These gingerbread latte cookies combine the cozy warmth of spiced gingerbread with the bold aroma of espresso and a sweet white chocolate finish. Perfect for holiday gatherings or winter baking days, they’re soft, chewy, and packed with festive flavor in every bite.
Why You’ll Love These Gingerbread Latte Cookies
If you love your morning latte and can’t resist classic gingerbread, this recipe brings them together beautifully. These cookies are:
- Soft and chewy, not dry or crunchy
- Bursting with ginger, cinnamon, and nutmeg
- Accented with espresso for a subtle coffee kick
- Finished with a white chocolate dip for extra creaminess
- Simple to make and perfect for gifting or cookie swaps
Ingredients for Gingerbread Latte Cookies
For the Cookies
- 2 cups old-fashioned rolled oats, lightly pulsed
- 1 ⅔ cups all-purpose flour (spooned and leveled)
- 2 tsp espresso powder
- 1 tsp baking soda
- ¼ tsp salt
- 1 tsp ground ginger
- 1 tsp ground cinnamon
- ¼ tsp ground nutmeg
- ⅛ tsp ground cloves
- ¾ cup unsalted butter, softened to room temperature
- 1 cup packed light or dark brown sugar
- ¼ cup granulated sugar
- 1 large egg, room temperature
- ¼ cup unsulphured or dark molasses
For the Topping
- 8 oz white chocolate, chopped
- 1 tsp coconut or vegetable oil (optional, for smoother melting)
- ½ tsp espresso powder
- Pinch of cinnamon and nutmeg for garnish
Ingredient Notes & Substitutions
- Espresso Powder: You can replace it with instant coffee granules if needed, or omit for a purely spiced version.
- Butter: Dairy-free margarine works if you need a non-dairy cookie.
- Molasses: Use dark brown sugar plus 1 tsp maple syrup if you don’t have molasses.
- White Chocolate: Substitute with melted almond bark or vanilla chips if preferred.
- Gluten-Free: Use certified gluten-free oats and flour blend.
Step-by-Step Instructions
Step 1 – Prepare the Oats
Add oats to a food processor or blender. Pulse a few times until they’re partially ground but not powdery. This gives the cookies their hearty texture.
Step 2 – Mix the Dry Ingredients
In a medium bowl, whisk together the oats, flour, espresso powder, baking soda, salt, ginger, cinnamon, nutmeg, and cloves.
Step 3 – Cream Butter and Sugars
In a large bowl or mixer, beat butter, brown sugar, and granulated sugar until smooth and fluffy — about 2 minutes.
Step 4 – Add Egg and Molasses
Beat in the egg, then add the molasses. Scrape down the bowl to make sure everything mixes evenly.
Step 5 – Combine Wet and Dry
Gradually add the dry mixture to the wet ingredients. Mix just until combined. Cover and refrigerate the dough for 30–45 minutes (or up to 3 days).
Step 6 – Bake the Cookies
Preheat your oven to 350 °F (177 °C). Line baking sheets with parchment paper. Scoop 1.5-tablespoon portions of dough and place them about 2 inches apart.
Bake for 12–13 minutes, or until edges are set but centers still look soft. Let cool on the sheet for 5 minutes, then move to a rack.
Step 7 – Dip in White Chocolate
Melt white chocolate with espresso powder and oil using a microwave or double boiler. Dip half of each cooled cookie, then sprinkle with cinnamon and nutmeg. Let set before serving.
Pro Tips for Success
- Chill the Dough: This helps control spreading and keeps the cookies thick and chewy.
- Use Fresh Spices: Old spices lose flavor; fresh ginger and cinnamon make a big difference.
- Don’t Overbake: Remove cookies when the centers still look soft — they’ll finish setting as they cool.
- Add a Drizzle: Instead of dipping, drizzle the white chocolate over the cookies for a lighter look.
- Make Ahead: The dough freezes beautifully for up to 3 months.
Flavor Variations
- Mocha Twist: Add 1 Tbsp cocoa powder to the dough.
- Vanilla Latte: Add ½ tsp vanilla extract for a sweeter aroma.
- Spicy Ginger Kick: Increase ginger to 1 ½ tsp for extra warmth.
- Caramel Latte Cookies: Replace white chocolate with a caramel drizzle.
- Maple Glaze: Mix powdered sugar, maple syrup, and milk for a cozy topping.
Serving Suggestions
- Enjoy with a warm mug of coffee, tea, or hot cocoa.
- Arrange on a cookie tray with sugar cookies and snickerdoodles for a holiday dessert spread.
- Package in festive tins for edible gifts — they travel well!
Storage and Freezing Instructions
- Room Temperature: Store in an airtight container up to 1 week.
- Freezer: Freeze baked cookies up to 3 months. Thaw overnight at room temperature.
- Dough: Freeze pre-scooped dough balls, then bake directly from frozen (add 1–2 minutes).
Nutrition Facts (Per Cookie)
| Nutrient | Amount |
|---|---|
| Calories | 185 |
| Protein | 2 g |
| Carbohydrates | 26 g |
| Fat | 9 g |
| Fiber | 1 g |
| Sodium | 95 mg |
FAQ About Gingerbread Latte Cookies
Can I make these cookies without espresso powder?
Yes! You can omit it completely for a traditional gingerbread flavor or use decaf coffee granules if you want to skip caffeine.
How do I keep my cookies soft?
Store them in a sealed container with a slice of bread or apple — the moisture keeps them chewy for days.
Can I double the recipe?
Definitely! This recipe scales perfectly. Just ensure you chill the dough in batches so it cools evenly.
What kind of white chocolate is best?
Use high-quality bars or chips labeled for melting — they’ll give you a smoother, glossier coating.
Can I make these cookies gluten-free or dairy-free?
Yes! Use a 1:1 gluten-free flour blend and dairy-free butter to adapt the recipe easily.
Final Thoughts
These chewy gingerbread latte cookies are the perfect blend of cozy spices and smooth espresso flavor — the ideal treat for winter mornings or holiday gatherings. Every bite feels like a sip of your favorite latte wrapped in a soft cookie. Whether you bake them for yourself or share them as gifts, they’re bound to become a seasonal favorite.
Print
Chewy Gingerbread Latte Cookies Everyone Will Love
- Total Time: 1 hour 30 minutes
- Yield: 30 cookies 1x
- Diet: Vegetarian
Description
Soft and chewy cookies with warm gingerbread spices, espresso flavor, and a sweet white chocolate dip.
Ingredients
2 cups old-fashioned oats (pulsed)
1⅔ cups all-purpose flour
2 tsp espresso powder
1 tsp baking soda
¼ tsp salt
1 tsp ground ginger
1 tsp ground cinnamon
¼ tsp nutmeg
⅛ tsp cloves
¾ cup unsalted butter, softened
1 cup brown sugar
¼ cup granulated sugar
1 egg
¼ cup molasses
8 oz white chocolate
1 tsp coconut or vegetable oil
½ tsp espresso powder
Pinch of cinnamon & nutmeg
Instructions
1. Pulse oats until partially ground.
2. Whisk oats, flour, espresso powder, baking soda, salt, and spices.
3. Cream butter and sugars.
4. Add egg and molasses.
5. Combine wet and dry ingredients; chill 30–45 min.
6. Preheat oven to 350°F. Scoop and bake 12–13 min.
7. Melt white chocolate with espresso and oil.
8. Dip cooled cookies and sprinkle with spices.
Notes
Store in an airtight container up to 1 week. Freeze for up to 3 months. Substitute espresso with instant coffee or omit for a caffeine-free version.
- Prep Time: 30 minutes
- Cook Time: 13 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 185
- Sugar: 15g
- Sodium: 95mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 30mg
