Description
Gingerbread Latte Cookies are soft, chewy treats infused with warm gingerbread spices and espresso. Rolled oats and molasses provide hearty texture and rich flavor, while dipping in espresso-speckled white chocolate and sprinkling with cinnamon and nutmeg offers a decadent finish perfect for festive occasions.
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
Toppings and Finishing
- 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
- Pulse oats: Pulse the oats in a food processor 10–12 times until achieving a varied texture of chopped oats and some oat flour.
- Mix dry ingredients: In a medium bowl, whisk together pulsed oats, flour, espresso powder, baking soda, salt, ginger, cinnamon, nutmeg, and cloves. Set aside.
- Cream butter and sugars: In a large bowl, beat softened butter, brown sugar, and granulated sugar on medium-high speed with a mixer until light and fluffy, about 3 minutes.
- Add egg and molasses: Add the egg and molasses to the creamed mixture, beating on high speed until combined, about 1 minute. Scrape the bowl and beat again if needed.
- Combine wet and dry ingredients: Mix the dry ingredients into the wet mixture on low speed until just combined; dough will be thick and sticky.
- Chill dough: Cover and refrigerate the dough for 30–45 minutes or up to 3 days. If chilling longer, allow dough to rest at room temperature for 30 minutes before scooping.
- Preheat oven and prepare baking sheets: Preheat oven to 350°F (177°C). Line baking sheets with parchment paper or silicone mats.
- Scoop and bake cookies: Scoop 1.5 tablespoons (35g) of dough per cookie onto prepared baking sheets, spacing 3 inches apart. Bake for 13 minutes or until edges are lightly browned and centers appear soft.
- Cool cookies: Let cookies cool on baking sheets for 10 minutes, then transfer to a wire rack to cool completely.
- Melt white chocolate coating: Melt chopped white chocolate, oil (if using), and espresso powder using a double boiler or in the microwave in 20-second intervals, stirring until smooth.
- Dip cookies and add spice: Dip each fully cooled cookie halfway into the melted white chocolate. Place on parchment-lined tray and sprinkle lightly with a mix of cinnamon and nutmeg.
- Set chocolate: Refrigerate dipped cookies for about 30 minutes to allow the white chocolate to harden.
- Store cookies: Store cookies covered at room temperature for up to 3 days or refrigerated for up to 1 week.
Notes
- Pulse oats to create texture variation for better cookie bite.
- Do not use blackstrap molasses; opt for unsulphured or dark molasses for best flavor.
- Allow dough to rest at room temperature before scooping if refrigerated for long periods to make handling easier.
- White chocolate dipping adds a delightful creamy contrast that enhances the espresso and spice flavors.
- If white chocolate is too thick, adding a teaspoon of vegetable or coconut oil will thin it for easier dipping.
- Cookies remain soft with a slightly chewy texture, perfect for a festive treat.
- Espresso powder intensifies coffee flavor; do not omit for authentic gingerbread latte taste.
Nutrition
- Serving Size: 1 cookie
- Calories: 180 kcal
- Sugar: 15 g
- Sodium: 110 mg
- Fat: 8 g
- Saturated Fat: 4 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 24 g
- Fiber: 1.5 g
- Protein: 2 g
- Cholesterol: 25 mg
