Frosted Cinnamon Mocha Cookies

Recipe By:
Generous
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  • Total Time 22 min Ico-add
  • Yield 30 Servings
  • Level Medium

This recipe uses chocolate and cinnamon to create a dish that is delectable from top to bottom.
 

Ingredients

  • 1 cup sugar
  • 1/2 cup butter or margarine, softened
  • 2 teaspoons instant coffee (dry)
  • 1 egg
  • 3 ounces unsweetened baking chocolate, melted and cooled
  • 1 1/4 cups all purpose flour
  • 1/4 cup milk
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • Mocha frosting:
  • 1 teaspoon instant coffee (dry)
  • 3 tablespoons hot water
  • 2 ounces unsweetened baking chocolate
  • 2 tablespoons butter or margarine
  • 2 cups powdered sugar
  • 2 teaspoons water
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Directions

  1. 1. Heat oven to 350 degrees F. Beat sugar, butter, coffee and egg in large bowl with electric mixer on medium speed, or mix with spoon. Stir in chocolate. Stir in remaining ingredients except Mocha Frosting.
  2. 2. Drop dough by rounded tablespoonfuls about two inches apart onto ungreased cookie sheet.
  3. 3. Bake 10 to 12 minutes or until almost no indentation remains when touched in center.
  4. 4. Remove from cookie sheet to wire rack. Cool completely. Frost with Mocha Frosting.
  5. Mocha frosting:
  6. 5. Dissolve coffee in three tablespoons hot water; set aside. Melt chocolate and butter in two quart saucepan over low heat, stirring frequently; remove from heat.
  7. 6. Stir in powdered sugar, coffee mixture and two to three teaspoons water until smooth and spreadable.
  8. 7. Note: Instant coffee can be labeled as granules or crystals, and either one will work just dandy in this recipe. If you want to go for the gusto, use instant espresso powder, which is about twice as strong in coffee flavor than regular instant coffee.
 
 
  • Did you know?

    Once opened, store instant coffee in the freezer for up to one year. It will stay fresh tasting until you need to use it again.