Save Soft, spiced gingerbread cookies infused with espresso and topped with a luscious white chocolate drizzle—perfect for cozy winter treats or festive gatherings.
I fell in love with these cookies after baking them for a holiday cookie swap, and they quickly became a favorite treat for chilly afternoons with family.
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
- 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
Instructions
- Prep the oven and pans:
- 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, cream softened butter, brown sugar, and granulated sugar until light and fluffy (about 2-3 minutes).
- Add wet ingredients:
- Beat in the egg, molasses, instant espresso powder, and vanilla extract until well combined.
- Combine mixtures:
- Gradually add dry ingredients to the wet mixture, mixing until just combined. Do not overmix.
- Shape and roll:
- Scoop dough into 1 1/2 tablespoon-sized balls. Roll each ball in granulated sugar to coat.
- Arrange and bake:
- Place dough balls 2 inches apart on prepared baking sheets. Bake 10-12 minutes, until edges are set and tops look crackled. Let cookies cool on the sheet for 5 minutes, then transfer to a wire rack to cool completely.
- Make white chocolate drizzle:
- Melt white chocolate (with coconut oil if using) in a microwave-safe bowl in 20-second intervals, stirring until smooth. Drizzle melted white chocolate over cooled cookies using a spoon or piping bag. Allow chocolate to set before serving.
Save My kids love helping drizzle white chocolate over each cookie, making it a fun family baking moment every winter holiday.
Required Tools
Mixing bowls, electric mixer 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), eggs. White chocolate may also contain soy lecithin. Always double-check ingredient labels for potential allergens.
Nutritional Information
Calories: 150, Total Fat: 7 g, Carbohydrates: 21 g, Protein: 2 g (per cookie serving)
Save Enjoy these festive gingerbread latte cookies with your favorite holiday drink. They are sure to brighten your cookie tray!
Kitchen Guide
- → What spices are used in these cookies?
Ground ginger, cinnamon, cloves, and nutmeg create a warm and aromatic spice blend.
- → How is the espresso flavor incorporated?
Instant espresso powder is mixed into the wet ingredients to infuse a rich coffee note throughout.
- → What type of chocolate is used for the drizzle?
White chocolate is melted and drizzled over cooled cookies to add a creamy sweetness.
- → Can these cookies be stored after baking?
Yes, store them in an airtight container at room temperature for up to 5 days.
- → Are there any tips for enhancing the flavor?
Increasing espresso powder intensifies coffee flavor; a pinch of black pepper can add extra warmth.