Pin Soft, spiced gingerbread cookies infused with espresso and topped with a luscious white chocolate drizzle are perfect for cozy winter treats or festive gatherings. These cookies combine the comforting flavor of classic gingerbread with the richness of a latte in every bite.
The first time I baked these gingerbread latte cookies, my kitchen was filled with the aroma of warm spices and coffee. They quickly became a favorite with friends who love both gingerbread and coffee-inspired treats.
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) + 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, for smoother drizzle
Instructions
- Prep 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, cream the softened butter, brown sugar, and sugar until light and fluffy (about 2-3 minutes).
- Add wet ingredients:
- Beat in the egg, molasses, espresso powder, and vanilla extract until well combined.
- Combine mixtures:
- Gradually add dry ingredients to wet mixture, mixing until just combined. Do not overmix.
- Shape and coat dough:
- Scoop dough into 1 1/2 tablespoon-sized balls. Roll each ball in sugar to coat.
- Arrange and bake:
- Place dough balls 2 inches apart on baking sheets. Bake 10-12 minutes, until edges are set and tops look crackled. Let cool on the sheet for 5 minutes, then transfer to a wire rack to cool completely.
- Prepare drizzle:
- Melt white chocolate (with oil if using) in microwave-safe bowl in 20-second intervals, stirring until smooth.
- Drizzle and serve:
- Drizzle melted white chocolate over cooled cookies using a spoon or piping bag. Allow chocolate to set before serving.
Pin 
Making these cookies has become a cozy ritual in our home, especially when my kids help with the sugar rolling and chocolate drizzle. It's a delicious way to kick off the winter baking season together.
Serving Ideas
Enjoy these cookies with spiced chai, a cup of coffee, or alongside vanilla ice cream for an extra special treat.
Required Tools
You'll need mixing bowls, an electric or stand mixer, whisk, baking sheets, parchment paper, cookie scoop or tablespoon, wire rack, and a microwave-safe bowl.
Nutritional Information
Each cookie contains approximately 150 calories, 7 g total fat, 21 g carbohydrates, and 2 g protein.
Pin Finish these cookies with extra espresso powder or festive sprinkles for more holiday cheer. They make perfect edible gifts or seasonal desserts to share.
Recipe Questions & Answers
- → What spices are used in these cookies?
The cookies feature ground ginger, cinnamon, cloves, and nutmeg to create their warm, spiced flavor.
- → How is the espresso flavor incorporated?
Instant espresso powder is mixed into the dough, infusing a subtle coffee depth without overpowering the spices.
- → Can the white chocolate drizzle be omitted?
Yes, the cookies are delicious on their own, but the white chocolate drizzle adds a creamy sweetness that complements the spices.
- → How should the cookies be stored?
Store in an airtight container for up to 5 days to maintain freshness and texture.
- → What dietary considerations apply?
These treats contain wheat, milk, and eggs; suitable for vegetarians but not for those with related allergies.