These gingerbread latte cookies bring together everything I enjoy about winter baking. I get soft, chewy oatmeal cookies flavored with warm gingerbread spices, a subtle espresso note, and a smooth white chocolate finish. They feel cozy and festive, like enjoying a favorite seasonal latte in cookie form.
Why You’ll Love This Recipe
I love this recipe because it balances texture and flavor so well. The oats make the cookies chewy, the molasses and spices add warmth and depth, and the espresso gives a gentle coffee flavor without being overpowering. I also like how impressive they look once dipped in white chocolate, even though the process is simple and beginner-friendly.
Ingredients
(Tip: You’ll find the full list of Ingredients and measurements in the recipe card below.)
Cookies
2 cups old-fashioned rolled oats
1 and 2/3 cups all-purpose flour
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 unsalted butter, softened
1 cup packed brown sugar
1/4 cup granulated sugar
1 large egg, at room temperature
1/4 cup dark or unsulphured molasses
Topping
8 ounces white chocolate, chopped
1 teaspoon vegetable oil or coconut oil
1/2 teaspoon espresso powder
a pinch of ground cinnamon
a pinch of ground nutmeg
Directions
I begin by pulsing the rolled oats in a food processor about 10 to 12 times until they are partially broken down, leaving a mix of coarse oats and fine crumbs. This step is key for a soft and chewy texture. I whisk the pulsed oats with the flour, espresso powder, baking soda, salt, and all the spices in a medium bowl.
In a large bowl, I cream the softened butter with the brown sugar and granulated sugar until light and fluffy. I add the egg and molasses and mix until fully combined. I then add the dry ingredients and mix just until a thick, sticky dough forms.
I cover the dough and chill it in the refrigerator for 30 to 45 minutes. After chilling, I scoop about 1 and a half tablespoons of dough per cookie and place them on lined baking sheets, spacing them well apart. I bake the cookies in a preheated oven at 350°F (177°C) for 12 to 13 minutes, until the edges are lightly set and the centers look soft. I let the cookies cool completely before adding the topping.
To make the topping, I melt the white chocolate with the oil and espresso powder until smooth. I dip each cooled cookie halfway into the melted chocolate, place it on parchment paper, and sprinkle the chocolate with a tiny pinch of cinnamon and nutmeg. I refrigerate the cookies for about 30 minutes so the chocolate can fully set.
Servings And Timing
This recipe makes about 30 cookies.
Preparation time is approximately 45 minutes.
Baking time is about 12 to 13 minutes per batch.
Total time is around 1 hour and 30 minutes.
Variations
When I want a lighter touch, I drizzle the white chocolate over the cookies instead of dipping them. I sometimes increase the espresso powder slightly for a stronger coffee flavor. For a richer contrast, I occasionally swap the white chocolate for dark chocolate or use a simple spiced glaze instead.
Storage/Reheating
I store these cookies in an airtight container at room temperature for up to 3 days. In the refrigerator, they keep well for about 1 week. I also freeze baked cookies for up to 3 months and let them thaw at room temperature before serving.
FAQs
Can I make the dough ahead of time?
Yes, I often prepare the dough in advance and keep it refrigerated for up to 3 days before baking.
Can I skip the espresso powder?
Yes, I can leave it out if I prefer a classic gingerbread flavor without the coffee notes.
Why do I need to pulse the oats?
Pulsing the oats creates a softer, chewier cookie instead of a rough or dry texture.
Can I use instant coffee instead of espresso powder?
Yes, I can substitute instant coffee, but I usually add a bit more since it is less concentrated.
Can I freeze the cookies?
Yes, both baked cookies and cookie dough freeze well for up to 3 months.
Conclusion
These gingerbread latte cookies are one of my favorite seasonal treats. They combine warm spices, chewy oats, and a creamy white chocolate finish into a cookie that feels both comforting and special. I enjoy making them for gatherings or quiet evenings at home, and they always disappear quickly.
Soft and chewy oatmeal cookies infused with gingerbread spices and espresso, then dipped in white chocolate for a cozy and festive winter treat inspired by a seasonal latte.
Total Time:1 hour 30 minutes
Yield:30 cookies
Ingredients
Cookies
2 cups old-fashioned rolled oats
1 and 2/3 cups all-purpose flour
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 unsalted butter, softened
1 cup packed brown sugar
1/4 cup granulated sugar
1 large egg, at room temperature
1/4 cup dark or unsulphured molasses
Topping
8 ounces white chocolate, chopped
1 teaspoon vegetable oil or coconut oil
1/2 teaspoon espresso powder
A pinch of ground cinnamon
A pinch of ground nutmeg
Instructions
Preheat the oven to 350°F (177°C). Line baking sheets with parchment paper.
Pulse the oats in a food processor 10–12 times until coarsely ground. In a bowl, whisk the pulsed oats with flour, espresso powder, baking soda, salt, ginger, cinnamon, nutmeg, and cloves.
In a large bowl, cream butter, brown sugar, and granulated sugar until fluffy. Add egg and molasses, and mix until combined.
Gradually add the dry ingredients and mix until a sticky dough forms. Chill the dough for 30–45 minutes.
Scoop 1.5 tablespoons of dough per cookie onto lined baking sheets. Bake for 12–13 minutes until edges are set and centers are soft. Let cool completely.
For the topping, melt white chocolate with oil and espresso powder until smooth. Dip cooled cookies halfway, place on parchment, and sprinkle with cinnamon and nutmeg. Refrigerate for 30 minutes to set.
Notes
Pulse oats for ideal chewy texture.
Chill dough to prevent spreading.
Try dark chocolate or glaze instead of white chocolate for variation.
Store at room temp for 3 days, refrigerated for 1 week, or freeze for 3 months.
