Save Pin Soft spiced gingerbread cookies infused with espresso and topped with luscious white chocolate drizzle are the perfect cozy treat for winter gatherings or festive occasions. These cookies blend classic holiday flavors with a hint of coffee, creating an irresistible dessert for cookie lovers.
Last December I baked these gingerbread latte cookies for a small holiday party at home. Everyone kept reaching for more and the espresso twist became an instant favorite. The cookies are now a staple at our winter gatherings!
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)
- Large egg: 1
- Molasses: 1/4 cup (80 g)
- Instant espresso powder: 1 tbsp
- Vanilla extract: 1 tsp
- Granulated sugar (for rolling): 1/3 cup (65 g)
- White chocolate, chopped or white chocolate 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 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 softened butter, brown sugar, and granulated sugar until light and fluffy (about 2 to 3 minutes).
- Add Wet Ingredients:
- Beat in 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.
- Form Cookie Dough Balls:
- Scoop dough into 1 1/2 tablespoon-sized balls, roll each in granulated sugar to coat.
- Arrange and Bake:
- Place dough balls 2 inches apart on prepared baking sheets. Bake for 10 to 12 minutes until edges are set and tops look crackled. Let cool on sheet for 5 minutes, then transfer to wire rack to cool completely.
- Prepare White Chocolate Drizzle:
- Melt white chocolate (with coconut oil if using) in microwave-safe bowl in 20-second intervals, stirring until smooth.
- Drizzle and Set:
- Drizzle melted white chocolate over cooled cookies using a spoon or piping bag. Allow chocolate to set before serving.
Save Pin I love making these gingerbread latte cookies with my niece each winter. Watching her decorate each cookie with white chocolate is now one of our favorite holiday traditions.
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: 150 calories, 7 g total fat, 21 g carbohydrates, 2 g protein
Save Pin Enjoy these cookies with a cup of coffee or chai for a warming winter treat. Their spiced, chewy centers and sweet drizzle make them unforgettable.
Recipe FAQs
- → How do I enhance the coffee flavor in these cookies?
Increase the espresso powder to 1 1/2 tablespoons to intensify the coffee notes without overpowering the spices.
- → What spices are used to achieve the gingerbread flavor?
A blend of ground ginger, cinnamon, cloves, and nutmeg creates the warm and aromatic gingerbread spice profile.
- → Can I use white chocolate chips for the drizzle?
Yes, white chocolate chips or chopped white chocolate melt smoothly and work well for the drizzle topping.
- → How should I store these spiced treats to keep them fresh?
Store in an airtight container at room temperature for up to 5 days to maintain softness and flavor.
- → Is there a way to add extra warmth to the flavor profile?
Adding a pinch of black pepper to the dough provides a subtle spicy warmth that complements the traditional spices.