Save Soft, spiced gingerbread cookies infused with espresso and topped with a luscious white chocolate drizzle are perfect winter treats for festive gatherings or cozy afternoons.
I wanted something a bit special for holiday cookie swaps, and these gingerbread latte cookies turned out to be everyone's favorite with their soft texture and espresso aroma.
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)
- Large egg: 1
- Molasses: 1/4 cup (80 g)
- Instant espresso powder: 1 tbsp
- Vanilla extract: 1 tsp
- Granulated sugar (for rolling): 1/3 cup (65 g)
- White chocolate, chopped or chips: 4 oz (115 g)
- Coconut oil or vegetable oil (optional): 1 tsp
Instructions
- Prep:
- Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
- Mix Dry:
- Whisk flour, ginger, cinnamon, cloves, nutmeg, baking soda, and salt in a bowl. Set aside.
- Cream Wet:
- In a large bowl, beat butter with brown sugar and sugar until light and fluffy (2-3 minutes).
- Combine:
- Mix in egg, molasses, espresso powder, and vanilla until blended.
- Finish Dough:
- Gradually add dry ingredients to wet until just combined.
- Shape:
- Scoop 1 1/2 tbsp dough balls, roll in granulated sugar.
- Bake:
- Arrange balls 2 inches apart. Bake 10-12 minutes until crackled. Cool 5 minutes on sheets, transfer to rack to cool completely.
- Drizzle:
- Melt white chocolate (with oil if desired) in microwave bowl, stirring until smooth. Drizzle over cooled cookies. Allow to set.
Save The first batch I made with my sister disappeared before the chocolate even set—everyone loved snacking on these cookies with hot coffee after sledding in the backyard.
Required Tools
Mixing bowls, electric mixer, whisk, baking sheets, parchment paper, cookie scoop, microwave-safe bowl, wire rack
Allergen Information
Contains wheat, milk (butter, white chocolate), eggs. White chocolate may also have soy lecithin. Always check labels for sensitive eaters.
Nutritional Information
Per serving: Calories 150, Total Fat 7 g, Carbohydrates 21 g, Protein 2 g
Save These gingerbread latte cookies are a festive treat with a delightful twist. Serve them for holidays, or enjoy with a cup of coffee to brighten any winter day.
Recipe FAQs
- → What gives the cookies their espresso flavor?
Instant espresso powder is added to the wet ingredients, infusing the cookies with a distinct coffee aroma and subtle bitterness that complements the spices.
- → How do I achieve the soft texture in these cookies?
The combination of softened butter, brown sugar, and molasses helps create a moist, tender crumb, while careful mixing and baking time ensure softness.
- → Can I swap white chocolate for another topping?
Yes, dark or milk chocolate can be melted and drizzled instead of white chocolate for a richer contrast to the spices.
- → What spices are used to flavor the dough?
The dough includes ginger, cinnamon, cloves, and nutmeg, which together deliver the classic warm spiced profile typical of gingerbread.
- → How should these cookies be stored to maintain freshness?
Store in an airtight container at room temperature for up to five days to preserve softness and flavor.
- → Is there a way to intensify the coffee flavor?
Increasing the instant espresso powder to 1 1/2 tablespoons will provide a stronger coffee aroma and taste.