Mexican Mocha Sugar Cookies
Ingredients:
- 1/4 cup (4 TBSP) butter, softened
- 1/2 cup + 2 TBSP granulated sugar
- 1/2 tsp vanilla extract
- 1 large egg yolk
- 1/2 cup + 2 TBSP all purpose flour
- 1/3 cup unsweetened cocoa powder
- 1/2 tsp espresso powder
- 1/4 tsp fine sea salt
- 1/2 tsp baking soda
- 1/4 cup buttermilk
- 1/2 cup Mexican Mocha Sugar for rolling
Instructions:
Preheat oven to 350 F
- Beat the butter and sugar together until light and fluffy
- Add vanilla extract, espresso powder and egg yolk. Beat to combine.
- In a separate bowl, whisk together flour, cocoa powder, salt and baking soda.
- Add half the dry ingredients to the butter/sugar mixture and beat until just combined then add half the buttermilk. Repeat with the remaining flour mixture and buttermilk.
- Place Mexican Mocha Sugar in a shallow bowl.
- Using a 2 TBSP scoop, scoop out the dough and roll into a ball. Roll it around in the sugar to coat,
- Place dough balls 2 inches apart on a baking sheet covered in parchment.
- Bake 10-12 minutes until the edges are set.
- Let cool on baking sheet for 2 minutes before moving to a cooling rack.
- Store in an airtight container at room temperature.
Makes about a dozen cookies
