Save It Soft, spiced gingerbread cookies infused with espresso and topped with a luscious white chocolate drizzle: perfect for cozy winter treats or festive gatherings.
Last winter, I made these gingerbread latte cookies for a holiday movie night, and they disappeared within minutes. The espresso aroma always reminds my family of coffee shop afternoons during the holidays.
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, for smoother drizzle
Instructions
- Prepare oven and pans:
- Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
- Mix dry ingredients:
- In a bowl, whisk together flour, ginger, cinnamon, cloves, nutmeg, baking soda, and salt.
- Cream butter and sugars:
- In a separate bowl, cream softened butter, brown sugar, and granulated sugar until fluffy (2-3 minutes).
- Add wet ingredients:
- Beat in egg, molasses, espresso powder, and vanilla extract until combined.
- Combine mixtures:
- Gradually add dry to wet, mixing until just combined; do not overmix.
- Shape and coat:
- Scoop dough into 1 1/2 tablespoon balls and roll in granulated sugar.
- Bake cookies:
- Place balls 2 inches apart on sheets. Bake 10-12 minutes until edges are set and tops crackled. Cool 5 minutes on sheet, then transfer to wire rack.
- Make white chocolate drizzle:
- Melt white chocolate (and coconut oil if using) in microwave-safe bowl in 20-second intervals, stirring until smooth.
- Drizzle and set:
- Drizzle over cooled cookies with spoon or piping bag. Let chocolate set before serving.
Save It Every year my kids love to help with the sugar rolling step, dipping each cookie ball and giggling as they line up the trays. These cookies have quickly become a family favorite during December weekends.
Required Tools
Mixing bowls, electric 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), and eggs. White chocolate may also include soy lecithin: always check your ingredient labels to confirm allergens.
Nutritional Information (per serving)
Calories: 150, Total Fat: 7 g, Carbohydrates: 21 g, Protein: 2 g
Save It Your cozy cookie moments just got brighter: drizzle, serve, and enjoy the warm spices and coffee notes in each bite.
Common Questions About Recipes
- → How is the espresso flavor incorporated?
Instant espresso powder is blended into the dough, providing a subtle coffee depth without overwhelming the spices.
- → What spices create the signature flavor?
Ground ginger, cinnamon, cloves, and nutmeg combine to deliver the classic warm, spiced aroma and taste.
- → How should the cookies be rolled before baking?
Dough balls are rolled in granulated sugar to add a slight crunch and a sparkling finish after baking.
- → What’s the purpose of the white chocolate drizzle?
The drizzle adds a creamy sweetness and a delicate texture contrast, enhancing the overall flavor experience.
- → Can these be stored for later enjoyment?
Yes, keep them in an airtight container for up to five days to maintain freshness and softness.
- → Any tips for stronger coffee notes?
Increasing the instant espresso powder slightly intensifies the coffee aroma without affecting texture.