Save Soft, warmly spiced gingerbread cookies infused with espresso and topped with a silky white chocolate drizzle. Perfect for festive gatherings or cozy afternoons.
This recipe brings a festive spirit to my kitchen every year and always delights friends and family with its unique flavor combination.
Ingredients
- Dry Ingredients: 2 1/4 cups (280 g) all-purpose flour, 2 tsp ground ginger, 1 1/2 tsp ground cinnamon, 1/4 tsp ground cloves, 1/4 tsp ground nutmeg, 1/2 tsp baking soda, 1/4 tsp salt
- Wet Ingredients: 3/4 cup (170 g) unsalted butter softened, 1/2 cup (100 g) light brown sugar packed, 1/4 cup (50 g) granulated sugar, 1 large egg, 1/4 cup (85 g) unsulfured molasses, 1 tbsp instant espresso powder (or finely ground coffee), 1 tsp pure vanilla extract
- Topping: 4 oz (115 g) white chocolate chopped or chips, 1 tsp coconut oil or vegetable oil (optional for smoother drizzle)
Instructions
- Step 1:
- In a medium bowl, whisk together flour, ginger, cinnamon, cloves, nutmeg, baking soda, and salt. Set aside.
- Step 2:
- In a large bowl, cream butter, brown sugar, and granulated sugar together until light and fluffy (about 2 3 minutes).
- Step 3:
- Beat in the egg, then add molasses, espresso powder, and vanilla extract. Mix until well combined.
- Step 4:
- Gradually add the dry ingredients to the wet ingredients, mixing just until incorporated.
- Step 5:
- Cover dough and chill in the refrigerator for at least 30 minutes.
- Step 6:
- Preheat oven to 350°F (175°C). Line two baking sheets with parchment paper.
- Step 7:
- Scoop tablespoon-sized portions of dough, roll into balls, and place 2 inches apart on prepared baking sheets.
- Step 8:
- Bake for 10-12 minutes, or until edges are set but centers are still soft. Let cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
- Step 9:
- Melt white chocolate (with coconut oil if using) in a microwave-safe bowl in 20-second bursts, stirring between each, until smooth.
- Step 10:
- Drizzle melted white chocolate over cooled cookies. Allow chocolate to set before serving.
Save This recipe has created cherished memories during holiday baking sessions shared with my family.
Notes
Substitute dark chocolate for white chocolate if desired. Store cookies in an airtight container for up to 5 days.
Required Tools
Mixing bowls, Electric mixer or stand mixer, Measuring cups and spoons, Baking sheets, Parchment paper, Wire cooling rack, Microwave-safe bowl or double boiler, Spoon or piping bag (for drizzling chocolate)
Allergen Information
Contains wheat (gluten), milk, eggs, and soy (in some white chocolates). May contain traces of nuts depending on chocolate used. Double-check all ingredient labels if you have allergies.
Save These gingerbread latte cookies bring warmth and festive flavor perfect for sharing at any occasion.
Recipe Q&A Section
- → How do I achieve a soft texture?
Chilling the dough before baking ensures the treats remain tender. Baking just until edges set, but centers stay soft, maintains that delicate texture.
- → Can I use dark chocolate instead of white?
Yes, dark chocolate can replace white chocolate for a richer, more intense drizzle that complements the spices well.
- → What gives the espresso flavor?
Instant espresso powder is mixed into the dough, infusing subtle coffee notes that enhance the overall spice blend.
- → Are there any alternative spices to add?
Adding a pinch of black pepper can introduce a subtle, spicy kick. Adjust other warm spices like nutmeg or cloves to preference.
- → How should I store these treats?
Keep them in an airtight container at room temperature for up to five days to maintain freshness and texture.
- → What tools are essential for preparation?
A mixer for creaming ingredients, baking sheets lined with parchment paper, and a microwave-safe bowl for melting chocolate are key tools.