Description

Espresso Cream Holiday Tree Cookies are decadent chocolate espresso-flavored cookies shaped like festive holiday trees. These soft and flavorful cookies are enhanced with a rich espresso cream icing and elegantly decorated with chocolate drizzle and gold sprinkles, making them perfect for holiday celebrations and gifting.

Ingredients

Scale

Cookie Dough:

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

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

Decoration:

Melted dark or milk chocolate for drizzling
Edible gold sprinkles or sugar pearls, for garnish

Instructions

Preheat Oven and Prepare Baking Sheets: Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper to prevent sticking and ensure even baking.
Cream Butter and Sugar: In a large mixing bowl, beat the softened butter and granulated sugar together until the mixture is light and fluffy, creating a smooth base for the dough.
Add Wet Ingredients: Mix in the egg, vanilla extract, and instant espresso powder until well combined, infusing the dough with espresso flavor.
Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, cocoa powder, baking powder, and salt to distribute ingredients evenly and avoid clumping.
Mix Dry into Wet: Gradually fold the dry ingredients into the wet mixture until a smooth, cohesive dough forms. Wrap the dough tightly in plastic wrap and chill in the refrigerator for about 30 minutes to firm up for easier handling.
Shape Cookies: Once chilled, roll out the dough on a floured surface to about ¼-inch thickness. Use a tree-shaped cookie cutter to cut out festive holiday shapes. Arrange the cookies evenly on the prepared baking sheets.
Bake Cookies: Bake the cookies at 350°F (175°C) for 8 to 10 minutes until set but still soft. Let cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Prepare Espresso Cream Icing: In a bowl, mix powdered sugar with 2 to 3 tablespoons milk, vanilla extract, and the dissolved espresso powder until smooth and creamy, adjusting milk as needed for a spreadable consistency.
Ice the Cookies: Spread or pipe the espresso cream icing over the cooled cookies evenly. Allow the icing to set slightly before decorating.
Decorate: Melt dark or milk chocolate and drizzle it artistically over the iced cookies. While the chocolate is still wet, sprinkle edible gold sprinkles or sugar pearls for an elegant festive touch. Allow the chocolate drizzle to harden before serving or storing.

Notes

Ensure the butter is softened, not melted, for proper creaming with sugar.
Chilling the dough is crucial for easy rolling and clean shape cuts.
The baking time may vary slightly depending on your oven; watch for cookies to be firm but not overly crisp.
Adjust the milk quantity in the icing to achieve desired consistency; thicker for piping, thinner for spreading.
Store cookies in an airtight container at room temperature for up to 5 days.
For a stronger espresso flavor, adjust the instant espresso powder in the dough and icing to taste.

Prep Time: 20 minutes
Cook Time: 10 minutes
Category: Dessert
Method: Baking
Cuisine: American

Keywords: espresso cookies, holiday cookies, chocolate espresso, Christmas cookies, iced cookies, festive desserts