Ingredients
Scale
- 2 cups old-fashioned whole rolled oats (170g)
- 1 2/3 cups all-purpose flour (210g)
- 2 tsp espresso powder
- 1 tsp baking soda
- 1/4 tsp salt
- 1 tsp ground ginger
- 1 tsp ground cinnamon
- 1/4 tsp ground nutmeg
- 1/8 tsp ground cloves
- 3/4 cup unsalted butter, softened (170g)
- 1 cup light or dark brown sugar (200g)
- 1/4 cup granulated sugar (50g)
- 1 large egg
- 1/4 cup unsulphured molasses (60ml/75g)
- 8 oz white chocolate, chopped (226g)
- 1 tsp vegetable or coconut oil (optional)
- 1/2 tsp espresso powder (for topping)
- Pinch each of cinnamon and nutmeg, for sprinkling
Instructions
- Pulse oats in a food processor 10–12 times for varied texture.
- Whisk pulsed oats, flour, espresso powder, baking soda, salt, ginger, cinnamon, nutmeg, and cloves in a medium bowl.
- Cream butter, brown sugar, and granulated sugar on medium-high speed for 3 minutes.
- Add egg and molasses, beating until combined.
- Mix in dry ingredients on low speed. Chill dough 30–45 minutes.
- Preheat oven to 350°F (177°C). Line baking sheets with parchment paper.
- Scoop 1.5 Tbsp of dough per cookie, 3 inches apart. Bake 12–13 minutes. Cool 10 minutes on sheet, then transfer to cooling rack.
- Melt white chocolate, oil, and espresso powder. Dip cooled cookies halfway and sprinkle with cinnamon and nutmeg. Refrigerate 30 minutes to set.
Notes
- Cookie dough can be chilled up to 3 days or frozen for up to 3 months.
- Baked cookies freeze well for up to 3 months.
- Adjust coffee flavor by using espresso powder or instant coffee; skip for plain gingerbread cookies.
- Prep Time: 45 minutes
- Cook Time: 13 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian