Gingerbread Latte Cookies

Why choose between your latte and your cookie when you can have both? These gingerbread latte cookies deliver all the chewy, soft nostalgia of my beloved iced oatmeal cookies, but with a festive twist that’ll warm your heart. Imagine biting into a cookie bursting with espresso-speckled white chocolate and topped with a dusting of cozy spices—think gingerbread latte, but in cookie form! For a holiday cookie roundup, try pairing these with peppermint mocha cookies and spiced eggnog oatmeal cream pies for a trio inspired by your favorite seasonal coffee drinks.

If you’ve ever baked my iced gingerbread oatmeal cookies, you’ll notice that today’s recipe has a familiar feel. I combined the soft, chewy texture of those classic iced oatmeal cookies with the soulful flavors of traditional gingerbread cookies, and it’s a match made in cookie heaven! Then for these gingerbread latte cookies, I took it a step further by adding bold espresso notes and rich white chocolate, for a cookie that tastes like your favorite coffee drink and more.

Recipe Snapshot

• Texture: Soft, chewy, with that perfect little bite
• Flavor: Classic gingerbread spices, cozy holiday warmth, espresso, and hearty oatmeal (picture: Starbucks gingerbread oatmilk latte in cookie form)
• Ease: Looks fancy, bakes easy—perfect for beginners
• Time: About 1 hour and 30 minutes total, with just 30 minutes chilling time for the dough

Ingredients You Need & Why

• Oats: The secret to soft, chewy cookies! I always pulse my oats in the food processor for just a few seconds, whether I’m using old-fashioned or quick oats. This breaks them down just enough to create a great texture without turning to flour. (Scroll down for a photo.)
• Flour: All-purpose flour provides the cookie’s main structure and helps them hold together.
• Espresso Powder: I pick this up in the coffee aisle; it packs a punch of coffee flavor without bitterness. If you don’t have it, instant coffee will work in a pinch, but skip regular ground coffee—it’s too harsh and gritty.
• Baking Soda: Helps the cookies rise just a bit and then settle, giving that classic molasses cookie texture we all love.
• Spices: Getting the spice mix right was a little process! You’ll need ginger, cinnamon, nutmeg, and cloves—the classic gingerbread crew that brings warmth without overpowering the espresso.
• Salt: A tiny bit enhances all the other flavors and balances sweetness perfectly.
• Butter: Use softened, room-temperature butter for that rich, tender cookie crumb.
• Sugars: Brown sugar adds moisture, chewiness, and that lovely molasses note, while white sugar helps the cookies spread just right during baking.
• Egg: It holds everything together for dreamy dough consistency.
• Molasses: Use dark, unsulphured molasses for deep flavor. Avoid blackstrap molasses here—it’s too strong and will take over the cookie.

And don’t forget the white chocolate for dipping—just wait till you try that dreamy finish!

Let’s Make Gingerbread Latte Cookies

Like my classic iced oatmeal cookies, these gingerbread latte cookies are all about that incredible chewy softness with just a touch of crisp around the edges. The key? Pulsing the oats in a food processor or blender until they’re broken up but still chunky enough to keep texture. This little step makes the cookie dough uniquely thick and sticky, creating a chewy cookie you’ll want to eat all season long.

Here’s a peek at what the oats look like after pulsing:

Once those oats are ready, mix them with your flour, spices, and baking soda. Then in a separate bowl, cream together your butter and sugars before adding your egg and molasses. Finally, bring the wet and dry ingredients together and you’ll have a thick, slightly sticky dough that needs to chill for at least 30 to 45 minutes before scooping and baking.

Success Tip: Use a Cookie Scoop

This dough is delightfully sticky and textured, so scraping dough with a spoon or your hands can get messy. Using a medium cookie scoop (about 1.5 tablespoons or 35 grams) keeps things tidy and helps you get consistent-sized cookies that bake evenly. Because these cookies spread nicely, I fit about 8 or 9 on each baking sheet to give them room.

Finish With a Dip in White Chocolate

Now for the ultimate finishing touch! Grab a couple of white chocolate bars and chop them up. Melt those with a splash of neutral oil and a dash of espresso powder for that signature coffee kick. The oil keeps the white chocolate smooth and creamy—not crumbly once it cools.

Use the microwave to melt in short bursts of 20 seconds, stirring after each until silky smooth. Doesn’t that espresso speckle make the chocolate look so gourmet? Sweet and pretty, just like a coffee shop treat.

Once your cookies are cooled, dip each one halfway into the espresso-kissed white chocolate. Lay them on parchment paper, a silicone mat, or a wire rack set over a baking sheet to catch any drips. To mimic that perfect coffeehouse finish, sprinkle a tiny pinch of cinnamon and nutmeg over the wet chocolate. Allow the white chocolate to set completely; chilling the cookies in the fridge speeds this up.

Then, find your favorite cozy spot, kick your shoes off, and indulge in this warm, comforting gingerbread latte cookie wonder—no coffee shop line needed!

Storage Tips

Got leftovers? No worries! Store these gingerbread latte cookies in an airtight container at room temperature. They’ll stay soft and chewy for up to 5 days. If you want to keep them longer, pop them in the fridge for up to 2 weeks—just be aware the white chocolate might firm up a bit more. To freshen them back up, gently warm in the microwave for 10-15 seconds before serving.

Make-Ahead Tips

This dough is a great candidate for making ahead! After mixing, wrap it tightly in plastic wrap and refrigerate for up to 72 hours before baking. Or freeze dough balls on a baking sheet, then transfer to a freezer-safe bag. Bake straight from frozen—just add a couple extra minutes to the baking time.

Variations

• Swap white chocolate for dark or milk chocolate for a richer finish.
• Add chopped crystallized ginger for bursts of spicy sweetness.
• Toss in chopped toasted pecans or walnuts to add a crunchy texture.
• Use a dairy-free butter and vegan white chocolate to make these cookies vegan-friendly.

Serving Suggestions

• Serve with a mug of hot cocoa, chai, or an actual gingerbread latte to double down on those cozy holiday vibes.
• Pair with peppermint mocha cookies or spiced eggnog oatmeal cream pies for a festive cookie platter perfect for gifting or parties.
• Add a scoop of vanilla ice cream and crushed ginger snap cookies for a fun dessert twist.

Recipe FAQs

• Can I substitute instant coffee for espresso powder? Yes, instant coffee works if you don’t have espresso powder. Just make sure it dissolves fully to avoid any gritty bits.
• Can I skip chilling the dough? Chilling helps the cookies hold their shape and enhances flavor, so I don’t recommend skipping it. At least 30 minutes is best.
• What type of oats should I use? Old-fashioned or quick oats both work fine. Just pulse them a few times in a processor to get the right texture.
• Can I make this gluten-free? Yes! Substitute the all-purpose flour with a 1-to-1 gluten-free baking flour blend.
• Why isn’t my white chocolate smooth when melted? Melt slowly in short bursts and stir well after each. Adding a small splash of neutral oil helps keep it smooth and creamy.