Coffee and Cream Cookies
Indulge in these delectable cookies infused with coffee flavor, filled with creamy icing, and topped with optional chocolate-covered espresso beans.
Equipment
Ingredients
FOR COOKIES:
- 2 ½ cup flour
- ½ cup sugar
- ⅓ cup brown sugar
- ⅓ cup unsweetened cocoa powder
- 2 tablespoons instant coffee
- 8 tablespoons butter room temperature
- 1 egg room temperature
- 1 teaspoon coffee extract
- 1 teaspoon baking soda
- ¼ teaspoon salt
FOR COFFEE CREAMER ICING:
- 4 tablespoons French vanilla coffee creamer
- 4 tablespoons heavy cream
- 3-4 cup powdered sugar
- 8 tablespoons butter
- chocolate covered espresso beans for topping, optional
Instructions
- Preheat the oven to 350°F. In a stand mixer, beat together the white sugar, brown sugar, and one stick of room temperature butter until creamy. Add the egg and mix until light and fluffy.
- Incorporate the cocoa powder and coffee extract into the creamed butter and sugar mixture. In a separate bowl, stir together the flour, instant coffee, baking soda, and salt. Slowly add the flour mixture into the mixing bowl, a few tablespoons at a time, until fully incorporated and a thick cookie dough forms.
- Roll the dough into small 1" round balls and place them on a baking sheet lined with parchment paper or a silicone baking mat. Use your thumb, the back of a spoon, or an ice cream scoop to create a divot in the center of each cookie.
- Bake the cookies for 7-8 minutes, or until they have puffed up and just started to crack. Remove them from the oven and use the same spoon to press into the divots to define them further. Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire cooling rack to cool completely.
- While the cookies are cooling, use a hand mixer to whisk together the remaining room temperature butter, French vanilla coffee creamer, and heavy whipping cream until the mixture becomes light and fluffy. Gradually add powdered sugar, as needed, until the icing reaches a toothpaste-like consistency.
- Transfer the icing to a piping bag or use a spoon to fill the centers of each cookie with the creamer icing. For an optional touch of elegance, place a chocolate-covered espresso bean on top of each cookie. You can choose to chill the cookies or serve them at room temperature. Enjoy!
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