gingerbread latte cookies

These gingerbread latte cookies are every bit as chewy, soft, and nostalgic as my classic iced oatmeal cookies, but with a festive flavor twist. Dunk in espresso-speckled white chocolate and top with a sprinkle of spice for a creamy gingerbread latte experience... in a cookie!

Gingerbread Latte Cookies

cups (170 grams) old-fashioned whole rolled oats

(210 grams) all-purpose flour (spooned & leveled)

espresso powder

baking soda

salt

ginger

cinnamon

nutmeg

cloves

(12 Tbsp; 170 grams) unsalted butter, softened to room temperature

cup (200 grams) packed light or dark brown sugar

(50 grams) granulated sugar

egg, at room temperature

(60 milliliters/75 grams) unsulphured

(226 grams) white chocolate, chopped

vegetable oil

cinnamon and nutmeg,

Make the cookies

 Pulse the oats in a food processor 10–12 times until you have a variety of texture—chopped oats with some oat flour. See photo above for a visual.

Whisk the pulsed oats, flour, espresso powder, baking soda, salt, ginger, cinnamon, nutmeg, and cloves together in a medium bowl. Set aside.

In a large bowl using a hand mixer or a stand mixer fitted with a paddle attachment, beat the butter, brown sugar, and granulated sugar together on medium-high speed until creamed, about 2 minutes. Add the egg and molasses and beat on high speed until combined, about 1 minute. Scrape down the sides of the bowl and beat again as needed to combine.

Add the dry ingredients to the wet ingredients and mix on low speed until combined. Dough will be very thick and sticky. Cover and chill the dough for 30–45 minutes (and up to 3 days) in the refrigerator. If chilling for longer than a few hours, allow to sit at room temperature for at least 30 minutes before scooping because the dough will be quite hard.

Preheat oven to 350°F (177°C). Line large baking sheets with parchment paper or silicone baking mats. Set aside.

Scoop cookie dough, about 1.5 Tablespoons (35g) of dough per cookie, and place 3 inches apart on the baking sheets. Bake for 12–13 minutes or until lightly browned on the sides. The centers will look very soft.

Remove from the oven and allow cookies to cool on the baking sheet for 10 minutes, then transfer to a cooling rack to cool completely before dipping.

Make the topping

Melt the chopped white chocolate, oil, and espresso powder in a double boiler or use the microwave. For the microwave, place it all in a medium heat-proof bowl or liquid measuring cup. Melt in 20-second increments, stirring after each increment until completely melted and smooth. Dip each completely cooled cookie halfway into the white chocolate and place onto a parchment- or silicone baking mat-lined baking sheet or cooling rack. In a small bowl, mix together cinnamon and nutmeg. Using your fingers, lightly sprinkle a tiny pinch of the spice mix on top of the white chocolate-covered part of the cookie. Repeat with the remaining cookies. Place the baking sheet in the refrigerator to set the white chocolate, about 30 minutes.

Cookies stay fresh covered at room temperature for 3 days, or in the refrigerator for up to 1 week.

Tasty! Family loves them. Next time I make them I'll increase the espresso powder.

Though my friends assured me that these cookies were delicious, I doubt I'll make them again. The texture was great, but the flavors seemed to be fighting for dominance. The white chocolate dip was too much - a gentle icing would have been sufficient.

Deliciously soft and chewy gingerbread latte cookies are warmly spiced with a cozy hint of espresso flavor. The ultimate holiday cookie, they're a cinch to make and pair perfectly with a tall glass of cold milk!

Gingerbread Latte Cookies Recipe

(226 g) butter

(66 g) granulated sugar

(66 g) light brown sugar, packed

egg, room temperature

molasses, not blackstrap

vanilla

(280 g) all-purpose flour, spooned and leveled

sugar,

Place the butter in a medium saucepan. Melt over medium heat and stir every minute or so until fully melted.

As the butter melts it will begin to foam. Stir more frequently while keeping an eye on the pan at all times. As the butter starts to foam and bubble it will make a low crackling sound. Continue stirring and watch for golden brown solids to form on the bottom of the pan.

Once the butter turns a toasty amber color, the crackling sound will stop. Look for a golden brown color in the center of the pan. The milk solids will grow darker the longer you leave the butter over the heat. Be careful not to burn the butter.

Remove the pan from the stovetop and carefully transfer it to a large mixing bowl. Be sure to scrape all the brown milk solids off the bottom of the pan and add them to the mixing bowl. Allow the brown butter to sit for 30 minutes at room temperature.

After 30 minutes, add the granulated and brown sugar to the brown butter. Using a hand mixer, mix on medium low speed until the mixture resembles wet sand, about one minute.

Add the egg, followed by the molasses and vanilla. Mix to combine well.

In a separate bowl, whisk together the flour, baking soda, espresso powder, ginger, cinnamon, cloves and salt.

Add the dry ingredients to the wet ingredients and mix on low speed to combine well. Do not over mix.

If the dough is too soft to scoop, place it uncovered in the refrigerator for 20 minutes. Meanwhile, preheat the oven to 325°F. Line a large baking sheet with parchment paper and fill a small bowl with 1/2 cup of granulated sugar for rolling the cookies.

Using a large cookie scoop, divide the dough into 2 ounce scoops. Roll each cookie in sugar, making sure to coat all sides generously. Place the cookies 2 to 3 inches apart on the prepared cookie sheet.

Bake on the center rack of the oven for 9 to 11 minutes or until the edges are set and the centers look slightly underbaked but not gooey. Remove the baking sheet from the oven and cool the cookies on the pan for 10 minutes before carefully transferring them to a wire rack. Top with more granulated sugar if desired.

This cookie is the best! I brought it to work and they love it. Perfect.

The texture of these cookies is unbelievable!!!

These were a huge hit at my office and a new holiday favorite!  Easy to make and came out chewy and delicious.

My family's favorite cookie!   The browned butter adds a delicious sandy texture to these cookies.  Worth making a double batch!!!

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Gingerbread Latte Cookies

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