Soft spiced gingerbread latte

Soft, spiced gingerbread cookies infused with espresso and finished with a sweet white chocolate drizzle make for a delightful dessert that captures the cozy essence of winter and holiday gatherings.

I first made these on a chilly December evening, and the aroma of ginger and espresso filled the entire house. They're now a staple for our family cookie exchanges.

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)
• Large egg: 1
• Molasses: 1/4 cup (80 g)
• Instant espresso powder: 1 tbsp
• Vanilla extract: 1 tsp
• Granulated sugar (for rolling): 1/3 cup (65 g)
• White chocolate (chopped or chips): 4 oz (115 g)
• Coconut oil or vegetable oil (optional, for drizzle): 1 tsp

Instructions

Prepare oven:

Preheat oven to 350°F (175°C). Line two baking sheets with parchment paper.

Combine 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 the 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.

Mix together:

Gradually add the dry ingredients to the wet mixture, mixing until just combined. Do not overmix.

Shape cookies:

Scoop dough into 1 1/2 tablespoon-sized balls. Roll each ball in the granulated sugar to coat.

Arrange & 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.

Prepare chocolate drizzle:

Melt white chocolate (with coconut oil if using) in a microwave-safe bowl in 20-second intervals, stirring until smooth.

Drizzle & set:

Drizzle melted white chocolate over cooled cookies using a spoon or piping bag. Allow chocolate to set before serving.

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Sharing these with my kids after school quickly became a little winter tradition. They love helping drizzle the white chocolate on top.

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 contain soy lecithin. Always check ingredient labels for allergens.

Nutritional Information

Each cookie has about 150 calories, 7 g fat, 21 g carbohydrates, and 2 g protein.

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Finish these off with an extra shower of white chocolate, and serve alongside a cup of chai or coffee for maximum coziness.

Recipe FAQ

→ What gives these gingerbread treats their espresso flavor?

Instant espresso powder is added to the dough, infusing a subtle coffee richness that complements the warm spices.

→ How can I achieve a soft texture in these cookies?

Using softened butter and carefully mixing the ingredients without overworking the dough helps maintain a tender, soft bite.

→ What’s the purpose of rolling the dough balls in sugar before baking?

Rolling in granulated sugar creates a sweet, slightly crunchy outer coating that contrasts with the soft interior.

→ Can I substitute the white chocolate drizzle with another topping?

Yes, alternatives like dark chocolate or a simple powdered sugar glaze work well to add sweetness and decoration.

→ How should these treats be stored to maintain freshness?

Store them in an airtight container at room temperature to keep them soft and flavorful for up to five days.

→ Are there any suggestions to enhance the warming spices?

Adding a pinch of black pepper can bring extra warmth and complexity to the spice profile.