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Cappuccino Cookies

 Cappuccino Cookies
Coffee lovers will really enjoy these tender bites with the two hits of coffee flavor...in the cookie and the glaze.—Heather Rotunda, Saint Cloud, Minnesota
30 ServingsPrep: 30 min. + chilling Bake: 10 min./batch + cooling

Ingredients

  • 1 teaspoon instant espresso powder
  • 1 teaspoon McCormick® Pure Vanilla Extract
  • 1 cup butter, softened
  • 1/2 cup confectioners' sugar
  • 2-1/4 cups all-purpose flour
  • 1 tablespoon baking cocoa
  • 1/4 teaspoon salt
  • 1/4 teaspoon ground cinnamon
  • GLAZE:
  • 2 cups confectioners' sugar
  • 1/4 cup cold brewed coffee
  • 4 teaspoons butter, melted
  • 1/4 teaspoon ground cinnamon
  • 30 chocolate-covered coffee beans

Directions

  • In a small bowl, dissolve espresso powder in vanilla.
  • In a large bowl, cream butter and confectioners' sugar until light
  • and fluffy. Beat in vanilla mixture. Combine the flour, cocoa, salt
  • and cinnamon; gradually add to creamed mixture and mix well. Cover
  • and refrigerate for 30 minutes or until easy to handle.
  • Shape into 1-in. balls. Place 2 in. apart on ungreased baking sheets;
  • flatten slightly. Bake at 400° for 7-9 minutes or until set.
  • Remove to wire racks to cool completely.
  • In a small bowl, combine the confectioners' sugar, coffee, butter and

2 of 2

Cappuccino Cookies (continued)

Directions (continued)

  • cinnamon. Dip each cookie in coffee mixture; allow excess to drip
  • off. Place on a waxed paper-lined baking sheet and top with a coffee
  • bean. Chill until set. Yield: 2-1/2 dozen.
Nutritional Facts: 1 cookie equals 127 calories, 7 g fat (4 g saturated fat), 17 mg cholesterol, 66 mg sodium, 16 g carbohydrate, trace fiber, 1 g protein.