Save Soft spiced gingerbread cookies infused with espresso and topped with a creamy white chocolate drizzle create a festive treat that's perfect for winter gatherings. Enjoy the blend of classic holiday flavors with a coffee twist in each bite.
I started making these gingerbread latte cookies last holiday season after craving something both comforting and caffeinated. They quickly became a family favorite—especially with steaming mugs of coffee or chai on snowy days.
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) and 1/3 cup (65 g) for rolling
- Large egg: 1
- Molasses: 1/4 cup (80 g)
- Instant espresso powder: 1 tbsp
- Vanilla extract: 1 tsp
- White chocolate, chopped or white chocolate chips: 4 oz (115 g)
- Coconut oil or vegetable oil (optional): 1 tsp, for smoother drizzle
Instructions
- Prepare baking sheets:
- Preheat oven to 350°F (175°C). Line two baking sheets with parchment paper.
- Mix dry ingredients:
- In a medium bowl, whisk together flour, ginger, cinnamon, cloves, nutmeg, baking soda, and salt. Set aside.
- Cream butter and sugars:
- In a large mixing bowl, beat softened butter, brown sugar, and granulated sugar until light and fluffy (about 2-3 minutes).
- Add wet ingredients:
- Beat in the egg, molasses, instant espresso powder, and vanilla extract until well combined.
- Combine mixtures:
- Gradually add the dry ingredients to the wet mixture, mixing until just combined. Do not overmix.
- Shape cookies:
- Scoop dough into 1 1/2 tablespoon-sized balls. Roll each ball in 1/3 cup granulated sugar to coat.
- Arrange cookies:
- Place dough balls 2 inches apart on prepared baking sheets.
- Bake:
- Bake for 10-12 minutes, until edges are set and tops look crackled. Let cool on sheets for 5 minutes, then transfer to wire rack to cool completely.
- White chocolate drizzle:
- Melt white chocolate (with coconut oil if using) in microwave-safe bowl in 20-second intervals, stirring until smooth. Drizzle melted chocolate over cooled cookies using spoon or piping bag. Allow chocolate to set before serving.
Save Our family loves gathering around the kitchen, sipping coffee, and decorating these cookies with white chocolate drizzle—making sweet memories with every batch.
Required Tools
Mixing bowls, electric mixer or stand mixer, whisk, baking sheets, parchment paper, cookie scoop or tablespoon, wire rack, microwave-safe bowl
Allergen Information
Contains: Wheat (gluten), milk (butter, white chocolate), eggs. White chocolate may contain soy lecithin. Always check ingredient labels for allergens.
Nutritional Information (per serving)
Calories: 150, Total Fat: 7 g, Carbohydrates: 21 g, Protein: 2 g
Save Enjoy these gingerbread latte cookies fresh, and share them with loved ones for unforgettable festive moments.
Recipe Guide
- → What gives these cookies their espresso flavor?
Instant espresso powder is incorporated into the dough, adding a rich coffee undertone that enhances the spiced gingerbread.
- → Can I substitute the white chocolate drizzle?
Yes, you can replace it with dark chocolate or a simple glaze to suit your taste preferences and balance the spices.
- → How should I store these cookies to keep them fresh?
Store cookies in an airtight container at room temperature for up to five days to maintain their softness.
- → What spices are included in the dough?
The dough features ground ginger, cinnamon, cloves, and nutmeg, which together create a warm and comforting spice mix.
- → Is it possible to increase the coffee flavor?
Yes, adding more espresso powder can intensify the coffee notes without altering the texture of the cookies.
- → Are these cookies suitable for vegetarians?
Yes, all ingredients used are vegetarian-friendly, including butter, eggs, and dairy-based white chocolate.