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Gingerbread Latte Cookies

Gingerbread Latte Cookies
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Indulge in the delightful flavors of Gingerbread Latte Cookies, a perfect blend of spiced gingerbread and rich espresso that will elevate your holiday baking. These cookies are soft and chewy, reminiscent of cozy winter nights, making them ideal for festive gatherings or quiet evenings at home. Dipped in creamy white chocolate and sprinkled with warm spices, they offer a luxurious finish that’s sure to impress family and friends. With simple ingredients and straightforward steps, you can whip up these seasonal treats in no time!

Ingredients

Scale
  • 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
  • 8 ounces (226g) white chocolate, chopped
  • 1 teaspoon vegetable oil or coconut oil (optional)
  • 1/2 teaspoon espresso powder
  • pinch each of cinnamon and nutmeg, for sprinkling on top

Instructions

  1. Pulse the oats in a food processor about 10–12 times until you achieve a mix of chopped oats and oat flour.
  2. In a medium bowl, whisk together the pulsed oats, flour, espresso powder, baking soda, salt, ginger, cinnamon, nutmeg, and cloves. Set this mixture aside.
  3. In a large bowl, use either a hand mixer or stand mixer to beat the softened butter along with brown sugar and granulated sugar on medium-high speed until creamy—about three minutes. Add in the egg and molasses, mixing on high speed until well combined.
  4. Add the dry ingredient mixture to your wet ingredients. Stir on low speed until fully incorporated; cover it tightly and chill in the refrigerator for at least 30–45 minutes.
  5. Preheat your oven to 350°F (177°C). Line your baking sheets with parchment paper or silicone mats.
  6. Scoop about 1.5 tablespoons (35g) of dough per cookie onto prepared baking sheets, leaving about three inches between each scoop. Bake for approximately 12–13 minutes.
  7. Remove cookies from oven; allow them to cool on the baking sheet for ten minutes before transferring them to a cooling rack.
  8. Melt chopped white chocolate along with optional oil and espresso powder using a double boiler or microwave. Dip each cooled cookie halfway into this mixture.
  9. Sprinkle each dipped cookie with a tiny pinch of cinnamon-nutmeg mix before placing them back on lined sheets or cooling racks. Refrigerate for about thirty minutes to allow chocolate to set.

Nutrition

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