 teaspoon of vegetable or coconut oil to thin the chocolate, if desired.
• Stir in the espresso powder until fully dissolved and combined with the melted white chocolate.

Dip the Cookies:

• Once the cookies have cooled, dip the tops of the cookies into the melted white chocolate or drizzle it over the cookies.
• Sprinkle a pinch of cinnamon and nutmeg on top for an extra festive touch.

Let the cookies sit for a few minutes to allow the chocolate to set before enjoying them!

---

Nutrition Facts (Per Serving – 1 cookie)

• Serving Size: 1 cookie
• Calories: 180
• Sugar: 15g
• Sodium: 55mg
• Fat: 9g
• Saturated Fat: 5g
• Unsaturated Fat: 3g
• Trans Fat: 0g
• Carbohydrates: 25g
• Fiber: 2g
• Protein: 2g
• Cholesterol: 20mg

---

Preparation Time

• Total Prep Time: 45 minutes (includes chilling time)
• Cook Time: 12-13 minutes
• Total Time: 1 hour (includes cooling and setting)

---

How to Serve:

• Perfect for Holiday Gifting: These cookies make a fantastic homemade gift for family and friends during the holidays. Place them in a pretty tin or box for a personal touch.
• Pair with Coffee or Hot Cocoa: Serve these cookies alongside a hot cup of coffee, espresso, or hot cocoa to complete the cozy experience.
• Cookie Jar Staple: Keep a batch in your cookie jar for a sweet treat whenever you want to indulge.
• With Ice Cream: These cookies pair wonderfully with a scoop of vanilla or coffee-flavored ice cream for a decadent dessert.

---

Additional Tips:

1. Don’t Overmix: To keep the cookies soft and chewy, mix the dough just until everything is combined—overmixing can lead to tough cookies.
2. Chill the Dough: Chilling the dough not only helps prevent the cookies from spreading too much but also enhances the texture.
3. White Chocolate Variations: For a twist, try using dark chocolate instead of white chocolate, or even swirl a bit of caramel into the melted chocolate.
4. Substitute Molasses: If you don’t have molasses, you can substitute it with honey or maple syrup, though it will slightly change the flavor.
5. Spice it Up: Feel free to increase or decrease the amount of cinnamon, nutmeg, and ginger according to your taste preferences.

---

FAQ Section:

1. Can I use quick oats instead of rolled oats?

• It’s best to use old-fashioned rolled oats for the best texture. Quick oats might make the cookies too soft and could change the texture.

2. Can I make these cookies gluten-free?

• Yes, you can substitute the all-purpose flour with a gluten-free flour blend. Make sure the oats are certified gluten-free as well.

3. Can I freeze the dough for later?

• Yes, you can freeze the dough. Roll it into balls, place them on a baking sheet, and freeze until firm. Then transfer the dough balls to a zip-top bag for up to 3 months.

4. What can I use instead of molasses?

• You can substitute molasses with honey, maple syrup, or corn syrup, but molasses provides a unique depth of flavor that others may not fully replicate.

5. Can I use a different type of chocolate for the topping?

• Absolutely! You can use milk chocolate, dark chocolate, or even flavored chocolate to top these cookies.

6. Do I need to use espresso powder?

• Espresso powder gives the cookies their signature coffee flavor, but if you prefer, you can omit it or replace it with instant coffee granules.

7. Can I make these cookies without the white chocolate topping?

• Yes, you can enjoy the cookies without the topping, or dust them with powdered sugar for a simpler presentation.

8. How should I store the cookies?

• Store these cookies in an airtight container at room temperature for up to 5 days, or freeze for up to 3 months.

9. Can I add other mix-ins?

• Yes! Feel free to add chocolate chips, chopped nuts, or dried cranberries for a different twist.

10. Can I make these cookies in advance?

• Yes, you can prepare the dough ahead of time and store it in the refrigerator for up to 3 days. Bake the cookies just before serving for a fresh batch.

---

Conclusion

These Gingerbread Latte Cookies are the perfect blend of warm, comforting spices and rich, aromatic espresso, all topped with creamy white chocolate. Whether you’re baking for a holiday gathering, a cookie exchange, or just to enjoy with a cup of coffee, these cookies will certainly stand out. The combination of flavors and textures is divine, making them a must-try for anyone who loves gingerbread and coffee. Bake up a batch today and treat yourself to the ultimate cozy cookie experience!

Print