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Dark Chocolate Espresso Cookies

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Espresso Cookies!!!

Dark chocolate cookies infused with espresso powder.  Once you’ve had one you will be craving a plateful!!!  They are really easy to make, and since they are a cut-out cookie they can be made in any shape you want.  Aren’t the plain round ones so fun though???

Espresso Cookies!!!

Here’s how to make them:  (printable recipe)

INGREDIENTS: (makes 36 medium cookies)

  • 2 sticks (1 cup) butter, softened
  • 1 1/2cups sugar
  • 2 eggs
  • 3 teaspoons vanilla extract
  • 3 teaspoons instant Espresso Powder
  • 2/3 cup unsweetened cocoa powder
  • 3 cups flour
  • 1/2 teaspoon salt
  • 1/2 teaspoon baking powder

DIRECTIONS:

  • Cream together butter and sugar in a large mixing bowl.
  • Mix in eggs and then cocoa.
  • Place vanilla and Espresso Powder together in a small cup until coffee dissolves.  Add this mixture to the batter and mix until completely incorporated.
  • Gradually add dry ingredients and mix until smooth (use clean hands at the end, to knead into a soft ball of dough)
  • Wrap in plastic and chill for at least one hour.
  • Allow cookie dough to soften a little at room temperature
  • Preheat oven to 350F degrees.
  • Roll out cookie dough on floured counter.  
  • Cut into desired shapes and place on a parchment-lined baking sheet.  
  • Bake for 8 to 11 minutes until the edges are firm.
  • Gently slide parchment paper off of cookie sheet and onto a flat surface.  Cool completely before removing cookies from paper.

Dark Chocolate Espresso Cookies!

You can serve these cookies plain, or with a little cocoa powder sprinkled on top, or you can ice them.

I iced these with royal icing that I added a little espresso powder to.

For my royal icing recipe and techniques, click here.

To get the tiny heart shape at the center I used a little melted chocolate.  While the icing is still liquid, pipe a little circle just a bit above the center of the cookie.  Use a tooth pick to pull down through the icing and the chocolate, making a heart.  Allow the icing and chocolate to harden completely.  Enjoy!!

Chocolate Espresso Cookies!!!

My thoughts:  These are SO GOOD!!!!  I’m on a diet….and I wanted to eat them all….but I didn’t.  I gave them away.  sigh.  

These are simple to make and probably the easiest cut-out cookie dough I’ve ever worked with.  Not sticky or fussy at all!  I adore anything with coffee in it, so I would add even more espresso powder next time.  Make them to your taste by adjusting the amount you add.  Paired with a cup of coffee, they are  just…..perfect!  Enjoy!!!  ~r

Espresso Cookies!!!

A few other desserts that would go well with your coffee:

Brownie Oreo Cookie CupCinnamon Roll Cheesecake!!Chocolate molten lava cupcakesGerman Chocolate Pie!

Mom’s Sugar Cookies with Royal (pain in the butt) Icing

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I love these sugar cookies. My mom got the recipe out of a school cookbook (the kind where everyone submits recipes) and she’s modified and perfected it over the years. These are thick and cake-like cookies (not the thin and crispy sort) and they have cinnamon in them – YUM!!! They roll out beautifully without any crazy long refrigeration of the dough. They are pretty much the perfect sugar cookie.

My mom tops them with a thin powdered sugar frosting and puts buckets of sprinkles on so they don’t stick together. These are VW bugs and they were a delicious (albeit unidentifiable) summer treat!!!

I have been so curious about all the beautiful cookies iced in Royal Icing that I HAD to try it….the results blew me away- prettier than ANY sugar cookie I’ve ever made- the process??? Yikes. I decided about halfway through that I’d rather dye my hair purple and work as a telemarketer than ever frost another cookie with royal icing.

Now that I’ve distanced myself from the pain of it I think I would try it again…maybe for a special occasion though. We’ll see.

In any case- this sugar cookie recipe is a treasure– frost them however you want!

INGREDIENTS:

  • 1 c. margarine
  • 1 1/2 c. sugar
  • 3 eggs
  • 4 -5 c. flour
  • 4 heaping teaspoons of sour cream
  • 1 t. salt
  • 1 t. baking soda
  • 1 t. baking powder
  • 1 t. cinnamon

DIRECTIONS:

  • Cream together butter and sugar.
  • Add eggs and sour cream.
  • Mix dry ingredients (using only 4c. flour) together and add to wet ingredients, combining well.
  • Add additional flour until dough is thick and only slightly sticky.
  • Place dough on a well-floured countertop an knead into flour until not sticky at all.
  • Roll out flat with a floured rolling pin.
  • Cut out cookies and place on an un-greased cookie sheet.
  • Bake at 350 degrees for 12-14 minutes (longer for larger cookies).
  • Remove from cookie sheet and cool on a wire rack.
  • Frost 🙂

The royal icing I used:

Ingredients:

  • 1 lb of powdered sugar
  • 3 T. meringue powder
  • 6 T. water
  • 1t. vanilla (use clear if you want white frosting)
  • Food coloring

Directions:

  • Add all ingredients together and mix with a mixer for at least 2 minutes until smooth and fluffy. Color as desired.
  • Frost cookies.

I read about 10 different blogs about HOW to frost cookies with royal icing….mine turned out ok- you basically outline the cookie with the thick frosting, thin the remaining frosting with water and flood the middle of your outline (easier said than done!) Just plan on spend a lot of time– it really is worth the effort though- the glossy hard finish is impressive!

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