Save Soft, spiced gingerbread cookies infused with espresso and topped with a luscious white chocolate drizzle. Perfect for cozy winter treats or festive gatherings, these cookies combine classic holiday flavors with a touch of coffee for extra warmth.
I created these cookies on a snowy afternoon when I craved both gingerbread and a cozy latte. Their chewy texture and bold flavors quickly made them a favorite in my family.
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) and 1/3 cup (65 g) for rolling
- Large egg: 1
- Molasses: 1/4 cup (80 g)
- Instant espresso powder: 1 tbsp
- Vanilla extract: 1 tsp
- White chocolate, chopped or chips: 4 oz (115 g)
- Coconut oil or vegetable oil (optional): 1 tsp, for smoother drizzle
Instructions
- Prepare the baking sheets:
- Preheat oven to 350°F (175°C). Line two baking sheets with parchment paper.
- Mix 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 1/4 cup 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.
- Combine mixtures:
- Gradually add the dry ingredients to the wet mixture, mixing until just combined. Do not overmix.
- Shape the cookies:
- Scoop dough into 1 1/2 tablespoon-sized balls. Roll each ball in the 1/3 cup granulated sugar to coat.
- Arrange and 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.
- Drizzle with white chocolate:
- Melt white chocolate (with coconut oil if using) in a microwave-safe bowl in 20-second intervals, stirring until smooth. Drizzle over cooled cookies and allow chocolate to set before serving.
Save These cookies have become a staple during our family’s winter movie nights, and everyone loves the espresso kick paired with creamy white chocolate. They bring a little extra coziness to our gatherings.
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 before serving.
Nutritional Information
Per serving: 150 calories, 7 g fat, 21 g carbohydrates, 2 g protein
Save Finish your cookies with a festive white chocolate drizzle and enjoy with a hot cup of coffee or chai. They make thoughtful homemade gifts, too.
Recipe Questions & Answers
- → What gives these cookies their soft texture?
The combination of molasses, butter, and proper baking time ensures a soft and tender crumb rather than a crisp bite.
- → How does espresso powder enhance the flavor?
Espresso powder deepens the cookie's flavor, complementing the spices with a rich coffee undertone without overpowering sweetness.
- → Can the white chocolate drizzle be replaced?
Yes, alternatives like dark chocolate or a simple glaze can be used depending on preference, though white chocolate adds a creamy contrast to the spices.
- → How should these treats be stored to maintain freshness?
Keep cookies in an airtight container at room temperature for up to five days to preserve softness and flavor.
- → Are there tips for enhancing spiced flavors?
Adding a pinch of black pepper can intensify warm spice notes, and increasing ginger or cinnamon can elevate the aroma.