Name: Gingerbread Latte Cookies 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 utterly magical about the cozy blend of spices and coffee in this Gingerbread Latte Cookies Recipe. These cookies bring a warm, chewy hug of gingerbread spices swirled with espresso notes, and that white chocolate dip? Absolutely dreamy.

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 Recipe
Top Tip
How to Serve Gingerbread Latte Cookies Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Gingerbread Latte Cookies Recipe

Why You'll Love This Recipe

I’ve made countless cookie recipes over the years, but this Gingerbread Latte Cookies Recipe really captures the spirit of both cozy coffee moments and festive season baking. It’s one of those treats that tastes just as perfect fresh from the oven or with a cup of your favorite brew.

Perfect Balance of Flavors: The gingerbread spices perfectly mingle with a subtle espresso kick for a cookie that tastes like a latte in hand.
Chewy and Soft Texture: Thanks to old-fashioned oats and molasses, these cookies stay tender and delightfully chewy.
Elegant White Chocolate Dip: A smooth white chocolate coating with an espresso and spice sprinkle takes these cookies from simple to stunning.
Make-Ahead Friendly: The dough chills beautifully, so you can prep in advance and bake when you’re ready for a fresh batch.

Ingredients & Why They Work

This recipe blends everyday pantry staples with a few special touches that really bring the gingerbread latte vibe to life. I love the combo of oats with espresso powder — it’s the secret to that subtle coffee flavor within a cookie you wouldn’t expect.

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: Pulsed just a bit for texture, they add chewiness and a rustic feel to each bite.
All-purpose flour: The base of the dough, balanced and ideal for a sturdy yet tender cookie.
Espresso powder: Not coffee itself, but a concentrated coffee flavor that marries beautifully with the spices.
Baking soda and salt: For lift and to balance sweetness.
Ground ginger, cinnamon, nutmeg, and cloves: The classic gingerbread spice medley—it’s what gives these cookies their holiday soul.
Unsalted butter: Softened to room temperature for easy creaming — this ensures the cookies come out tender and flavorful.
Light or dark brown sugar and granulated sugar: Together they provide moisture, chewiness, and just the right hit of sweetness.
Egg: Helps bind it all and gives structure.
Unsulphured or dark molasses: The heart of gingerbread flavor—don’t substitute blackstrap; it’s too bitter. Grandma’s brand is my go-to.
White chocolate: Melted and mixed with espresso powder, it adds richness and a creamy contrast to spice.
Vegetable or coconut oil: Optional, but helps thin the white chocolate for a smooth glossy dip.
Cinnamon and nutmeg for sprinkling: Just a pinch on top adds an inviting pop of aroma and flavor.

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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 the fun parts about this Gingerbread Latte Cookies Recipe is how well it adapts to your preferences. I’ve played with a few tweaks and loved how each change made these cookies even more my own.

Add a dash of cardamom: I tried this once to give the cookies a little exotic twist—it made the aroma even more mesmerizing.
Swap white chocolate for dark chocolate: For a richer contrast, dark chocolate pairs beautifully with the warm spices and espresso.
Make them vegan-friendly: Use plant-based butter, flax egg, and vegan white chocolate. The texture changes a bit, but still delightful.
Add chopped crystallized ginger: This gives an extra zing and chewiness if you like a sharper ginger hit.

Step-by-Step: How I Make Gingerbread Latte Cookies 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: Pulse the Oats

Start by pulsing the rolled oats in your food processor 10–12 times. You want a mix of chopped oats and some oat flour—for texture and chew. Don’t overdo it into a powder; a little chunkiness is perfect.

Step 2: Mix Dry Ingredients

Whisk together your pulsed oats with flour, espresso powder, baking soda, salt, and the ground spices in a bowl. This combines all the spices evenly, so each cookie gets a little love from the gingerbread blend.

Step 3: Cream Butter and Sugars

Using a hand or stand mixer, beat softened butter with both brown and granulated sugars on medium-high for about 3 minutes. It should look light and fluffy—this step is key to that tender cookie texture. If you’ve never creamed butter and sugar before, a quick tutorial I followed made all the difference.

Step 4: Add Egg and Molasses

Beat in the egg and molasses on high speed until just combined, scraping down the bowl as needed. The molasses is what delivers the iconic gingerbread depth, so don’t skip or substitute with anything lighter.

Step 5: Combine Wet and Dry Mixtures

Mix the dry ingredients into the wet on low speed until everything comes together. The dough will be thick and sticky—that’s exactly right. Cover and chill it in the fridge for at least 30 minutes. I’ve chilled it up to three days ahead when prepping for a party; just bring it back to room temp before scooping.

Step 6: Bake the Cookies

Preheat your oven to 350°F (177°C). Line baking sheets with parchment or silicone mats. Scoop about 1.5 tablespoons of dough per cookie, spacing them 3 inches apart. Bake for 12–13 minutes until the edges are lightly browned but centers look soft. Let them cool on the sheet for 10 minutes before transferring to a wire rack to cool completely.

Step 7: Dip in White Chocolate

Melt chopped white chocolate with a teaspoon of oil and espresso powder in small bursts in the microwave or using a double boiler until silky smooth. Half-dip each fully cooled cookie, sprinkle a tiny pinch of cinnamon and nutmeg on the chocolate side, and place on a lined sheet to set. Pop the tray into the fridge for about 30 minutes until firm.

Top Tip

From my many batches, a few tricks have really helped me nail the perfect texture and flavor every single time.

Don’t Overprocess the Oats: I learned early on that pulsing the oats just enough keeps a lovely chewy texture without drying the cookies out.
Chill the Dough Well: This step is non-negotiable for me—it makes scooping neater and helps the cookies hold their shape in the oven.
Use Real Molasses: Grandma’s molasses delivers that rich, but balanced gingerbread flavor that blackstrap molasses just can’t beat.
Dip Cookies When Fully Cooled: Melting chocolate on warm cookies makes a mess and ruins the smooth finish—patience pays off!

How to Serve Gingerbread Latte Cookies Recipe

gingerbread latte cookies - Serving Suggestion

Garnishes

I love the simple cinnamon and nutmeg sprinkle over the white chocolate—it really elevates the look while adding a fresh little kick. If you want to get fancy for guests, crushed candied ginger or a drizzle of espresso-infused glaze make beautiful garnishes.

Side Dishes

Pair these gingerbread latte cookies with a steaming mug of chai tea, black coffee, or even a spiced hot chocolate for a cozy treat that feels like an afternoon warm-up session at your favorite café.

Creative Ways to Present

When I’ve served these for the holidays, I stack them prettily on a tiered tray decorated with fresh pine sprigs and cinnamon sticks. Wrapped individually in cellophane with a little twine and gift tag, they make wonderful edible gifts too.

Make Ahead and Storage

Storing Leftovers

Once these cookies are dipped and set, I store them in an airtight container at room temperature. They stay soft and delicious for up to 3 days without losing their fresh-baked charm.

Freezing

I’ve frozen the dough before and baked it later, which works great for planning ahead. Also, cookies can be frozen after baking (without chocolate dip) and thawed before dipping. If you freeze them dipped, keep them in a single layer to avoid cracking.

Reheating

For a freshly baked feel, I warm leftover cookies in a 300°F oven for 5 minutes. Avoid microwaving dipped cookies to keep the white chocolate intact and glossy.

Frequently Asked Questions:

Can I substitute regular rolled oats for old-fashioned oats?

Old-fashioned oats have a hearty texture that makes a difference in the cookie's chewiness and structure. Quick oats will result in a softer, less chewy cookie. I'd recommend sticking to old-fashioned for best results.

What’s the best way to melt the white chocolate without it seizing?

Use a gentle heat method, either a double boiler or microwave in short bursts (20 seconds), stirring frequently. Adding a teaspoon of vegetable or coconut oil helps thin the white chocolate for easier dipping and a nice glossy finish.

Can I make this Gingerbread Latte Cookies Recipe dairy-free?

Yes! Replace the butter with a vegan, plant-based butter alternative and use dairy-free white chocolate. Make sure to check the labels as some white chocolates contain milk solids.

How long does the cookie dough last chilled before baking?

You can chill the dough for up to 3 days. Just be sure to let it come to room temperature for about 30 minutes before scooping if it’s been stored for longer spells, so it’s easier to handle.

Final Thoughts

This Gingerbread Latte Cookies Recipe is close to my heart because it’s the perfect seasonal twist on classic oatmeal cookies I grew up loving. There’s something so comforting about biting into these soft, chewy cookies with their rich coffee and spice notes. I always find myself reaching for a second (or third!) before they disappear, so I hope you enjoy baking and sharing them just as much as I do. Trust me, these are a must-try that’ll brighten your baking repertoire and warm your kitchen with delicious memories.