Coffee Lovers Rejoice! The Mocha Cutout Cookie Recipe Is Here!

Hey Besties! After fighting it for so long, I’ve finally done it for you! I personally get violently ill if I drink caffeine, but I’ve heard your pleas for a coffee cookie, so here we are! But of course, we had to kick it up a notch and I’m thrilled to be sharing our mocha cutout cookie recipe! While coffee doesn’t agree with me, chocolate certainly does, so this is our compromise! And I’m not gonna lie, I thought I’d hate these cookies, but you guys are right, it’s actually a delicious flavor. I was SHOCKED at how much I actually love these, given my avoidance of coffee all my life! So, pour yourself a cup and let’s get into it!!

Coffee Flavor Magic

Honestly, I usually keep a little bit vanilla extract in my cookie recipes even if I’m adding other emulsions or flavors, but this one is an exception! Upon testing those many batches, it turned out that only using LorAnn’s Coffee Bakery Emulsion provided the best flavor! So, no vanilla needed in this cookie dough! I will also say that this recipe is a balance of chocolate and coffee. If you like STRONG coffee, you may just want to substitute this emulsion into your regular cookie dough. But today, we’re looking for that chocolatey coffee goodness.

Now LET’S TALK ABOUT COCOA POWDER

I’m not going to get all nerdy on this, but since baking is really a science, let’s touch on this. Dutch processed cocoa powder has a slightly higher pH and a much darker color. While sometimes you can use them interchangeably, there is a rule of thumb that I find helpful. When a recipe calls for baking soda, use natural cocoa powder. Conversely, when a recipe calls for baking powder, use Dutch processed cocoa powder. This has to do with the chemical reaction that is sometimes needed in recipes to give lift.

Following this rule, for our regular chocolate cutout cookie recipe and this one, we use Dutch processed cocoa for the best results. Dutch processed cocoa powder is not as readily available as regular cocoa powder. However, I always use the Ghirardelli brand Dutch processed cocoa powder and find it at Walmart. It’s what I have found to have the best flavor, at the best price.

Espresso Powder too?

You may not realize it but MANY chocolate baked goods contain espresso powder! It enhances the rich chocolate flavor, so we include this in our regular chocolate cutout cookies, but it makes even more sense in this mocha cutout cookie recipe! But I can promise you, the amount of caffeine in these cookies will not have anyone bouncing off the walls. Even being extremely sensitive to caffeine, I can eat these cookies without any issues! THIS is the espresso powder I use in my chocolate cookies and is also readily available at grocery stores. Can you omit the espresso powder if you’d like? Yes, you just won’t have as rich of a flavor without it.

What flavor icing do you pair with these?

The inevitable question! The truth is that we almost always use our regular, delicious vanilla royal icing with all of our flavored cookies, including this one! Why? Because it pairs beautifully and lets the cookie flavor shine. We don’t want to overpower our delicious cookie flavors so prefer to let the cookie take center stage. That said, if you’re one who likes to flavor your icing or come up with fun combos, I do have some suggestions! First, you could add coffee emulsion to your royal icing. I also endorse using our chocolate royal icing recipe with these! Or hazelnut flavoring would be delish!!

The Mocha Cutout Cookie Recipe YOu’ve Been waiting for

Alright Besties, enough of the details, here’s the recipe you’ve been wanting! No chilling required, just like ALL our cutout cookie recipes, so they are quick and simple to make! I hope you love these as much as our family, friends and customers do! Enjoy!

The Mocha Cutout Cookie Recipe You’ve Been Wanting!

This no-chill, no-spread mocha cutout cookie recipe offers a beautiful blend of coffee flavor along with delicious chocolate. This soft cutout cookie is delicious plan or iced!

5 from 1 vote

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Prep Time 20 minutes mins

Cook Time 7 minutes mins

Course Dessert

Cuisine American

Servings 24 cookies (depending on cookie size)

Ingredients

  

• 1 cup (227g) Unsalted Butter Chilled, cubed
• 1 cup (200g) Granulated White Sugar
• 1 Large Egg Chilled
• 1 Tbsp Coffee Baking Emulsion LorAnn Brand
• 1/2 cup (60g) Dutch Processed Cocoa Powder
• 1 tsp (5g) Baking Powder
• 1/2 tsp (3g) Salt
• 3 cups (340g) All-Purpose Flour
• 1 tsp (1.8g) Espresso Powder

Instructions

 

• Preheat oven to 350 degrees F.
• We bake on our favorite perforated baking mats to eliminate any chance of spread, for even baking and pretty undersides of our cookies!
• Cream butter and sugar until smooth, about 2 minutes. No need to excessively cream as it can lead to cookie spread.
• Beat in coffee baking emulsion and egg, until combined.
• In a separate bowl, combine baking powder, salt, flour, cocoa powder and espresso powder. Add to wet ingredient mixing bowl a little at a time.
• Mix until thoroughly blended. Dough should be pulling away from the bowl.
• Chilling the dough is not necessary! I have tried many different ways of rolling out dough and always come back to the old-fashioned way; a sheet of wax paper that has been floured.
• I usually divide the dough into 3 chunks and roll out each onto a floured surface and cut. In my experience, this dough works best for cookies at 1/4" thick. I use my Joseph Joseph rolling pin which does the measuring for me – genius! If you prefer thicker cookies, you'll just want to adjust your baking time.
• Bake at 350 for 7-8 minutes, depending on size of cookie. I also suggest baking similar-sized cookies together.
• Cool cookies on cookie sheet until firm enough to transfer to cooling rack.

Notes

Cookie Consistency Notes:

The dough should be pulling away from the sides of the mixer. If dough seems too crumbly or dry, it has not come together yet. Mix for another minute.

If dough is not pulling away from the sides of the bowl, add more flour a Tablespoon at a time until it is.

For a stronger coffee flavor, you can use additional coffee emulsion, but you’ll want to add more flour one Tbsp at a time to compensate for the additional moisture.

Keyword Coffee Cookie Recipe, Coffee Cutout Cookie Recipe, Mocha Cutout Cookie Recipe, No chill cutout cookie recipe

I hope all of you coffee-loving Besties LOVE this mocha cutout cookie recipe! I can’t wait to hear your feedback! And if you’re not already receiving our weekly newsletter, here is your chance! Never miss out on a new recipe, tutorial, technique, product recommendation and free printables! Happy Baking, Besties!