These Cappuccino Cookies are a decadent treat for coffee lovers, offering a perfect balance of rich buttery sweetness and robust coffee flavor. The dough is infused with instant coffee granules, rum extract, and a warm touch of ground nutmeg, creating a complex aroma that fills the kitchen as they bake. Rolled into logs and coated in chocolate sprinkles, these slice-and-bake cookies hold their shape beautifully while staying tender and chewy inside. They are ideal for afternoon tea, holiday parties, or simply pairing with a hot mug of fresh brew. With their elegant appearance and sophisticated taste, these cookies are sure to impress guests and satisfy any sweet tooth.
Cappuccino Cookies
Description
These Cappuccino Cookies are a decadent treat for coffee lovers, offering a perfect balance of rich buttery sweetness and robust coffee flavor. The dough is infused with instant coffee granules, rum extract, and a warm touch of ground nutmeg, creating a complex aroma that fills the kitchen as they bake. Rolled into logs and coated in chocolate sprinkles, these slice-and-bake cookies hold their shape beautifully while staying tender and chewy inside. They are ideal for afternoon tea, holiday parties, or simply pairing with a hot mug of fresh brew. With their elegant appearance and sophisticated taste, these cookies are sure to impress guests and satisfy any sweet tooth.Ingredients
Directions
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Preheat oven to 350&# 194;°F (175ðC). Grease cookie sheets or line with parchment paper.
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In a small saucepan, heat milk over low heat. Add instant coffee granules and stir until completely dissolved. Set aside to cool slightly.
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In a large bowl, beat softened butter with an electric mixer at medium speed until smooth and creamy.
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Add brown sugar to the butter and beat until well blended and light in color.
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Add eggs one at a time, beating well after each addition. Mix in rum extract and vanilla.
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Pour in the warm coffee-milk mixture and beat until fully incorporated.
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In a separate medium bowl, whisk together flour, baking powder, ground nutmeg, and salt.
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Gradually add the dry ingredients to the wet mixture, beating at low speed after each addition until just blended. Do not overmix.
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Divide dough into two equal portions. Shape each portion into a log, about 8 inches long and 2 inches in diameter. If dough is sticky, lightly sprinkle with flour to aid handling.
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Roll each log in chocolate sprinkles, ensuring an even coating. Alternatively, leave plain for dipping later.
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Wrap each log tightly in plastic wrap and refrigerate overnight or until firm enough to slice.
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Remove logs from refrigerator. Slice into 1/4-inch thick rounds, placing slices 1 inch apart on prepared cookie sheets.
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Bake for 10 to 12 minutes, or until edges are golden brown.
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Allow cookies to cool on baking sheets for 2 minutes before transferring to wire racks to cool completely.
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Optional: Dip cooled cookies in melted semisweet or white chocolate for extra indulgence. Store in an airtight container.
Nutrition Facts
Servings 60
- Amount Per Serving
- Calories 1849.5kcal
- % Daily Value *
- Total Fat 56.8g88%
- Saturated Fat 32.8g164%
- Cholesterol 315.6mg106%
- Sodium 1928.7mg81%
- Total Carbohydrate 302.0g101%
- Dietary Fiber 6.8g28%
- Sugars 119.4g
- Protein 31.4g63%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
