Orange Cappuccino Cookies
Yield: About 4 dozen cookies
Cook Time: 7-9 minutes
Tips: If the only ingredient you're missing for this recipe is the orange extract, you can use vanilla extract in place of the orange if desired (though the orange extract will provide a more distinct orange flavor).
These Orange Cappuccino Cookies are a delightful and welcomed change from what you would normally expect from a cookie! The subtle flavors of orange and coffee combine
beautifully, giving these cookies a sweet citrus flavor with just the perfect hint of coffee. The icing on these cookies is also flavored with coffee, and after mixed together with confectioner's sugar, has the perfect blend of sweetness and that cappuccino flair. If you enjoy coffee ice cream, you will certainly enjoy these cookies. Even if you're not a coffee ice cream fan, these cookies will pleasantly surprise you. They're festive and chewy, and the sweetness is not overpowering, perhaps due to the mild bite from the coffee. If the only ingredient you're missing at home is the orange extract, and you'd like to save a trip to the store, these cookies can be made using only vanilla extract (though for a more distinct orange flavor, you might just want to take that quick trip to the store!).
Recipe▼
Ingredients
- Cookies
- 1 tablespoon instant coffee granules
- 1 tablespoon hot water
- 1/2 cup butter, softened
- 3/4 cup granulated sugar
- 1/4 cup firmly packed brown sugar
- 1 egg
- 1 teaspoon orange zest
- 1/2 teaspoon orange extract
- 1/2 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon ground cinnamon
- 1/8 teaspoon salt
- Icing
- 3 1/2 teaspoons instant coffee granules
- 2 1/2 tablespoons hot water
- 2 cups sifted confectioner's sugar
Directions
Cookies
Dissolve instant coffee in hot water in a small bowl and set aside. In a large electric mixing bowl, cream butter and sugars and beat until fluffy and smooth. Add egg, orange zest, extracts and coffee mixture. Beat again until smooth.
In a small bowl, combine flour, baking powder, cinnamon and salt. Add dry ingredients to butter and sugar mixture and mix on low until a soft dough forms. Cover dough and chill in refrigerator until firm enough to handle.
Preheat oven to 375° F. Shape dough into 1-inch balls and place on a lightly-buttered (or spray with non-stick cooking spray) cookie sheet 2 inches apart. Slightly flatten balls to 1 3/4-inches in diameter with a greased bottom of a glass. Bake 7-9 minutes or until bottoms are lightly browned. Transfer cookies to a cooking rack with a sheet of waxed paper placed underneath.
Icing
Dissolve instant coffee in hot water in a medium bowl. Add confectioner's sugr. Stir until smooth. Ice cookies. Allow icing to harden. Store in single laryers between sheets of waxed paper in an air-tight container.
Dissolve instant coffee in hot water in a small bowl and set aside. In a large electric mixing bowl, cream butter and sugars and beat until fluffy and smooth. Add egg, orange zest, extracts and coffee mixture. Beat again until smooth.
In a small bowl, combine flour, baking powder, cinnamon and salt. Add dry ingredients to butter and sugar mixture and mix on low until a soft dough forms. Cover dough and chill in refrigerator until firm enough to handle.
Preheat oven to 375° F. Shape dough into 1-inch balls and place on a lightly-buttered (or spray with non-stick cooking spray) cookie sheet 2 inches apart. Slightly flatten balls to 1 3/4-inches in diameter with a greased bottom of a glass. Bake 7-9 minutes or until bottoms are lightly browned. Transfer cookies to a cooking rack with a sheet of waxed paper placed underneath.
Icing
Dissolve instant coffee in hot water in a medium bowl. Add confectioner's sugr. Stir until smooth. Ice cookies. Allow icing to harden. Store in single laryers between sheets of waxed paper in an air-tight container.
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