Save Soft, spiced gingerbread cookies infused with espresso and finished with a creamy white chocolate drizzle. Perfect for winter gatherings and bringing a festive touch to your dessert table.
I created these Gingerbread Latte Cookies last December when I wanted something cozy for a cookie swap. The subtle coffee kick and the sweet drizzle made them everyone's favorite—now I make them every winter!
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) plus 1/3 cup (65 g; for rolling)
- Egg: 1 large
- Molasses: 1/4 cup (80 g)
- Instant espresso powder: 1 tbsp
- Vanilla extract: 1 tsp
- White chocolate (chopped or chips): 4 oz (115 g)
- Coconut oil or vegetable oil (optional): 1 tsp
Instructions
- Prepare 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:
- In a large bowl, cream softened butter, brown sugar, and granulated sugar until light and fluffy (2-3 minutes).
- Add Wet Ingredients:
- Beat in egg, molasses, espresso powder, and vanilla extract until smooth.
- Combine Mixtures:
- Gradually add dry ingredients to wet mixture, mixing just until combined.
- Shape & Roll:
- Scoop dough into 1 1/2 tablespoon balls and roll each ball in granulated sugar.
- Bake:
- Place balls 2 inches apart on baking sheets. Bake 10-12 minutes until edges are set and tops crackled. Cool 5 minutes, then transfer to wire rack.
- Make Drizzle:
- Melt white chocolate (and coconut oil, if using) in microwave-safe bowl, stirring until smooth.
- Decorate Cookies:
- Drizzle white chocolate over cooled cookies. Let chocolate set before serving.
Save My kids love helping with the sugar rolling and white chocolate drizzle—it turns baking into a fun holiday memory every time.
Serving Ideas
Pair these cookies with spiced chai or a creamy latte for a cozy treat. They also make lovely edible gifts for family or friends.
Storing & Freezing
Store cooled cookies in an airtight container for up to five days. Freeze unglazed cookies for up to 2 months and drizzle with chocolate after thawing.
Allergen Information
Contains wheat (gluten), milk (butter, white chocolate), and eggs. Some white chocolate contains soy lecithin—always check ingredient labels if allergies are a concern.
Save Enjoy the irresistible aroma and festive touch these cookies bring—perfect for sharing or savoring by yourself with a cup of coffee!
Recipe Questions & Answers
- → How do the espresso powder and spices complement each other?
Espresso powder adds a subtle coffee depth that enhances the warm ginger, cinnamon, and cloves, creating a rich, layered flavor profile.
- → What is the purpose of rolling the dough in granulated sugar?
Coating the dough balls in granulated sugar before baking provides a sweet, slightly crunchy exterior contrast to the soft interior.
- → Can white chocolate drizzle be substituted?
Yes, milk or dark chocolate drizzles can be used depending on your preference, but white chocolate adds a creamy sweetness that balances the spices.
- → How can I intensify the coffee flavor?
Increasing the amount of espresso powder to 1½ tablespoons will deepen the coffee notes without overpowering the spices.
- → What storage tips keep these treats fresh?
Store in an airtight container at room temperature for up to five days to maintain softness and flavor.