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Soft and chewy gingerbread latte cookies combining oatmeal, classic gingerbread spices, espresso powder, and white chocolate, finished with a dipped white chocolate coating speckled with espresso powder and spices, perfect for festive occasions.

  • Total Time: 1 hour 30 minutes (including chilling and multiple batches)
  • Yield: About 24 cookies 1x

Ingredients

Scale
  • 1 1/4 cups old-fashioned or quick oats (pulsed in food processor)
  • 1 1/2 cups all-purpose flour
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon ground ginger
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/8 teaspoon ground cloves
  • 1/4 teaspoon salt
  • 1/2 cup (1 stick) unsalted butter, softened to room temperature
  • 3/4 cup brown sugar, packed
  • 1/4 cup granulated white sugar
  • 1 large egg
  • 1/4 cup dark unsulphured molasses
  • 2 teaspoons espresso powder (or instant coffee) for dough
  • 8 ounces white chocolate bars, chopped (for dipping)
  • 1 teaspoon neutral oil (e.g., vegetable or canola oil) (for white chocolate dipping)
  • 1/4 teaspoon espresso powder (for white chocolate dipping)
  • Pinch cinnamon and nutmeg (for sprinkling)

Instructions

  1. Preheat oven to 350°F (177°C). Line baking sheets with parchment paper or silicone baking mats.
  2. Pulse oats in a food processor for a few seconds until broken down but still chunky.
  3. In a medium bowl, whisk together pulsed oats, all-purpose flour, baking soda, ground ginger, cinnamon, nutmeg, cloves, and salt.
  4. In a large bowl, cream together softened butter, brown sugar, and white sugar until creamy and smooth.
  5. Add the egg and molasses to the butter mixture and mix until fully combined.
  6. Add 2 teaspoons espresso powder to the wet mixture and mix well.
  7. Gradually mix the dry ingredients into the wet ingredients until a thick, slightly sticky dough forms.
  8. Wrap dough in plastic wrap and chill in the refrigerator for at least 30 minutes (up to 45 minutes).
  9. Use a medium cookie scoop (about 1.5 tablespoons or 35 grams) to portion dough onto baking sheets, spacing 8 to 9 cookies per sheet to allow room for spreading.
  10. Bake cookies for 10-12 minutes until edges are set and lightly golden but centers remain soft.
  11. Remove from oven and allow cookies to cool on baking sheet for 5 minutes before transferring to a wire rack to cool completely.
  12. Meanwhile, prepare white chocolate dip: in a microwave-safe bowl, combine chopped white chocolate, 1 teaspoon neutral oil, and 1/4 teaspoon espresso powder.
  13. Melt in the microwave in short bursts of 20 seconds, stirring thoroughly between each until smooth and creamy.
  14. Dip cooled cookies halfway into the espresso-speckled white chocolate and place on parchment paper, silicone mat, or wire rack over a baking sheet.
  15. Sprinkle a pinch of cinnamon and nutmeg over the wet white chocolate on each cookie.
  16. Allow the white chocolate to set completely, chilling cookies in the refrigerator to speed the process if desired.
  17. Store cookies in an airtight container at room temperature for up to 5 days, or refrigerate up to 2 weeks.

Notes

Pulse oats briefly to maintain texture and chewiness without turning into flour., Using espresso powder (or instant coffee) adds bold coffee flavor without bitterness., Chilling dough at least 30 minutes improves flavor and helps cookies hold shape., A medium cookie scoop ensures even baking and tidy portions., Neutral oil added to white chocolate keeps it smooth and prevents crumbliness when cooled., Variations: use dark or milk chocolate instead of white chocolate; add chopped crystallized ginger or toasted nuts; use dairy-free butter and vegan white chocolate for vegan version., Store cookies in an airtight container, warm briefly before serving to refresh softness., Cookie dough can be refrigerated up to 72 hours before baking or frozen as dough balls; bake from frozen adding a couple extra minutes to baking time., Pair with hot cocoa, chai, or gingerbread latte for serving., Calories and nutrition information are not specified in the source article.

  • Author: Laura
  • Prep Time: 15 minutes
  • Cook Time: 12 minutes per batch
  • Category: Dessert, Cookies
  • Cuisine: American

Nutrition

  • Serving Size: 1 cookie