Gingerbread Latte Cookies

Discover Gingerbread Latte Cookies. Review the available recipe details and open the credited original source for the complete preparation method.

• 2 cups (170g) old-fashioned whole rolled oats ↔ Substituir
• 1 and 2/3 cups (210g) all-purpose flour (spooned & leveled) ↔ Substituir
• 2 teaspoons espresso powder ↔ Substituir
• 1 teaspoon baking soda ↔ Substituir
• 1/4 teaspoon salt ↔ Substituir
• 1 teaspoon ground ginger ↔ Substituir
• 1 teaspoon ground cinnamon ↔ Substituir
• 1/4 teaspoon ground nutmeg ↔ Substituir
• 1/8 teaspoon ground cloves ↔ Substituir
• 3/4 cup (12 Tbsp; 170g) unsalted butter, softened to room temperature ↔ Substituir
• 1 cup (200g) packed light or dark brown sugar ↔ Substituir
• 1/4 cup (50g) granulated sugar ↔ Substituir
• 1 large egg, at room temperature ↔ Substituir
• 1/4 cup (60ml/75g) unsulphured or dark molasses (do not use blackstrap; I prefer Grandma’s brand) ↔ Substituir
• 8 ounces (226g) white chocolate, chopped ↔ Substituir
• 1 teaspoon vegetable oil or coconut oil (optional; helps to thin the chocolate) ↔ Substituir
• 1/2 teaspoon espresso powder ↔ Substituir
• pinch each of cinnamon and nutmeg, for sprinkling on top ↔ Substituir

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