Go Back

Espresso Black & White Cookies

Soft cake-like cookies topped with half vanilla icing and half rich espresso glaze.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings: 12 cookies
Course: Dessert, Snack
Cuisine: American, Autumn
Calories: 220
Ingredients Equipment Method Notes

Ingredients
  

Cookie Batter
  • 2 cups all-purpose flour
  • 1 tsp baking powder
  • 0.5 tsp baking soda
  • 0.5 tsp salt
  • 0.75 cup granulated sugar
  • 0.5 cup unsalted butter softened
  • 1 egg large
  • 1 tsp vanilla extract
  • 0.5 cup milk
  • 2 tbsp brewed espresso cooled
Vanilla Icing
  • 1.5 cups powdered sugar
  • 2 tbsp milk
  • 0.5 tsp vanilla extract
Espresso Glaze
  • 1.5 cups powdered sugar
  • 1 tbsp cocoa powder
  • 2-3 tbsp brewed espresso

Equipment

  • Mixing bowls
  • Baking sheet
  • Wire rack
  • Hand mixer or stand mixer

Method
 

  1. Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
  2. Whisk together flour, baking powder, baking soda, and salt.
  3. Cream butter and sugar until light and fluffy. Beat in egg and vanilla.
  4. Mix in dry ingredients alternating with milk and espresso until smooth batter forms.
  5. Drop batter onto baking sheet and bake 12–15 minutes.
  6. Cool cookies completely and flip flat side up.
  7. Prepare vanilla icing and espresso glaze.
  8. Spread vanilla icing on one half and espresso glaze on the other half.

Notes

For stronger coffee flavor use dark roast espresso.