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Gingerbread Latte Cookies

Gingerbread Latte Cookies
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Gingerbread Latte Cookies are the ultimate cozy treat, perfect for holiday gatherings or quiet moments at home. These delightful cookies combine the warm, comforting spices of ginger, cinnamon, nutmeg, and espresso, creating a rich flavor that evokes memories of festive coffee shops. Dipped in creamy white chocolate and sprinkled with a touch of spice, each bite is a celebration of seasonal flavors and nostalgic comfort. Whether you’re baking for friends or indulging in self-care, these cookies are sure to become a cherished addition to your recipe collection.

Ingredients

Scale
  • 2 cups old-fashioned rolled oats
  • 1 and 2/3 cups all-purpose flour
  • 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 unsalted butter, softened to room temperature
  • 1 cup packed light or dark brown sugar
  • 1/4 cup granulated sugar
  • 1 large egg, at room temperature
  • 1/4 cup unsulphured or dark molasses
  • 8 ounces white chocolate, chopped
  • 1 teaspoon vegetable oil or coconut oil (optional; helps to thin the chocolate)
  • 1/2 teaspoon espresso powder for sprinkling
  • Pinch each of cinnamon and nutmeg for sprinkling

Instructions

  1. Pulse the oats in a food processor until you achieve a mix of coarse pieces and finer oat flour.
  2. In a separate bowl, whisk together the pulsed oats, flour, espresso powder, baking soda, salt, and spices.
  3. Cream the softened butter with brown and granulated sugars until fluffy. Add the egg and molasses; mix until well combined.
  4. Gradually incorporate the dry ingredients into the wet mixture until just combined.
  5. Chill the dough for 30 to 45 minutes in the refrigerator.
  6. Preheat your oven to 350°F (177°C) and line baking sheets with parchment paper.
  7. Scoop mounds of dough onto the prepared sheets, spacing them apart to allow for spreading.
  8. Bake for 12 to 13 minutes until edges are lightly browned; let cool on sheets for ten minutes before transferring to wire racks.
  9. Melt white chocolate with optional oil; dip cooled cookies halfway into melted chocolate and sprinkle with additional spices if desired. Let set in the refrigerator.

Nutrition

Find it online: https://kitchenmealplan.com/gingerbread-latte-cookies/