Description

These Gingerbread Latte Cookies combine the nostalgic chewiness of classic oatmeal cookies with festive gingerbread spices and a creamy espresso-speckled white chocolate dip. Perfectly soft, lightly spiced, and topped with a sprinkle of cinnamon and nutmeg, they deliver a cozy holiday treat reminiscent of your favorite gingerbread latte in cookie form.

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 (not blackstrap)

Topping and Coating

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

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Instructions

Pulse oats: Pulse the old-fashioned rolled oats in a food processor 10–12 times until you achieve a mix of chopped oats and some oat flour for varied texture.
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 aside.
Cream butter and sugars: Using a hand mixer or stand mixer fitted with a paddle attachment, beat the softened butter, packed brown sugar, and granulated sugar on medium-high speed until light and fluffy, about 3 minutes.
Add egg and molasses: Add the large egg and molasses to the creamed mixture, beating on high speed until fully combined, about 1 minute. Scrape down the bowl sides and mix again if needed.
Mix dry and wet ingredients: Add the dry ingredient mixture to the wet ingredients and mix on low speed until just combined. The dough will be thick and sticky.
Chill dough: Cover the dough and refrigerate for 30–45 minutes or up to 3 days. For longer chilling, let sit at room temperature for at least 30 minutes before scooping due to firmness.
Prepare to bake: Preheat the oven to 350°F (177°C). Line baking sheets with parchment paper or silicone mats.
Scoop and bake: Scoop about 1.5 tablespoons (35g) of dough per cookie, spacing them 3 inches apart on the baking sheets. Bake for 13 minutes or until edges are lightly browned but centers remain soft.
Cool cookies: Remove cookies from oven and let cool on the baking sheet for 10 minutes before transferring to a wire cooling rack to cool completely before dipping.
Melt white chocolate dip: Melt the white chocolate with oil and 1/2 teaspoon espresso powder using a double boiler or in the microwave in 20-second intervals, stirring until smooth and fully melted.
Dip cookies and garnish: Dip each cooled cookie halfway into the melted white chocolate. Place on a parchment- or silicone-lined sheet. Lightly sprinkle a pinch of cinnamon and nutmeg over the chocolate-covered part using your fingers.
Set chocolate coating: Refrigerate the dipped cookies for about 30 minutes to allow the chocolate to set completely.

Notes

For best texture, pulse the oats just enough to vary texture—some chopped oats and some oat flour.
Do not use blackstrap molasses; choose unsulphured or dark molasses such as Grandma’s brand for optimal flavor.
Chilling the dough for up to 3 days enhances flavor, but allow it to soften at room temperature before baking if refrigerated longer than a few hours.
Use parchment paper or silicone mats to prevent sticking and ensure even baking.
Adding oil to the white chocolate helps achieve a smooth, thinner coating for easier dipping.
Store cookies covered at room temperature for up to 3 days or refrigerate up to 1 week to maintain freshness.
If you don’t have espresso powder, you can substitute with strong brewed espresso or instant coffee granules, but powder offers the best texture and intensity.

Nutrition

Serving Size: 1 cookie
Calories: 180 kcal
Sugar: 14 g
Sodium: 80 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: 20 mg