Name: Gingerbread Latte Cookies Recipe
Prep time: 45 min
Cook time: 13 min
Total time: 1 h 30 min
Cuisine: American
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 (12 Tbsp; 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 (do not use blackstrap; prefer Grandma's brand); 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

There’s something wonderfully cozy about bites that blend spices with a hint of coffee, right? That’s exactly what makes my Gingerbread Latte Cookies Recipe so irresistible—soft, chewy cookies infused with espresso and gingerbread spices, finished with a silky white chocolate dip. It’s like your favorite latte in a cookie, perfect for sharing or savoring with a warm drink.

The image shows round oatmeal cookies, some dipped halfway in white icing that is smooth and slightly glossy, with a light sprinkle of cinnamon powder on top of the icing. The cookies have a golden brown, rough, and chunky texture from the oats with some broken cookie pieces around. They are arranged on a white marbled surface with a few green pine branches in the corners, and a small white bowl with cinnamon powder sits near the bottom right. The composition is bright with soft natural light. Photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Gingerbread Latte Cookies Recipe
Top Tip
How to Serve Gingerbread Latte Cookies Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Gingerbread Latte Cookies Recipe

Why You'll Love This Recipe

I honestly can’t get enough of these cookies every holiday season—they bring together so many flavors I adore, with a texture that’s tender and chewy. Sharing these with friends always sparks joy, and the espresso-white chocolate combo adds such a luxe touch without being fussy.

Perfect spice balance: The ginger, cinnamon, nutmeg, and cloves work together to create that classic gingerbread warmth that’s not overpowering.
Subtle coffee kick: The espresso powder deepens the flavor beautifully while keeping away from bitterness.
Chewy texture: The oats pulse gives a delightful mix of chew and softness that make each bite interesting.
Elegant finish: Dipped in espresso-spiked white chocolate and dusted with spice for a cookie that looks as good as it tastes.

Ingredients & Why They Work

This cookie is all about layering flavors and textures. The oats give hearty chew, the spices deliver warmth, and the espresso powder ties it all together, enhancing the gingerbread notes. Let’s walk through each ingredient’s special role so you know exactly what to look for when you shop.

Flat lay of a small pile of old-fashioned whole rolled oats, a mound of all-purpose flour, a heap of light brown sugar, a smaller heap of granulated sugar, a small white ceramic bowl filled with ground ginger, another bowl containing ground cinnamon, a tiny bowl of ground nutmeg, a tiny bowl with ground cloves, two teaspoons of espresso powder in a small white bowl, a whole large brown egg with a clean shell, a portion of unsalted butter softened and cut into chunks, a small white bowl holding dark molasses, a handful of chopped white chocolate pieces on a white ceramic plate, and a small white bowl with a light vegetable oil—all ingredients arranged symmetrically and balanced on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

Old-fashioned whole rolled oats: Pulsed for a mix of texture—some chopped bits add chew while some oat flour makes the cookie tender.
All-purpose flour: The sturdy backbone of the dough, properly spooned and leveled for accuracy to keep cookies from becoming too dense or crumbly.
Espresso powder: Adds just the right coffee depth without bitterness—essential for that latte vibe.
Baking soda: Helps cookies rise slightly and stay soft without puffing up too much.
Salt: Just a pinch to enhance and balance sweetness and spice.
Ground ginger, cinnamon, nutmeg, cloves: Classic gingerbread spices blended carefully for warmth and complexity.
Unsalted butter: Room temperature for easy creaming; gives richness and chewiness.
Light or dark brown sugar: Packed for moisture and caramel notes.
Granulated sugar: Adds a touch of crispness to the edges.
Large egg: Room temperature to help the dough bind and add tenderness.
Unsulphured or dark molasses: Replace blackstrap if you can—it’s milder and sweeter, perfect here.
White chocolate: Chopped and melted, dipped with a hint of espresso powder to mirror the cookie’s coffee theme.
Vegetable or coconut oil (optional): Thins the chocolate for easier dipping and coating.
Cinnamon and nutmeg (for sprinkling): An aromatic finishing touch right on the white chocolate coating.

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Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

I love tweaking this Gingerbread Latte Cookies Recipe by playing with the espresso level or switching up the chocolate coating. It’s so fun to adapt it depending on your mood or what’s in your pantry. Let me tell you about some ways I've personalized it successfully.

Variation: For a double latte hit, I sometimes sprinkle extra espresso powder into the dough and a touch more in the white chocolate dip—it’s rich but totally worth it.
Dietary twist: You can swap coconut oil for butter and use a dairy-free white chocolate to make it vegan-friendly, just chill the dough longer to firm it up for scooping.
Seasonal change: Around the holidays, I like adding candied ginger bits to the dough for an extra zing that pairs so well with the spices.

Step-by-Step: How I Make Gingerbread Latte Cookies Recipe

A white plate holds nine round oatmeal cookies, each partially dipped in white icing that covers about half of the top surface. The cookies have a rough, textured look with visible oats and a golden-brown color. The white icing is sprinkled lightly with a fine brown powder, likely cinnamon, adding contrast. The plate rests on a white marbled surface with some pine tree branches on the edges, giving a cozy feel. A small white bowl containing brown powder, likely cinnamon, is placed near the top right corner. photo taken with an iphone --ar 2:3 --v 7

Step 1: Pulse the oats to create interesting texture

Start by pulsing the oats 10–12 times in your food processor until they’re varied in size—some chopped pieces, some flour-like dust. This blend helps your cookies have that perfect chew while staying tender. Don’t overdo it into a uniform flour; the texture contrast is what makes these cookies stand out.

Step 2: Mix dry ingredients carefully

Whisk the pulsed oats, flour, espresso powder, baking soda, salt, and all your spices together. This ensures even distribution of those lovely gingerbread flavors. Set this aside so you can add it directly to your wet ingredients later.

Step 3: Cream butter and sugars to build structure

Using a stand or hand mixer, beat the softened butter with brown and granulated sugars on medium-high speed until it’s smooth and creamy—around 3 minutes. This step traps air, making your cookies lighter rather than dense. If you’re unsure about creaming, I’ve linked a tutorial in the notes to help.

Step 4: Add egg and molasses for depth and moisture

Add the egg and molasses, then beat on high speed until fully combined, about a minute. Scraping the bowl down once or twice helps everything blend evenly. This combo is key for those signature chewy, rich notes.

Step 5: Combine dry and wet ingredients and chill the dough

Mix your dry ingredients into the wet on low speed until just combined. The dough will be thick and sticky—don’t be tempted to overmix. Cover and chill for at least 30 minutes; this firms it up, making scooping easier and helping flavors meld. If chilling longer, let it sit out 30 minutes before scooping.

Step 6: Bake and cool before dipping

Preheat your oven to 350°F (177°C), line sheets, and scoop about 1.5 tablespoons of dough 3 inches apart. Bake for 12–13 minutes, looking for lightly browned edges but soft centers. Cool on the sheet 10 minutes, then transfer to a rack. Let them chill completely before dipping to avoid melting your chocolate coating.

Step 7: Dip in white chocolate and garnish

Melt chopped white chocolate with a teaspoon of oil and a half teaspoon espresso powder, either gently in a double boiler or in short microwave bursts. Dip each cookie halfway, then sprinkle with cinnamon and nutmeg. Pop them in the fridge for 30 minutes to let that chocolate set perfectly.

Top Tip

Over the years, these tips have saved me more than once—especially when dealing with sticky dough and achieving that perfect chewy texture. These tricks will help you get it right the first time.

Pulse for texture: Don’t blitz the oats too much—keep varied textures for that signature chew.
Chill the dough: It’s tempting to skip, but chilling solidifies fats and prevents spreading, giving you thicker, chewier cookies.
Don’t overbake: Cookies look soft in the center after baking—that’s the sweet spot for chewiness once cooled.
Melt chocolate carefully: Use short microwave bursts or gentle double boiler to avoid burning the white chocolate, which is sensitive to heat.

How to Serve Gingerbread Latte Cookies Recipe

gingerbread latte cookies - Serving Suggestion

Garnishes

I stick with the classic cinnamon and nutmeg dusting on top of the white chocolate because it adds a subtle spice aroma and looks so inviting. For a festive twist, sometimes I sprinkle a tiny pinch of edible gold dust, which makes them pop beautifully on cookie trays.

Side Dishes

Pair these cookies with a steaming mug of your favorite coffee or chai tea to echo the gingerbread and espresso notes. I also like serving them alongside a simple vanilla bean ice cream for a dessert that feels indulgent but balanced.

Creative Ways to Present

For holiday gatherings, I arrange these cookies on a wooden board layered with fresh pine or eucalyptus sprigs—adds that festive forest feel. Wrapping a few in clear cellophane tied with twine makes such charming edible gifts. Another idea? Stack them next to a latte station for a self-serve cookie-and-coffee bar that guests love.

Make Ahead and Storage

Storing Leftovers

I keep leftover cookies in an airtight container at room temperature, and they stay soft and flavorful for about 3 days. If you want them a bit firmer, chilling in the fridge for up to a week works well, just bring them to room temp before eating for the best chew.

Freezing

These cookies freeze wonderfully, which has saved me when making big batches. I freeze them uncovered on a tray first, then transfer to ziplock bags or airtight containers. When ready, thaw at room temperature—no need to thaw completely before having one, they almost taste fresh out of the freezer!

Reheating

If you want that freshly baked warmth, pop a cookie in the microwave for 10–15 seconds. The chocolate softens slightly, and the cookie’s chewy texture really shines. Just be careful not to overheat or the chocolate can melt messily.

Frequently Asked Questions:

Can I use instant coffee instead of espresso powder?

Instant coffee can be used as a substitute if you don’t have espresso powder on hand, but espresso powder offers a richer, more concentrated coffee flavor without bitterness, so it’s worth picking up for this recipe.

Why do I need to chill the dough before baking?

Chilling the dough firms up the butter and molasses, preventing cookies from spreading too much during baking. It also helps meld the flavors and makes scooping easier, resulting in thicker, chewier cookies.

Can I skip dipping the cookies in white chocolate?

Absolutely! The white chocolate dip adds a lovely elegance and extra flavor, but the cookies are delicious on their own warm or plain too. Consider the dip a special finishing touch you can opt into as you please.

How long do these cookies stay fresh?

Stored in an airtight container at room temperature, they stay fresh and chewy for up to 3 days. Refrigerating them extends freshness to about a week. For longer storage, freezing is a great option and preserves flavor and texture well.

Final Thoughts

This Gingerbread Latte Cookies Recipe holds a special place for me—there’s just something magical about that perfect mix of warm spices, coffee, and sweet, creamy white chocolate that hits all the cozy notes. It’s a recipe I keep coming back to when I want to bake something comforting yet a little fancy. I hope you’ll enjoy baking (and sharing) these as much as I do! Don’t forget to savor a warm drink alongside—it really completes the experience.