Name: Gingerbread Latte Cookies with White Chocolate Dip 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; recommended 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

Jump to Recipe· 4.3 from 45 reviews

If you’re craving a taste that feels like a warm, comforting hug with a touch of festive cheer, then you need to try my Gingerbread Latte Cookies with White Chocolate Dip Recipe. These cookies bring together the cozy spices of gingerbread with the rich depth of espresso, all wrapped up in a chewy, soft cookie that’s perfect for dipping into a luscious white chocolate coating speckled with espresso. It’s like having your favorite holiday latte in cookie form, guaranteed to brighten up chilly afternoons or impress at your next get-together.

Ingredients You’ll Need

The image shows ingredients for baking laid out on a white marbled surface. In the top left corner, there is white chocolate broken into large square pieces on a wrapped foil. Above the center is a stick of yellow butter. To the right of the butter is a small white bowl with a mix of brown and beige spices. An egg is placed in the center right area. Below the egg is a small white bowl with white salt. Below that is a small clear bowl with dark brown espresso powder. In the bottom middle is a clear container filled with light brown and beige oats. At the bottom left is a clear bowl with a mix of white and brown sugars. Near the center left is a glass bowl filled with dark molasses. Finally, in the center is a white bowl filled with white flour mixed with baking soda. A gray cloth is on the top right edge, partially visible. Photo taken with an iphone --ar 4:5 --v 7

This Gingerbread Latte Cookies with White Chocolate Dip Recipe uses a handful of straightforward ingredients, each chosen to build layers of flavor, texture, and that irresistible aroma. From the old-fashioned oats adding hearty chewiness to the espresso powder delivering a subtle coffee kick, every component plays a star role in bringing these cookies to life.

Old-fashioned whole rolled oats (2 cups): Pulsed just right, they add a rustic chewiness and wholesome texture.
All-purpose flour (1 and 2/3 cups): Provides the perfect structure to hold everything together without weighing the cookies down.
Espresso powder (2 teaspoons): Infuses a bold coffee flavor that deepens the gingerbread spices beautifully.
Baking soda (1 teaspoon): Helps these cookies rise just enough for a soft, tender bite.
Salt (1/4 teaspoon): Balances the sweetness and enhances the complexity of spices.
Ground ginger (1 teaspoon): The star ginger flavor that makes these cookies festive and bright.
Ground cinnamon (1 teaspoon): Adds warmth and a sweet earthiness to complement the ginger.
Ground nutmeg (1/4 teaspoon): A subtle, fragrant nuance that deepens the overall spice profile.
Ground cloves (1/8 teaspoon): Just a pinch to enhance the holiday-inspired flavor without overpowering.
Unsalted butter (3/4 cup, softened): Creamy richness that keeps cookies tender and flavorful.
Light or dark brown sugar (1 cup, packed): Adds moisture and a hint of caramel for depth.
Granulated sugar (1/4 cup): Provides a little extra sweetness and helps with caramelizing edges.
Large egg (1): Binds everything together while contributing to softness.
Unsulphured or dark molasses (1/4 cup): Classic gingerbread flavor and moistness, essential for that nostalgic taste.
White chocolate (8 ounces, chopped): Melts into a creamy dip with a subtle buttery sweetness perfect for coating.
Vegetable or coconut oil (1 teaspoon, optional): Thins the white chocolate for smooth dipping.
Cinnamon and nutmeg (pinch each for topping): Sprinkled on top to finish with a little extra festive spice pop.

How to Make Gingerbread Latte Cookies with White Chocolate Dip Recipe

Step 1: Prep the Oats and Dry Ingredients

Start by pulsing the rolled oats in a food processor about 10 to 12 times, aiming for a mix of chopped oats and oat flour—that contrast in texture makes these cookies so special. Once that’s done, whisk together the pulsed oats with flour, espresso powder, baking soda, salt, ginger, cinnamon, nutmeg, and cloves in a bowl and set aside. This blend of dry ingredients is the aromatic base that will create a perfect spice layer in every bite.

Step 2: Cream Butter and Sugars

In another large bowl, use a hand or stand mixer to cream the softened butter with both brown and granulated sugars. Beat them together at medium-high speed for about three minutes until the mix is light and fluffy—this step is key to giving your cookies that melt-in-your-mouth texture. Then add the egg and molasses and beat on high speed until everything is fully combined.

Step 3: Combine Wet and Dry Ingredients

Slowly add the dry oat and spice mixture into the wet butter and sugar. Mix on low speed until it just comes together—you’ll notice the dough is thick and sticky, which means you’re on the right track! Cover the bowl and chill the dough for 30 to 45 minutes to let those flavors meld and make the dough easier to scoop.

Step 4: Bake the Cookies

Heat your oven to 350°F (177°C) and line baking sheets with parchment paper or silicone mats. Scoop roughly 1.5 tablespoons of dough per cookie and place them three inches apart to give them room to spread. Bake for 12 to 13 minutes until the edges are lightly browned but the centers still look soft—these cookies will firm up as they cool, staying chewy and tender.

Step 5: Make the White Chocolate Dip and Finish

While your cookies cool completely on a rack, melt the white chocolate with vegetable or coconut oil and a teaspoon of espresso powder to keep that coffee note flowing. You can melt gently on the stove with a double boiler or in the microwave with 20-second bursts, stirring in between until smooth. Dip each cooled cookie halfway in the luscious white chocolate and place them onto a lined baking sheet. Sprinkle a tiny pinch of cinnamon and nutmeg over the chocolate before placing the cookies in the fridge to set for about 30 minutes. This final step creates the signature creamy dip that makes the Gingerbread Latte Cookies with White Chocolate Dip Recipe so irresistible.

How to Serve Gingerbread Latte Cookies with White Chocolate Dip Recipe

The image shows several round oatmeal cookies with a rough, textured surface in a golden brown color. Each cookie is half coated with a thick white icing that has a slightly uneven, creamy texture, sprinkled lightly with a reddish-brown powder. The cookies are spread out on a white marbled surface and small crumbs are scattered around them. A few cookies have bites taken out, revealing the chewy inside with visible oats. There are sprigs of green pine needles placed decoratively along the edges, adding a fresh, natural touch. In the bottom right corner, a white bowl with more reddish-brown powder sits partially visible. photo taken with an iphone --ar 4:5 --v 7

Garnishes

Sprinkling the white chocolate-dipped portion with a mix of cinnamon and nutmeg adds that extra hint of holiday warmth and makes the cookies visually pop. You could also try finely crushed ginger snaps or a dash of espresso powder on top for another flavor dimension and pretty finish.

Side Dishes

Pair these cookies with a warm cup of your favorite spiced latte, a frothy chai tea, or simply a tall glass of cold milk to balance out the spices and sweetness. They also make a delightful accompaniment to a dessert platter featuring other holiday treats like peppermint bark or salted caramel brownies.

Creative Ways to Present

For a festive touch, serve your Gingerbread Latte Cookies with White Chocolate Dip Recipe stacked on a decorative plate lined with fresh evergreen sprigs or cinnamon sticks. You could also arrange them on a tiered dessert stand for holiday parties, or wrap single cookies in cellophane with a pretty ribbon for sweet edible gifts that everyone will love.

Make Ahead and Storage

Storing Leftovers

These cookies stay wonderfully fresh when stored in an airtight container at room temperature for up to three days. If you’d like to keep them longer, refrigerate for up to a week, just bring them back to room temperature before serving so the white chocolate dip isn’t too firm.

Freezing

You can freeze baked cookies, with or without the white chocolate dip, for up to three months wrapped tightly in parchment and then placed in a freezer-safe container or bag. Unbaked dough balls also freeze well—just bake them straight from the freezer, adding an extra minute or so to the baking time. This flexibility makes it easy to enjoy this recipe anytime the craving strikes.

Reheating

Warm your cookies gently in a microwave for about 10 seconds to soften them up without melting the chocolate too much. Avoid overheating because these soft cookies taste best when warm and chewy, not hot and dry.

FAQs

Can I use instant coffee instead of espresso powder?

Absolutely! Instant coffee works well if you don’t have espresso powder on hand. You might want to use a little more since instant coffee tends to have a milder flavor, but it will still deliver a lovely coffee note that complements the spices.

What if I don’t like white chocolate?

No worries—if white chocolate isn’t your favorite, you can dip the cookies in melted semi-sweet chocolate or even drizzle them with a classic powdered sugar glaze. Alternatively, skip the dip and simply sprinkle the cookies with cinnamon and sugar for a simpler finish.

Can I make these cookies gluten-free?

To make this recipe gluten-free, swap the all-purpose flour for a trusted gluten-free flour blend and use certified gluten-free oats. Just be mindful that the texture might change slightly, but they will still be deliciously festive and chewy.

How long should I chill the dough for the best results?

Chilling the dough for 30 to 45 minutes helps the cookies hold their shape and enhances flavor. You can also refrigerate the dough for up to 3 days if you want to prepare ahead—just let it sit at room temperature for about 30 minutes before baking.

Can I skip the coffee flavor entirely?

You can skip the espresso powder, but then you’ll miss out on that perfect pairing that makes this Gingerbread Latte Cookies with White Chocolate Dip Recipe stand out. If you want a more traditional gingerbread cookie without coffee, I recommend trying the iced gingerbread oatmeal cookie recipe instead for full spice harmony.

Final Thoughts

I really hope you give these Gingerbread Latte Cookies with White Chocolate Dip Recipe a try because they truly capture everything cozy and comforting about the holidays in a bite-sized treat. Whether you’re baking for friends, family, or just to savor yourself, these cookies deliver joy through their chewy texture, warming spices, and that dreamy espresso-sweetened white chocolate dip. Trust me, once you make them, they’ll be a seasonal favorite you’ll turn to year after year.