Contributed by Alaska from Scratch.
December has arrived and the holidays are in full swing. We’re wearing our scarves and boots and warm winter coats. We’re making Christmas cards and hanging stockings. We’re taking to the town with our shopping lists in one hand and hot, steaming seasonal coffee shop beverages in the other.
In light of all this holiday cheer, here is one splendid coffee-shop inspired Christmas cookie recipe. These cookies are packed full of Christmas splendor. This simple shortbread is tender and buttery, full of chocolate and coffee flavor, and topped with an easy mocha glaze and crushed peppermint. You’ll absolutely want to add these to your Christmas baking list. They travel and package well for food gifts, too, for all the holiday-coffee-lovers in your life.
Peppermint Mocha Shortbread Cookies
- 18 Tablespoons (2-1/4 sticks) butter, softened
- 3/4 cup sugar
- 1/3 cup cocoa powder
- 2 cups flour
- 1 Tablespoon finely ground coffee/espresso
- 1/4 teaspoon salt
- 1/2 teaspoon baking soda
- 1 teaspoon baking powder
- 2 Tablespoons cocoa powder
- 1-1/2 cups powdered sugar
- 1/4 cup hot brewed coffee
- 1 teaspoon vanilla
- 2/3 cup crushed candy canes
- Preheat oven to 325. Line 2 large cookie sheets with parchment paper.
- In the bowl of a stand-mixer fitted with the paddle attachment, cream the butter and sugar. Beat in the cocoa, followed by the flour, ground coffee, salt, baking soda, and baking powder. The mixture will be crumbly at first. Scrape the sides and bottom of the bowl and continue beating until it all comes together.
- Using a small cookie scoop or teaspoon, scoop the dough into equal-sized portions and roll them into a ball. Slightly flatten each ball into a disc-like shape (because they don’t spread out on their own much – I used the back of a spoon for this) and place on the baking sheet. Bake for 13-15 minutes, or until set and cracked on top, but still soft. Allow the cookies to cool on the pan for about 5 minutes before moving them to a cooling rack to cool completely. Place the cooling racks over parchment paper or newspaper to catch the glaze.
- To make the glaze, put a small saucepan over medium heat. Whisk together the cocoa, powdered sugar, hot coffee, and vanilla until the mixture is smooth and well combined. Set aside to cool for about 10 minutes while the cookies finish cooling.
- Using a teaspoon, spoon the glaze onto the center of each cookie, allowing some of it to drizzle over the sides. Immediately follow with the crushed peppermint (don’t wait too long or the glaze will set and the peppermint won’t stick). Repeat with remaining cookies. Allow glaze to set about 30 minutes before serving/storing. Makes 3-4 dozen small cookies.