Name: Gingerbread Latte Cookies with White Chocolate 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 (for dipping chocolate); Pinch each of cinnamon and nutmeg, for sprinkling on top

There’s something so cozy about biting into soft, chewy cookies that taste like a warm winter drink. That’s exactly what you get with this Gingerbread Latte Cookies with White Chocolate Recipe—a perfect mix of spicy gingerbread, rich espresso notes, and the sweet creaminess of white chocolate. Trust me, these cookies will make your kitchen smell like the holidays and keep everyone coming back for “just one more.”

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

Why You'll Love This Recipe

I can’t get enough of these cookies! Every time I make them, I’m reminded why the combo of gingerbread spices and espresso makes for such a winning flavor. Plus, dipping them in white chocolate adds this incredible creamy touch that feels indulgent but isn’t over-the-top sweet.

Balanced flavor profile: The spices paired with espresso powder give these cookies a complex, comforting taste that feels both nostalgic and fresh.
Soft, chewy texture: Thanks to the oats and molasses, the cookies stay tender with just enough chew to make each bite satisfying.
White chocolate finish: It’s the perfect partner, mellowing the spices while adding a luscious creaminess you won’t want to skip.
Easy to make: With straightforward ingredients and steps, you’ll feel like a pro cookie baker in no time.

Ingredients & Why They Work

This recipe has a fantastic marriage of flavors and textures thanks to the thoughtful combination of ingredients. Each element plays a role in making the cookies soft, flavorful, and festive.

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: Pulsing these in the food processor gives varied texture, adding a lovely heartiness without overdoing the chew.
All-purpose flour: Use spooned and leveled for accuracy—it’s the cookie’s backbone, helping them hold shape and be soft.
Espresso powder: A gentle coffee kick that elevates the classic gingerbread spice and works beautifully with white chocolate.
Baking soda: Adds just enough rise so your cookies aren’t too dense.
Salt: Enhances all the flavors and balances the sweetness.
Ground ginger, cinnamon, nutmeg, cloves: The signature gingerbread spices that give these cookies their seasonal charm.
Unsalted butter: Softened to room temp to cream easily, it provides richness and moisture.
Light or dark brown sugar & granulated sugar: A combo that sweetens with caramel notes and a slight crunch for contrast.
Large egg: Binds the dough, helping with structure while keeping it chewy.
Molasses: The secret hero that brings that deep gingerbread flavor and chewiness—avoid blackstrap for better taste.
White chocolate: Chopped and melted for dipping—its creaminess perfectly complements the spice.
Vegetable or coconut oil (optional): Helps thin the white chocolate for a smooth dip that sticks nicely.
Pinch of cinnamon and nutmeg (for sprinkling): Adds a pretty, aromatic finish on the dipped cookies.

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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

I love how flexible this Gingerbread Latte Cookies with White Chocolate Recipe is. Over time, I’ve tweaked it slightly based on mood or occasion, and you can too! Making it your own is part of the fun.

Variation: Once, I swapped white chocolate for dark chocolate chunks for a deeper cocoa flavor, which was amazing if you prefer less sweetness.
Dietary tweak: I’ve replaced regular flour with a gluten-free blend successfully—just watch the texture and chill longer if needed.
Spice level: Feel free to amp up the ginger or cinnamon if you like your cookies extra spicy and aromatic.

Step-by-Step: How I Make Gingerbread Latte Cookies with White Chocolate 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: Prep the Oats to Get That Perfect Texture

Start by pulsing the oats in your food processor about 10–12 times until you get a mix of chopped oats and oat flour. This variation gives the cookies an amazing texture—some chewiness from bigger oats, and softness from the finer bits. Just don’t over-process; you want variety, not a powder.

Step 2: Mix Together the Dry Ingredients

Whisk your processed oats with flour, espresso powder, baking soda, salt, and all the warming spices in a medium bowl. Get them evenly combined—that way every bite has those cozy gingerbread notes shining through.

Step 3: Cream Butter and Sugars Until Fluffy

In your mixer bowl, beat the softened butter with both sugars on medium-high for about 3 minutes. This aerates the mix and makes your cookies lighter. I always scrape down the bowl to make sure everything combines perfectly after adding the egg and molasses—don’t skip this step to avoid lumps.

Step 4: Combine Dry and Wet Ingredients and Chill

Mix the dry ingredients into the wet on low speed until thick dough forms—it’ll be sticky and dense, but that’s what you want. Cover and chill the dough for 30–45 minutes or even up to 3 days. Just remember, if you keep it longer, let it warm up a bit before scooping so it’s easier to handle.

Step 5: Scoop, Bake, and Cool

Preheat your oven to 350°F (177°C). Using about 1.5 tablespoons of dough per cookie, space them generously on parchment-lined sheets so they have room to spread. Bake 12–13 minutes until edges are lightly browned but centers stay soft. Resist the urge to overbake—they firm up as they cool.

Step 6: Dip in White Chocolate and Add That Final Touch

Once cooled, melt your chopped white chocolate with a teaspoon of oil and a dash of espresso powder—either over a double boiler or carefully in the microwave. I like dipping half the cookie, then sprinkling a cinnamon-and-nutmeg mix on top before chilling them in the fridge to set. This final flourish always impresses guests.

Top Tip

Making these Gingerbread Latte Cookies with White Chocolate Recipe has been such a joy for me, and I’ve noticed a few tricks really take the final result up a notch. These tips helped me avoid common pitfalls and helped perfect texture and flavor every time.

Pulse oats properly: Don’t turn oats into flour completely—keep some big bits for chewiness.
Chill your dough: This step is key. It keeps cookies from flattening out and improves flavor as ingredients meld.
Melt white chocolate slowly: Use short microwave bursts stirring often to avoid burning the delicate chocolate.
Scoop with care: Use a cookie scoop for even sizes so they bake consistently and look beautiful.

How to Serve Gingerbread Latte Cookies with White Chocolate Recipe

gingerbread latte cookies - Serving Suggestion

Garnishes

I enjoy sprinkling just a tiny pinch of cinnamon and nutmeg on the melted chocolate part—you get that subtle aroma every time you take a bite. Sometimes I also dust them lightly with powdered sugar for a snowy effect, perfect for holiday platters.

Side Dishes

These cookies go beautifully with a piping hot cup of coffee or chai tea. If you're hosting, I like pairing them alongside fresh fruit slices or a plate of soft cheese to balance the sweetness.

Creative Ways to Present

For festive gatherings, line a rustic wooden board with parchment and arrange your cookies alongside holiday sprigs like pine or rosemary. I’ve even tied a small bundle of three cookies with a pretty ribbon as sweet little gifts that charm everyone.

Make Ahead and Storage

Storing Leftovers

I keep these cookies in an airtight container at room temperature, and they stay soft and flavorful for up to 3 days. After that, I move them to the fridge—they last about a week and won’t dry out thanks to the molasses and butter.

Freezing

I freeze the baked cookies (undipped in chocolate) in a single layer on a baking sheet, then transfer to a sealed bag. When ready, thaw at room temp or warm briefly in the oven. For the dipped ones, it’s best to freeze dough balls before baking—they hold texture better.

Reheating

To refresh a leftover cookie, I pop it in the microwave for about 10 seconds—softens up the texture and brings back that fresh-baked warmth. If you want that smooth white chocolate shine again, briefly warm it and carefully re-dip.

Frequently Asked Questions:

Can I use instant coffee instead of espresso powder?

Instant coffee can substitute for espresso powder, but espresso powder is stronger and dissolves better, giving a richer, more balanced coffee flavor in the cookies. If you use instant coffee, use slightly less and dissolve it in a bit of hot water first.

How do I prevent the cookies from spreading too much?

Make sure to chill the dough well before baking; this solidifies the fats so the cookies hold their shape. Also, avoid using melted butter or adding extra liquid. Using a cookie scoop for even dough portions helps as well.

Can I skip the white chocolate dip?

Absolutely! These cookies taste fantastic on their own with their natural gingerbread latte flavor. The white chocolate is a lovely touch, but skipping it saves time and reduces sweetness if you prefer.

Will these cookies still be soft the next day?

Yes! Thanks to the molasses and oats, these cookies stay soft and chewy for days when stored in an airtight container at room temperature or in the fridge. Rewarming slightly can refresh their softness if needed.

Final Thoughts

This Gingerbread Latte Cookies with White Chocolate Recipe holds a special place in my kitchen because it combines my favorite wintertime flavors into one cookie that’s both satisfying and a little bit luxurious. I'm genuinely thrilled every time I bake a batch, and I think you will be too—whether for a cozy afternoon treat, a gift, or a festive party. Go on, bake a batch and let's enjoy these cozy cookies together!