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 (not blackstrap); 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 of cinnamon and nutmeg, for sprinkling on top

There’s something utterly cozy about the combo of gingerbread spices and creamy white chocolate — that’s exactly what you get with this Gingerbread Latte Cookies with White Chocolate Recipe. These cookies capture the warm, festive spirit of the season with a delicious coffee-kissed twist.

The image shows round oatmeal cookies, some dipped halfway in white icing that is smooth and slightly glossy, with a light sprinkle of cinnamon powder on top of the icing. The cookies have a golden brown, rough, and chunky texture from the oats with some broken cookie pieces around. They are arranged on a white marbled surface with a few green pine branches in the corners, and a small white bowl with cinnamon powder sits near the bottom right. The composition is bright with soft natural light. 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

From the first bite, these cookies remind me of chilly mornings curled up with a steaming cup of coffee. The balance of warm spices layered with creamy white chocolate takes these gingerbread latte cookies to a whole new level. It’s a nostalgic yet fresh take you’ll find yourself craving again and again.

Unique Flavor Fusion: Combines traditional gingerbread spices with rich espresso and luscious white chocolate for a cozy latte-inspired treat.
Chewy Texture: Using old-fashioned rolled oats gives these cookies a satisfying chew that balances the soft centers perfectly.
Elegant Toppings: Dipped in espresso-spiked white chocolate and lightly dusted with spices, these look as delightful as they taste.
Versatile & Fun To Make: Great for gifting, holiday parties, or just a sweet everyday indulgence with a café vibe at home.

Ingredients & Why They Work

This Gingerbread Latte Cookies with White Chocolate Recipe blends spices, coffee, and oats for depth and texture, ensuring each bite is packed with flavor. Choosing quality ingredients will truly shine here—so I always recommend fresh spices and a trusted molasses brand for that authentic gingerbread taste.

Flat lay of a small pile of old-fashioned whole rolled oats, a mound of all-purpose flour, a heap of light brown sugar, a smaller heap of granulated sugar, a small white ceramic bowl filled with ground ginger, another bowl containing ground cinnamon, a tiny bowl of ground nutmeg, a tiny bowl with ground cloves, two teaspoons of espresso powder in a small white bowl, a whole large brown egg with a clean shell, a portion of unsalted butter softened and cut into chunks, a small white bowl holding dark molasses, a handful of chopped white chocolate pieces on a white ceramic plate, and a small white bowl with a light vegetable oil—all ingredients arranged symmetrically and balanced 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 creates a wonderful mix of textures, from oat flour to small chewy bits—giving the cookie body and bite.
All-purpose flour: Provides structure and balances the oats—be sure to spoon and level for accuracy!
Espresso powder: This lifts the coffee notes without overpowering—truly capturing that latte essence.
Baking soda: Helps the cookies rise gently for soft centers and slightly crisp edges.
Ginger, cinnamon, nutmeg, cloves: The classic gingerbread spice combo brings warmth and nostalgia.
Unsalted butter: Creamed with sugars, it adds richness and helps create that chewy texture.
Light or dark brown sugar: Adds moisture and deep caramel notes essential to gingerbread flavor.
Granulated sugar: Provides sweetness with a bit of crunch to balance the chewiness.
Egg: Binds everything together and adds tenderness.
Unsulphured or dark molasses: The heart of gingerbread flavor—don’t skip or substitute with blackstrap, as the taste turns bitter.
White chocolate: Melted and boosted with a touch of espresso, it creates that dreamy latte dip coating.
Vegetable or coconut oil (optional): Thins the white chocolate for smooth dipping and shiny finish.
Cinnamon & nutmeg (sprinkled): A final spice dust on the chocolate to enhance aroma and presentation.

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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 switching up the dipping chocolate depending on the season or mood — but the espresso-white chocolate combo here is my favorite. Feel free to customize your spice level or try a drizzle of dark chocolate for contrast.

Variation: Once, I swapped the white chocolate for a dark chocolate espresso dip and it added a bittersweet edge that paired beautifully with the spices. You can also skip the dipping and sprinkle chopped nuts or even crystallized ginger for added texture.
Dietary mods: For a dairy-free version, use vegan butter and a white chocolate alternative made with coconut milk. The spices and espresso still shine!
Flour swap: For a nuttier flavor, try a blend of whole wheat and all-purpose flour, but expect a bit denser cookie.

Step-by-Step: How I Make Gingerbread Latte Cookies with White Chocolate Recipe

A white plate holds nine round oatmeal cookies, each partially dipped in white icing that covers about half of the top surface. The cookies have a rough, textured look with visible oats and a golden-brown color. The white icing is sprinkled lightly with a fine brown powder, likely cinnamon, adding contrast. The plate rests on a white marbled surface with some pine tree branches on the edges, giving a cozy feel. A small white bowl containing brown powder, likely cinnamon, is placed near the top right corner. photo taken with an iphone --ar 2:3 --v 7

Step 1: Pulse the oats for texture perfection

Pop your old-fashioned oats into a food processor and pulse about 10 to 12 times. You want a mix—a little flour, some chopped oats—this variety creates wonderful texture contrasts. Resist the urge to over-process into a powder; you want those chewy bits for interest.

Step 2: Whisk your dry ingredients together

In a medium bowl, combine the pulsed oats, all-purpose flour, espresso powder, baking soda, salt, ginger, cinnamon, nutmeg, and cloves. Whisk these thoroughly so the spices are evenly dispersed—this step ensures every bite pops with flavor.

Step 3: Cream butter and sugars until fluffy

Using a mixer, beat the softened unsalted butter with brown sugar and granulated sugar on medium-high speed for about 3 minutes until lighter and fluffy. This is where the magic starts, trapping air that makes your cookies tender and soft. If you need a quick refresher, I always find watching a creaming tutorial helps nail this step.

Step 4: Mix in egg and molasses

Add the egg and molasses, then beat on high speed for about a minute until fully combined and glossy. Scrape down the bowl sides to catch any pockets of dry ingredients and blend it in well.

Step 5: Combine dry and wet ingredients, then chill

Add the dry ingredients to the butter mixture and mix on low speed until just combined. The dough will be thick and sticky—that’s perfect. Pop it in the fridge for at least 30 minutes or up to three days. I like to chill longer when I have time; it helps the flavors meld beautifully. Just let the dough soften a bit before scooping if chilled for a while.

Step 6: Scoop and bake

Preheat your oven to 350°F (177°C) and line baking sheets with parchment paper or silicone mats. Scoop about 1.5 tablespoons per cookie and space them about 3 inches apart—they’ll spread just enough. Bake for 12-13 minutes, until edges are lightly browned but centers still look soft.

Step 7: Cool and dip in white chocolate

Let the cookies cool on the baking sheet for 10 minutes, then transfer to a rack to cool completely before dipping. Melt the chopped white chocolate with espresso powder and a touch of oil in a double boiler or microwave, stirring frequently. Dip each cookie halfway, then sprinkle the cinnamon-nutmeg mix over the top while the chocolate is still wet. Chill about 30 minutes to set the coating.

Top Tip

Making these cookies taught me the importance of timing and temperature—especially in chilling the dough and letting the cookies cool completely before dipping. It really makes the difference between a glossy dipped cookie and a melty mess. Here are some of my best tips so you can nail this recipe on your first try:

Pulse, don’t pulverize: Over-processing your oats turns the dough pasty—aim for that perfect textured mix instead, for chew without heaviness.
Chill that dough: Cold dough handles better and gives deeper flavor. Take advantage of that optional overnight chill if you want!
Cool completely before dipping: Otherwise, warm cookies can melt your white chocolate dip, causing a mess rather than a smooth finish.
Sprinkle spices right away: They stick best before the white chocolate sets, giving you that perfect aromatic touch.

How to Serve Gingerbread Latte Cookies with White Chocolate Recipe

Gingerbread Latte Cookies - Serving Suggestion

Garnishes

I usually stick with the cinnamon and nutmeg sprinkle on the white chocolate for that rustic look and extra aroma, but you can get fancy and add crushed candied ginger or even a light dusting of edible gold glitter for a party-ready vibe. Fresh rosemary sprigs on the serving plate also add a surprising festive touch that pairs beautifully with the spices.

Side Dishes

These cookies are fantastic alongside a steaming mug of your favorite latte or hot chocolate. I also love pairing them with a creamy pumpkin soup or a spiced apple cider for an autumn-themed gathering—think comfort food meets dessert indulgence!

Creative Ways to Present

For holiday parties, I once arranged these cookies standing upright in a festive jar lined with cinnamon sticks and coffee beans—guests loved the fragrance and easy grab-and-go style. You can also package them in pretty cellophane bags tied with twine and a cinnamon stick for charming gifting.

Make Ahead and Storage

Storing Leftovers

I keep my leftover cookies in an airtight container at room temperature, separated by parchment paper, and they stay chewy and fresh for up to 3 days. If I want them longer, I move them to the fridge where they last about a week, although I recommend warming slightly before eating to soften.

Freezing

These cookies freeze wonderfully, either baked or as dough balls. When frozen baked, wrap tightly and thaw at room temperature. For dough, scoop and freeze on a tray, then transfer to a bag. Bake straight from frozen, adding 1-2 minutes to the baking time.

Reheating

To bring back that fresh-baked softness, I warm cookies in the microwave for 10-15 seconds or pop them in a 300°F oven for 5 minutes. The white chocolate coating stays lovely if you handle them gently.

Frequently Asked Questions:

Can I make this recipe without espresso powder?

Absolutely! While espresso powder enhances the coffee notes, you can omit it for a milder flavor without sacrificing the delicious gingerbread and white chocolate combo. If you like, substitute with instant coffee granules, but start with a smaller amount to avoid bitterness.

What's the best way to melt the white chocolate without seizing?

Using a double boiler is foolproof because the gentle steam heat melts chocolate evenly without risk of burning. If you use a microwave, melt in short 20-second bursts at medium power, stirring between each until smooth. Adding a bit of vegetable or coconut oil helps thin it and prevent clumps.

Can I prepare the cookie dough ahead of time?

Yes! The dough can be chilled for up to 3 days. Longer chilling actually improves flavor development and makes scooping easier. Just let the dough sit at room temperature for about 30 minutes before scooping if it's been in the fridge awhile to soften.

How do I ensure the cookies stay chewy and don't become hard?

The key is to not overbake—once you see the edges turn lightly golden but centers remain soft, pull them out of the oven. Cooling on the baking sheet helps retain moisture and softness. Proper storage in airtight containers at room temperature also keeps them chewy.

Final Thoughts

I keep coming back to this Gingerbread Latte Cookies with White Chocolate Recipe because it perfectly captures the cozy comfort of the holidays paired with a coffee shop favorite. Sharing these with friends and family always sparks conversations (and requests for the recipe!). I can’t wait for you to experience the joy of baking and eating these — you’ll want to keep some stashed away for those quiet moments when you just need a little sweet warmth in your day.