Name: Espresso Cream Holiday Tree Cookies Recipe
Prep time: 20 min
Cook time: 10 min
Total time: 1 h
Cuisine: American
Ingredients: 1 cup (226g) unsalted butter, softened; 1 cup (200g) granulated sugar; 1 large egg; 1 teaspoon vanilla extract; 1 tablespoon instant espresso powder; 2 ¼ cups (280g) all-purpose flour; ½ cup (40g) unsweetened cocoa powder; ½ teaspoon baking powder; ¼ teaspoon salt; 2 cups (240g) powdered sugar; 2–3 tablespoons milk; 1 teaspoon vanilla extract; 1 teaspoon instant espresso powder, dissolved in 1 teaspoon hot water; Melted dark or milk chocolate for drizzling; Edible gold sprinkles or sugar pearls, for garnish

Ingredients

1 cup (226g) unsalted butter, softened

1 cup (200g) granulated sugar

1 large egg

1 teaspoon vanilla extract

1 tablespoon instant espresso powder

2 ¼ cups (280g) all-purpose flour

½ cup (40g) unsweetened cocoa powder

½ teaspoon baking powder

¼ teaspoon salt

For the Espresso Cream Icing:

2 cups (240g) powdered sugar
2–3 tablespoons milk
1 teaspoon vanilla extract

1 teaspoon instant espresso powder, dissolved in 1 teaspoon hot water

For the Decoration:

Melted dark or milk chocolate for drizzling

Edible gold sprinkles or sugar pearls, for garnish

Instructions

Step 1: Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper.

Step 2: In a large mixing bowl, cream the softened butter and granulated sugar together until light and fluffy. Add the egg, vanilla extract, and instant espresso powder, mixing well to combine.

Step 3: In a separate bowl, whisk together the all-purpose flour, cocoa powder, baking powder, and salt. Gradually fold the dry ingredients into the wet mixture until a smooth dough forms.

Step 4: Wrap the dough in plastic wrap and refrigerate for about 30 minutes to firm up.

Step 5: After chilling, roll out the dough to about ¼-inch thickness. Use a tree-shaped cookie cutter to cut out shapes and place them on the prepared baking sheets.

Step 6: Bake the cookies for 8 to 10 minutes. Let them cool for 5 minutes on the baking sheet, then transfer to a wire rack to cool completely.

Step 7: To prepare the icing, mix powdered sugar with milk, vanilla extract, and the dissolved espresso powder until smooth. Spread or pipe the icing over the cooled cookies and allow it to set.

Step 8: Melt the chocolate and drizzle it over the iced cookies. While the drizzle is still wet, add gold sprinkles or sugar pearls for a festive touch.

Tips & Variations

Use decaf instant espresso powder for a milder coffee flavor without the caffeine kick.

Chill the dough longer if it feels too soft to roll out easily.

Substitute dark chocolate for the drizzle if you prefer a richer taste.

For extra texture, sprinkle crushed espresso beans on top after drizzling the chocolate.

FAQs

Can I make the dough ahead of time?

Yes, the dough can be made and refrigerated for up to 2 days or frozen for up to 1 month before rolling and baking.

What can I use if I don’t have instant espresso powder?

You can substitute with finely ground coffee, but reduce the quantity slightly to avoid bitterness. Alternatively, a teaspoon of strong brewed espresso can be added to the wet ingredients.