Name: Gingerbread Latte Cookies with White Chocolate Recipe
Prep time: 45 min
Cook time: 13 min
Total time: 1 h 30 min
Cuisine: American
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; 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

There’s something truly magical about these Gingerbread Latte Cookies with White Chocolate Recipe—a perfect blend of cozy spices and sweet, creamy white chocolate that feels like a warm hug in cookie form. Trust me, once you try them, you’ll be reaching for these on repeat during the chilly months.

The image shows many round oatmeal cookies on a white marbled surface, some of them half dipped in white icing sprinkled with light brown spices, giving a rough texture contrast between the soft icing and the crumbly cookie. A few cookies have small bites taken out of them, revealing a dense, slightly chewy inside. Green pine branches are placed around the cookies for decoration, adding a natural touch of color. Below the cookies is a small white bowl filled with a light brown ground spice. photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Gingerbread Latte Cookies with White Chocolate Recipe
Top Tip
How to Serve Gingerbread Latte Cookies with White Chocolate Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Gingerbread Latte Cookies with White Chocolate Recipe

Why You'll Love This Recipe

I remember the first time I baked these cookies—they instantly filled my kitchen with that nostalgic gingerbread aroma, but with a modern latte twist thanks to the espresso powder and white chocolate. This recipe is honestly one of my favorite ways to bring a little coffeehouse magic home.

Delightful Flavor Fusion: The gingerbread spices meld beautifully with a hint of espresso, giving classic cookies an irresistible latte-inspired twist.
Perfect Texture: Chewy oats and soft centers make every bite comforting yet substantial, not to mention the creamy white chocolate contrast.
Showstopper Presentation: Dipped in espresso-infused white chocolate and dusted with spices, they’re elegant yet inviting—great for gifting or parties.
Made Ahead Friendly: The dough can chill for days, and the baked cookies freeze beautifully, so you can enjoy festive vibes anytime with minimal effort.

Ingredients & Why They Work

The ingredients in this Gingerbread Latte Cookies with White Chocolate Recipe work in harmony to balance texture, flavor, and that perfect cozy feeling. Here’s a bit about why each one is so important, along with some tips for picking the best versions.

Flat lay of a small heap of old-fashioned whole rolled oats, a neat pile of all-purpose flour, a small mound of espresso powder, white ceramic bowls holding ground ginger, ground cinnamon, ground nutmeg, and ground cloves arranged symmetrically, a pat of unsalted butter softened to room temperature, a small mound of packed light brown sugar, a smaller pile of granulated sugar, one large whole brown egg with a clean shell, a small white bowl filled with dark molasses, a pile of roughly chopped white chocolate chunks, and a tiny white bowl containing vegetable oil, all placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

Old-fashioned whole rolled oats: Gives the cookies that classic chewy oatmeal texture that holds up nicely against the soft centers.
All-purpose flour: Make sure to spoon and level it for accuracy—that’s key to getting the right dough consistency.
Espresso powder: This small addition really lifts the gingerbread flavors and adds a subtle coffee kick—don’t skip it!
Baking soda: Helps the cookies rise slightly and gives a nice tender crumb.
Ground ginger, cinnamon, nutmeg, and cloves: The classic warm spices that brighten and deepen the flavor profile.
Unsalted butter: Softened to room temperature, it creams with sugar to create that perfect cookie base.
Light or dark brown sugar: Adds moisture and a rich caramel note, which complements the molasses beautifully.
Granulated sugar: Balances the sweetness and helps with the slight crisp edge.
Large egg: Acts as the binder, bringing everything together with moisture.
Unsulphured molasses: Choose a good-quality brand like Grandma’s for that classic rich gingerbread flavor without bitterness.
White chocolate: Chopped for melting, it adds creamy sweetness and a wonderful contrast to the spices.
Vegetable or coconut oil (optional): Helps thin the melted chocolate for easier dipping and coating.
Pinch of cinnamon and nutmeg for sprinkling: Gives a pretty, flavorful finish to the chocolate-dipped cookies.

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Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

One of my favorite things about this Gingerbread Latte Cookies with White Chocolate Recipe is how flexible it is. I love tweaking it depending on the season or mood—this recipe invites you to make it truly your own.

Variation: For extra festive flair, I sometimes stir in chopped crystallized ginger or even a few mini dark chocolate chips to contrast the white chocolate. It adds a punch of texture and flavor that’s delightful.

Step-by-Step: How I Make Gingerbread Latte Cookies with White Chocolate Recipe

A white round plate holds eight light brown oatmeal cookies, each dipped halfway in white icing that looks smooth and slightly thick. The icing is sprinkled with a light dusting of brown cinnamon powder. The cookies have a rough, crumbly texture with small oats visible all over. The plate sits on a white marbled surface, with some green pine branches nearby and a small white bowl with brown cinnamon powder at the top right corner. Photo taken with an iphone --ar 2:3 --v 7

Step 1: Create That Perfect Oat Texture

I start by pulsing the oats in my food processor about 10–12 times. You want a mix—some bits finely chopped and some a little coarser, almost like oat flour. This layering in texture gives the cookies a wonderful chewy yet tender bite that stays soft even after baking.

Step 2: Combine Your Dry Ingredients

Next, whisk together the pulsed oats, flour, espresso powder, baking soda, salt, and all those warm spices (ginger, cinnamon, nutmeg, and cloves) in a medium bowl. This blend sets the stage for that quintessential gingerbread latte flavor we’re chasing.

Step 3: Cream Butter and Sugars to Fluffy Heaven

In a large bowl, I beat the softened butter with brown and granulated sugars on medium-high speed for about 3 minutes. The texture should turn pale and fluffy—that’s the secret to moist, tender cookies. Add the egg and molasses, then beat on high to get everything fully combined and silky smooth. Don’t forget to scrape down the sides to mix every last bit.

Step 4: Bring It All Together and Chill

Add the dry ingredients slowly to your wet mixture on low speed. The dough will feel thick and sticky—that’s perfect. I always cover and chill the dough for at least 30 minutes, which makes it easier to scoop and helps the flavors meld. Pro tip: if you’re chilling longer, let the dough sit at room temp for half an hour before baking—that way it’s scoopable without over-flouring your hands.

Step 5: Scoop and Bake

I use about 1.5 tablespoons of dough per cookie and space them well on a parchment-lined tray to allow for spreading. Bake at 350°F (177°C) for 12–13 minutes—the edges should be lightly browned while the centers remain soft. That balance keeps them chewy, just like I want.

Step 6: Dip, Sprinkle, Repeat!

Once the cookies have cooled completely, I melt the white chocolate with a teaspoon of oil and a little espresso powder to echo those latte notes—either over a double boiler or carefully in the microwave. I dip each cookie halfway, then sprinkle with cinnamon and nutmeg for that final, elegant touch. Pops into the fridge for about 30 minutes to set, and voilà—cookies ready to enjoy!

Top Tip

I’ve baked variations of these cookies dozens of times, and these tips have made all the difference between “good” and “wow” in my kitchen. Pay attention to these and your Gingerbread Latte Cookies with White Chocolate will come out bakery-level every time.

Pulsing Oats: Don’t overprocess the oats—aim for a mix of textures to preserve chewiness while supporting the dough’s structure.
Cream Butter & Sugar Well: Take your time creaming to aerate the dough. This helps the cookies rise and keeps them tender.
Chill Dough: Chilling is a must—makes the dough easier to handle and enhances flavor development.
Espresso Powder in Chocolate: Adding a pinch of espresso powder to your melting chocolate deepens the latte flavor rather than overwhelming it.

How to Serve Gingerbread Latte Cookies with White Chocolate Recipe

gingerbread latte cookies - Serving Suggestion

Garnishes

I love sprinkling a pinch of cinnamon and nutmeg right after dipping because it adds both visual appeal and a burst of fresh spice on the white chocolate’s creamy surface—like a little dusting of holiday magic. For a fancy dash, sometimes I add crushed crystallized ginger or edible gold dust at the last minute.

Side Dishes

These cookies go beautifully with a hot drink—obviously! I usually serve them with a creamy latte, chai tea, or even hot chocolate for a cozy afternoon treat. They also pair nicely with a light cream cheese frosting spread on the side if you want to indulge a bit more.

Creative Ways to Present

For gifts or parties, I like arranging the cookies in a festive tin layered with parchment, or stacked in clear cellophane bags tied with ribbon. One holiday season, I made a cookie platter with coffee beans scattered around and mini white chocolate spoons for dipping—everyone adored the interactive aspect!

Make Ahead and Storage

Storing Leftovers

These cookies keep really well when stored airtight at room temperature for up to three days. I always use a cookie tin or airtight container layered with parchment paper, which helps keep them soft without letting the chocolate get sticky.

Freezing

You can freeze the baked cookies either before or after dipping. I wrap them individually in plastic wrap and then pop them in a freezer-safe container. They keep wonderfully for up to 3 months. When ready, thaw overnight at room temperature to maintain that soft, chewy texture.

Reheating

I gently warm the thawed cookies in a 300°F oven for about 5-7 minutes if I want to bring back that fresh-baked warmth. Be careful not to melt the white chocolate too much; a quick warm-up is usually perfect to soften centers and refresh the aroma.

Frequently Asked Questions:

Can I substitute the espresso powder if I don’t have any?

If you don’t have espresso powder, you can use a tiny bit of instant coffee granules instead—it won’t be quite as intense, but still adds a subtle depth. Otherwise, the cookies are still wonderful without it, just a bit less of that latte-inspired flavor.

What’s the best way to melt the white chocolate for dipping?

I prefer using a double boiler because it’s gentle and prevents the chocolate from seizing. If using a microwave, melt in 20-second increments, stirring between each, to avoid overheating. Adding a teaspoon of vegetable or coconut oil really smooths the texture for easy dipping.

Can I make this dough ahead of time?

Absolutely! The dough can chill in the fridge for up to 3 days. Just remember to let it sit at room temperature for about 30 minutes before scooping if it’s been in the fridge longer than a few hours. This makes it much easier to handle and ensures even baking.

Are these cookies gluten-free?

This specific recipe uses all-purpose flour and rolled oats that aren’t certified gluten-free, so it’s not gluten-free as is. However, you can experiment with certified gluten-free oats and flour blends suitable for baking—just expect some adjustments in texture.

Final Thoughts

These Gingerbread Latte Cookies with White Chocolate Recipe are such a cozy, creative take on holiday baking—a little sophisticated, a little nostalgic, and a whole lot delicious. I’m honestly so thrilled every time I bake a batch, and I know you’ll feel that same warmth right out of the oven. Give them a try the next time you want to bring a little festive joy into your kitchen—you won’t regret it!