Save to Pinterest Soft, spiced gingerbread cookies infused with espresso and topped with a luscious white chocolate drizzle are the perfect cozy winter treat or addition to any festive gathering.
I first made these Gingerbread Latte Cookies on a snowy afternoon when I was craving something comforting but a bit different. The aroma of ginger and coffee blending together filled my kitchen and instantly reminded me of cozy winter cafe visits.
Ingredients
- All-purpose flour: 2 1/4 cups (280 g)
- Ground ginger: 2 tsp
- Ground cinnamon: 1 1/2 tsp
- Ground cloves: 1/4 tsp
- Ground nutmeg: 1/4 tsp
- Baking soda: 1/2 tsp
- Salt: 1/2 tsp
- Unsalted butter, softened: 3/4 cup (170 g)
- Light brown sugar, packed: 1/2 cup (100 g)
- Granulated sugar: 1/4 cup (50 g), plus 1/3 cup (65 g) for rolling
- Large egg: 1
- Molasses: 1/4 cup (80 g)
- Instant espresso powder: 1 tbsp
- Vanilla extract: 1 tsp
- White chocolate, chopped or chips: 4 oz (115 g)
- Coconut oil or vegetable oil (optional): 1 tsp, for smoother drizzle
Instructions
- Prep Oven & Sheets:
- Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
- Mix Dry Ingredients:
- Whisk together flour, ginger, cinnamon, cloves, nutmeg, baking soda, and salt.
- Cream Butter & Sugars:
- Cream softened butter, brown sugar, and 1/4 cup granulated sugar until light and fluffy (2-3 minutes).
- Add Wet Ingredients:
- Beat in egg, molasses, instant espresso powder, and vanilla extract.
- Combine Mixtures:
- Gradually mix in dry ingredients until just combined. Do not overmix.
- Shape & Coat Dough:
- Scoop dough into 1 1/2 tablespoon balls. Roll each in 1/3 cup granulated sugar.
- Bake:
- Place dough balls 2 inches apart. Bake for 10-12 minutes, until edges are set and tops crackled. Cool on sheet 5 minutes, then wire rack.
- Drizzle Chocolate:
- Melt white chocolate (with oil if using) in microwave-safe bowl in 20-second intervals, stirring until smooth. Drizzle over cooled cookies. Let chocolate set.
Save to Pinterest These cookies turned out to be a holiday favorite in our family. Last year, my kids helped drizzle the white chocolate, and we enjoyed them with mugs of chai by the fireplace.
Required Tools
Mixing bowls, electric or stand mixer, whisk, baking sheets, parchment paper, cookie scoop or tablespoon, wire rack, microwave-safe bowl
Allergen Information
Contains wheat (gluten), milk (butter, white chocolate), eggs. White chocolate may contain soy lecithin. Always double-check ingredient labels for allergens.
Nutritional Information
Per serving: Calories 150, Total Fat 7 g, Carbohydrates 21 g, Protein 2 g
Save to Pinterest Enjoy these Gingerbread Latte Cookies as a festive treat or a sweet snack with your favorite warm beverage. They’re sure to bring a cozy touch to any moment.
Recipe Questions & Answers
- → How do I enhance the espresso flavor?
Increase the instant espresso powder to 1 1/2 tablespoons to intensify the coffee notes without overwhelming the spices.
- → Can I substitute the white chocolate drizzle?
Yes, melted dark or milk chocolate can be used instead, though it will alter the flavor profile and sweetness.
- → What texture should I expect?
These cookies are soft and tender with a lightly crackled top, providing a slightly chewy bite balanced by the smooth chocolate drizzle.
- → Are there any tips for rolling the dough?
Rolling dough balls in granulated sugar before baking creates a delicate crunch on the outside and enhances sweetness.
- → How should I store these spiced treats?
Keep them in an airtight container at room temperature for up to five days to maintain softness and flavor.