Description
These Gingerbread Latte Cookies combine warm spices of gingerbread with rich coffee flavor, offering a soft, chewy texture and a delightful crunch from white chocolate chips. Perfect for festive occasions and coffee breaks.
Ingredients
Scale
- 1 cup brown sugar
- 1/2 cup unsalted butter, softened
- 1/4 cup molasses
- 1 egg
- 2 cups all-purpose flour
- 1 tsp baking soda
- 1 tsp ground ginger
- 1 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 1/4 tsp ground cloves
- 1/2 tsp salt
- 1 cup white chocolate chips
- 1/2 cup brewed espresso, cooled
- Sprinkle of spice (cinnamon or nutmeg) for topping
Instructions
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a large bowl, cream together the brown sugar and butter until smooth.
- Beat in the molasses and egg until well combined.
- In another bowl, whisk together the flour, baking soda, ginger, cinnamon, nutmeg, cloves, and salt.
- Gradually mix the dry ingredients into the wet ingredients until just combined.
- Stir in the white chocolate chips and cooled espresso.
- Drop tablespoon-sized portions of dough onto the prepared baking sheet, spacing them about 2 inches apart.
- Bake for 10-12 minutes or until the edges are lightly golden.
- Allow cookies to cool on the baking sheet for a few minutes before transferring to wire racks to cool completely.
- Before serving, dip the tops in melted white chocolate and sprinkle with a little cinnamon or nutmeg for a festive touch.
Notes
For optimal freshness, store cookies in an airtight container for up to 1 week or freeze for up to 3 months. Allow frozen cookies to thaw at room temperature before enjoying.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 130
- Sugar: 8g
- Sodium: 100mg
- Fat: 6g
- Saturated Fat: 3g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 0.5g
- Protein: 1.5g
- Cholesterol: 30mg