Introduction

These Gingerbread Latte Cookies combine warm spices and rich espresso notes with chewy oats and sweet molasses. Finished with a creamy white chocolate dip dusted with cinnamon and nutmeg, they are a perfect treat for cozy afternoons or holiday gatherings.

The image shows multiple round oatmeal cookies partially dipped in white chocolate and sprinkled with cinnamon on top, arranged closely on a white marbled surface. Each cookie has a rough, textured oatmeal layer with a golden brown color. The white chocolate layer covers about half of each cookie, creating a smooth, shiny contrast to the textured oatmeal. Some cookies have bites taken out, showing their soft inside. The cookies are placed randomly but fill most of the frame. Photo taken with an iphone --ar 4:5 --v 7

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 (do not use blackstrap; preferred: Grandma’s brand)
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 topping)
Pinch each of cinnamon and nutmeg (for sprinkling on top)

Instructions

Step 1: Pulse the oats in a food processor 10–12 times until you have a mix of chopped oats and oat flour.
Step 2: In a medium bowl, whisk together the pulsed oats, flour, 2 teaspoons espresso powder, baking soda, salt, ginger, cinnamon, nutmeg, and cloves. Set aside.
Step 3: In a large bowl, beat the softened butter with the brown sugar and granulated sugar on medium-high speed until creamy, about 3 minutes. Add the egg and molasses, then beat on high speed until combined, about 1 minute. Scrape sides of the bowl as needed.
Step 4: Add the dry ingredients to the wet ingredients and mix on low speed until combined. The dough will be very thick and sticky. Cover and chill in the refrigerator for 30–45 minutes or up to 3 days. If chilled longer than a few hours, let dough sit at room temperature for 30 minutes before scooping.
Step 5: Preheat oven to 350°F (177°C). Line baking sheets with parchment paper or silicone mats.
Step 6: Scoop about 1.5 tablespoons (35g) of dough per cookie and place each 3 inches apart on the baking sheets. Bake for 12–13 minutes until edges are lightly browned. Centers will look soft.
Step 7: Let cookies cool on the baking sheet for 10 minutes before transferring to a cooling rack to cool completely.
Step 8: To make the topping, melt white chocolate with oil and 1/2 teaspoon espresso powder in a double boiler or microwave in 20-second increments, stirring until smooth.
Step 9: Dip each cooled cookie halfway into the melted white chocolate. Place on parchment or silicone mats. Sprinkle lightly with a pinch of cinnamon and nutmeg mixed together.
Step 10: Refrigerate the dipped cookies for about 30 minutes to set the chocolate.

Tips & Variations

For a stronger coffee flavor, increase espresso powder slightly in both dough and topping.
Use dark molasses for a richer, deeper flavor; avoid blackstrap molasses as it is too bitter.
Substitute white chocolate with dark or milk chocolate for a different taste.
Let the dough chill overnight to enhance the flavors and improve texture.

Storage

Store cookies covered at room temperature for up to 3 days or refrigerate for up to 1 week. If refrigerated, bring to room temperature before serving for best texture. The white chocolate topping should remain firm when chilled.

How to Serve

The image shows multiple oatmeal cookies arranged closely on a white marbled surface. Each cookie has a rough, textured top with visible oats, and some are half-dipped in white icing sprinkled lightly with a brown powder. The cookies are golden brown with varying shades from light to darker brown, indicating a baked, slightly crispy texture. Some cookies have bite marks showing a soft, crumbly interior. The overall look is warm and inviting, emphasizing the contrast between the cookie's rough texture and the smooth, glossy icing. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the dough ahead of time?

Yes, the dough can be chilled in the refrigerator for up to 3 days. Allow the dough to sit at room temperature for about 30 minutes before baking if it’s been chilled for longer periods.

What if I don’t have espresso powder?

If you don’t have espresso powder, you can substitute with instant coffee granules. Use the same amount, but note that espresso powder has a stronger, concentrated flavor that enhances the coffee notes in the cookies.