Pin Soft, spiced gingerbread cookies with a subtle espresso kick, finished with a sweet white chocolate drizzle—perfect for cozy winter gatherings.
This is a beloved winter treat I enjoy baking with my family every year.
Ingredients
- Dry Ingredients: 2 1/4 cups (280 g) all-purpose flour, 2 tsp ground ginger, 1 tsp ground cinnamon, 1/4 tsp ground cloves, 1/4 tsp ground nutmeg, 1/4 tsp salt, 1 tsp baking soda
- Wet Ingredients: 3/4 cup (170 g) unsalted butter softened, 1/2 cup (100 g) brown sugar packed, 1/4 cup (50 g) granulated sugar, 1 large egg, 1/4 cup (60 ml) unsulphured molasses, 2 tbsp (30 ml) freshly brewed espresso (cooled) or strong coffee, 1 tsp pure vanilla extract
- Drizzle: 4 oz (115 g) white chocolate chopped or white chocolate chips
Instructions
- Step 1:
- Preheat the oven to 350°F (175°C) and line two baking sheets with parchment paper.
- Step 2:
- In a medium bowl, whisk together flour, ginger, cinnamon, cloves, nutmeg, salt, and baking soda.
- Step 3:
- In a large bowl, cream the butter, brown sugar, and granulated sugar together until light and fluffy (about 2 minutes).
- Step 4:
- Beat in the egg, then mix in molasses, espresso, and vanilla extract until well combined.
- Step 5:
- Gradually add the dry ingredients to the wet ingredients, mixing until just incorporated. Do not overmix.
- Step 6:
- Scoop tablespoon-sized balls of dough onto prepared baking sheets, spacing them about 2 inches apart.
- Step 7:
- Bake for 10–12 minutes or until the edges are set and the centers look slightly soft.
- Step 8:
- Let cookies cool on the baking sheets for 5 minutes, then transfer to a wire rack to cool completely.
- Step 9:
- Melt the white chocolate in a microwave-safe bowl in 20-second intervals, stirring between each, until smooth.
- Step 10:
- Drizzle the cooled cookies with melted white chocolate using a spoon or piping bag. Allow the drizzle to set before serving.
Pin Baking and sharing these cookies has become a cherished family tradition each winter season.
Notes
Pair with a hot latte or chai for a festive treat. You can swap white chocolate for dark or milk chocolate if desired.
Required Tools
Mixing bowls, Electric mixer or whisk, Measuring cups and spoons, Parchment paper, Baking sheets, Wire cooling rack, Microwave-safe bowl or double boiler
Allergen Information
Contains Wheat (gluten), milk (butter, white chocolate), eggs, soy (in some white chocolate). Check chocolate labels for additional allergens such as nuts or soy lecithin.
Pin These cookies offer a perfect balance of spice and sweetness ideal for winter gatherings.
Recipe Q&A
- → What spices are used in these gingerbread cookies?
The cookies are flavored with ground ginger, cinnamon, cloves, and nutmeg for a warm, spiced profile.
- → How is the espresso flavor incorporated?
Brewed espresso or strong coffee is mixed into the wet ingredients to add a subtle coffee note.
- → Can the white chocolate drizzle be substituted?
Yes, you can replace white chocolate with dark or milk chocolate according to your preference.
- → How should the cookies be stored?
Store in an airtight container at room temperature for up to five days to maintain freshness.
- → Are these cookies suitable for vegetarians?
Yes, these cookies are vegetarian-friendly, containing no meat or gelatin products.
- → What tools are needed for preparation?
You'll need mixing bowls, an electric mixer or whisk, measuring cups and spoons, parchment paper, baking sheets, a wire rack, and a microwave-safe bowl for melting chocolate.