Description
These Gingerbread Latte Cookies combine chewy oats, warm spices, and a mocha twist with espresso-speckled white chocolate dipping and a sprinkle of festive spices for a soft, nostalgic treat perfect for the holiday season.
Ingredients
Scale
Dry 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
Wet Ingredients
- 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
For Dipping and Topping
- 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
Instructions
- Pulse oats. Pulse the oats in a food processor 10–12 times to create a mix of chopped oats and oat flour for varied texture.
- Mix dry ingredients. Whisk together pulsed oats, flour, espresso powder, baking soda, salt, ground ginger, cinnamon, nutmeg, and cloves in a medium bowl and set aside.
- Cream butter and sugars. Using a mixer, beat unsalted butter with brown sugar and granulated sugar on medium-high speed until light and fluffy, about 3 minutes.
- Add egg and molasses. Mix in the egg and molasses on high speed until well combined, scraping down the bowl as needed.
- Combine wet and dry. Add the dry ingredients to the wet ingredients and mix on low speed until just combined; the dough will be very thick and sticky.
- Chill dough. Cover and refrigerate the dough for 30–45 minutes, or up to 3 days. Before scooping, let dough sit at room temperature for 30 minutes if chilled long.
- Preheat oven. Preheat the oven to 350°F (177°C) and line baking sheets with parchment paper or silicone mats.
- Scoop and bake cookies. Scoop 1.5 tablespoons (35g) of dough per cookie, placing them 3 inches apart on baking sheets. Bake for 13 minutes until edges are lightly browned but centers remain soft.
- Cool cookies. Let baked cookies cool on the baking sheet for 10 minutes, then transfer to a wire rack to cool completely before dipping.
- Melt white chocolate. Melt white chocolate with oil and espresso powder in a double boiler or microwave in 20-second increments, stirring until smooth.
- Dip cookies. Dip each cooled cookie halfway into the melted white chocolate and place on a lined baking sheet or cooling rack. Sprinkle with a mixture of cinnamon and nutmeg.
- Set chocolate. Refrigerate dipped cookies for 30 minutes to allow the chocolate to set before serving or storing.
Notes
- For varied texture, pulse oats carefully to retain some larger pieces along with oat flour.
- Using molasses other than blackstrap, such as Grandma’s brand, yields better flavor and sweetness.
- If chilling dough longer than a few hours, ensure dough softens before scooping for easier handling.
- White chocolate can be thinned with vegetable or coconut oil to aid dipping.
- Cookies keep fresh covered at room temperature for 3 days or refrigerated up to 1 week.
- Perfect festive cookie for holiday gatherings, combining gingerbread and latte flavors.
Nutrition
- Serving Size: 1 cookie
- Calories: 180 kcal
- Sugar: 12 g
- Sodium: 90 mg
- Fat: 8 g
- Saturated Fat: 5 g
- Unsaturated Fat: 2 g
- Trans Fat: 0 g
- Carbohydrates: 25 g
- Fiber: 2 g
- Protein: 2 g
- Cholesterol: 25 mg
