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.
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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
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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.
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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.
