Chocolate Espresso Refrigerator Cookies
Chocolate Espresso Icebox Cookies are the perfect bake and slice cookie to share with friends and family.
Print
Pin
Servings: 24 cookies
Ingredients
- 3/4 cup butter softened
- 2/3 cup sugar granulated
- 1 large egg
- 1 teaspoon vanilla extract
- 2 cups all purpose flour
- 1/4 cup cocoa powder
- 2 teaspoons instant espresso powder
- 1/2 teaspoon salt
- sprinkles optional
Instructions
- In a large bowl, cream together butter and sugar with a mixer. Add egg and vanilla. Mix making sure to scrape down the sides and bottom of the bowl with a spatula combine all the ingredients evenly.
- Add the cocoa powder, espresso powder, and salt. Mix to combine. Let sit 5 minutes to allow the espresso powder to release it's flavor.
- Gradually add the flour to the butter mixture until completely combined. Turn out the dough onto a lightly floured surface. Knead the dough gently one to 2 times.
- Form a log of dough roughly 2-3 inches in diameter. Roll in sprinkles now if desired. Wrap dough log in plastic wrap and refrigerate at least 4 hours to chill completely. Dough can be stored in the fridge for up to a week.
- When ready to bake the cookies, preheat oven to 350F. Remove dough from the refrigerator and plastic wrap. Slice into 1/4 inch slices.
- Place on a parchment-lined baking sheet and bake 10-12 minutes or until the edges just start to turn light golden brown.
- Let cool on the baking sheet 2-3 extra minutes. Remove and enjoy!
Notes
- Shape the dough into shorter logs and then you can decorate each one separately.
- To prevent the dough from getting a flat bottom while it chills, let the dough rest on top of a fluffy towel or something not so stiff.
- Make sure you chill the dough at least 4 hours but it’s best overnight. This allows the dough to get good and solid.
Nutrition
Serving: 2cookies | Calories: 236kcal | Carbohydrates: 28g | Protein: 3g | Fat: 12g | Saturated Fat: 7g | Polyunsaturated Fat: 4g | Cholesterol: 46mg | Sodium: 186mg | Fiber: 1g | Sugar: 11g
