Save Soft, spiced gingerbread cookies infused with espresso and finished with a luscious white chocolate drizzle. These treats are perfect for cozy winter moments or festive gatherings with loved ones.
I made these gingerbread latte cookies for my family last holiday season, and the delightful aroma filled our kitchen with festive cheer. Every bite was warmly spiced, and the espresso hint added a cozy twist that everyone adored.
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: 1 tsp (optional, 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 bowl, whisk together flour, ginger, cinnamon, cloves, nutmeg, baking soda, and salt. Set aside.
- Cream Butter and Sugars:
- In a large mixing bowl, cream the 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 and Form Dough:
- Gradually add dry ingredients to wet mixture, mixing until just combined. Do not overmix.
- Scoop and Coat Cookies:
- Scoop dough into 1 1/2 tablespoon-sized balls. Roll each ball in granulated sugar to coat.
- Arrange and Bake:
- Place dough balls 2 inches apart on prepared baking sheets. Bake 10-12 minutes, until edges are set and tops look crackled. Let cookies cool 5 minutes on the sheet, then transfer to wire rack to cool completely.
- Make White Chocolate Drizzle:
- Melt white chocolate (with oil if using) in a microwave-safe bowl in 20-second intervals, stirring until smooth.
- Decorate:
- Drizzle melted chocolate over cooled cookies with a spoon or piping bag. Allow chocolate to set before serving.
Save My daughter loves helping with the white chocolate drizzle, and decorating cookies together has become our annual family tradition. These cookies always disappear quickly during our holiday movie night.
Required Tools
Mixing bowls, electric 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.
Nutritional Information
Calories: 150, Total Fat: 7 g, Carbohydrates: 21 g, Protein: 2 g (per serving)
Save Every bite is satisfyingly chewy and spiced, perfect with a mug of your favorite winter drink. The aroma and flavor make these cookies a seasonal highlight for gatherings and quiet evenings.
Recipe FAQs
- → How is the espresso incorporated?
Instant espresso powder is mixed directly into the wet ingredients, infusing the dough with a subtle coffee depth.
- → What spices give the gingerbread its flavor?
A blend of ground ginger, cinnamon, cloves, and nutmeg creates the classic warm, spiced profile.
- → How do I achieve the crackled tops?
Rolling dough balls in granulated sugar before baking helps produce crackled, textured tops once baked.
- → Can the white chocolate drizzle be substituted?
Yes, you may use other toppings, but white chocolate provides a creamy contrast to the spiced base.
- → What is the best way to store these cookies?
Keep them in an airtight container at room temperature for up to five days to maintain freshness.
- → Are there any allergens in these treats?
They contain wheat gluten, dairy from butter and white chocolate, and eggs. Check ingredient labels for soy lecithin in white chocolate.