It’s a glorious day to be a cookie lover! With it being National Cookie Day, Daps Magic has been sharing several recipes from Disney chefs at EPCOT International Festival of the Holidays. This has included the Cinnamon-Spiced Chocolate Crinkle Cookie from the Holiday Kitchen, Hazelnut Linzer Cookie with Raspberry Jam from the Bavaria Holiday Kitchen, the Ginger-Molasses Cookies with Cream Cheese Icing from Experimental Prototype Cookies of Tomorrow at EPCOT, and the Maple Leaf Shortbread Cookies with Maple Buttercream recipe from the Yukon Holiday Kitchen. Now, it’s time for the Coffee-Mocha Cookie recipe. This recipe comes from Mele Kalikimaka Holiday Kitchen. The cookie is topped with coffee-infused buttercream, cocoa nubs, and chocolate-covered espresso beans. This is also a perfect cookie to couple with a cup of coffee!

This recipe calls for gluten-free flour. To ensure it remains a gluten-friendly recipe, make sure all ingredients and toppings are gluten-free. With that in mind, take a look at the recipe, give it a shot, and then share how it went! Let’s get baking!

Coffee Mocha Cookie Recipe

Makes 20 cookies

Ingredients

Coffee Mocha Cookie2 3/4 cups 1:1 gluten-free flour3 tablespoons cocoa powder2 tablespoons instant coffee1 teaspoon cream of tartar1 teaspoon baking soda1/8 teaspoon salt1 1/2 cups butter, room temperature2 cups sugar4 eggs1 1/2 tablespoons coffee extract1/2 teaspoon vanilla extract

Coffee Buttercream1 cup butter, at room temperature3 cups powdered sugar4 tablespoons coffee extract1 tablespoon vanilla extract

Toppings60 chocolate-covered espresso beans1/4 cup grated cocoa nibs

Instructions

Coffee Mocha Cookie

1. Whisk gluten-free flour, cocoa powder, instant coffee, cream of tartar, baking soda, and salt together in a medium mixing bowl. Set aside.
2. Cream butter and sugar in the bowl of an electric mixer fitted with a paddle attachment until fluffy. Add half of gluten-free flour mixture and beat on low speed until incorporated.
3. Add eggs, coffee extract, and vanilla extract and mix on low speed until smooth. While mixer is on low speed, add remaining flour and beat for 1-2 minutes until fully mixed, scraping side of mixer as needed. Cover and chill dough in refrigerator for 30 minutes.
4. Preheat oven to 325ºF. Line 2 baking sheets with silicone mat or parchment paper and set aside.
5. Use a 1/4 cup scoop to shape cookies into balls. Place 6 cookies on each baking sheet and gently flatten to 3/4-inch thickness.
6. Bake for 10-12 minutes until tops just begin to crack, but center is slightly soft.
7. Cool on pan for 5 minutes, then transfer to wire racks until room temperature. Repeat with remaining dough.

Coffee Buttercream

1. Place butter in the bowl of an electric mixer fitted with a paddle attachment. Beat on high speed until there are no lumps.
2. Add half of the powdered sugar and beat on medium speed until combined. Add remaining powdered sugar and beat on high speed until fluffy.
3. Add coffee and vanilla extracts and beat until fully incorporated.
4. Cover and refrigerate until ready to serve.

To Serve

1. Spread 1-2 tablespoons of coffee buttercream on top of each cooled cookie.
2. Add 3 chocolate-covered espresso beans and desired amount of grated cocoa nibs to the top of each cookie.

Always use caution when handling sharp objects and hot contents. Please supervise children who are helping or nearby.

This recipe has been converted from a larger quantity in the restaurant kitchens. The flavor profile may vary from the restaurant’s version.

Throughout the day, Daps Magic will be sharing more of these cookie recipes. They will be found here:

What do you think of this recipe? Did you pick up any tips you can share while making it? Share your thoughts, opinions, and tips in the comments below!