Description
These festive cookies are a delightful blend of rich chocolate and bold espresso, with a hint of almond and vanilla. Shaped like snowflakes, they’re perfect for holiday gatherings or any time you crave a sweet, coffee-infused treat. A dusting of powdered sugar adds a snowy touch for the perfect finish.
Ingredients
Scale
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 1 egg
- 1 tsp vanilla extract
- 1/2 tsp almond extract
- 2 1/4 cups all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 1 tsp instant espresso powder
- 1/4 tsp salt
- Powdered sugar, for dusting
Instructions
- In a large mixing bowl, cream together the butter and sugar until light and fluffy.
- Add the egg, vanilla extract, and almond extract, and mix until well combined.
- In a separate bowl, whisk together the flour, cocoa powder, espresso powder, and salt.
- Gradually add the dry ingredients to the wet ingredients, mixing until a dough forms.
- Divide the dough in half, shape each half into a disk, wrap in plastic wrap, and refrigerate for at least 1 hour.
- Preheat the oven to 350°F (180°C) and line baking sheets with parchment paper.
- Roll out the dough on a floured surface to about 1/4 inch thickness.
- Use snowflake-shaped cookie cutters to cut out cookies and place them on the prepared baking sheets.
- Bake for 8-10 minutes, or until set.
- Let the cookies cool on the baking sheets for a few minutes before transferring to a wire rack to cool completely. Dust with powdered sugar before serving.
Notes
- The dough must be refrigerated to ensure it is firm enough to roll out and cut.
- For extra flavor, you can sprinkle a bit of espresso powder on top before baking.
- These cookies store well in an airtight container for up to a week.
- Prep Time: 15 minutes
- Cook Time: 8-10 minutes