Name: Gingerbread Latte Cookies
Prep time: 20 min
Cook time: 13 min
Total time: 33 min
Cuisine: Holiday
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; 3/4 cup (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; 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

Gingerbread Latte Cookies

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Indulge in the warmth of the holiday season with these delightful Gingerbread Latte Cookies. Combining the cozy spices of gingerbread with a hint of espresso, these cookies offer a soft and chewy texture that’s perfect for festive gatherings or as a sweet treat any time of day. The rich flavors are beautifully complemented by a luscious white chocolate dip, making them an irresistible addition to your dessert table. Easy to prepare and fun to make with family, these cookies not only satisfy your sweet tooth but also fill your kitchen with delightful aromas reminiscent of cherished moments spent baking together.

Author: Nevaeh
Prep Time: 20 minutes
Cook Time: 13 minutes
Total Time: 33 minutes
Yield: Approximately 24 cookies 1x
Category: Dessert
Method: Baking
Cuisine: Holiday

Ingredients

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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
3/4 cup (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
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

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Instructions

Pulse oats in a food processor until you achieve varied textures.
In a bowl, combine pulsed oats, flour, espresso powder, baking soda, salt, and spices.
Cream butter and sugars until fluffy; mix in egg and molasses.
Combine wet and dry ingredients until just mixed; chill dough for 30–45 minutes.
Preheat oven to 350°F (177°C) and prepare baking sheets.
Scoop dough onto sheets and bake for 12–13 minutes until edges are lightly browned.
Cool on sheets then dip in melted white chocolate mixed with espresso powder.

Nutrition

Serving Size: 1 cookie (approximately 30g)
Calories: 150
Sugar: 9g
Sodium: 70mg
Fat: 6g
Saturated Fat: 4g
Unsaturated Fat: 2g
Trans Fat: 0g
Carbohydrates: 22g
Fiber: 1g
Protein: 2g
Cholesterol: 15mg

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