Introduction

Gingerbread Latte Cookies combine cozy holiday spices with a rich espresso kick and creamy white chocolate. These chewy, flavorful treats are perfect for coffee lovers and cookie enthusiasts alike.

The image shows a group of oat cookies, some whole and some with bites taken out, laid on a white marbled surface. Each cookie is roughly round with a rough, textured brown oat base. About half of each cookie is dipped in smooth white icing sprinkled with fine brown spice powder. The cookies scatter naturally, with some crumbs around them. At the bottom right, there is a small white bowl filled with ground cinnamon. Sprigs of evergreen branches gently frame the top left and bottom left edges of the scene. Photo taken with an iphone --ar 4:5 --v 7

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 (do not use blackstrap; recommended: Grandma’s brand)
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

Step 1: Pulse the oats in a food processor 10–12 times until you achieve a mix of chopped oats and oat flour texture.
Step 2: In a medium bowl, whisk together the pulsed oats, flour, 2 teaspoons espresso powder, baking soda, salt, ground ginger, cinnamon, nutmeg, and cloves. Set aside.
Step 3: Using a hand mixer or stand mixer with paddle attachment, beat the butter, brown sugar, and granulated sugar on medium-high speed for about 3 minutes until creamy.
Step 4: Add the egg and molasses; beat on high speed until combined, approximately 1 minute. Scrape down the bowl sides and mix again to fully incorporate.
Step 5: Gradually add the dry ingredient mixture to the wet ingredients on low speed. Mix until combined; the dough will be thick and sticky.
Step 6: Cover the dough and chill for 30–45 minutes, or up to 3 days. If chilled longer than a few hours, allow it to sit at room temperature for 30 minutes before scooping.
Step 7: Preheat the oven to 350°F (177°C). Line baking sheets with parchment paper or silicone mats.
Step 8: Scoop about 1.5 tablespoons (35g) of dough per cookie. Place cookies 3 inches apart on the prepared sheets.
Step 9: Bake for 12–13 minutes until the edges are lightly browned and centers look soft. Let cool on sheets for 10 minutes, then transfer to a rack.
Step 10: Melt the white chocolate with oil and 1/2 teaspoon espresso powder in a double boiler or microwave (in 20-second intervals, stirring until smooth).
Step 11: Dip each cooled cookie halfway into the white chocolate. Place cookies back on parchment or silicone mats.
Step 12: Mix a pinch of cinnamon and nutmeg in a small bowl and lightly sprinkle over the white chocolate on each cookie.
Step 13: Refrigerate the cookies for about 30 minutes until the chocolate sets.

Tips & Variations

Substitute dark molasses with unsulphured molasses for a milder flavor, but avoid blackstrap molasses as it can be too bitter.
For a more intense espresso flavor, increase the espresso powder slightly or use freshly brewed espresso powder if available.
Adding chopped nuts like pecans or walnuts can add a delightful crunch to the cookies.
Use coconut oil instead of vegetable oil when melting the chocolate for a subtle tropical note.

Storage

Store cookies covered at room temperature for up to 3 days, or in the refrigerator for up to 1 week. When ready to enjoy, bring refrigerated cookies to room temperature or warm slightly for best texture. The white chocolate topping will remain firm and delicious.

How to Serve

A stack of five round cookies with a rough, crumbly texture sits on a light gray cloth over a white marbled surface. Each cookie is partially dipped in smooth, creamy white icing sprinkled with fine brown specks, covering about one-third of each cookie on the side. The top cookie is broken in half, showing a dense, slightly chewy inside with bits of oats or nuts visible. Small crumbs are scattered around the stack, and in the background, there is a blurred clear glass filled with light brown milk or coffee. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use quick oats instead of old-fashioned rolled oats?

Old-fashioned rolled oats provide the best texture and chewiness. Quick oats are finer and may result in a softer, less textured cookie, so they are not recommended.

Why do I need to chill the dough before baking?

Chilling firms the dough, making it easier to scoop and helps the cookies hold their shape during baking. It also allows the flavors to meld, enhancing the taste.

Gingerbread Latte Cookies Recipe

Print Recipe

★★★★★

4.7 from 107 reviews

Gingerbread Latte Cookies combine warm, festive spices with the cozy richness of a latte in a soft, chewy cookie form. These cookies feature rolled oats for texture, a blend of gingerbread spices, and a decadent white chocolate and espresso dip, making them perfect for holiday gatherings or a comforting treat.

Author: Elias
Prep Time: 20 minutes
Cook Time: 13 minutes
Total Time: 1 hour 15 minutes
Yield: Approximately 24 cookies 1x
Category: Dessert
Method: Baking
Cuisine: American

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 (do not use blackstrap; prefer Grandma’s brand)

Topping Ingredients

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: In a food processor, pulse the oats 10–12 times until you get a varied texture with chopped oats and some oat flour.
Mix dry ingredients: Whisk together the pulsed oats, flour, espresso powder, baking soda, salt, ground ginger, cinnamon, nutmeg, and cloves in a medium bowl. Set aside.
Cream butter and sugars: In a large bowl, beat the softened butter, brown sugar, and granulated sugar on medium-high speed for about 3 minutes until creamy.
Add egg and molasses: Beat in the egg and molasses on high speed until well combined, about 1 minute. Scrape the bowl sides as necessary.
Combine wet and dry: Add the dry ingredient mixture to the wet mixture and mix on low speed just until combined. The dough will be thick and sticky.
Chill the dough: Cover and refrigerate the dough for 30–45 minutes or up to 3 days. If chilling longer than a few hours, let the dough sit at room temperature for 30 minutes before scooping.
Preheat oven and prepare baking sheets: Set oven to 350°F (177°C). Line baking sheets with parchment paper or silicone mats.
Scoop and bake: Scoop about 1.5 tablespoons (35g) of dough per cookie onto the baking sheets, placing them 3 inches apart. Bake for 12–13 minutes until lightly browned on the edges; centers will be soft.
Cool cookies: Let cookies cool on the baking sheet for 10 minutes, then transfer to a rack to cool completely before dipping.
Melt topping: Using a double boiler or microwave, melt white chocolate with oil and espresso powder until smooth. For microwave, heat in 20-second increments, stirring between.
Dip and sprinkle: Dip cooled cookies halfway into the melted white chocolate. Place them on parchment or silicone mats. Mix cinnamon and nutmeg, then lightly sprinkle over the chocolate-covered section.
Set topping: Refrigerate dipped cookies for about 30 minutes to set the chocolate.
Storage: Store cookies covered at room temperature for up to 3 days or refrigerate for up to 1 week.

Notes

Pulse oats to get a combination of chopped oats and oat flour for texture.
Do not use blackstrap molasses; unsulphured or dark molasses like Grandma’s brand is preferred.
Ensure butter is softened to room temperature for proper creaming.
Allow chilled dough to sit at room temperature before scooping if refrigerated for a long time to prevent hardness.
Using vegetable or coconut oil helps achieve a smoother melted chocolate texture for dipping.
Cookies will be soft in the center when fresh out of the oven but will firm up upon cooling.

Keywords: Gingerbread cookies, latte cookies, white chocolate dipped cookies, holiday cookies, spiced cookies, oatmeal cookies, festive treats