Pin it Soft, spiced gingerbread cookies infused with espresso and topped with a luscious white chocolate drizzle—perfect for cozy winter treats or festive gatherings.
I first made these gingerbread latte cookies for a chilly holiday brunch and they quickly became everyone's favorite. The espresso blends beautifully with the spices, creating a cookie that's both comforting and a little unexpected.
Ingredients
- All-purpose flour (2 1/4 cups 280 g): For the cookie base
- Ground ginger (2 tsp): Adds signature gingerbread spiciness
- Ground cinnamon (1 1/2 tsp): Enhances warmth
- Ground cloves (1/4 tsp): For depth of flavor
- Ground nutmeg (1/4 tsp): Adds complexity
- Baking soda (1/2 tsp): Ensures proper rise
- Salt (1/2 tsp): Balances sweetness
- Unsalted butter, softened (3/4 cup 170 g): For a tender texture
- Light brown sugar, packed (1/2 cup 100 g): Adds moisture and molasses notes
- Granulated sugar (1/4 cup 50 g plus 1/3 cup 65 g for rolling): Sweetens and helps with texture
- Egg (1 large): Binds the dough
- Molasses (1/4 cup 80 g): Deepens the gingerbread flavor
- Instant espresso powder (1 tbsp): Gives the latte twist
- Vanilla extract (1 tsp): Rounds out flavor
- White chocolate, chopped or chips (4 oz 115 g): For the drizzle
- Coconut oil or vegetable oil (1 tsp optional): For a smoother drizzle
Instructions
- Prep Oven:
- Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
- Mix Dry Ingredients:
- Whisk flour, ginger, cinnamon, cloves, nutmeg, baking soda, and salt in a medium bowl.
- Cream Butter & Sugars:
- Beat softened butter, brown sugar, and granulated sugar until light and fluffy (about 2, 3 minutes).
- Add Wet Ingredients:
- Beat in egg, molasses, espresso powder, and vanilla extract until well combined.
- Combine & Form Dough:
- Gradually mix dry ingredients into wet mixture until just combined. Do not overmix.
- Shape & Coat:
- Scoop dough into 1 1/2 tablespoon balls. Roll each in granulated sugar.
- Arrange & Bake:
- Place dough balls 2 inches apart on baking sheets. Bake 10,12 minutes, until edges are set and tops look crackled.
- Cool Cookies:
- Let cookies cool on sheet for 5 minutes, then transfer to wire rack to cool completely.
- Drizzle White Chocolate:
- Melt white chocolate (with oil if using) in microwave-safe bowl in 20 second intervals, stirring until smooth. Drizzle over cooled cookies. Allow to set.
Pin it These cookies remind me of snow days spent baking with my sister, where we'd share warm drinks and laughter in the kitchen.
Pairing Ideas
Serve alongside spiced chai or a freshly brewed cup of coffee for a truly cozy experience.
Storage Tips
Store gingerbread latte cookies in an airtight container at room temperature and enjoy them within several days for best flavor and texture.
Nutritional Information
Each cookie is about 150 calories, with 7 g total fat, 21 g carbohydrates, and 2 g protein.
Pin it These gingerbread latte cookies bring together classic holiday flavors with a bit of coffee magic. Enjoy them fresh for the perfect winter treat.
Common Questions
- → How do I enhance the espresso flavor?
Increase the instant espresso powder to 1 1/2 tablespoons for a stronger coffee presence without overpowering the spices.
- → What is the best way to achieve a crackled top?
Rolling the dough balls in granulated sugar before baking helps create a delicate crackled surface as the sugar caramelizes slightly in the oven.
- → Can I substitute the white chocolate drizzle?
Yes, alternatives like milk or dark chocolate can be used, though white chocolate provides a sweet contrast to the spiced dough.
- → How should these treats be stored?
Store in an airtight container at room temperature for up to five days to maintain softness and flavor.
- → Are there any suggested pairings?
They pair wonderfully with spiced chai tea or a warm cup of coffee to complement the espresso and spices.
- → Can I add extra spices for warmth?
Adding a pinch of black pepper or extra cinnamon enhances warmth and depth without overwhelming the balance of flavors.