What are Espresso Cream Holiday Tree Cookies?

Espresso Cream Holiday Tree Cookies are festive cookies shaped like trees, made with a delightful combination of espresso, cocoa, and a sweet glaze.

How should I store my cookies?

These cookies can be stored in an airtight container at room temperature for up to a week or frozen for up to three months.

Yes! You can use a gluten-free baking mix instead of all-purpose flour to create gluten-free Espresso Cream Holiday Tree Cookies.

Replace the egg with a flax egg and use vegan butter to create a delicious vegan version of these cookies.

Absolutely! You can freeze the dough by wrapping it in plastic and then in aluminum foil for up to three months. Just thaw before rolling and baking.

Scale

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Preheat your oven to 350°F (175°C).
In a mixing bowl, cream together the softened butter and granulated sugar until light and fluffy.
Beat in the egg and vanilla extract, then stir in the espresso powder until well combined.
In another bowl, mix the all-purpose flour, cocoa powder, and baking powder.
Gradually add the dry mixture into the wet mixture, stirring until a dough forms.
Roll out the dough on a floured surface and cut it into festive tree shapes.
Place your cookie shapes on a lined baking sheet.
Bake for 10-12 minutes or until the cookies are firm to the touch.
Let the cookies cool completely on a wire rack.
For the glaze, mix the powdered sugar with brewed coffee in a bowl until smooth.
Drizzle the glaze over the cooled cookies and garnish with golden sprinkles.

Chill the dough if it becomes too warm while rolling out. Use a good-quality instant espresso powder for the best flavor.