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photorealistic gingerbread latte cookies hero image on modern kitchen counter
Taha Ayad

Gingerbread Latte Cookies

Soft and chewy gingerbread latte cookies with warm spices, espresso depth, and white chocolate. Cozy, tested, and easy to bake at home.
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Prep Time 45 minutes
Cook Time 13 minutes
Total Time 1 hour 30 minutes
Servings: 30 cookies
Course: Dessert
Cuisine: American
Calories: 190
Ingredients Method Notes

Ingredients
  

  • 2 cups old-fashioned rolled oats
  • 1 ⅔ cups all-purpose flour
  • 2 teaspoons espresso powder
  • 1 teaspoon baking soda
  • ¼ teaspoon salt
  • 1 teaspoon ground ginger
  • 1 teaspoon ground cinnamon
  • ¼ teaspoon ground nutmeg
  • ⅛ teaspoon ground cloves
  • ¾ cup unsalted butter
  • 1 cup brown sugar
  • ¼ cup granulated sugar
  • 1 large egg
  • ¼ cup molasses
  • 8 ounces white chocolate
  • 1 teaspoon vegetable oil
  • ½ teaspoon espresso powder
  • pinch cinnamon
  • pinch nutmeg

Method
 

  1. Pulse oats until partially ground.
  2. Whisk oats, flour, spices, and espresso powder.
  3. Cream butter and sugars until light.
  4. Mix in egg and molasses.
  5. Combine wet and dry ingredients.
  6. Chill dough until firm.
  7. Bake until edges set and centers soft.
  8. Cool completely and dip in melted white chocolate.

Notes

  1. Use regular molasses, not blackstrap.
  2. Chill dough to control spread.
  3. Pull cookies early for soft centers.
  4. Melt white chocolate gently to avoid scorching.
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