Gingerbread Latte Cookies (Printable Version)
Cozy cookies combining warm gingerbread spices with latte undertones for festive enjoyment.
# Ingredients Required:
→ Dry Ingredients
01 -
170 g old-fashioned whole rolled oats
02 -
210 g all-purpose flour
03 -
2 teaspoons espresso powder
04 -
1 teaspoon baking soda
05 -
1/4 teaspoon salt
06 -
1 teaspoon ground ginger
07 -
1 teaspoon ground cinnamon
08 -
1/4 teaspoon ground nutmeg
09 -
1/8 teaspoon ground cloves
→ Wet Ingredients
10 -
170 g unsalted butter, softened
11 -
200 g packed light or dark brown sugar
12 -
50 g granulated sugar
13 -
1 large egg, room temperature
14 -
60 ml unsulphured or dark molasses
→ Topping
15 -
226 g white chocolate, chopped
16 -
1 teaspoon vegetable or coconut oil (optional)
17 -
1/2 teaspoon espresso powder
18 -
Pinch of ground cinnamon and nutmeg for sprinkling
# Guide to Cooking:
01 -
Process the old-fashioned oats in a food processor 10 to 12 times until a mix of chopped oats and oat flour forms.
02 -
In a medium bowl, whisk together the pulsed oats, all-purpose flour, espresso powder, baking soda, salt, ginger, cinnamon, nutmeg, and cloves. Set aside.
03 -
Using a mixer, beat the softened butter with brown and granulated sugars on medium-high speed for about 3 minutes until light and fluffy.
04 -
Add the egg and molasses to the creamed mixture and beat on high until fully combined, scraping down the bowl sides as needed.
05 -
Reduce mixer speed to low and gradually add dry ingredients to the wet mixture until just combined. The dough will be thick and sticky.
06 -
Cover the dough and refrigerate for 30 to 45 minutes, or up to 3 days. If chilled over a few hours, let it soften at room temperature for at least 30 minutes before shaping.
07 -
Preheat the oven to 177°C. Line large baking sheets with parchment paper or silicone baking mats.
08 -
Scoop approximately 35 g of dough per cookie and place on baking sheets 7.5 cm apart. Bake for 12 to 13 minutes until edges are lightly browned but centers remain soft.
09 -
Let cookies cool on the baking sheet for 10 minutes before transferring to a wire rack to cool completely.
10 -
Melt white chocolate with oil and espresso powder using a double boiler or microwave in 20-second increments, stirring until smooth.
11 -
Dip each cooled cookie halfway into the melted chocolate. Sprinkle lightly with cinnamon and nutmeg mixture, then place on parchment or a cooling rack.
12 -
Refrigerate the dipped cookies for about 30 minutes to set the chocolate before serving or storing.
# Extra Suggestions:
01 -
Chilling the dough is essential to prevent excess spreading during baking.
02 -
Use high-quality white chocolate for optimal flavor and consistency.
03 -
Adjust the amount of spices according to personal taste.