Chocolate Mocha Sugar Cookies
- 2 cups all-purpose flour, plus more for rolling out cookies
- 1 tablespoon instant coffee granules
- 2 tablespoons unsweetened cocoa powder
- 1/2 teaspoon baking powder
- 1/4 teaspoon fine sea salt
- 1/2 cup (1 stick) unsalted butter, softened
- 3/4 cup packed light brown sugar
- 1 teaspoon pure vanilla extract
- 1 egg
In a medium bowl, whisk together flour, coffee, cocoa, baking powder and salt. Set aside.
In a large bowl, beat butter, sugar and vanilla with an electric mixer at medium speed until light and fluffy.
Beat in egg until well blended.
Add flour mixture and beat on low speed until combined.
Divide dough in half and shape into two discs.
Wrap in waxed paper and chill until firm, at least 1 hour or overnight.
Preheat the oven to 350°F.
Working with one disc of dough at a time, roll out dough on a floured surface until 1/4-inch thick and cut out cookies with floured cookie cutters.
Transfer cookies to parchment paper-lined baking sheets, spacing them 1 inch apart.
Bake until just golden around the edges, 10 to 12 minutes.
Transfer cookies to a wire rack to cool and then decorate as desired.
Store in an airtight container at room temperature.
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- 2 cups all-purpose flour, plus more for rolling out cookies
- 1 tablespoon instant coffee granules
- 2 tablespoons unsweetened cocoa powder
- 1/2 teaspoon baking powder
- 1/4 teaspoon fine sea salt
- 1/2 cup (1 stick) unsalted butter, softened
- 3/4 cup packed light brown sugar
- 1 teaspoon pure vanilla extract
- 1 egg