Introduction

These Gingerbread Latte Cookies are a delightful blend of cozy spices and rich white chocolate, perfect for warming up chilly days. With a chewy oat base and a sweet espresso-infused topping, they satisfy both cookie and coffee cravings in one bite.

The image shows several round oatmeal cookies arranged on a white marbled surface. Each cookie is about one layer thick with a rough, crumbly texture. Some cookies are half-dipped in white icing, with a light dusting of cinnamon or a similar spice on the icing, giving a gentle brown contrast. The cookies have a warm brown color with visible oats and slight cracks on the surface. One cookie has a bite taken out, showing a soft, chewy inside. 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; preferred Grandma’s brand)
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

Step 1: Pulse the oats in a food processor 10–12 times to create a mix of chopped oats and oat flour.
Step 2: In a medium bowl, whisk together the pulsed oats, flour, 2 teaspoons 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 butter mixture and beat on high speed until fully combined, about 1 minute. Scrape down the bowl sides as needed.
Step 5: Add the dry ingredients to the wet ingredients and mix on low speed until just combined. The dough will be thick and sticky.
Step 6: Cover and chill the dough for 30–45 minutes, or up to 3 days. If chilled longer than a few hours, let it 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 and place 3 inches apart on the sheets. Bake for 12–13 minutes, until the edges are lightly browned but centers remain soft.
Step 9: Let cookies cool on the baking sheet for 10 minutes, then transfer to a wire rack to cool completely before decorating.
Step 10: Melt the chopped white chocolate, oil (if using), and 1/2 teaspoon espresso powder in a double boiler or microwave, stirring often until smooth.
Step 11: Dip each cooled cookie halfway into the melted white chocolate, then place onto a lined baking sheet or rack. Sprinkle lightly with a pinch of cinnamon and nutmeg.
Step 12: Refrigerate the cookies for about 30 minutes to set the chocolate before serving.

Tips & Variations

Try using dark chocolate in place of white chocolate for a richer flavor contrast.
If you don’t have espresso powder, substitute with instant coffee granules for a similar effect.
To soften chilling dough faster, cut it into smaller portions before refrigerating.
For extra texture, fold in chopped toasted pecans or walnuts before baking.

Storage

Store the cookies in an airtight container at room temperature for up to 3 days. For longer freshness, refrigerate for up to 1 week. Bring refrigerated cookies to room temperature before serving for best texture. White chocolate topping will remain firm when chilled.

How to Serve

A group of round oatmeal cookies, some dipped halfway into white icing and sprinkled with a light dusting of cinnamon, are spread out on a white marbled surface. The cookies have a rough, textured surface with visible oats and a golden-brown color. One cookie shows a bite taken out of it, revealing a soft, chewy inside. The cookies are arranged casually, overlapping slightly, with the contrast of the creamy white icing and the warm brown cookie creating a cozy, inviting look. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use quick oats instead of old-fashioned oats?

Old-fashioned oats provide better texture and chewiness. Quick oats are thinner and may result in a softer, less textured cookie, but they can be used in a pinch.

Why do I need to chill the dough?

Chilling firms up the sticky dough, making it easier to scoop and helps prevent cookies from spreading too much during baking, resulting in a chewier texture.