Cappuccino Cookies with White Chocolate

Are you a coffee lover?  If so, you need to have  CAPPUCCINO COOKIES in your life!

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Ahhh, cookies and coffee…….two of my favorite things.

Growing up, both sets of my grandparents lived next door to each other in the same neighborhood we lived in.  My parents actually met because they were neighbors.

My brother and I were pretty lucky kids, not only having all 4 grandparents so close by, but they were grandparents that loved to let us spend the night.  It’s where I learned how to play dominoes, count change, and make sugar popcorn.  It’s also where I was first introduced to coffee.

My parents and grandparents were all big coffee drinkers.  I remember grandma pulling out the red gingham mugs, filling them half full of coffee, then lots of milk to cool it off and a spoonful of sugar to sweeten it up.   She’d set us up at the table with a few Lorna Doones and my brother and I would dunk our cookies in our “coffee” for a special treat.

Nowadays, I drink my coffee with just a touch of cream, and no sugar but I still LOVE to dunk my cookies in my cup of joe!

This past weekend I baked cookies that tasted just like they were dunked in coffee, and made my house smell like I walked into a Starbucks.   Made with instant cappuccino, and topped with white chocolate…….they are insanely delicious.

How To Make Cappuccino Cookies

If you’re looking for a new cookie recipe, or have a coffee lover in your house……you’re going to want to try these Cappuccino Cookies……the white chocolate is like having whipped cream on top, with a sprinkle of cocoa powder or cinnamon.  Perfect for afternoon tea or I can just picture serving these at a shower.

(full printable recipe at the end of this post)

Using a small bowl or cup combine instant cappuccino and hot water (not boiling) stir to make a paste and set aside. Then using a large mixing bowl, combine butter and sugar and beat until smooth, add an egg yolk and cappuccino paste and continue beating until well combined.

Next, sift together flour and salt then slowly add to the mixture and beat until well combined. Separate the dough into 2 balls and wrap in plastic and chill in the refrigerator for 1 hour.

After the cookie dough has chilled, preheat your oven to 375° F and line 2 cookie sheets with parchment paper. Unwrap one of the balls of dough, and roll out 1/4″ thick between 2 sheets of parchment or waxed paper. Cut out using 2½” round or square cookie cutter and place them on prepared cookie sheets one inch apart. (repeat with the other ball of dough).

Bake cookies for 10 minutes, or until golden brown. Let them cool on the pan for 5 minutes, then transfer to wire racks, using a spatula to cool completely.

After cookies have completely cooled, melt a little white chocolate in the microwave and spoon chocolate over cookies and spread using the back of a spoon.
Dust with cocoa powder or cinnamon.
 

If you’re not a coffee lover………give them a try………this might be the way to learn to drink what all the cool kids are drinking {wink}

Are you a coffee lover? If so, how do you drink it?….do you dunk cookies in your coffee?

More Cookie Recipes To Try

The Best Chocolate Chip Cookies – The search for the absolute best chocolate chip cookie recipe has ended with the New York Times Chocolate Chip cookie recipe adapted from Jacques Torres.

Peanut Butter Blowout Cookies – This is not your ordinary peanut butter cookie.  This peanut butter cup cookie is packed full of peanut butter, chocolate chips, Reese’s Peanut Butter Cup Minis, and honey roasted peanuts.

Hot Fudge Chocolate Lava Cookies – These soft and tender chocolate cookies have a surprise of gooey hot fudge waiting on the inside. If you like lava cake, you’ll love Hot Fudge Filled Chocolate Lava Cookies.

Toffee Chocolate Chip Shortbread Cookies – The buttery melt-in-your-mouth shortbread combined with chocolate and toffee is sure to win a spot on your favorite cookie list. 

Soft-Baked Christmas Sprinkle Cookies – These cookies are the epitome of all your favorite holiday flavors wrapped up in a single Christmas treat, perfect for parties, cookies exchanges, or even Santa’s cookie plate. 

Like This Cappuccino Cookie Recipe? Pin It!

FAVORITE TOOLS USED TO MAKE THESE CAPPUCCINO COOKIES

Aluminum Half Sheet Pan

This is my favorite sheet pan to use. I have about 4 I use in my kitchen pretty much every time I bake anything that needs a baking sheet. They are perfect oversized pans!

Parchment Paper Sheets

The pre-cut parchment sheets are a lifesaver, and they fit perfectly in the above-mentioned sheet pan. You never have to mess with measuring and cutting out parchment paper from the roll again with these. 

Square Scalloped Cookie Cutters

Everyone needs a cookie cutter set. This set comes with 5 square cutters, designed to fit perfectly together and store in the clear storage case. The cutters have a double-sided cutting edge for straight or scalloped cuts.

Round Cookie Biscuit Cutter Set

This set of 12 graduated sizes are perfect for everything from cookies and biscuits to empanadas or ravioli, and so much more round cutters are one of the most indispensable cooking gadgets around.

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Continue to Content

Cappuccino Cookies Recipe

Yield: 24 cookies

Prep Time: 20 minutes

Cook Time: 10 minutes

Chill Time: 1 hour

Total Time: 1 hour 30 minutes

Print

Made with instant cappuccino, and topped with white chocolate these Cappuccino Cookies are insanely delicious.

Ingredients

• 6 tablespoons instant cappuccino (I used Hills Brothers French Vanilla flavored)
• 1 tablespoon hot water
• 1 cup butter, softened
• 3/4 cup sugar
• 1 egg yolk, lightly beaten
• 2½ cups all-purpose flour
• pinch of salt
• 8 ounces white chocolate
• unsweetened cocoa powder or cinnamon, for dusting

Instructions

1. Using a small bowl or cup combine the cappuccino and hot water (not boiling) stir to make a paste; set aside.
2. Using a large mixing bowl, combine butter and sugar; beat until smooth and well combined, then beat in the egg yolk and cappuccino paste.
3. Sift together the flour and salt, slowly add to mixture and beat until well combined.
4. Halve the dough, shape into balls, wrap in plastic wrap and chill in the refrigerator for 1 hour
5. Preheat oven to 375°. Line 2 cookie sheets with parchment paper.
6. Unwrap one of the balls of dough, and roll out 1/4" thick between 2 sheets of parchment or waxed paper. Cut out using 2½" round or square cookie cutter and place them on prepared cookie sheets one inch apart. (repeat with other ball of dough)
7. Bake for 10 minutes, or until golden brown. Let cool on the cookie sheets for 5 minutes, then transfer to wire racks, using a metal spatula to cool completely.
8. After cookies have completely cooled, melt chocolate in microwave according to package directions. Spoon chocolate over cookies and spread using back of spoon.
9. Dust with cocoa powder or cinnamon.

Notes

**addition to 20 mins prep, allow for 1 hour to chill dough Without white chocolate topping, the cookie will remain crisp, and are just as delicious. Topping the cookies with chocolate will yield a softer cookie with a crisp edge. We enjoyed the cookies both ways, but with the chocolate was our favorite.

Recommended Products

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

• 
  Instant Cappuccino Mix
• 
  Glass Bowl Set 
• 
  Brushed Stainless Steel Turner
• 
  Cooling Racks
• 
  Round Cookie Biscuit Cutter Set
• 
  Square Scalloped Cookie Cutters
• 
  Williams Sonoma Barrel Maple Rolling Pin
• 
  KitchenAid Hand Mixer
• 
  KitchenAid 7-Quart Pro Stand Mixer
• 
  Reynolds Cookie Baking Sheets Non-Stick Parchment Paper 
• 
  Aluminum Baker's Half Sheet Pan

Nutrition Information:

Yield: 24 Serving Size: 1
Amount Per Serving: Calories: 195Total Fat: 11gSaturated Fat: 7gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 30mgSodium: 76mgCarbohydrates: 22gFiber: 0gSugar: 12gProtein: 2g

Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin, and freshness of ingredients used.

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