My friend, Allison, always delights us with unique treats. She absolutely loves baking. And while her specialty is cupcakes, she definitely always finds creative cookie recipes as well. She will typically think of an idea on her own of what flavors she would like to go with, and then will scour the internet to find the best looking recipes from different blogs!
Allison made two different kinds of cookies for the 2012 Cookie Exchange, the first of which were Mochaccino Sparkle Cookies!! They were delicious, airy, and cake-like cookies! YUM!
Recipe: Mochaccino Sparkle Cookies
This recipe will yield about 5 dozen cookies.
- 2/3 cup butter (11 tablespoons), softened to room temperature
- 1 cup dark brown sugar, packed
- 1 cup granulated sugar
- 1 1/2 cups cocoa powder, sifted
- 2 tablespoons instant expresso powder
- 2 teaspoons ground cinnamon
- 1/2 teaspoon ground cardamom
- 1/2 teaspoon salt
- 4 egg whites
- 1 cup plain yogurt
- 2 tablespoons baking soda
- 3 cups all-purpose flour
- Extra granulated sugar for the outside of the cookies.
- Beat your butter on medium speed for about a minute until light.
- Add in your brown sugar, granulated sugar, cocoa powder, instant expresso, cinnamon, cardamom, and salt. Mix until well blended.
- Next, beat in your egg whites and yogurt.
- In a separate bowl, whisk together your baking soda and flour.
- Gradually add your baking soda/ flour mixture to the rest of the ingredients. Continue mixing until completely blended.
- Put your dough in the refrigerator for about a half hour to let it firm up.
- Preheat oven to 350°.
- Line two baking sheets with parchment paper.
- Roll your dough into balls and then gently roll each ball into the extra granulated sugar to coat the outside.
- Place your balls onto the cookie sheets.
- Bake in 350° for about 12 minutes until the edges are firm.
- Remove from the oven, let cool on the cookie sheets for about 5 minutes, and then transfer to a wire rack to completely cool.
Allison’s Recipe Source: Go Bold with Butter
Allison’s Cookie Recipe from Last Year: Mint Chocolate Chip Cookies