As the holiday season approaches, the spirit of festivity spreads joy in our homes, and what better way to celebrate than with some deliciously delightful Espresso Cream Holiday Tree Cookies! These festive cookies are the perfect blend of rich chocolate and the bold flavor of espresso, making them an irresistible treat for coffee lovers and cookie enthusiasts alike. Topped with a smooth and creamy espresso icing, these cookies not only taste amazing but also look incredibly festive, fitting beautifully into your holiday celebrations.
The combination of flavors in these cookies is simply delightful. The buttery sweetness combined with the robust espresso creates a memorable flavor experience in every bite. These cookies are a charming addition to any holiday dessert table, and their tree shape brings the spirit of the season right to your plate. Plus, the creamy icing adds an elegant finish that can be customized with sprinkles, making them visually appealing and delightful to share with family and friends.
Preparing these cookies is also a fantastic way to involve children or guests in holiday baking, allowing everyone to participate in the fun. The steps are straightforward, and the results are rewarding. So, gather your ingredients and let’s dive into making these delectable Espresso Cream Holiday Tree Cookies!
Why You’ll Love This Espresso Cream Holiday Tree Cookies
- Rich flavor: The combination of chocolate and espresso creates a luxurious taste that’s hard to resist.
- Festive presentation: Their tree shape and decorative icing make them visually stunning for any holiday gathering.
- Easy to make: With clear steps and accessible ingredients, these cookies are perfect for bakers of all skill levels.
- Versatile decorating: You can customize them with various toppings to suit your holiday theme.
- Shareable sweetness: Their delightful taste and appearance make them great gifts or party treats.
Preparation Phase & Tools to Use
Before you get started with your Espresso Cream Holiday Tree Cookies, preparing your kitchen and gathering the right tools will set you up for success. First and foremost, make sure to clear a large countertop space; this will be your main working area. Have your measuring cups and spoons on hand to accurately measure out your ingredients. A large mixing bowl is essential for creaming the butter and sugar, while a separate bowl will be needed for combining the dry ingredients.
You’ll also need parchment paper to line your baking sheets, ensuring that your cookies don’t stick during baking. A rolling pin is crucial for rolling out your dough, and a tree-shaped cookie cutter is the star tool for cutting out your festive shapes. Finally, make sure to have a cooling rack ready; this will help your cookies cool down after baking, allowing them to maintain their delightful texture.
Ingredients
- 1 cup (226g) unsalted butter, softened
- 1 cup (200g) granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1 tablespoon instant espresso powder
- 2 ¼ cups (280g) all-purpose flour
- ½ cup (40g) unsweetened cocoa powder
- ½ teaspoon baking powder
- ¼ teaspoon salt
- For the Espresso Cream Icing:
- 2 cups (240g) powdered sugar
- 2–3 tablespoons milk
- 1 teaspoon vanilla extract
- 1 teaspoon instant espresso powder, dissolved in 1 teaspoon hot water
- For the Decoration:
- Melted dark or milk chocolate for drizzling
- Edible gold sprinkles or sugar pearls, for garnish
Instructions
Step 1: Prepare the Cookie Dough
Start by preheating your oven to 350°F (175°C). This ensures that your oven is at the right temperature to bake your cookies evenly. While the oven heats up, line your baking sheets with parchment paper to prevent sticking. In a large mixing bowl, cream the softened butter and granulated sugar together. Use a handheld or stand mixer on medium speed for about 2 to 3 minutes until the mixture is light and fluffy.
Next, crack in the egg and add the vanilla extract along with the instant espresso powder. Beat these ingredients together until they’re well incorporated. In a separate bowl, whisk the all-purpose flour, cocoa powder, baking powder, and salt until well combined. Gradually fold this dry mixture into your wet mixture, combining until a smooth dough forms. Once your dough is ready, wrap it in plastic wrap and refrigerate for about 30 minutes; this chilling step makes rolling out the dough much easier.
Step 2: Cut & Bake
After 30 minutes, take the chilled dough out of the fridge. Flour your working surface lightly and roll out the dough to about ¼-inch thickness. This thickness will yield cookies that are soft yet sturdy enough for decorating. Use a tree-shaped cookie cutter to cut out shapes from the rolled-out dough. As you cut, place the shapes onto your prepared baking sheets, ensuring to leave some space between each cookie.
Bake the cookies in your preheated oven for about 8 to 10 minutes. You’ll know they’re done when the edges are set but the centers are slightly soft. After baking, allow the cookies to rest on the baking sheet for 5 minutes; this will help them firm up slightly. Then, transfer the cookies to a wire rack to cool completely.
Step 3: Make the Icing
While the cookies cool, it’s the perfect time to whip up the espresso cream icing. In a mixing bowl, combine the powdered sugar with 2 to 3 tablespoons of milk, vanilla extract, and dissolved espresso powder. Whisk the ingredients together until you achieve a smooth and thick mixture that can still pour easily. If the icing seems too thick, add a little more milk until you reach your desired consistency.
Once your cookies have cooled, it’s time to ice them! You can either dip the top of each cookie into the icing or spread the icing on with a spatula. Allow the iced cookies to set for about 10 minutes to let the icing firm up a little before decorating.
Step 4: Add Finishing Touches
For the fun part! Melt your chocolate gently in the microwave or over a double boiler. Once melted, use a spoon or piping bag to drizzle the melted chocolate over the iced cookies in a visually appealing pattern. While the drizzle is still wet, sprinkle on edible gold sprinkles or sugar pearls for that festive flair. These finishing touches bring a delightful elegance to your holiday cookies!
Variations
- Protein: Consider adding nuts like walnuts or hazelnuts into the dough for a crunchy texture.
- Vegetables: For a unique twist, incorporate a hint of finely grated orange or lemon zest into the dough for added flavor.
- Spices: Add a pinch of cinnamon or nutmeg to the dry ingredients for a warm spice note.
Cooking Notes
- Ensure your ingredients, especially the butter, are at room temperature for optimal creaming.
- Experiment with different shapes for your cookies, like stars or snowflakes, for variety!
- Store any leftover cookies in an airtight container to maintain their freshness.
Serving Suggestions
- Pair these cookies with a hot cup of coffee or espresso for a delightful treat.
- Present them on a decorative platter as a centerpiece for your holiday gatherings.
Tips
- When rolling out the dough, keep your work surface lightly floured to prevent sticking.
- If you want to prepare these cookies ahead of time, you can freeze the dough for up to three months and bake them fresh when needed.
- For a richer flavor, use high-quality cocoa powder.
Prep Time, Cook Time, Total Time
- Prep Time: 30 minutes (plus chilling time)
- Cook Time: 10 minutes
- Total Time: 40 minutes (plus cooling time)
Nutritional Information
- Calories: Approximately 150 per cookie
- Protein: 2g
- Sodium: 70mg
FAQs
Can I use other types of flour for this recipe?
Yes, you can experiment with gluten-free flour blends, but results may vary in texture and flavor.
How do I store my cookies?
Store them in an airtight container at room temperature for up to one week, or freeze them for longer storage.
Can I make these cookies ahead of time?
Absolutely! You can prepare the dough in advance and refrigerate or freeze it until you’re ready to bake.
What’s the best way to ice these cookies?
Dipping the cookies into the icing provides an even layer, but you can also use a spatula for a thicker coating if you prefer!
Conclusion
In summary, these delightful Espresso Cream Holiday Tree Cookies are the perfect treat to elevate your festive gatherings. With their rich chocolate and espresso flavor, combined with elegant icing and decorations, they are sure to be a hit with your friends and family. The recipe is not only easy to follow, but also opens up opportunities for fun variations and creative decoration. Don’t hesitate to share your baking experiences and variations in the comments below. Happy baking, and enjoy the deliciousness of the holiday season!
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Espresso Cream Holiday Tree Cookies
- Total Time: 40 minutes
- Yield: Approximately 12 cookies 1x
Description
Delightful Espresso Cream Holiday Tree Cookies with rich chocolate and espresso flavor, perfect for festive gatherings.
Ingredients
- 1 cup (226g) unsalted butter, softened
- 1 cup (200g) granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1 tablespoon instant espresso powder
- 2 ¼ cups (280g) all-purpose flour
- ½ cup (40g) unsweetened cocoa powder
- ½ teaspoon baking powder
- ¼ teaspoon salt
- For the Espresso Cream Icing:
- 2 cups (240g) powdered sugar
- 2–3 tablespoons milk
- 1 teaspoon vanilla extract
- 1 teaspoon instant espresso powder, dissolved in 1 teaspoon hot water
- For the Decoration:
- Melted dark or milk chocolate for drizzling
- Edible gold sprinkles or sugar pearls, for garnish
Instructions
- Start by preheating your oven to 350°F (175°C). Line your baking sheets with parchment paper.
- Cream the softened butter and granulated sugar together in a large mixing bowl until light and fluffy. Add the egg, vanilla extract, and instant espresso powder, mixing well.
- In a separate bowl, whisk together the all-purpose flour, cocoa powder, baking powder, and salt. Gradually fold the dry ingredients into the wet mixture until a smooth dough forms. Wrap the dough in plastic wrap and refrigerate for about 30 minutes.
- After chilling, roll out the dough to about ¼-inch thickness and cut out shapes using a tree-shaped cookie cutter. Place the shapes on the prepared baking sheets.
- Bake the cookies for 8 to 10 minutes. Allow them to cool for 5 minutes on the baking sheet, then transfer to a wire rack.
- To make the icing, mix the powdered sugar with milk, vanilla extract, and dissolved espresso powder until smooth. Ice the cooled cookies and let them set.
- Melt the chocolate and drizzle it over the iced cookies. While still wet, add gold sprinkles or sugar pearls for decoration.
Notes
Ensure your ingredients, especially the butter, are at room temperature for optimal results. Store leftover cookies in an airtight container.
- Prep Time: 30 minutes
- Cook Time: 10 minutes
- Category: Dessert
Nutrition
- Calories: 150 kcal
- Sodium: 70 mg
- Protein: 2 g