Description
These Gingerbread Latte Cookies combine the chewy texture of rolled oats with warm gingerbread spices and a festive espresso-speckled white chocolate dip. They offer a soft, nostalgic bite with a creamy, spiced finish perfect for holiday treats or any time you crave a cozy cookie with a coffeehouse twist.
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 & Mix-ins
- 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
Instructions
- Pulse the oats: Place the rolled oats in a food processor and pulse 10–12 times until you have a mixture of chopped oats and some oat flour texture to add variety.
- Combine 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 or stand mixer fitted with a paddle attachment, beat the softened butter, brown sugar, and granulated sugar on medium-high speed for about 3 minutes until light and fluffy.
- Add egg and molasses: Add the egg and molasses to the creamed mixture and beat on high speed for about 1 minute until fully combined. Scrape down the sides of the bowl and mix again if needed.
- Mix dry and wet ingredients: On low speed, add the dry ingredient mixture to the wet ingredients and mix until combined. The dough will be thick and sticky. Cover the dough and chill in the refrigerator for 30–45 minutes (up to 3 days). If chilled longer, let the dough warm at room temperature for at least 30 minutes before scooping.
- Preheat oven: Set your oven to 350°F (177°C) and line large baking sheets with parchment paper or silicone mats.
- Scoop and bake cookies: Using about 1.5 tablespoons (35g) of dough per cookie, scoop onto the prepared baking sheets with at least 3 inches between each. Bake in the preheated oven for 13 minutes or until edges are lightly browned but centers remain soft.
- Cool cookies: Remove from the oven and let cookies cool on the baking sheet for 10 minutes before transferring to a wire rack to cool completely.
- Melt white chocolate: Melt the chopped white chocolate, vegetable or coconut oil (optional), and 1/2 teaspoon espresso powder using a double boiler or microwave in 20-second increments, stirring between until smooth.
- Dip and decorate: Dip each fully cooled cookie halfway into the melted white chocolate. Place dipped cookies on a parchment or silicone mat-lined baking sheet or cooling rack. Mix a pinch of cinnamon and nutmeg in a small bowl and lightly sprinkle it over the white chocolate-coated portion of each cookie.
- Set chocolate: Refrigerate the dipped cookies for about 30 minutes to set the white chocolate before serving or storing.
- Storage: Keep cookies covered at room temperature for up to 3 days or refrigerate for up to 1 week to maintain freshness.
Notes
- These cookies have a chewy, soft texture reminiscent of classic iced oatmeal cookies but with a festive gingerbread twist enhanced by espresso-speckled white chocolate.
- Use unsulphured or dark molasses for the best flavor; blackstrap molasses is too strong and bitter.
- Chilling the dough improves handling and texture, but if it's hard, let it sit at room temperature before scooping.
- The espresso powder in the chocolate dip intensifies the latte flavor, but it can be omitted if desired.
- Store cookies in an airtight container to preserve softness and flavor.
- You can substitute white chocolate with dark or milk chocolate for a different flavor profile.
Nutrition
- Serving Size: 1 cookie
- Calories: 180 kcal
- Sugar: 15 g
- Sodium: 100 mg
- Fat: 9 g
- Saturated Fat: 5 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 22 g
- Fiber: 2 g
- Protein: 2 g
- Cholesterol: 25 mg
