Have your latte and eat it, too! These gingerbread latte cookies are each bit as chewy, smooth, and nostalgic as my basic iced oatmeal cookies, however with a festive taste twist. Dunk in espresso-speckled white chocolate and high 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.
In case you’ve ever tried my iced gingerbread oatmeal cookies, the flavour and texture of in the present day’s cookie recipe will appear acquainted. My gingerbread oatmeal cookie recipe pairs the smooth and chewy texture of normal iced oatmeal cookies with the comfy, comforting flavors of gingerbread cookies, and it’s a stunning factor! For in the present day’s gingerbread latte cookies, we’re taking this a step additional, by introducing espresso taste and candy, creamy white chocolate.
Recipe Snapshot
- Texture: Tender 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!
Substances You Want & Why
- Oats: Taking an additional few seconds to pulse the oats in a meals processor will fully rework the feel of your completed cookies. Irrespective of when you use complete oats or fast oats, pulse them a number of occasions in your meals processor to acquire the right consistency. (See under for a visible.)
- Flour: All-purpose flour provides these cookies construction.
- Espresso Powder: I discover espresso powder within the baking aisle at my common grocery retailer, however you can even discover it on-line. In case you can’t discover it, you’ll be able to substitute on the spot 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 delicate espresso taste in these cookies. You want ginger, cinnamon, nutmeg, and cloves. These are the identical spices you employ 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 a little bit moisture too. White granulated sugar can also be wanted to assist the cookies unfold.
- Egg: For binding the dough substances 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 should overpower every part else.
And white chocolate for that scrumptious dunk on the finish!
Let’s Make Gingerbread Latte Cookies
Similar to these basic iced oatmeal cookies, in the present day’s gingerbread latte cookies are mega chewy, with buttery smooth 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 offers us a compact and chewy oatmeal cookie.
Right here’s what the oats appear like after pulsing:
Now you’ll be able to combine the oats along with the remaining dry substances, and work on the moist substances. After combining all of it, the dough can be very thick and a bit sticky. It wants to sit back within the fridge for not less than 30–45 minutes earlier than you’ll be able to scoop the dough and bake it.
Success Tip: Use a Cookie Scoop
This can be a textured and sticky dough. A cookie scoop not solely retains your fingers (comparatively) clear, it helps guarantee all cookies are the identical measurement 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 aspect, so it doesn’t get crumbly and exhausting.
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 suppose so.
Success Tip: Finest White Chocolate to Use
Whereas white chocolate morsels are fabulous IN cookies, they don’t seem to be preferrred for melting right into a clean topping through which to dunk your cookies. Chocolate chips/morsels include 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 nicely.
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 present them that espresso store gingerbread latte end on high. 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 sneakers 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 12 months! 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 learn how to freeze cookie dough.
Gingerbread Latte Cookies
Prep Time: 45 minutes
Prepare dinner Time: 13 minutes
Whole Time: 1 hour, half-hour
Yield: 30 cookies
Class: Cookies
Technique: Baking
Delicacies: American
Description
These gingerbread latte cookies are each bit as chewy, smooth, and nostalgic as my basic iced oatmeal cookies, however with a festive taste twist. Dunk in espresso-speckled white chocolate and high 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 have got 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 pace till creamed, about 2 minutes. Add the egg and molasses and beat on excessive pace till mixed, about 1 minute. Scrape down the edges of the bowl and beat once more as wanted to mix.
- Add the dry substances to the moist substances and blend on low pace till mixed. Dough can 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 sit down at room temperature for not less than half-hour earlier than scooping as a result of the dough can be fairly exhausting.
- Preheat oven to 350°F (177°C). Line giant 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 smooth.
- 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 high 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 contemporary coated at room temperature for 3 days, or within the fridge for as much as 1 week.
Notes
- Make Forward & Freezing Directions: You may 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 nicely for as much as 3 months. Unbaked cookie dough balls freeze nicely for as much as 3 months. Bake frozen cookie dough balls for an additional minute, no have to thaw. Learn my ideas and tips on learn how 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 | Medium Cookie Scoop | Cooling Rack
- Oats: Pulsing the oats in step 1 is the trick to this recipe. In case you don’t have a meals processor, use a blender. In case you don’t have both, give the oats a tough chop on a reducing board. Even when you’re utilizing fast oats, pulsing the oats is important—you simply gained’t must pulse them as many occasions as complete oats. Don’t use oat flour rather than the pulsed oats.
- Espresso Powder: I purchase espresso powder from my common grocery retailer—within the baking aisle. In case you can’t discover espresso powder in shops or on-line, you should use on the spot espresso as a substitute. You’d want a little bit extra on the spot espresso because it isn’t as sturdy 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 on the spot espresso, each of which have tremendous concentrated taste.
- White Chocolate: White chocolate morsels are fabulous in cookies, however should not preferrred 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.
