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Gingerbread Latte Cookies Recipe

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★★★★★

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.

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

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. Preheat oven and prepare baking sheets: Set oven to 350°F (177°C). Line baking sheets with parchment paper or silicone mats.
  8. 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.
  9. Cool cookies: Let cookies cool on the baking sheet for 10 minutes, then transfer to a rack to cool completely before dipping.
  10. 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.
  11. 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.
  12. Set topping: Refrigerate dipped cookies for about 30 minutes to set the chocolate.
  13. 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

Find it online: https://tastygenius.com/gingerbread-latte-cookies-recipe/