Espresso Cookies
Espresso and vanilla bean enhance this slice and bake cookie recipe, and with the addition of a coffee glaze, dark chocolate drizzle and a caramel center, this cookie is a masterpiece of coffee flavors. If you are a coffee lover, this one is for you!
Ingredients
- 2 sticks butter unsalted, room temperature
- ¾ cup granulated sugar
- 1 egg room temperature
- 2 tbsp espresso powder you can use 1 tbsp if you want a milder coffee flavor
- 1 tsp vanilla extract
- 1 tsp vanilla bean paste
- 1 tbsp cornstarch
- ¼ tsp salt
- 2 cups flour
- ¼ cup dark chocolate melted optional
- ¼ cup dulce de leche
Coffee Glaze
- 1 cup powdered sugar
- 3 tbsp strong brewed coffee (hot)
- ½ tsp vanilla extract
Instructions
- In a bowl with a fork, fluff the room temperature butter until it is creamy and smooth.
- Add granulated sugar and mix with fork until fully incorporated and fluffy, 2-3 minutes if mixing.
- Add egg and continue mixing until well blended.
- Add espresso powder, vanilla extract, and vanilla bean paste. Mix together well. The espresso powder will look granular in the butter.
- Sift dry ingredients on top of the butter mixture and mix together until a dough forms.
- Turn the dough out onto a sheet of plastic wrap and shape into a log about 3 inches wide and 12 inches long.
- Allow the dough to rest in the fridge for at least two hours and up to 3 days.
- When ready to bake, preheat your oven to 375*F. Slice the cold dough carefully with a sharp knife into ¼ inch slices. Arrange on a baking sheet and bake for 8-10 minutes. They are done when the edges are very lightly browned.
- Allow to cool on a wire rack for 10-15 minutes before decorating. You can dust generously with powdered sugar for a quick and easy decoration or continue on for coffee glaze, dark chocolate and caramel!
Coffee Glaze
- In a bowl combine powdered sugar, vanilla extract, and hot coffee.
- Mix together until smooth and creamy. The glaze should have the consistency of maple syrup. If it's too runny add more powdered sugar a tablespoon at a time, if it is too thick, add a teaspoon of coffee at a time until you reach desired thickness.
- Dip a cooled cookie in the glaze making sure the entire face of the cookie is glazed.
- Place on a wire rack to set up and for any extra glaze to drip off. Repeat with remaining cookies.
- Allow the glaze to set up for 20-30 minutes.
- After the glaze is set, melt dark chocolate chips in the microwave in 30 second intervals until melted.
- Place melted chocolate into a sandwich bag, cut the tip and drizzle the cookies with melted chocolate.
- Allow the chocolate to cool and firm up on the cookie.
- Using a teaspoon of dulce de leche caramel per cookies, place the caramel on the bottom of a cookie and spread to the edges. Careful not to go over the edge of the cookie.
- Place another cookie on top and sandwich them together. Enjoy a luscious coffee, caramel, chocolate treat!
Notes
A simple cookie with some seriously delicious upgrades. The coffee glaze, dark chocolate, and caramel filling are optional for this espresso cookie recipe, but I do highly recommend making them! Espresso slice and bake cookies are super easy to make and the dough can be stored in the freezer for up to 6 months.