Description
Gingerbread Latte Cookies combine the chewy warmth of classic oatmeal cookies with festive gingerbread spices and a creamy espresso-infused white chocolate dip, perfect for holiday gatherings or cozy treats.
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
For Dipping
- 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 the oats: Pulse the oats in a food processor 10–12 times until you have a variety of texture—some chopped oats and some oat flour. This creates the perfect base texture for the cookies.
- Mix dry ingredients: In a medium bowl, whisk together the pulsed oats, all-purpose flour, espresso powder, baking soda, salt, ground ginger, ground cinnamon, ground nutmeg, and ground cloves. Set this mixture aside.
- Cream butter and sugars: In a large bowl using a hand mixer or stand mixer with a paddle attachment, beat the softened butter, brown sugar, and granulated sugar together on medium-high speed until creamy and fluffy, about 3 minutes.
- Add egg and molasses: Add the egg and molasses to the butter-sugar mixture and beat on high speed for about 1 minute until fully combined. Scrape down the sides of the bowl as needed.
- Combine wet and dry: Add the dry ingredient mixture to the wet ingredients and mix on low speed until just combined. The dough will be very thick and sticky.
- Chill the dough: Cover the dough and chill it in the refrigerator for 30–45 minutes or up to 3 days. If chilling longer, allow it to come to room temperature for at least 30 minutes before scooping as the dough will be very hard.
- Preheat oven and prepare baking sheets: Preheat the oven to 350°F (177°C). Line large baking sheets with parchment paper or silicone mats and set aside.
- Scoop and bake cookies: Scoop about 1.5 tablespoons (35g) of dough per cookie and place them 3 inches apart on the prepared baking sheets. Bake for 13 minutes or until the edges are lightly browned but centers still appear soft.
- Cool the cookies: Remove cookies from the oven and let them cool on the baking sheet for 10 minutes, then transfer to a wire rack to cool completely before dipping.
- Melt white chocolate: Melt the chopped white chocolate, oil (if using), and espresso powder together in a double boiler or microwave. For microwave, heat in 20-second intervals, stirring each time until smooth and fully melted.
- Dip and garnish: Dip each cooled cookie halfway into the melted white chocolate and return to a parchment-lined sheet or cooling rack. Mix cinnamon and nutmeg in a small bowl and lightly sprinkle a pinch over the white chocolate area on each cookie.
- Set the chocolate: Place the dipped cookies in the refrigerator for about 30 minutes to allow the white chocolate to set.
Notes
- For best texture, pulse oats to achieve a mix of chopped oats and oat flour rather than finely ground oats.
- Chilling the dough makes it easier to scoop and helps cookies spread less in the oven.
- Use unsulphured or dark molasses for a deeper flavor. Avoid blackstrap molasses as it is too bitter for this recipe.
- Optional oil in the white chocolate helps make dipping smoother and easier but can be omitted if preferred.
- Cookies can be stored covered at room temperature for 3 days or refrigerated for up to 1 week to maintain freshness.
- If dough is too hard after chilling, allow it to warm at room temperature before scooping to prevent cracking.
Nutrition
- Serving Size: 1 cookie
- Calories: 190 kcal
- Sugar: 14 g
- Sodium: 110 mg
- Fat: 9 g
- Saturated Fat: 5 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 24 g
- Fiber: 2 g
- Protein: 2 g
- Cholesterol: 25 mg
