Cappuccino Cut-Out Cookies

Question: Why in the world did it take me so long to make this flavor cut-out cookie?
Answer: I have no idea.

Here's the deal, though. YOU are going to want to make them ASAP. In fact, I have a cookie design coming up tomorrow that is just perfect to use with this recipe. Get ready.

The key here is instant espresso powder. My grocery store stocks this in two areas: in the imported Italian foods section and on the coffee aisle near the Sanka. You can also find it online and in many bakery supply shops. (You know I love to use a bit of this to boost the chocolate notes in chocolate desserts.)

These cappuccino cut-outs are delicately coffee-flavored. The dough is made using both brown and granulated sugars, so they're extra soft, but still sturdy enough for decorating with royal icing or buttercream.

My usual go-to, perfect every time cut-out cookie recipe doesn't require chilling the dough before the rolling and the cutting, but this recipe does. There's a bit more liquid as well as brown sugar in the recipe, which makes for a stickier, softer dough. Give it 30 minutes in the fridge before rolling.

Oh, and this is one of those dangerous cookie doughs if you like to "just have a taste" of the cookie dough before baking. It's delish!

You can find all of my cut-out cookie recipes here when you're looking for a new flavor to try.

Cappuccino Cut-Out Cookies
(yield depends on size and shape of cookie cutter)

3 tablespoons hot water
1 1/2 tablespoons instant espresso powder
3 cups unbleached, all-purpose flour
2 teaspoons baking powder
1 cup salted butter, cold and cut into chunks
1/2 cup granulated sugar
1/2 cup packed light brown sugar
1 egg
1 1/2 teaspoons vanilla extract

Preheat oven to 350. Line baking sheets with parchment paper. Stir the hot water and espresso powder together. Set aside to cool.

Whisk the flour and baking powder together to combine.

In a large bowl, cream the butter and sugars together for several minutes until combined, and no lumps of butter remain.

Beat in the egg. Add the espresso mixture and the vanilla. Beat until combined.

On low speed, add the flour mixture in three additions. Scrape bottom and sides of the bowl as needed. Wrap the dough in plastic wrap and chill for 30 minutes before rolling.

Roll to 3/8" on a floured surface using a floured rolling pin. Place on cookie sheet and freeze shapes for 5-10 minutes before baking to prevent spreading. Bake for 9-13 minutes depending on cookie size. Let rest on the sheet for 1-2 minutes, then remove to a wire cooling rack to cool completely.

Happy baking!