Description
These Gingerbread Latte Cookies combine chewy oats and warm spices with a creamy espresso-speckled white chocolate dip for a festive and 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 (do not use blackstrap; Grandma’s brand preferred)
Chocolate Coating
- 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 of cinnamon and nutmeg, for sprinkling on top
Instructions
- Pulse oats: Pulse the oats in a food processor 10–12 times until you achieve a variety of texture—some chopped oats and some oat flour.
- Mix dry ingredients: In a medium bowl, whisk together the pulsed oats, flour, espresso powder, baking soda, salt, ginger, cinnamon, nutmeg, and cloves. Set aside.
- Cream butter and sugars: In a large bowl using a hand or stand mixer fitted with the paddle attachment, beat the butter, brown sugar, and granulated sugar on medium-high speed for about 3 minutes until creamy.
- Add egg and molasses: Add the egg and molasses to the creamed mixture and beat on high speed for about 1 minute until combined. Scrape down the bowl sides if needed.
- Combine dough: Mix the dry ingredients into the wet ingredients on low speed until fully combined. The dough will be thick and sticky.
- Chill dough: Cover and chill the dough in the refrigerator for 30–45 minutes or up to 3 days. If chilled longer than a few hours, let sit at room temperature for 30 minutes before scooping.
- Preheat oven and prepare baking sheets: Preheat oven to 350°F (177°C). Line large baking sheets with parchment paper or silicone mats.
- Scoop and bake: Scoop about 1.5 tablespoons (35g) of dough per cookie and place them 3 inches apart on the baking sheets. Bake for 13 minutes or until lightly browned on the edges; centers will look soft.
- Cool cookies: Let cookies cool on the baking sheet for 10 minutes, then transfer to a cooling rack to cool completely.
- Melt chocolate: Melt white chocolate, oil, and espresso powder in a double boiler or microwave in 20-second increments, stirring until smooth.
- Dip and sprinkle: Dip each cooled cookie halfway into the melted white chocolate, place on parchment-lined sheet or rack, and lightly sprinkle with a mix of cinnamon and nutmeg.
- Set chocolate: Refrigerate the dipped cookies for about 30 minutes to set the chocolate coating.
Notes
- For best texture, make sure to chill the dough before baking to prevent spreading.
- If you don’t have espresso powder, strong instant coffee powder can be used as a substitute.
- Make sure cookies cool completely before dipping to avoid melting the chocolate coating.
- Use parchment paper or silicone mats to prevent cookies from sticking during baking and chocolate setting.
- These cookies stay fresh for 3 days at room temperature or up to 1 week refrigerated.
Nutrition
- Serving Size: 1 cookie
- Calories: 180 kcal
- Sugar: 12 g
- Sodium: 90 mg
- Fat: 9 g
- Saturated Fat: 5 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 23 g
- Fiber: 2 g
- Protein: 2 g
- Cholesterol: 25 mg
