Espresso Cookies

As some of you might know, I’ve just returned from my visit to Hong Kong, Macau, and Australia.  Yes, 3 countries in a short period of time, with 2 young kids.  You can imagine how crazy things can get.  Fortunately, it’s better than what I expected.  Phew….While we are still trying to over come the jet leg, these espresso cookies come to the rescue.  They are easy enough to prepare on a busy day (the day after I unpacked 6 suitcases and in between 10 loads of laundries).  I needed these cookies to keep me going!



These espresso cookies are espresso-e, chocolaty and buttery.  The texture is soft and crumbly, like shortbreads.  If you are a coffee/espresso lover, you’ll definitely love these cookies.  Best of all, they’re super easy to make and my kids also helped out in rolling out the dough.  Just one warning, be careful not to finish the dough before baking!  As it’s an eggless recipe, feel free to taste the dough for quality control! hehehe  ;) 

Let me keep this post sweet and short.  I’ll post some pictures on my next post about the trip.  Stay tuned.











Espresso Cookies:
Makes 20


1 1/2 cups all-purpose flour
1/2 cup Dutch cocoa
2 tablespoons instant espresso powder
a pinch of kosher salt
1 cup (2 sticks) unsalted butter, room temperature
1 cup confectioners' sugar
1 teaspoon pure vanilla extract

Heat oven to 350 F. In a large mixing bowl, sift together flour, cocoa, espresso powder and salt; set aside.

In the bowl of an electric mixer fitted with paddle attachment, beat the butter, confectioners' sugar, and vanilla together on medium-high until light and fluffy. Turn mixer on low, gradually beat the flour mixture into the butter mixture, scraping down sides of bowl if necessary.

Roll 2 tablespoons of dough between the palms of your hand to form a ball. Place on baking sheet lined with parchment or silpat; repeat with remaining batter, spacing cookies two inches apart. Using a dinner fork, press tines into dough. Bake cookies until just firm to the touch, 12 to 15 minutes. Transfer to a wire rack to cool.


This Recipe is Linked to":
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Melt in Your Mouth Monday