Description
Delightful cookies that blend the warm spices of gingerbread with rich coffee flavors and a hint of sweetness from white chocolate.
Ingredients
Scale
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon ground ginger
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground cloves
- 1/2 teaspoon salt
- 3/4 cup unsalted butter, softened
- 1 cup brown sugar, packed
- 1/2 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup white chocolate chips
- 1/4 cup brewed espresso or strong coffee
- A sprinkle of nutmeg or cinnamon for topping
Instructions
- Preheat your oven to 350°F (175°C). Prepare your baking sheets by lining them with parchment paper.
- Whisk together the flour, baking soda, ginger, cinnamon, cloves, and salt until well combined.
- Cream the softened butter, brown sugar, and granulated sugar together until light and fluffy.
- Beat in the eggs one at a time, ensuring each is incorporated before adding the next. Stir in the vanilla extract and brewed espresso.
- Add the dry ingredients to the wet mixture, mixing gently until just combined to avoid overmixing.
- Fold in the white chocolate chips until evenly distributed in the dough.
- Drop spoonfuls of dough onto the prepared baking sheets, leaving space for spreading. Lightly sprinkle with nutmeg or cinnamon.
- Bake for 10-12 minutes, until the edges are set but the centers remain soft.
- Cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.
Notes
Store cookies in an airtight container at room temperature for up to a week. Freeze cookie dough before baking for later use.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 150
- Sugar: 10g
- Sodium: 200mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 30mg