Save 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 bring together the warmth of gingerbread with a subtle coffee kick for a truly comforting dessert moment.
I first made these gingerbread latte cookies for our annual winter get-together, and they quickly became the star of the night. The espresso adds a depth that kept everyone reaching for seconds.
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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
- Large egg: 1
- 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
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Instructions
- Prep & Preheat:
- Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
- Mix Dry Ingredients:
- Whisk flour, ginger, cinnamon, cloves, nutmeg, baking soda, and salt in a bowl. Set aside.
- Cream Butter & Sugars:
- Beat softened butter, brown sugar, and 1/4 cup granulated sugar until light and fluffy (2-3 min).
- Add Wet Ingredients:
- Beat in egg, molasses, espresso powder, and vanilla until well combined.
- Combine & Form Dough:
- Gradually add dry ingredients to wet, mixing until just combined. Don't overmix.
- Shape & Coat:
- Scoop dough into 1 1/2 tablespoon balls and roll in 1/3 cup granulated sugar.
- Bake:
- Arrange on sheets 2 inches apart. Bake 10-12 min until edges set and tops crackle.
- Cool:
- Let cookies cool on sheet 5 min, then transfer to wire rack.
- White Chocolate Drizzle:
- Melt white chocolate (add oil if desired) in microwave, stirring until smooth. Drizzle over cooled cookies. Let set.
Save These cookies instantly remind me of snowy evenings spent baking with my sister, who always insisted on extra espresso. We’d laugh, decorate, and then savor them by the fire together.
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Required Tools
Mixing bowls, electric mixer, whisk, baking sheets, parchment paper, cookie scoop, wire rack, and microwave-safe bowl make these cookies easy to prepare.
Nutritional Information
Each cookie has about 150 calories, 7 g fat, 21 g carbohydrates, and 2 g protein.
Serving Suggestions
Enjoy these with spiced chai, coffee, or as part of a cheerful dessert platter for your next celebration.
Save 
Give these gingerbread latte cookies a try and enjoy a new favorite for gatherings or quiet winter afternoons. Their soft texture and rich flavor always impress.
Recipe FAQ
- → What spices are used in these cookies?
The cookies use ground ginger, cinnamon, cloves, and nutmeg to create a warm, spicy flavor profile.
- → How is the espresso flavor incorporated?
Instant espresso powder is added to the wet ingredients, infusing the cookies with a subtle coffee richness.
- → How should I store these cookies?
Store in an airtight container at room temperature for up to 5 days to maintain freshness.
- → Can I adjust the intensity of the coffee flavor?
Yes, increase the instant espresso powder from 1 tablespoon to 1 1/2 tablespoons for a stronger coffee note.
- → What is the purpose of rolling the dough balls in sugar?
Rolling the dough in granulated sugar before baking adds a sweet, crunchy exterior and enhances texture.
