COOK: Espresso Cookies with Cream Cheese Frosting

I make cookies at least every other week for KC to take into work, I figure if his coworkers have to put up with him for 40 hours a week, the least I can do is make them some cookies!

I have a lot of fun trying to come up with new flavors, and although some of them don't turn out, the ones that do I'm happy to share the recipes for.

These Espresso Cookies with Cream Cheese frosting are one of my favorites, they aren't super sweet, but have a great espresso flavor, and I'd eat almost anything if you put cream cheese frosting on it!

Espresso Cookies with Cream Cheese Frosting

Makes about 30

Ingredients:

Cookies:

1 Cup Unsalted Butter

2 Tablespoons Instant Espresso Powder

1 Egg (Room temperature)

2 teaspoons Vanilla Extract

2 1/2 Cups All Purpose Flour

2 teaspoons Corn Starch

1 teaspoon Baking Powder

1/4 teaspoon Baking Soda

1/8 teaspoon Salt

Frosting:

4 Ounces Cream Cheese (Softened)

1/4 Cup Unsalted Butter

3/4 Cup Powdered Sugar

1 teaspoon Vanilla Extract

1/4 Cup Unsweetened Cocoa Powder (optional)

Preparation:

Set oven to 375 degrees, prepare baking sheets with either parchment paper or silicone baking mats.

Melt butter and mix in espresso powder, let sit in fridge for about 10 minutes to cool slightly.

In the bowl of a stand mixer, or a large bowl if using a hand mixer, combine butter mixture, egg, and vanilla.  

In a separate bowl whisk together all dry ingredients: flour, corn starch, baking powder, baking soda, and salt.  

While mixer is turned on low slowly pour in dry mixture until fully incorporated.  

Scoop cookies using a 1.5 Tablespoon cookie scoop (I love this set), or a soup spoon, onto cookie sheets leaving about an inch in between, 12 should fit on a half sheet.

Bake for 10-12 minutes, until edges are set.  Let cool about 5 minutes on cookie sheet, then  move to a cooling rack.

While cookies cool mix whisk all of the frosting ingredients (except for cocoa powder) together until well combined and fluffy.  

Frost cooled cookies using an offset spatula or use a piping bag and your favorite tip.  If you want dust cookies with cocoa powder before frosting sets.

Store in a plastic container or zippy bag for up to 5 days.

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