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Gingerbread Latte Cookies

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These Gingerbread Latte Cookies combine warm holiday spices with bold espresso and a creamy white chocolate dip for the ultimate seasonal treat. They are soft, chewy, and inspired by your favorite coffeehouse beverage.

Ingredients

Scale

2 cups old-fashioned whole rolled oats

1 and 2/3 cups all-purpose flour

3/4 cup unsalted butter, softened

1 cup brown sugar

1/4 cup granulated sugar

1/4 cup dark molasses

1 large egg

2 teaspoons espresso powder

1 teaspoon ground ginger

1 teaspoon ground cinnamon

1/4 teaspoon ground nutmeg

1/8 teaspoon ground cloves

1 teaspoon baking soda

1/4 teaspoon salt

8 ounces white chocolate, chopped

1 teaspoon vegetable oil

Instructions

1. Pulse oats in a food processor until coarsely ground.

2. In a medium bowl, whisk the processed oats with flour, espresso powder, baking soda, salt, and spices.

3. Cream softened butter with both sugars on medium-high speed for 3 minutes.

4. Add the egg and molasses; beat on high for 60 seconds until smooth.

5. Add dry ingredients to wet on low speed until just combined.

6. Chill the dough in the refrigerator for 45 minutes.

7. Preheat oven to 350 Fahrenheit and line baking sheets with parchment.

8. Scoop 1.5 tablespoon sized balls and space 3 inches apart.

9. Bake for 12 to 13 minutes until edges are set but centers are soft.

10. Cool completely on a wire rack.

11. Melt white chocolate with oil and espresso powder in 20-second bursts.

12. Dip half of each cookie into the chocolate and sprinkle with a pinch of cinnamon and nutmeg.

Notes

Use high-quality bar chocolate for dipping rather than chips.

Do not use blackstrap molasses as it is too bitter.

Pulse the oats—don’t turn them into fine flour; texture is key.

Store in an airtight container for up to 1 week.

Nutrition

Find it online: https://www.flavourrecipe.com/gingerbread-latte-cookies/