Name: Gingerbread Latte Cookies with White Chocolate Recipe
Prep time: 45 min
Cook time: 13 min
Total time: 1 h 30 min
Cuisine: American
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; 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 cinnamon and nutmeg, for sprinkling on top

There’s something truly magical about the season in a bite, and these Gingerbread Latte Cookies with White Chocolate Recipe capture just that. Soft, chewy, and layered with warm spices plus a luscious white chocolate dip—it’s like wrapping a cozy latte into a cookie you can hold in your hand.

The image shows round oatmeal cookies, some dipped halfway in white icing that is smooth and slightly glossy, with a light sprinkle of cinnamon powder on top of the icing. The cookies have a golden brown, rough, and chunky texture from the oats with some broken cookie pieces around. They are arranged on a white marbled surface with a few green pine branches in the corners, and a small white bowl with cinnamon powder sits near the bottom right. The composition is bright with soft natural light. Photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Gingerbread Latte Cookies with White Chocolate Recipe
Top Tip
How to Serve Gingerbread Latte Cookies with White Chocolate Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Gingerbread Latte Cookies with White Chocolate Recipe

Why You'll Love This Recipe

I have to admit, I don’t just love these cookies—I’m genuinely obsessed. The way the deep gingerbread spices mingle with that espresso hint and finish with creamy white chocolate? It’s pure comfort. Plus, they’re surprisingly easy to make!

Perfect texture: A chewy, soft cookie that still has a little bite from the oats—that balance is everything.
Unique twist: Adding espresso powder really lifts the gingerbread flavor and pairs so well with white chocolate.
Customizable with ease: You can tweak the spices or swap white chocolate for dark if you like, without losing the essence.
Festive and comforting: It’s a cookie that feels special for holidays but honestly works any time you want something cozy and decadent.

Ingredients & Why They Work

The magic of this Gingerbread Latte Cookies with White Chocolate Recipe is in the thoughtful blend of warming spices, oats for texture, and that coffee kick from espresso powder. Each ingredient brings something special—whether it's flavor, texture, or the perfect gooey quality.

Flat lay of a small pile of old-fashioned whole rolled oats, a mound of all-purpose flour, a heap of light brown sugar, a smaller heap of granulated sugar, a small white ceramic bowl filled with ground ginger, another bowl containing ground cinnamon, a tiny bowl of ground nutmeg, a tiny bowl with ground cloves, two teaspoons of espresso powder in a small white bowl, a whole large brown egg with a clean shell, a portion of unsalted butter softened and cut into chunks, a small white bowl holding dark molasses, a handful of chopped white chocolate pieces on a white ceramic plate, and a small white bowl with a light vegetable oil—all ingredients arranged symmetrically and balanced on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

Old-fashioned whole rolled oats: Pulsing these gives a lovely chewy texture that’s heartier than plain flour and a subtle nuttiness.
All-purpose flour: Provides the structure your cookie dough needs to hold together while staying tender.
Espresso powder: Adds a subtle coffee flavor that brightens the spices and complements the white chocolate beautifully.
Baking soda: Helps your cookies rise slightly, keeping them soft and airy.
Salt: Balances the sweetness and enhances the spices.
Ground ginger, cinnamon, nutmeg, and cloves: These classic gingerbread spices bring warmth and seasonal spice notes you’ll adore.
Unsalted butter: Creamy and essential for that tender crumb; softened butter creams better with sugar for the fluffiest dough.
Brown sugar & granulated sugar: Brown sugar adds moisture and a molasses depth while granulated sugar keeps the cookie’s edges crisp.
Egg: Binds everything together and adds richness.
Molasses: The true star in gingerbread recipes for that dark, sticky sweetness and characteristic flavor.
White chocolate: Provides a creamy, sweet contrast to spicy cookies; melting it with a touch of oil ensures smooth dipping.
Vegetable or coconut oil: Optional, but it helps thin the white chocolate for a perfect dip consistency.
Extra cinnamon and nutmeg: A light sprinkle on top of the dipped cookies adds a final aromatic touch and looks stunning.

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Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

I love experimenting with the spice levels in this Gingerbread Latte Cookies with White Chocolate Recipe. Sometimes I add a pinch more ginger for a sharper kick or swap out the white chocolate for dark if I’m feeling indulgent but want less sweetness. You should totally play around with it to find your favorite.

Variation: When I make these for a gluten-free friend, I swap the all-purpose flour for a 1:1 gluten-free flour blend and make sure my oats are certified gluten-free—works beautifully.
Dietary tweak: Swap white chocolate for dairy-free white chocolate to keep it vegan; just make sure to use a plant-based butter alternative.
Seasonal twist: Around the holidays, adding a dash of ground cardamom or star anise amps up the festivity and complexity.

Step-by-Step: How I Make Gingerbread Latte Cookies with White Chocolate Recipe

A white plate holds nine round oatmeal cookies, each partially dipped in white icing that covers about half of the top surface. The cookies have a rough, textured look with visible oats and a golden-brown color. The white icing is sprinkled lightly with a fine brown powder, likely cinnamon, adding contrast. The plate rests on a white marbled surface with some pine tree branches on the edges, giving a cozy feel. A small white bowl containing brown powder, likely cinnamon, is placed near the top right corner. photo taken with an iphone --ar 2:3 --v 7

Step 1: Pulse oats for the perfect texture

I start by pulsing the old-fashioned oats in my food processor about 10–12 times. You want a nice mix: some chopped oats for chewiness and some oat flour to give the dough structure. Too fine, and you lose texture; too coarse, and your cookie might crumble. Getting this just right is key and makes a huge difference in the final bite.

Step 2: Combine dry ingredients

Next, I whisk together the pulsed oats with all the spices, baking soda, salt, flour, and espresso powder in a separate bowl. Mixing these well upfront means every bite gets that consistent punch of gingerbread latte flavor.

Step 3: Cream butter and sugars

Using a stand or hand mixer, I cream softened unsalted butter with both brown and granulated sugar until it’s light and fluffy—about 3 minutes. This step traps air to give the cookies a tender texture. Don’t rush it; well-creamed butter and sugar are the secret to soft cookies!

Step 4: Add egg and molasses

With the mixer running, I beat in a room-temperature egg and then molasses. Using room-temp ingredients helps everything blend smoothly without breaking the mixture. Molasses gives the cookies that rich, classic gingerbread flavor you expect.

Step 5: Mix dry into wet and chill

I combine the dry ingredients with the wet on low speed until just mixed—be careful not to overmix; you want a thick, sticky dough. Then I cover and chill it for at least 30 minutes. Chilling helps hydrate the oats and makes the dough easier to scoop. If chilling longer, let it sit out 30 minutes before baking to soften slightly.

Step 6: Bake to golden perfection

I preheat the oven to 350°F (177°C) and line my baking sheets. Scooping about 1.5 tablespoons of dough per cookie, I place them 3 inches apart since they spread a bit. Bake 12–13 minutes—look for lightly browned edges while the centers remain soft. This creates that dreamy chewy texture.

Step 7: Dip in espresso white chocolate and sprinkle spices

Once completely cooled, I melt white chocolate with a little vegetable or coconut oil and a touch more espresso powder for an extra coffee hint. Dipping each cookie halfway and then sprinkling with cinnamon and nutmeg on top adds a beautiful aroma and festive finish. Chill them in the refrigerator to set the chocolate for about 30 minutes.

Top Tip

From making these cookies multiple times, I’ve learned a few little tricks that keep them turning out perfect every time. Since the dough is dense, chilling it is non-negotiable for easy scooping and clean edges.

Pulsing oats just right: Don’t over-process into fine flour—you want mix of textures to keep chewiness and structure.
Don’t skip chilling: Overnight chilling makes the dough easier to handle and cookies bake up nicely without flattening out too much.
Use room temperature ingredients: Butter and egg at room temp combine better and create a smoother dough.
Watch your baking time: Pull cookies out when edges are golden but centers look soft—carryover heat finishes the job for tender cookies.

How to Serve Gingerbread Latte Cookies with White Chocolate Recipe

gingerbread latte cookies - Serving Suggestion

Garnishes

I love these cookies with just a light sprinkle of cinnamon and nutmeg on the chocolate—that little extra spice aroma is like a cozy hug. Sometimes, I add a tiny pinch of finely grated orange zest right after dipping for a fresh zing that contrasts beautifully.

Side Dishes

Pair these cookies with a hot latte or chai tea for the fullest gingerbread latte experience. They also make a delightful accompaniment to vanilla bean ice cream for a dessert twist that honestly feels like a little slice of heaven.

Creative Ways to Present

For holiday gatherings, I stack the cookies in a jar tied with a cinnamon stick and red ribbon—that presentation adds to the festive vibe and makes a wonderful gift! Another idea is to arrange them on a wooden board with sprigs of fresh rosemary or pine for an inviting wintery look.

Make Ahead and Storage

Storing Leftovers

These cookies keep wonderfully at room temperature, just make sure to store them in an airtight container to keep the white chocolate from sweating. They stay fresh for up to 3 days, but honestly don’t last that long in my kitchen!

Freezing

I’ve frozen the dough successfully in balls, separated on parchment, then transferred to a zip-top freezer bag. When I want fresh cookies, I just bake them straight from frozen, adding a few extra minutes to the baking time. The white chocolate dip is best added after baking.

Reheating

Leftover cookies warm up beautifully with a quick 10-second zap in the microwave or a 5-minute sit in a 300°F oven. This refreshes that soft, chewy texture without melting the chocolate too much.

Frequently Asked Questions:

Can I use instant coffee instead of espresso powder in the Gingerbread Latte Cookies with White Chocolate Recipe?

Instant coffee granules tend to be more bitter and less concentrated than espresso powder, so the flavor might change slightly. I recommend using a true espresso powder if possible for that authentic coffee kick, but if you only have instant coffee, reduce the amount by half and dissolve it in a tiny bit of hot water before adding.

How should I store these cookies to keep white chocolate from melting or sweating?

To prevent the white chocolate coating from melting or developing a white haze (called blooming), store the cookies in an airtight container in a cool, dry place away from direct sunlight. If your kitchen is warm, refrigeration is best, but bring them to room temperature before serving for full flavor.

Can I make the dough ahead of time for the Gingerbread Latte Cookies with White Chocolate Recipe?

Absolutely! The dough can be chilled in the refrigerator for up to 3 days before baking. This resting time actually helps deepen the flavors and makes the dough easier to scoop. Just be sure to let it sit at room temperature for 30 minutes before baking if chilled longer than a few hours.

Is it okay to replace molasses with maple syrup in this recipe?

Molasses gives gingerbread its signature deep flavor and sticky texture, so swapping it for maple syrup will change the taste and texture. I don’t recommend replacing molasses completely, but if you want to add maple nuance, you can try using half molasses and half maple syrup and see how you like it.

Final Thoughts

This Gingerbread Latte Cookies with White Chocolate Recipe holds a special place in my kitchen and heart. It’s the treat I reach for when I want that comforting, nostalgic feeling of a coffee shop latte—only better, because it’s homemade and comes with a bite of chewy, spicy delight. I hope you enjoy making and sharing these as much as I do; they really bring a little warmth and sweetness into any day.