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Gingerbread Latte Cookies

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Indulge in the festive spirit with these Gingerbread Latte Cookies, a delightful treat that combines the warm spices of gingerbread with the rich flavor of coffee. These chewy, soft cookies are perfect for family gatherings, cozy afternoons, or any holiday celebration. Enhanced by a creamy white chocolate dip and a sprinkle of aromatic spices, each bite transports you to a winter wonderland. Easy to make and beautifully versatile, these cookies are sure to spread joy and warmth this season.

Ingredients

Scale
  • 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
  • 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 in a food processor about 10–12 times until you achieve a mix of chopped oats and oat flour.
  2. In a medium bowl, whisk together the pulsed oats, all-purpose flour, espresso powder, baking soda, salt, ground ginger, cinnamon, nutmeg, and cloves. Set this mixture aside.
  3. In a large bowl using either a hand mixer or stand mixer fitted with a paddle attachment, beat the softened butter along with brown sugar and granulated sugar on medium-high speed until creamed—about three minutes. Add in the egg and molasses; mix on high speed until fully combined—around one minute. Scrape down the sides as needed.
  4. Add your dry ingredient mixture into the wet ingredients: Mix on low speed until just combined. The dough will be thick and sticky. Cover it up and chill in the refrigerator for about 30–45 minutes.
  5. Preheat your oven to 350°F (177°C). While it heats up, line large baking sheets with parchment paper or silicone mats.
  6. Scoop about 1.5 tablespoons (35g) of dough per cookie onto the baking sheets—space them about three inches apart.
  7. Bake them in your preheated oven for about 12–13 minutes until lightly browned around the edges while centers remain soft.
  8. After baking, remove from oven; allow cookies to cool on baking sheets for ten minutes. Transfer them onto a cooling rack to cool completely before dipping.
  9. Melt your chopped white chocolate along with vegetable oil and espresso powder using a double boiler or microwave. For microwave use, melt in increments of twenty seconds while stirring until smooth.
  10. Dip each cooled cookie halfway into melted chocolate: Place dipped cookies on parchment-lined sheets or cooling racks. Lightly sprinkle cinnamon and nutmeg over them. Repeat until all cookies are dipped; refrigerate for about thirty minutes to set.

Nutrition

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