Cappuccino Sugar Cookies | Flavors by Alessandra

Flavors by Alessandra

Cappuccino Sugar Cookies

10 mins prep10 mins cook

These Cappuccino Sugar Cookies are soft, chewy, and lightly infused with espresso for the perfect cozy coffee-house treat. Finished with a simple piped espresso glaze, they’re elegant, easy to make, and perfect for gifting, holidays, or an afternoon sweet bite.

0 servings

What you need

O Organics Cane Sugar, Granulated, Organic

½ cup granulated sugar

1 tsp kosher salt

1 ½ cup powdered sugar

Arm & Hammer Fridge-N-Freezer Baking Soda

1 tsp baking soda

3 tsp vanilla extract

Gold Medal All Purpose Flour with Resealable Bag

12 ⅙ oz all purpose flour

Peet's Coffee Espresso Capsules for Nespresso Original Line, Crema Scura Medium Roast

2 ¼ tbsp espresso powder

Land O Lakes Butter, with Olive Oil & Sea Salt

1 cup butter

1 egg

5 tbsp heavy cream

1 cup light-brown sugar

1 pinch salt

Shop Recipe

Instructions


0 Cream butter and sugars 2–3 minutes.
1 Add egg and vanilla, mix until smooth.
2 Whisk flour, baking soda, salt, and espresso powder.
3 Combine wet and dry. Scoop out 1 teaspoon or 1 tablespoon portions. Chill 30 minutes.
5 Bake at 350°F: (1 tsp Balls) Mini: 6–8 minutes (1 tbsp balls) Regular: 8–10 minutes
6 Cool completely.
7 Make glaze by dissolving espresso in cream, whisking with remaining ingredients, and adjusting to pipeable consistency.
8 Pipe over cookies and let set.

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