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Gingerbread Latte Cookies Recipe

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★★★★★

5 from 142 reviews

These Gingerbread Latte Cookies are a cozy treat that combines the warm spices of gingerbread with a delightful coffee twist. Rolled oats add texture while the white chocolate espresso dip gives a creamy, flavorful finish. Perfect for the holiday season or any time you crave a festive, comforting cookie.

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; I prefer Grandma’s brand)

Topping Ingredients

  • 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 old-fashioned rolled oats in a food processor and pulse 10–12 times until you achieve a variety of textures, including chopped oats and some oat flour.
  2. Mix 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 until thoroughly combined. Set aside.
  3. Cream butter and sugars: In a large bowl using a hand mixer or stand mixer fitted with a paddle attachment, beat the softened butter, brown sugar, and granulated sugar on medium-high speed for about 3 minutes until the mixture is light and fluffy.
  4. Add egg and molasses: Add the egg and molasses to the creamed mixture and beat on high speed for about 1 minute until fully combined. Scrape down the sides of the bowl as needed and mix again to incorporate all ingredients.
  5. Combine wet and dry ingredients: Add the dry ingredients to the wet ingredients and mix on low speed just until combined. The dough will be very thick and sticky.
  6. Chill the dough: Cover the dough and refrigerate for 30–45 minutes, or up to 3 days. If chilling for longer than a few hours, allow the dough to sit at room temperature for at least 30 minutes before scooping to soften.
  7. Preheat oven and prepare baking sheets: Preheat your oven to 350°F (177°C). Line large baking sheets with parchment paper or silicone baking mats.
  8. Scoop and bake cookies: Scoop about 1.5 tablespoons (35g) of dough per cookie, spacing them 3 inches apart on the prepared baking sheets. Bake for 12–13 minutes until the edges are lightly browned but centers remain soft.
  9. Cool cookies: Remove cookies from the oven and allow them to cool on the baking sheet for 10 minutes before transferring to a cooling rack to cool completely.
  10. Prepare white chocolate topping: Melt the chopped white chocolate with the vegetable or coconut oil and 1/2 teaspoon espresso powder in a double boiler or microwave. For microwave, heat in 20-second increments, stirring after each until smooth and fully melted.
  11. Dip cookies: Dip each cooled cookie halfway into the melted white chocolate and place them on a parchment- or silicone mat-lined baking sheet or cooling rack.
  12. Sprinkle spices: In a small bowl, mix together the cinnamon and nutmeg. Lightly sprinkle a tiny pinch of this spice mix onto the white chocolate-coated portion of each cookie.
  13. Chill to set: Place the baking sheet in the refrigerator for about 30 minutes to allow the white chocolate to set completely.
  14. Storage: Store cookies covered at room temperature for up to 3 days or refrigerate for up to 1 week to maintain freshness and texture.

Notes

  • For best texture, pulse the oats to have a mix of chopped pieces and oat flour, not fully ground.
  • If chilling dough for extended periods, ensure it softens slightly before scooping for easier handling.
  • White chocolate can be thinned with oil to achieve a smooth dipping consistency.
  • Use good-quality espresso powder and molasses to enhance the depth of flavor.
  • Cookies should appear slightly soft in the center when done baking; they firm up as they cool.

Keywords: Gingerbread cookies, latte cookies, white chocolate dipped cookies, holiday cookies, spiced cookies, espresso cookies

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