Name: Gingerbread Latte Cookies with White Chocolate Recipe
Prep time: 45 min
Cook time: 13 min
Total time: 1 h 30 min
Cuisine: American
Ingredients: 2 cups (170g) old-fashioned whole rolled oats; 1 and 2/3 cups (210g) all-purpose flour (spooned & leveled); 2 teaspoons espresso powder; 1 teaspoon baking soda; 1/4 teaspoon salt; 1 teaspoon ground ginger; 1 teaspoon ground cinnamon; 1/4 teaspoon ground nutmeg; 1/8 teaspoon ground cloves; 3/4 cup (12 Tbsp; 170g) unsalted butter, softened to room temperature; 1 cup (200g) packed light or dark brown sugar; 1/4 cup (50g) granulated sugar; 1 large egg, at room temperature; 1/4 cup (60ml/75g) unsulphured or dark molasses (do not use blackstrap; preferably Grandma’s brand); 8 ounces (226g) white chocolate, chopped; 1 teaspoon vegetable oil or coconut oil (optional; helps to thin the chocolate); 1/2 teaspoon espresso powder; Pinch each of cinnamon and nutmeg, for sprinkling on top

There’s something so cozy and inviting about a dessert that brings together the warmth of gingerbread and the comforting buzz of coffee. That’s exactly why I’m excited to share this Gingerbread Latte Cookies with White Chocolate Recipe — these cookies perfectly capture that nostalgic latte flavor in a chewy, soft cookie, blanketed in luscious white chocolate. You’ll feel like you’re sipping your favorite café treat, but better because it’s homemade!

The image shows many round oatmeal cookies on a white marbled surface, some of them half dipped in white icing sprinkled with light brown spices, giving a rough texture contrast between the soft icing and the crumbly cookie. A few cookies have small bites taken out of them, revealing a dense, slightly chewy inside. Green pine branches are placed around the cookies for decoration, adding a natural touch of color. Below the cookies is a small white bowl filled with a light brown ground spice. photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Gingerbread Latte Cookies with White Chocolate Recipe
Top Tip
How to Serve Gingerbread Latte Cookies with White Chocolate Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Gingerbread Latte Cookies with White Chocolate Recipe

Why You'll Love This Recipe

I remember the first time I baked these—my kitchen smelled like a cozy coffee shop, with hints of cinnamon and ginger swirling around. It’s hands down one of my favorite seasonal cookie recipes because it’s both familiar and exciting. Once you try these Gingerbread Latte Cookies with White Chocolate Recipe, you’ll see why I’m so smitten.

Irresistible Flavor Combo: The spiced gingerbread and rich espresso notes merge beautifully with creamy white chocolate, creating a unique taste you don't find in typical cookies.
Perfect Texture: Chewy oatmeal-based dough keeps each cookie soft and tender, with just enough bite to satisfy without being too dense.
Fun Yet Easy to Make: The recipe uses common pantry ingredients and straightforward steps but delivers a bakery-quality result you’ll be proud of.
Great for Gifting: Wrapped up nicely, these cookies make thoughtful homemade gifts that show you care with a personal touch.

Ingredients & Why They Work

This Gingerbread Latte Cookies with White Chocolate Recipe blends robust espresso powder with cozy holiday spices and a chewy oatmeal base. Each ingredient brings balance—just like a great latte needs the perfect espresso shot and steamed milk, these cookies come together with a precise mix of elements.

Flat lay of a small heap of old-fashioned whole rolled oats, a neat pile of all-purpose flour, a small mound of espresso powder, white ceramic bowls holding ground ginger, ground cinnamon, ground nutmeg, and ground cloves arranged symmetrically, a pat of unsalted butter softened to room temperature, a small mound of packed light brown sugar, a smaller pile of granulated sugar, one large whole brown egg with a clean shell, a small white bowl filled with dark molasses, a pile of roughly chopped white chocolate chunks, and a tiny white bowl containing vegetable oil, all placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

Old-fashioned whole rolled oats: Adds a hearty, chewy texture that’s essential for these cookies. Pulsing in the food processor brings variety, giving some floury bits and some chunkier oats.
All-purpose flour: Provides structure to the cookies without weighing them down.
Espresso powder: The secret ingredient that adds depth and an authentic coffee flavor. Don't swap this out if you want that perfect "latte" taste.
Baking soda & salt: Leavens the cookies and enhances all the other flavors.
Ground ginger, cinnamon, nutmeg, & cloves: These classic warming spices bring the festive gingerbread vibe and spice complexity.
Unsalted butter: Creamed with sugars to create that soft, tender texture in the final cookie.
Light or dark brown sugar & granulated sugar: Brown sugar adds moisture and chewiness, while granulated sugar balances sweetness and aids with crispness on the edges.
Large egg: Binds everything and helps with texture.
Unsulphured or dark molasses: The key to that rich, deep gingerbread flavor. I always reach for Grandma’s brand for its smooth, not-too-bitter taste.
White chocolate: Melts silky and sweet, contrasting the spiced dough perfectly when dipped.
Vegetable or coconut oil (optional): Thins out the chocolate for a smooth dip and easy coating.
Additional espresso powder, cinnamon & nutmeg (for sprinkling): Adds a finishing touch of flavor and a pretty, speckled look.

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Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

I often tweak this Gingerbread Latte Cookies with White Chocolate Recipe based on the season or who I’m baking for. For me, that’s the beauty of a great cookie recipe—it’s a canvas. Feel free to personalize it and make it your own!

Dairy-Free Option: Swap the butter for a high-quality vegan butter, and use coconut oil or vegan white chocolate for dipping. I’ve done this before, and the cookies still come out super tasty and festive.
Extra Kick: If you want a stronger coffee punch, add an extra teaspoon of espresso powder to the dough or sprinkle some finely ground espresso beans on top before baking.
Mix-Ins: Try folding in chopped crystallized ginger or toasted pecans with the white chocolate for a delightful surprise in every bite.
Less Sweet Version: Reduce the granulated sugar slightly if you prefer your cookies less sweet. The molasses and white chocolate still keep them flavorful but balance the sweetness.

Step-by-Step: How I Make Gingerbread Latte Cookies with White Chocolate Recipe

A white round plate holds eight light brown oatmeal cookies, each dipped halfway in white icing that looks smooth and slightly thick. The icing is sprinkled with a light dusting of brown cinnamon powder. The cookies have a rough, crumbly texture with small oats visible all over. The plate sits on a white marbled surface, with some green pine branches nearby and a small white bowl with brown cinnamon powder at the top right corner. Photo taken with an iphone --ar 2:3 --v 7

Step 1: Chop the oats for texture

Begin by pulsing your oats in the food processor about 10–12 times. You want a mix of finely chopped oats and some oat flour but don’t overdo it into a powder. This blend adds dimension in every bite, a signature for these chewy cookies. I like to pause and check texture after 8 pulses to avoid over-processing.

Step 2: Mix your dry spices and flour

Whisk together your pulsed oats, all-purpose flour, espresso powder, baking soda, salt, and the warming spices ginger, cinnamon, nutmeg, and cloves in a medium bowl. Having everything evenly distributed is key to getting that consistent gingerbread latte flavor in every cookie.

Step 3: Cream butter and sugars

Using a hand or stand mixer with a paddle attachment, beat softened butter with brown and granulated sugar on medium-high speed until fluffy—about 3 minutes. This step traps air and gives your cookies a lighter texture. Don’t rush it! Scrape down the bowl to mix everything evenly.

Step 4: Add egg and molasses

Beat in the egg and molasses on high speed until fully combined, about a minute. The molasses is what gives these cookies that authentic gingerbread depth. I always make sure my egg is at room temperature so the batter doesn’t seize up.

Step 5: Combine wet and dry ingredients

Mix your dry ingredients into the wet on low speed until just combined. The dough will feel thick and sticky, which is exactly how you want it. Refrigerate the dough for at least 30 minutes to firm up; this makes scooping easier and helps the cookies keep their shape in the oven.

Step 6: Scoop and bake

Preheat your oven to 350°F (177°C) and line baking sheets with parchment or silicone mats. Scoop about 1.5 tablespoons of dough per cookie, spacing them 3 inches apart. Bake for 12–13 minutes until edges turn lightly golden but centers stay soft—it’s tempting, but don’t overbake or they’ll dry out.

Step 7: Cool and dip in white chocolate

Once cooled completely, melt the white chocolate with a splash of oil and the additional espresso powder. I prefer melting in short bursts in the microwave, stirring between intervals, to avoid scorching. Dip each cookie halfway and sprinkle the cinnamon-nutmeg mixture on top immediately. Refrigerate until chocolate is set, about 30 minutes.

Top Tip

From baking these cookies a dozen times, I’ve learned that chilling the dough is a game-changer. Here’s why my best results always come after allowing the dough to cool and firm up.

Dough Chilling: It makes scooping neater and prevents the cookies from spreading too much.
Consistent Baking: Chilled dough ensures even baking, so your cookies stay soft in the center while the edges get lightly crisp.
Chocolate Dipping: Use a small amount of oil when melting the white chocolate to keep it smooth and prevent cracking after it sets.
Spice Sprinkling: Add the cinnamon-nutmeg sprinkle right after dipping so the spices stick perfectly and taste fresh.

How to Serve Gingerbread Latte Cookies with White Chocolate Recipe

gingerbread latte cookies - Serving Suggestion

Garnishes

I personally love the warm spice sprinkle on the white chocolate—it’s subtle but builds on the latte vibe beautifully. A little extra espresso powder dusted on top after chilling is a nice touch too, adding texture and enhancing the coffee flavor.

Side Dishes

These cookies shine alongside a hot cup of your favorite coffee or tea. I often serve them with creamy chai or a simple vanilla latte for a flavor party. For brunch or gatherings, pair them with fresh fruit or lightly spiced nuts to balance the richness.

Creative Ways to Present

For holiday parties, I lay the cookies in a rustic wooden tray lined with fresh pine sprigs and scatter some whole cinnamon sticks for a festive touch. Wrapping a small stack in parchment with a twine bow is my go-to for gifting. I’ve even shaped gift boxes filled with these cookies tied with coffee beans glued on top as a cute detail!

Make Ahead and Storage

Storing Leftovers

I keep my leftover Gingerbread Latte Cookies in an airtight container at room temperature, layered between parchment paper. They stay wonderfully soft and chewy for up to three days, perfect for satisfying a mid-afternoon craving without baking again.

Freezing

These cookies freeze well, either baked or as dough balls. When freezing dough, freeze the scooped balls on a tray then transfer to a zip-top bag. This way, you can bake fresh cookies whenever a craving hits. Just add a few extra minutes to the bake time if baking from frozen.

Reheating

To revive cookies from the freezer or leftovers, I pop one or two in the microwave for 10–15 seconds to soften up the white chocolate and warm the cookie just enough. Be careful not to overheat or they get greasy rather than gooey. This little step makes them taste freshly baked again!

Frequently Asked Questions:

Can I make these cookies without espresso powder?

While you could omit espresso powder, it’s what gives these cookies their signature “latte” depth and flavor. You can substitute with instant coffee granules, but do expect a slight difference in taste.

How long do these cookies stay fresh?

Stored in an airtight container at room temperature, these Gingerbread Latte Cookies with White Chocolate stay soft and fresh for about 3 days, or up to 1 week refrigerated.

Can I use milk chocolate instead of white chocolate?

Absolutely! Milk chocolate pairs nicely, offering a sweeter, richer balance to the spicy dough. Just adjust the melting time accordingly and consider skipping the added oil for a thicker coating.

What if my white chocolate seizes when melting?

To prevent seizing, melt in short bursts and stir thoroughly. Adding a small amount of vegetable or coconut oil helps keep it smooth. If it does seize, try stirring in a teaspoon of warm cream or oil gradually to bring it back.

Final Thoughts

Baking these Gingerbread Latte Cookies with White Chocolate Recipe has become one of my favorite holiday traditions. The memories of warm coffee shop scents mingled with festive spices make them so special. I can’t recommend them enough—to friends, family, or you—because they truly bring a little extra joy to any day. So grab your mixing bowl and create a batch; these cookies might just become your new favorite treat, too!