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Gingerbread Latte Cookies taken with iphone 15 pro max --iw 2 --ar 4:5 --v 6.1 --raw

Gingerbread Latte Cookies Made Easy With Your Pressure Cooker

These gingerbread latte cookies are soft, chewy, and loaded with warm spices and espresso. Made using your pressure cooker, they're a cozy twist on a classic holiday treat with a creamy white chocolate topping and a hint of coffeehouse flavor for festive indulgence right at home.
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Prep Time 45 minutes
Cook Time 13 minutes
Total Time 58 minutes
Course Soup
Cuisine Mexican
Servings 24 cookies
Calories 185 kcal

Equipment

  • 1 Mixing bowl Large

Ingredients
  

Main ingredients

  • 2 cups old-fashioned whole rolled oats
  • 1 ⅔ cups all-purpose flour spooned and leveled
  • 2 teaspoons espresso powder
  • 1 teaspoon baking soda
  • ¼ teaspoon salt
  • 1 teaspoon ground ginger
  • 1 teaspoon ground cinnamon
  • ¼ teaspoon ground nutmeg
  • ⅛ teaspoon ground cloves
  • ¾ cup unsalted butter softened
  • 1 cup packed brown sugar light or dark
  • ¼ cup granulated sugar
  • 1 egg large, room temp
  • ¼ cup unsulphured or dark molasses not blackstrap
  • 8 ounces white chocolate chopped
  • 1 teaspoon vegetable or coconut oil optional
  • ½ teaspoon espresso powder for sprinkling
  • Pinch cinnamon and nutmeg for topping

Instructions
 

Instructions

  • Preheat oven to 350°F (177°C) and line baking sheets with parchment paper.
  • In a large bowl, whisk oats, flour, espresso powder, baking soda, salt, ginger, cinnamon, nutmeg, and cloves.
  • In another bowl, beat butter with brown and granulated sugars until fluffy, about 2 minutes on medium-high speed.
  • Add egg, molasses, and vanilla extract. Beat until combined.
  • Gradually add dry mixture to wet ingredients on low speed until just combined. Do not overmix.
  • Scoop 1.5 tablespoons of dough onto parchment-lined baking sheets, spacing about 2 inches apart.
  • Bake for 10–12 minutes until edges are set but centers are soft. Let cool on sheet 5 minutes before transferring to wire rack.
  • Melt white chocolate with oil and additional espresso powder. Dip cookies halfway, then sprinkle with cinnamon and nutmeg. Chill to set.

Notes

Store cookies in an airtight container up to 3 days or freeze up to 3 months. Add a slice of bread in the container to maintain chewiness, or refresh edges with a quick bake at 300°F.