Publisher Photo
Publisher Photo
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
MAKES:
30 servings
TOTAL TIME:
Prep: 30 min. + chilling Bake: 10 min./batch + cooling
MAKES:
30 servings
TOTAL TIME:
Prep: 30 min. + chilling Bake: 10 min./batch + cooling

Ingredients

  • 1 teaspoon instant espresso powder
  • 1 teaspoon 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 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.
Originally published as Cappuccino Cookies in Taste of Home Christmas Annual Annual 2011, p114

Nutritional Facts

1 each: 127 calories, 7g fat (4g saturated fat), 17mg cholesterol, 66mg sodium, 16g carbohydrate (9g sugars, 0 fiber), 1g protein.

  • 1 teaspoon instant espresso powder
  • 1 teaspoon 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
  1. In a small bowl, dissolve espresso powder in vanilla.
  2. 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.
  3. 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.
  4. In a small bowl, combine the confectioners' sugar, coffee, butter and 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.
Originally published as Cappuccino Cookies in Taste of Home Christmas Annual Annual 2011, p114

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