Have your latte and eat it, too! These gingerbread latte cookies are each bit as chewy, comfortable, and nostalgic as my traditional iced oatmeal cookies, however with a festive taste twist. Dunk in espresso-speckled white chocolate and prime with a sprinkle of spice for a creamy gingerbread latte expertise… in a cookie! Pair with peppermint mocha cookies and spiced eggnog oatmeal cream pies for a trio of cookies impressed by holiday-favorite coffeehouse drinks.
Should you’ve ever tried my iced gingerbread oatmeal cookies, the flavour and texture of right now’s cookie recipe will appear acquainted. My gingerbread oatmeal cookie recipe pairs the comfortable and chewy texture of normal iced oatmeal cookies with the comfy, comforting flavors of gingerbread cookies, and it’s a stunning factor! For right now’s gingerbread latte cookies, we’re taking this a step additional, by introducing espresso taste and candy, creamy white chocolate.
Recipe Snapshot
- Texture: Mushy and remarkably chewy
- Taste: Gingerbread, vacation spices, espresso, oatmeal (suppose: Starbucks gingerbread oatmilk latte)
- Ease: They appear fancy, however that is positively a newbie recipe
- Time: Round 1 hour, half-hour—solely half-hour of chill time for this dough!
Elements You Want & Why
- Oats: Taking an additional few seconds to pulse the oats in a meals processor will fully remodel the feel of your completed cookies. Regardless of if you happen to use entire oats or fast oats, pulse them a number of occasions in your meals processor to acquire the proper consistency. (See beneath for a visible.)
- Flour: All-purpose flour offers these cookies construction.
- Espresso Powder: I discover espresso powder within the baking aisle at my common grocery retailer, however you may discover it on-line. Should you can’t discover it, you’ll be able to substitute instantaneous espresso in a pinch; don’t use common floor espresso.
- Baking Soda: So the cookies will puff up a bit within the oven, then deflate a bit when cooling; someting we love about common molasses cookies.
- Spices: It took a number of rounds of testing to get the right ratio of spices, so that they don’t overwhelm the refined espresso taste in these cookies. You want ginger, cinnamon, nutmeg, and cloves. These are the identical spices you utilize when making gingerbread whoopie pies and chocolate ginger cookies.
- Salt: Taste enhancer + sweetness balancer.
- Butter: You’ll want softened room-temperature butter.
- Sugars: Not solely does it sweeten the cookies, brown sugar provides further molasses taste, softness, and somewhat moisture too. White granulated sugar can be wanted to assist the cookies unfold.
- Egg: For binding the dough elements collectively.
- Molasses: Molasses provides deep, wealthy taste. Use darkish molasses that’s labeled unsulphured. Keep away from blackstrap molasses on this cookie recipe as a result of it’ll overpower every thing else.
And white chocolate for that scrumptious dunk on the finish!
Let’s Make Gingerbread Latte Cookies
Similar to these traditional iced oatmeal cookies, right now’s gingerbread latte cookies are mega chewy, with buttery comfortable facilities and barely crisp edges. The important thing to their texture is pulsing the oats in a meals processor or blender to softly break them down. The result’s an uneven combination of damaged oats and coarse crumbs, a texture medley that provides us a compact and chewy oatmeal cookie.
Right here’s what the oats seem like after pulsing:
Now you’ll be able to combine the oats along with the remaining dry elements, and work on the moist elements. After combining all of it, the dough will likely be very thick and a bit sticky. It wants to sit back within the fridge for at the very least 30–45 minutes earlier than you’ll be able to scoop the dough and bake it.
Success Tip: Use a Cookie Scoop
It is a textured and sticky dough. A cookie scoop not solely retains your fingers (comparatively) clear, it helps guarantee all cookies are the identical dimension and form. I like to recommend a medium cookie scoop, which holds 1.5 Tablespoons of cookie dough (about 35g). The cookies unfold properly, so maintain every baking sheet/batch to about 8 or 9 cookies.
End With a Dip in White Chocolate
Chop up a few white chocolate bars, and soften them along with a splash of oil and a touch of espresso powder. Oil helps maintain the white chocolate on the softer facet, so it doesn’t get crumbly and onerous.
You’ll be able to soften the chocolate within the microwave, in a small bowl or a glass liquid measuring cup. Microwave in 20-second intervals, stirring after every, till the white chocolate is totally melted and clean. Take a look at all these fairly little speckles of espresso! Is it that candy? I assume so.
Success Tip: Greatest White Chocolate to Use
Whereas white chocolate morsels are fabulous IN cookies, they aren’t splendid for melting right into a clean topping during which to dunk your cookies. Chocolate chips/morsels comprise stabilizers, stopping them from melting right into a silky clean consistency. That’s why chocolate chips maintain their form in your chocolate chip cookies.
And whereas sweet melts are nice for cake pops, in a recipe like this, you’ll actually style the distinction between precise chocolate and sweet melts.
I like to recommend Ghirardelli, Guittard, or Baker’s model bars, discovered within the baking aisle close to the chocolate chips. That is precisely what I like to recommend for making peppermint bark, as effectively.
Dunk every cooled cookie about midway into the espresso-flavored white chocolate, then place on a bit of parchment paper or silicone baking mat, or on a cooling rack set over a baking sheet/piece of parchment to catch the drips. Sprinkle the dipped a part of the cookies with a tiny pinch of cinnamon and nutmeg, to provide them that espresso store gingerbread latte end on prime. The white chocolate finally units, however I like to recommend placing the cookies within the fridge to hurry up the method.
Now, kick off your footwear and curl up someplace cozy, as a result of you’ll be able to get pleasure from this gingerbread latte-flavored deal with within the consolation of your personal residence—no journey to the espresso store required!
Sally’s Cookie Palooza
This recipe is a part of my annual cookie countdown known as Sally’s Cookie Palooza. It’s the largest, most scrumptious occasion of the yr! Browse dozens of cookie recipes over on the Sally’s Cookie Palooza web page together with:
And right here’s my video tutorial & information for easy methods to freeze cookie dough.
Gingerbread Latte Cookies
Prep Time: 45 minutes
Cook dinner Time: 13 minutes
Whole Time: 1 hour, half-hour
Yield: 30 cookies
Class: Cookies
Methodology: Baking
Delicacies: American
Description
These gingerbread latte cookies are each bit as chewy, comfortable, and nostalgic as my traditional iced oatmeal cookies, however with a festive taste twist. Dunk in espresso-speckled white chocolate and prime with a sprinkle of spice for a creamy gingerbread latte expertise… in a cookie!
Directions
- Make the cookies: Pulse the oats in a meals processor 10–12 occasions till you will have a wide range of texture—chopped oats with some oat flour. See photograph above for a visible.
- Whisk the pulsed oats, flour, espresso powder, baking soda, salt, ginger, cinnamon, nutmeg, and cloves collectively in a medium bowl. Put aside.
- In a big bowl utilizing a hand mixer or a stand mixer fitted with a paddle attachment, beat the butter, brown sugar, and granulated sugar collectively on medium-high velocity till creamed, about 2 minutes. Add the egg and molasses and beat on excessive velocity till mixed, about 1 minute. Scrape down the edges of the bowl and beat once more as wanted to mix.
- Add the dry elements to the moist elements and blend on low velocity till mixed. Dough will likely be very thick and sticky. Cowl and chill the dough for 30–45 minutes (and as much as 3 days) within the fridge. If chilling for longer than a number of hours, permit to take a seat at room temperature for at the very least half-hour earlier than scooping as a result of the dough will likely be fairly onerous.
- Preheat oven to 350°F (177°C). Line massive baking sheets with parchment paper or silicone baking mats. Put aside.
- Scoop cookie dough, about 1.5 Tablespoons (35g) of dough per cookie, and place 3 inches aside on the baking sheets. Bake for 12–13 minutes or till frivolously browned on the edges. The facilities will look very comfortable.
- Take away from the oven and permit cookies to chill on the baking sheet for 10 minutes, then switch to a cooling rack to chill fully earlier than dipping.
- Make the topping: Soften the chopped white chocolate, oil, and espresso powder in a double boiler or use the microwave. For the microwave, place all of it in a medium heat-proof bowl or liquid measuring cup. Soften in 20-second increments, stirring after every increment till fully melted and clean. Dip every fully cooled cookie midway into the white chocolate and place onto a parchment- or silicone baking mat-lined baking sheet or cooling rack. In a small bowl, combine collectively cinnamon and nutmeg. Utilizing your fingers, frivolously sprinkle a tiny pinch of the spice combine on prime of the white chocolate-covered a part of the cookie. Repeat with the remaining cookies. Place the baking sheet within the fridge to set the white chocolate, about half-hour.
- Cookies keep recent coated at room temperature for 3 days, or within the fridge for as much as 1 week.
Notes
- Make Forward & Freezing Directions: You can also make the cookie dough and chill it within the fridge for as much as 3 days. Enable to come back to room temperature then proceed with step 5. Baked cookies with or with out topping freeze effectively for as much as 3 months. Unbaked cookie dough balls freeze effectively for as much as 3 months. Bake frozen cookie dough balls for an additional minute, no must thaw. Learn my suggestions and methods on easy methods to freeze cookie dough.
- Particular Instruments (affiliate hyperlinks): Meals Processor | Glass Mixing Bowl | Whisk | Electrical Mixer (Handheld or Stand) | Baking Sheets | Silicone Baking Mats or Parchment Paper |Â Medium Cookie Scoop | Cooling Rack
- Oats: Pulsing the oats in step 1 is the trick to this recipe. Should you don’t have a meals processor, use a blender. Should you don’t have both, give the oats a tough chop on a chopping board. Even if you happen to’re utilizing fast oats, pulsing the oats is critical—you simply gained’t should pulse them as many occasions as entire oats. Don’t use oat flour instead of the pulsed oats.
- Espresso Powder: I purchase espresso powder from my common grocery retailer—within the baking aisle. Should you can’t discover espresso powder in shops or on-line, you should utilize instantaneous espresso as an alternative. You’d want somewhat extra instantaneous espresso because it isn’t as robust or wealthy as espresso powder. I don’t advocate utilizing floor espresso as a result of it’s not as flavorful as espresso powder or instantaneous espresso, each of which have tremendous concentrated taste.
- White Chocolate: White chocolate morsels are fabulous in cookies, however are usually not splendid for melting. And whereas sweet melts are nice for coating cake pops, in a recipe like this, you’ll actually style the distinction between precise chocolate and sweet melts. I like to recommend Ghirardelli, Guittard, or Baker’s model bars of white chocolate, discovered within the baking aisle close to the chocolate chips.
