Name: Cappuccino cookies
Prep time: 30 min
Cook time: 15 min
Total time: 45 min
Ingredients: 125g unsalted butter, melted; ¾ cup (165g) firmly packed dark brown sugar; 2 tbsp black strap molasses; 1 large egg; 2 cups (300g) plain flour; 2 tbsp instant coffee granules; 1 tsp bicarbonate soda; ½ tsp table salt; ½ cup (110g) granulated white sugar; Chocolate covered coffee beans, to decorate; Cocoa powder, to dust; Cream cheese frosting; 100g unsalted butter, room temperature; 200g cream cheese, room temperature; ¾ cup (240g) icing sugar, sifted; 1 tsp vanilla bean paste

If you’re a coffee lover with a sweet tooth, cappuccino cookies are the perfect treat to satisfy both cravings at once. These tasty cookies combine the bold, aromatic flavour of coffee with the sweetness of dark brown sugar. Whether enjoyed as a morning snack or an afternoon pick-me-up, cappuccino cookies are easy to make and even easier to love. Their soft, chewy texture and rich flavour make them a favourite for coffee enthusiasts and cookie fans alike. Get ready to fill your kitchen with the irresistible aroma of fresh coffee!

For more coffee recipes, try this delicious espresso martini cheesecake, this divine flourless coffee, date and hazelnut cake with coffee butterscotch or this classic tiramisu recipe.

Ingredients

125g unsalted butter, melted

¾ cup (165g) firmly packed dark brown sugar

2 tbsp black strap molasses

1 large egg

2 cups (300g) plain flour

2 tbsp instant coffee granules

1 tsp bicarbonate soda

½ tsp table salt

½ cup (110g) granulated white sugar

Chocolate covered coffee beans, to decorate

Cocoa powder, to dust

Cream cheese frosting

100g unsalted butter, room temperature

200g cream cheese, room temperature

¾ cup (240g) icing sugar, sifted

1 tsp vanilla bean paste

Method

Place butter, sugar and molasses in the bowl of an electric mixer and beat for 6 minutes, or until pale. Add the egg and beat for 2 minutes, or until combined. Add flour, coffee, bicarbonate soda and salt and beat on low until a stiff dough. Refrigerate the dough for 2 hours, or until firm.

Preheat the oven to 180°C (160°C fan-forced) and line 2 large baking trays with non-stick baking paper. Working one at a time, roll the dough into tablespoon sized balls. Roll into granulated sugar and place on trays 3cm apart and press flat.

Bake for 10–12 minutes, or until the cookies are golden but still soft. Remove from the oven and allow to cool on the tray for 10 minutes before transferring to a wire rack to cool completely (they will continue to firm on cooling).

To make the frosting, place butter and cream cheese in the bowl of an electric mixer and beat for 6 minutes, or until soft and fluffy. Add icing sugar and vanilla bean paste on low speed until combined. Increase speed and beat for 6 minutes, until light and fluffy. Spoon into a piping bag fitted with a 1cm star nozzle. Pipe onto cookies. Top with coffee bean and dust with cocoa powder and serve.

You can refrigerate the dough for up to 3 days. The cookies will be soft when they come straight from the oven. They will firm to a chewy consistency once cooled.
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Recipe Jessica Brook

Jessica’s career has covered every corner of the food world from professionally trained chef, recipe writer, food editor, stylist and consultant. Jessica is an expert at crafting food stories and writing recipes. Jessica brings her food knowledge, technical skill, intrigue in the multi cultures of food and personal style to every recipe she writes.

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