These Gingerbread Latte Cookies are the perfect blend of festive flavors and nostalgic comfort. With their chewy texture and delightful hints of espresso and spices, they make an excellent treat for holiday gatherings, cozy evenings by the fire, or as a gift for friends and family. The unique twist of espresso chocolate adds an irresistible creaminess, making these cookies truly stand out.
Why You’ll Love This Recipe
- Festive Flavor: The warm spices combined with espresso create a holiday-inspired cookie that pleases the palate.
- Easy to Make: With simple ingredients and straightforward instructions, this recipe is accessible for bakers of all levels.
- Versatile Treat: Perfect for holiday parties, coffee breaks, or just because—these cookies are a delightful addition to any occasion.
- Chewy Texture: The combination of oats and butter gives these cookies a satisfying chewiness that pairs beautifully with the white chocolate dip.
- Impressive Presentation: Dipping in white chocolate and sprinkling with spices makes these cookies visually appealing and festive.
Tools and Preparation
To make your baking experience smooth and enjoyable, gather the necessary tools before you start.
Essential Tools and Equipment
- Food processor
- Mixing bowls
- Hand mixer or stand mixer with paddle attachment
- Baking sheets
- Parchment paper or silicone baking mats
Importance of Each Tool
- Food processor: This tool ensures your oats reach the perfect texture, mixing both whole oats and oat flour for added depth.
- Mixer: A hand or stand mixer saves time when creaming butter and sugar together, ensuring a light and fluffy base for your cookies.
Ingredients
These gingerbread latte cookies are every bit as chewy, soft, and nostalgic as my classic iced oatmeal cookies, but with a festive flavor twist. Dunk in espresso-speckled white chocolate and top with a sprinkle of spice for a creamy gingerbread latte experience… in a cookie!
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; I prefer 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
– pinch each of cinnamon and nutmeg, for sprinkling on top
How to Make Gingerbread Latte Cookies
Step 1: Pulse the Oats
Pulse the oats in a food processor about 10–12 times until you have a mix of chopped oats and oat flour. This creates the ideal texture for your cookies.
Step 2: Mix Dry Ingredients
In a medium bowl, whisk together the pulsed oats, all-purpose flour, espresso powder, baking soda, salt, ginger, cinnamon, nutmeg, and cloves. Set aside this mixture for later.
Step 3: Cream Butter and Sugars
In a large bowl using either a hand mixer or stand mixer fitted with a paddle attachment:
1. Beat together the softened butter, brown sugar, and granulated sugar on medium-high speed until creamed—about three minutes.
2. Add in the egg and molasses. Beat on high speed until well combined—about one minute. Scrape down any sides if needed.
Step 4: Combine Wet and Dry Ingredients
Add the dry ingredients from step two into the wet mixture. Mix on low speed until everything is well combined. The dough will be thick and sticky. Cover it up and chill in the refrigerator for about 30–45 minutes or up to three days.
Step 5: Preheat Oven
Preheat your oven to 350°F (177°C). Line large baking sheets with parchment paper or silicone mats while waiting.
Step 6: Scoop Dough
Scoop approximately one-and-a-half tablespoons (35g) of dough per cookie onto prepared baking sheets. Space them about three inches apart. Bake for around twelve to thirteen minutes until lightly browned at the edges.
Step 7: Cool Cookies
After removing from the oven:
1. Let cookies cool on the baking sheet for ten minutes.
2. Transfer them to a cooling rack to cool completely before dipping in chocolate.
Step 8: Melt White Chocolate
Melt chopped white chocolate along with optional oil and espresso powder using either:
* A double boiler,
* Or microwave in short bursts (20 seconds), stirring after each time until smooth.
Step 9: Dip Cookies
Dip each cooled cookie halfway into melted white chocolate. Place them back onto parchment-lined sheets or cooling racks. Lightly sprinkle cinnamon and nutmeg over the dipped part before letting them set in the refrigerator for about thirty minutes.
Your delicious Gingerbread Latte Cookies will stay fresh covered at room temperature for three days or refrigerated for up to one week! Enjoy every bite!
How to Serve Gingerbread Latte Cookies
Gingerbread latte cookies are perfect for the holiday season or any cozy gathering. Here are some delightful ways to serve and enjoy these festive treats.
Pair with Coffee
- Enjoy your cookies alongside a warm cup of coffee or espresso. The rich flavors complement each other beautifully, enhancing the gingerbread latte experience.
Create a Dessert Platter
- Arrange a selection of cookies on a beautiful platter. Include seasonal fruits and nuts for added variety and color, making it visually appealing for guests.
Serve with Ice Cream
- Top your gingerbread latte cookie with a scoop of vanilla or coffee-flavored ice cream. The warmth of the cookie and the coldness of the ice cream create a delicious contrast.
Add a Festive Touch
- Decorate your serving area with holiday-themed napkins or tableware. This adds to the festive atmosphere while you serve these delightful cookies.
How to Perfect Gingerbread Latte Cookies
To ensure your gingerbread latte cookies turn out perfectly every time, follow these helpful tips.
- Use Room Temperature Ingredients: Make sure your butter and egg are at room temperature. This helps create a smoother dough and better texture in your cookies.
- Chill the Dough: Allowing the dough to chill for at least 30 minutes enhances the flavors and prevents spreading during baking, resulting in thicker cookies.
- Measure Accurately: Always spoon flour into your measuring cup instead of scooping directly. This prevents packing, which can lead to dry cookies.
- Don’t Overbake: Keep an eye on your cookies while they bake. They should be lightly browned on the sides but still soft in the center when you take them out of the oven.
- Sprinkle Spices Wisely: Adding a pinch of cinnamon and nutmeg on top after dipping in white chocolate enhances flavor without overpowering the cookie’s sweetness.
- Store Properly: To keep your cookies fresh, store them in an airtight container at room temperature for up to three days or in the fridge for up to one week.
Best Side Dishes for Gingerbread Latte Cookies
These gingerbread latte cookies pair wonderfully with various side dishes that enhance their flavor. Here are some great options to consider:
- Hot Chocolate: A rich hot chocolate offers a sweet balance that complements the spices in the cookies.
- Spiced Chai Tea: The warm spices in chai tea harmonize well with gingerbread flavors, making it an ideal pairing.
- Fruit Salad: A refreshing fruit salad provides a light contrast to the rich taste of the cookies, adding freshness to your dessert table.
- Cheese Platter: A selection of mild cheeses can provide a savory counterpart to sweet cookies, creating an interesting flavor profile.
- Nut Mix: A mix of spiced nuts gives crunch and flavor depth that pairs nicely with the soft texture of gingerbread latte cookies.
- Whipped Cream Dip: Serve whipped cream flavored with vanilla or cinnamon as a dip for those who want an extra creamy touch alongside their cookies.
- Caramel Sauce: Drizzling caramel sauce over each cookie before serving can add another layer of sweetness that is hard to resist.
- Yogurt Parfait: Layer yogurt with granola and fruits for a healthy accompaniment that balances out dessert indulgence with nutrition.
Common Mistakes to Avoid
When baking Gingerbread Latte Cookies, it’s easy to make a few common mistakes that can affect the final result. Here are some pitfalls to steer clear of:
- Skipping ingredient preparation: Make sure all ingredients are at room temperature before starting. This ensures better mixing and a smoother dough.
- Not chilling the dough: Chilling is crucial for thick cookies. If you skip this step, your cookies may spread too much while baking.
- Using incorrect flour measurement: Always spoon and level your flour instead of scooping directly from the bag. This prevents dense cookies and ensures the right texture.
- Overbaking the cookies: Keep an eye on them! Cookies should be lightly browned on the edges but still soft in the center when taken out of the oven.
- Ignoring storage tips: Proper storage is key to maintaining freshness. Don’t leave them uncovered; store in an airtight container to keep them chewy.
Refrigerator Storage
- Store Gingerbread Latte Cookies in an airtight container.
- They will stay fresh for up to 1 week in the refrigerator.
- Place parchment paper between layers if stacking to prevent sticking.
Freezing Gingerbread Latte Cookies
- Freeze cookies in a single layer on a baking sheet first.
- Once frozen, transfer them into a freezer-safe container or bag.
- They can be stored for up to 3 months in the freezer.
Reheating Gingerbread Latte Cookies
- Oven: Preheat to 350°F (177°C). Bake for about 5-7 minutes until warm.
- Microwave: Heat one cookie at a time for about 10-15 seconds, checking not to overheat.
- Stovetop: Place a cookie in a skillet over low heat for 1-2 minutes, covered, for gentle reheating without drying out.
Frequently Asked Questions
Can I use different types of chocolate for the Gingerbread Latte Cookies?
Yes! You can substitute dark or milk chocolate if you prefer a different flavor profile. Just adjust the sweetness accordingly.
How can I customize my Gingerbread Latte Cookies?
Feel free to add nuts, dried fruits, or even flavored extracts like vanilla or almond for an extra twist!
Are these cookies suitable for holiday gifting?
Absolutely! Their festive flavor makes them perfect gifts. Just package them nicely in a decorative box or jar.
How do I achieve a chewy texture?
Ensure you don’t overbake your cookies and chill the dough before baking. This helps maintain moisture for that chewy bite!
Can I make these cookies gluten-free?
Yes! You can substitute all-purpose flour with a gluten-free blend designed for baking. Check the blend’s instructions for best results.
Final Thoughts
Gingerbread Latte Cookies combine nostalgic flavors with delightful chewiness, creating a perfect treat for any occasion. These versatile cookies can be customized with your favorite add-ins and are ideal for sharing or enjoying yourself. Don’t hesitate to try this recipe and make it your own!
Gingerbread Latte Cookies
Gingerbread Latte Cookies are a delightful holiday treat that perfectly blends the warm spices of gingerbread with rich espresso flavors. These chewy cookies, dipped in creamy white chocolate and sprinkled with festive spices, are ideal for sharing at gatherings or enjoying by the fire. With their charming appearance and cozy taste, they are sure to become a favorite during the holiday season. Easy to make and versatile enough for any occasion, these cookies promise a nostalgic experience that warms the heart.
- Total Time: 33 minutes
- Yield: Approximately 24 cookies 1x
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; I prefer 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
- pinch each of cinnamon and nutmeg, for sprinkling on top
Instructions
- Pulse oats in a food processor until finely chopped.
- In a bowl, whisk together oats, flour, espresso powder, baking soda, salt, and spices.
- Cream softened butter with sugars until fluffy; mix in egg and molasses.
- Combine dry ingredients with wet mixture to form a thick dough; chill for 30–45 minutes.
- Preheat oven to 350°F (177°C) and line baking sheets.
- Scoop dough onto sheets; bake for 12–13 minutes until edges are lightly browned.
- Cool cookies before dipping in melted white chocolate mixed with espresso powder and oil; sprinkle with spices.
- Prep Time: 20 minutes
- Cook Time: 13 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 145
- Sugar: 10g
- Sodium: 65mg
- Fat: 6g
- Saturated Fat: 3g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 15mg
Keywords: Always use room temperature ingredients for better mixing. Chill the dough for thicker cookies and enhanced flavor. Store in an airtight container for up to three days or refrigerate for up to one week.
