Save Soft, spiced gingerbread cookies infused with espresso and topped with a luscious white chocolate drizzle are ideal for cozy winter treats and festive gatherings. These delightful cookies bring together classic flavors in a unique, irresistible way.
I first made these cookies for a holiday cookie swap and they quickly became everyone's favorite. The espresso elevates the spice blend and the creamy white chocolate adds just the right touch of sweetness.
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) for dough, plus 1/3 cup (65 g) for rolling
- Egg: 1 large
- 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
- Prep baking sheets:
- Preheat oven to 350°F (175°C). Line two 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, beat softened butter, brown sugar, and granulated sugar until light and fluffy (about 2-3 minutes).
- Add wet ingredients:
- Beat in egg, molasses, instant espresso powder, and vanilla extract until fully combined.
- Combine mixtures:
- Gradually add dry ingredients to wet mixture, mixing until just combined. Avoid overmixing.
- Shape cookies:
- Scoop dough into 1 1/2 tablespoon-sized balls. Roll each ball in granulated sugar.
- Bake:
- Place dough balls 2 inches apart on baking sheets. Bake 10-12 minutes, until edges are set and tops are crackled. Cool on sheets 5 minutes, then transfer to wire rack.
- Drizzle white chocolate:
- Melt white chocolate (with coconut oil if using) in microwave-safe bowl in 20-second intervals, stirring until smooth. Drizzle over cooled cookies and let set.
Save Baking these cookies with my kids each winter has become a cherished family tradition. We love adding our own swirl designs with the white chocolate drizzle and sharing the results with neighbors.
Required Tools
Mixing bowls, electric mixer, whisk, baking sheets, parchment paper, cookie scoop or tablespoon, wire rack, microwave-safe bowl
Allergen Information
Recipe includes wheat (gluten), milk (butter, white chocolate), eggs, and may contain soy from white chocolate. Always check ingredient labels.
Nutritional Information
Per serving: Calories 150, Total Fat 7 g, Carbohydrates 21 g, Protein 2 g
Save Enjoy these gingerbread latte cookies with your favorite coffee or chai during the holidays or any chilly afternoon. Each bite brings warm spice and creamy sweetness.
Recipe FAQs
- → How is the espresso powder used in these cookies?
Instant espresso powder is mixed into the wet ingredients, enhancing the flavor with a subtle coffee note without adding moisture.
- → What spices are included in the dough?
The dough features ground ginger, cinnamon, cloves, and nutmeg, creating the classic warm spice profile.
- → Can these treats be stored after baking?
Yes, store them in an airtight container for up to five days to maintain freshness and texture.
- → How is the white chocolate drizzle made?
White chocolate is melted gently, optionally with coconut oil for smoothness, then drizzled over cooled treats to set.
- → What is the texture like once baked?
The finished result is soft with slightly crackled tops and a tender crumb enhanced by the rich spices and molasses.
- → Is there a way to intensify the coffee flavor?
Increasing the espresso powder from 1 tbsp to 1 1/2 tbsp will give a stronger coffee presence without altering texture.