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Gingerbread Latte Cookies with White Chocolate Dip Recipe

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★★★★★

4.9 from 128 reviews

These Gingerbread Latte Cookies combine the warm, festive flavors of gingerbread spices with a bold espresso kick and a sweet white chocolate dip. Rolled oats and a blend of spices provide a chewy, flavorful base, while the white chocolate and spice topping adds a decadent finishing touch. Perfect for cozy holiday gatherings or as a special treat with your favorite coffee.

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 (do not use blackstrap; preferably Grandma’s brand)

Topping

  • 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 each of cinnamon and nutmeg, for sprinkling on top

Instructions

  1. Pulse the oats: Using a food processor, pulse the old-fashioned rolled oats 10–12 times to create a mixture of chopped oats and some oat flour, providing texture variation in the cookies.
  2. Mix dry ingredients: In a medium bowl, whisk together the pulsed oats, all-purpose flour, espresso powder, baking soda, salt, ground ginger, cinnamon, nutmeg, and cloves. Set aside this dry mixture.
  3. Cream butter and sugars: In a large bowl, use a hand mixer or stand mixer with paddle attachment to beat the softened butter, brown sugar, and granulated sugar on medium-high speed for about 3 minutes until creamy and fluffy.
  4. Add egg and molasses: Beat in the room temperature egg and molasses on high speed for about 1 minute until fully combined, scraping down the bowl sides as needed.
  5. Combine wet and dry ingredients: Add the dry mixture to the wet ingredients and mix on low speed until just combined to form a thick and sticky dough.
  6. Chill the dough: Cover the dough and chill in the refrigerator for 30–45 minutes or up to 3 days. If chilled longer than a few hours, let it sit at room temperature for at least 30 minutes before scooping as it will be hard.
  7. Preheat oven: Set the oven to 350°F (177°C) and line large baking sheets with parchment paper or silicone baking mats.
  8. Scoop and bake: Scoop about 1.5 tablespoons (35g) of dough per cookie onto the prepared sheets, spacing them 3 inches apart. Bake for 12–13 minutes or until the cookie edges are lightly browned but centers remain soft.
  9. Cool cookies: Remove the baking sheets from the oven and allow the cookies to cool on the sheet for 10 minutes, then transfer to a wire rack to cool completely.
  10. Melt the topping: In a double boiler or microwave-safe bowl, melt chopped white chocolate with vegetable or coconut oil and espresso powder until smooth. If microwaving, heat in 20-second increments, stirring between.
  11. Dip and decorate: Dip each fully cooled cookie halfway into the melted white chocolate. Place on parchment or silicone mats. Mix cinnamon and nutmeg, then lightly sprinkle this spice blend over the white chocolate on each cookie.
  12. Set the chocolate: Place the cookies in the refrigerator for about 30 minutes to allow the white chocolate to firm up.
  13. Store properly: Keep cookies covered at room temperature for up to 3 days or refrigerate for up to 1 week to maintain freshness.

Notes

  • You can pulse the oats to your preferred texture; some larger bits add nice chew while some oat flour helps bind the dough.
  • Allow dough to sit at room temperature if chilled for longer than a few hours to make scooping easier.
  • White chocolate can be melted using a double boiler or microwave; be sure to stir frequently to avoid burning.
  • Sprinkling cinnamon and nutmeg on the dipped cookies adds extra festive spice and visual appeal.
  • Store cookies in an airtight container to keep them soft and fresh.

Keywords: Gingerbread cookies, latte cookies, holiday cookies, spiced cookies, white chocolate cookies, oatmeal cookies

Find it online: https://todayfoodrecipe.com/gingerbread-latte-cookies-with-white-chocolate-dip-recipe/